Abstract：
Torreya grandis wax (TGW), a new nut wax and by-product of refined Torreya grandis oil, lacks sufficient research and application. In this study, the gelling behavior in diacylglycerol (DAG) and chemical compositions of TGW were investigated. Compared with four typical natural waxes, TGW exhibited the lowest critical gelling concentration (Cg, 1 %wt) in DAG. The results performed that TGW-DAG oleogels at Cg possessed the highest G\'LVR and G″, highest critical stress, good thermal stability, moderate viscosity recovery, and osc. yields stress, indicating strong gel. The microstructure and correlation analysis revealed that excellent gelling behaviors of TGW-DAG oleogels were due to the solid three-dimensional network formed by rod-like TGW crystal, and the higher hydrocarbon compound (HC) content and HC/wax ester in TGW. Formulation optimization suggested that oleogel containing 3.2 % TGW and 1.0 % diosgenin (DSG) better mimicked the characteristics of shortening in terms of hardness, adhesiveness, spreadability. The bread prepared with TGW/DSG-DAG oleogel owned uniform and dense pores, the best moisture retention capability, and soft and firm taste, demonstrating that TGW/DSG-DAG oleogel was a good shortening substitute. Therefore, this study provides the systematically fundamental knowledge of TGW and develops DSG-TGW-DAG oleogels as promising shortening substitutions.
摘要：
香菇蜡（TGW），一种新的坚果蜡和精制香菇油的副产品，缺乏足够的研究和应用。在这项研究中,研究了二酰基甘油（DAG）的胶凝行为和TGW的化学成分。与四种典型的天然蜡相比，TGW表现出最低的临界胶凝浓度(Cg，1%wt)在DAG。结果表明，Cg时的TGW-DAG油凝胶具有最高的G\'LVR和G”，最高临界应力，良好的热稳定性，中等粘度恢复，OSC。产生应力，表明强烈的凝胶。微观结构和相关性分析表明，TGW-DAG油凝胶的优良胶凝行为是由于棒状TGW晶体形成的固体三维网络，和TGW中的高级烃化合物(HC)含量和HC/蜡酯。配方优化表明，含有3.2%TGW和1.0%皂苷元（DSG）的油凝胶在硬度方面更好地模拟了缩短的特征，粘附性,可传播性。用TGW/DSG-DAG油凝胶制备的面包具有均匀致密的毛孔，最佳的保湿能力，和柔软和坚定的味道，证明TGW/DSG-DAG油凝胶是一种很好的起酥油替代品。因此,这项研究提供了TGW的系统基础知识，并开发了DSG-TGW-DAG油凝胶作为有希望的缩短剂替代品。
