Study On Application And Physiological Function Of Soybean Oil-based Diacylglycerol Edible Oil

Diacylglycerol(DAG)is an important structural lipid which could reduce the fat accumulation and prevent or treat obesity.Soybean oil is an edible oil with the widest range of edible population,and soybean oil-based DAG(SDAG)has great commercial value while with small application scope.The dry fractationation is simple to operatre and could influence the physicochemical properties of the SDAG which could improve the alpplication scope.At present,there is a lack of systematic research on the physicochemical properties,physiological functions and application characteristics on SDAG and its fractionsIn the study,the physicochemical properties,physiological function(animal experiment)and application of SDAG(40%and 80%)and its fractions(LF-40%,LF-80%and SF-40%,SF-80%)were analyzed.The results are as follows1.The physicochemical properties and safety of SDAG(40%and 80%)and the fractions.The fatty acid composition of SDAG was similar to soybean oil,the main fatty acids were linoleic acid(?51%),oleic acid(?25%),palmitic acid(?8%)and stearic acid(?4%),the fatty acid composition of the LF was not different with SDAG(p>0.05),the saturated fatty acid content of SF decreased(p<0.05);the acid value and peroxide value of LF,SF and SDAG were not different which could meet the standard of the first-grade edible oil in China.The iodine value of SF was significantly higher than that of SDAG and LF(p<0.05),which is consistent with the higher content of saturated fatty acids.The slip melting point of LF was lower,and the SF was higher compared with SDAG(LF-40%:0.5?,SDAG-40%:1.2?;LF-80%:1.4?,SDAG-80%:1.8 0C),SF was higher than SDAG(SF-40%:34.0 0C;SF-80%:36.0?).At the same time,the crystallization characteristics of SDAG and fractions were investigated,including solid fat content(SFC),crystallization curve,melting curve,and crystalline form.In SFC measurement,LF-40%and SDAG-40%had lower SFC(SFC is lower than 6%at 0?,SFC is closer to 0%at 10?);SF-40%had higher SFC,17.25 at 0 0C,3.47 at 40 0C(80%of the samples had similar differences).In crystal forms determination,SF mainly contained ?' form;SDAG and LF mainly contained ? form(40%and 80%)2.Physiological function of SDAG.A hyperlipidemia model(15%lard)was used to induce hypercholesterolemia in rats,and a common diet group(7%soybean oil)was set as a control.The high-fat group was divided into TAG and DAG groups(substituting lard with soybean oil and SDAG),and the control group was unchanged.The effect of SDAG on body weight,blood lipid and liver histopathological characteristics in rats was studied.The results showed that SDAG had a certain optimization effect on the blood lipids of hypercholesterolemia animals.The specific manifestation was that the serum HDL-C content(control group:1.34 mmol/L;TAG group:1.27 mmol/L;SDAG group:1.42 mmol/L,p<0.05)was significantly increased,which could clear the cholesterol accumulated in the blood vessels and reduce the probability of the occurrence of chronic diseases related to obesity.Histological observations showed that SDAG could significantly reduce hepatic cell steatosis in hypercholesterolemia,improve body health,and could better prevent and treat obesity-related diseases3.A preliminary study on the application of SDAG and fractions.According to the physicochemical properties of SDAG,LF and SF,the food application range was predicted.Therefore,SF and LF are used in ice cream and mayonnaise products,respectively.The formula was improved and the product performances were determinedIn mayonnaise products,soybean oil is the commonly used oil.The results showed that there was no difference in the emulsion stability of mayonnaise products prepared from LF-40%,LF-80%and soybean oil(?99%,p<0.05);the results rheology analysis showed that the tan?<1 of the three groups of samples which were all solid-like structure,and there was no difference between the samples in the viscosity of each sample(p>0.05).The gel strength of the mayonnaise prepared by LF-40%was weak(27.29 Pa),which was significantly lower than that of commercial brands(Kimball,Kraft,Lady choices,>100 Pa,p<0.05).The gel strength prepared by LF-80%(80.84 Pa)is slightly lower than that of commercial products,which has the possibility of commercial application.Therefore,the results showed that LF-80%is more suitable for preparing mayonnaise products than LF-40%,but the improvement is still neededIn the testing of ice cream products,the overrun of ice cream prepared with SF-40%and SF-80%(46.59%and 47.13%)was much higher than the overrun of ice cream prepared with soybean oil(40.82%,p<0.05).Meanwhile,the hardness of ice cream prepared with SF-40%and SF-80%(517.98 g and 561.76 g)was much higher than that prepared with soybean oil(290.93 g).The experiment results showed that the SF obtained from the SDAG(originated from soybean oil)was more suitable for preparing frozen products such as ice cream,and had better product value.The above results showed that,compared with the SDAG,the LF and SF further expand the application scope,and also provide more information for the further industrial application of SDAG and its fractions.The test results showed that the ice cream and mayonnaise products had good performance in all aspects and no obvious sensory problems,which provided more information for the further industrial application of SDAG.