| Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum | |
Li, Xiufen2,3 ; Zou, Yuxuan2,3; Zhao, Bing2,3; Luo, Jia1; Li, Jienan5; Sheng, Jun4; Tian, Yang2,3
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| 2024 | |
| Source Publication | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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| ISSN | 0141-8130 |
| Volume | 256Pages:- |
| Abstract | The subtle balance between the interactions of polysaccharide molecules and the interactions of polysaccharide molecules with oil molecules is significantly important for developing polysaccharide-based polyunsaturated oleogels. Here, hydroxylpropyl methyl cellulose and xanthan gum were used to structure edible oleogels via emulsion-template methodology, while the effects of drying methods (hot-air drying (AD) and vacuum-freeze drying (FD)) and oil types (walnut, flaxseed and Moringa seed oil) on the structure, oil binding capacity (OBC), rheological properties, thermal behaviors and stability of oleogels were specially investigated. Compared with AD oleogels, FD oleogels exhibited significantly better OBC, enhanced gelation strength (G' value) and better capacity to holding oil after high temperature processing, which was attributed to the possibly increased oil-polysaccharide interactions. However, the weakened polysaccharide-polysaccharide interactions in FD oleogels failed in providing stronger physical interface or enough rigidity to restrict the migration of oil molecules. Polyunsaturated triacylglycerols in vegetable oils deeply participated in the construction of the network of AD oleogels through weak intermolecular non-covalent interactions, which in turn greatly changed the crystallization and melting behaviors of vegetables oils. In brief, this research may provide useful information for the development of polysaccharide-based polyunsaturated oil oleogels. |
| Keyword | Edible oleogel Hydroxylpropyl methyl cellulose Polyunsaturated oil Drying Rheological properties |
| Subject Area | Biochemistry & Molecular Biology ; Chemistry ; Polymer Science |
| DOI | 10.1016/j.ijbiomac.2023.128551 |
| Indexed By | SCI |
| Language | 英语 |
| WOS ID | WOS:001132655100001 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | https://ir.xtbg.ac.cn/handle/353005/14042 |
| Collection | 2012年后新成立研究组 |
| Affiliation | 1.Yunnan Agr Univ, Coll Food Sci & Technol, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 2.Chinese Acad Sci, Kunming Branch, CAS Key Lab Trop Plant Resource & Sustainable Use, Xishuangbanna Trop Bot Garden, 88 Xuefu Rd, Kunming 650223, Yunnan, Peoples R China 3.Yunnan Agr Univ, Engn Res Ctr Dev & Utilizat Food & Drug Homologou, Minist Educ, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 4.Yunnan Agr Univ, Yunnan Key Lab Precis Nutr & Personalized Food Mfg, Kunming 650201, Peoples R China 5.Yunnan Agr Univ, Key Lab Pu er Tea Sci, Minist Educ, 452 Fengyuan Rd, Kunming 650201, Peoples R China 6.Yunnan Inst Med Device Testing, 616 Kefa Rd, Kunming 650101, Yunnan, Peoples R China |
| Recommended Citation GB/T 7714 | Li, Xiufen,Zou, Yuxuan,Zhao, Bing,et al. Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,256:-. |
| APA | Li, Xiufen.,Zou, Yuxuan.,Zhao, Bing.,Luo, Jia.,Li, Jienan.,...&Tian, Yang.(2024).Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,256,-. |
| MLA | Li, Xiufen,et al."Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum".INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 256(2024):-. |
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| Effects of drying me（10361KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Download | |
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