不同酯化程度的硬脂酸对其油凝胶性质的影响OA北大核心CSTPCD

Oleogel is a special gel system,regarded as an effective alternative to plastic fats in the food industry.Different gelation factors lead to different structural properties of oleogels due to their specific crystallization behavior.Here,the effects of four different es-terification degrees of stearic acid including stearic acid(SA),glyceryl monostearate(GMS),glyceryl distearate(GDS),and glycerol tris-tearate(GTS)on the crystallization behavior in oleogels were investigated.The effects of esterification degree and concentrations of gelation factors on the crystallization behavior were explored by using rheology,X-ray diffraction,and polarized light microscope methods.The oleo-gels with SA,GMS,GDS and GTS exhibited solid-like behavior and formed strong gels.The oleogels with GMS has high oil-binding ca-pacity.Thermodynamic performance results indicated that the oleogels with GMS exhibited superior thermal stability.They also were ob-served the most stable[3-polymorphic structure and small needle-like crystals.FTIR spectroscopy revealed hydrogen bonding was observed in the oleogels with GMS,while it was not observed in the oleogels with SA,GDS,and GTS.Overall,the formation of hydrogen bonds be-tween the two additional free hydroxyl end groups of GMS and the fatty acid carbonyl groups promoted the formation of a denser network structure in the oleogels with GMS,which can be effectively immobilized liquid oil.These findings provide strong theoretical support for the application of oleogels as substitutes for plastic fats.