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| reparation and properties of compound oleogel with γ-oryzanol/ β-sitosterol and glyceryl monostearate |
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| DOI： |
| KeyWord:glyceryl monostearate γ-oryzanol β-sitosterol oleogel preparation property microstructure |
| FundProject:基金项目：国家重点研发计划项目（2017YFD0200706，2017 YFD0200701）；山东省本科高校教学改革研究项目（Z2016 M022）；山东农业大学研究生教育教学改革研究重点项目（YZD2018002）；山东省研究生导师指导能力提升项目（SDY Y18108） |
| Author Name | Affiliation | | MU Yifan1,2, TIAN Hongyu1, YU Xiaojing1, CHEN Qi1, ZHENG Shulin2,
ZHANG Xu1, LIU Zhiguang1,2 | 1.National Engineering Laboratory for Efficient Utilization of Soil and Fertilizer Resources, College of
Resources and Environment, College of Food Science and Engineering, Shandong Agricultural University,
Taian 271018, Shandong, China
2.State Key Laboratory of Nutrition Resources Integrated Utilization,
Kingenta Ecological Engineering Group Co., Ltd., Linshu 276700, Shandong, China |
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| Abstract: |
| The compound oleogel was prepared by adding glyceryl monostearate obtained by molecular distillation and γ-oryzanol/β-sitosterol with edible palm oil as base oil. The preparation conditions were optimized by response surface methodology on the basis of single factor experiment. The effects of gel ratio on the properties and microstructure of oleogel were investigated to analyze the role of γ-oryzanol/β-sitosterol in the formation of oleogel. The results showed that the optimal preparation conditions were obtained as follows: dosage of compound gel 9.89%, proportion of γ-oryzanol/β-sitosterol 52.3%, mass ratio of γ-oryzanol to β-sitostero 3∶ 2 and heating time 41.7 min. Under these conditions, the oil holding capacity of compound oleogel could reach 946%. The addition of γ-oryzanol/β-sitosterol had a great influence on the thermodynamic properties, rheological properties and infrared spectrum characteristics of the compound oleogel. There was a weak non hydrogen bonding force between γ-oryzanol/β-sitosterol and glyceryl monostearate, such as Van Der Waals force, so that glyceryl monostearate and γ-oryzanol/β-sitosterol synergized to form compound oleogel. With the increase of glyceryl monostearate content, the hydrogen bond force in the system gradually decreased until it disappeared. The microstructure first converted from fiber network to globular crystal, and finally to needle crystal. The melting point and crystallization point of compound oleogel were lower than that of single oleogel, and the viscosity and rigidity were smaller. |
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