轻工学报2024，Vol.39Issue(1)：57-63,117,8.DOI:10.12187/2024.01.007
香榧油-薯蓣皂素油凝胶的制备及其结构和消化特性研究
Investigation of the preparation,structure,and digestive characteristics of Torreya grandis oil-diosgenin oleogels
摘要
Abstract
TGO-DSG oleogel(TDOG oleogel)was prepared with Torreya grandis oil(TGO)as the oil phase and Diosgenin(DSG)as the gelator,and its microstructure,rheological properties,texture properties,and crystal structure were investigated.The gelation mechanism of TDOG oleogel and the effect of gelation on the in-vitro digestion characteristics were also discussed.The results presented that TDOG oleogel was composed of small and dense or large and loose flocs DSG crystals,which were constructed through the fiber cross-linked three-dimensional network;the storage modulus(G′)of TDOG oleogel was larger than the loss modulus(G″),and TDOG oleogel presented shear thinning characteristics,and the phase transition temperature was about 86.8℃.When the diges-tion time was 120 min,the digestibility of TDOG oleogel was 40.7%,significantly lower than that of TGO(50.9%),indicating that gelation could reduce the digestibility of TGO in TDOG.In addition,the content of satu-rated fatty acids in the 120 min digestible supernatant of TDOG oleogel was higher than unsaturated fatty acids,indicating that oil gelation would increase the difficulty of digestion of unsaturated fatty acids,and the higher the unsaturation,the greater the digestion difficulty was.Therefore,TDOG oleogels could be used as an alternative to solid fats for the development of healthy functional foods.关键词
香榧油-薯蓣皂素油凝胶(TDOG油凝胶)/流变特性/晶体结构/范德华力/消化特性/脂肪酸组成Key words
Torreya grandis oil-diosgenin oleogels(TDOG oleogels)/rheological property/crystal structure/Vander Wadals force/digestion characteristic/fatty acid composition分类
轻工纺织引用本文复制引用
朱鹏浩,谢润华,李佳玲,余宁翔,聂小华,孟祥河,陆元超..香榧油-薯蓣皂素油凝胶的制备及其结构和消化特性研究[J].轻工学报,2024,39(1):57-63,117,8.基金项目
国家自然科学基金项目(31772001,32272242) （31772001,32272242）
浙江省重点研发项目(2020C02018,2021C02013,2023C04001) （2020C02018,2021C02013,2023C04001）
