PDF(Pubmed)
Abstract：
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food.
摘要：
五环三萜显示出作为油胶化剂的潜力，但是它们与各种植物油的结合研究有限。这项研究选择了亚麻籽，油菜籽,向日葵,椰子,与棕榈油结合三萜类化合物β-淀粉苷制备油凝胶。的稳定性,晶体网络结构,和评价各油凝胶的其它性质。探讨了不同油类与相应油凝胶性质之间的相关性。结果表明,在适宜的温度条件下,β-amyrin与5种植物油形成稳定的油凝胶,其中特别是LO基油凝胶不仅表现出较高的油结合能力和硬度，而且在微观水平上也表现出优异的稳定性和显著的流变特性。进一步的分析表明，油凝胶的理化性质和脂质特性之间存在密切的相关性，表明由长链高度不饱和脂肪酸制备的油凝胶具有高稳定性。上述结果表明,β-淀粉蛋白可以是新的候选油胶凝剂,并且油型可以改变基于β-淀粉蛋白的油凝胶的性质。本研究为五环三萜在食品中的应用提供了最新的参考。
