粮油食品科技2026，Vol.34Issue(2)：50-59,10.DOI:10.16210/j.cnki.1007-7561.2026.02.007
单/双酰基甘油酯对高油酸花生油基油凝胶网络结构与性能的影响
Effects of Mono-and Diacylglycerols on the Network Structure and Properties of High-Oleic Peanut Oil-Based Oleogels
摘要
Abstract
Oleogels,which exhibit solid-like rheological behavior and high levels of unsaturated fatty acids,are considered promising alternatives to conventional solid fats.This study systematically examined the effects of glyceryl monostearate(GMS)and glyceryl distearate(GDS)as oleogelators on the gel structure and properties of high oleic peanut oil(HOPO),and further evaluated their application in walnut cookies as potential substitutes for lard.The findings revealed that at equivalent addition levels,the GMS-HOPO exhibited significantly superior plasticity,oil-binding capacity,and solid fat content compared to the GDS-HOPO.With increasing concentrations of GMS or GDS,the melting peak temperatures of the oleogels rose from 44.96℃to 54.24℃and from 26.90℃to 31.90℃,respectively.Rheological analyses further indicated that both the molecular architecture of the gelators and their concentration collectively governed the temperature-responsive behavior of the gels.In walnut cookie applications,the granular crystals formed by GDS contributed to a more crumbly texture,whereas GMS promoted the formation of needle-like or lamellar crystalline structures.Notably,the 8％GDS-HOPO,with its moderate solid fat content and appropriate thermal response,facilitated the development of a desirable porous structure in the dough.This effectively modulated the Maillard reaction,leading to a uniform golden-brown coloration(L*=67.34,a*=4.64,b*=26.97)in the final product.Moreover,the overall hardness(6 143.30 g)and textural attributes of the 8％GDS-HOPO walnut cookies were comparable to those of the traditional lard-based formulation,underscoring its potential for developing low-saturated fat bakery products with practical relevance.关键词
油凝胶/单/双酰基甘油酯/高油酸花生油/结晶网络/桃酥Key words
oleogel/mono-and diacylglycerols/high oleic peanut oil/crystalline network/walnut cookie分类
轻工纺织引用本文复制引用
杨丹,柴秀航,刘元法..单/双酰基甘油酯对高油酸花生油基油凝胶网络结构与性能的影响[J].粮油食品科技,2026,34(2):50-59,10.基金项目
山东省重点研发计划(重大科技创新工程)"花生油脂与蛋白高值化利用技术与产业化示范"(2024CXGC010915) （重大科技创新工程）
"十四五"国家重点研发计划重点专项"大宗油料绿色加工及高值化利用关键技术研发与应用示范"(2021YFD2100300) Key Research and Development Program of Shandong Province"High-Value Utilization Technology and Industrial Demonstration of Peanut Oil and Protein"(No.2024CXGC010915) （2021YFD2100300）
The National Key R&D Program of China"Research and Development and Application Demonstration of Key Technologies for Green Processing and High-value Utilization of Bulk Oilseeds"(No.2021YFD2100300) （No.2021YFD2100300）
