Study On The Functional Characteristics And Application Of Oleogel Prepared From Rice Bran Oil With Palmitic Acid And ?-sitosterol

Due to the negative effects of trans/saturated fatty acid use on human health,it is necessary to develop a plastic fat material that can reduce or replace trans/saturated fatty acids in foods.Studies have shown that oleogel is a viable material for reducing unhealthy fats in food.Currently,the research on the oleogel is still in the preliminary exploration stage,and the new gelators that are available in the food field,low price and strong gel ability are the new sides that need to be explored.In this paper,?-sitosterol and palmitic acid were selected as new compound gelators to study the possibility of obtaining a stable and ideal oleogel and explore its formation process.The mechanism of oleogel with ?-sitosterol and palmitic acid was revealed,and the structure-activity relationship between liquid oil and gel system microstructure and mechanical properties was established.Sit-PA oleogel was used as the core material to prepare microcapsules to improve the quality of microcapsule oil and expand the application of oleogel.The results show:(1)The molecular structure and macroscopic properties of oleogels constructed by pure gelator were investigated.The results showed that Sit alone could not make oleogels,but PA alone could form oleogels.However,both Sit and PA interact with triglycerides to form intermolecular hydrogen bonds,which can provide intermolecular forces for the formation of gel networks during gelation.In addition,the crystal structures of Sit and PA were observed in the oil.Oleogel with Sit was mainly composed of ? crystals,while oleogel with PA was mainly composed of ?' crystals.(2)Palmitic acid and ?-sitosterol were used as new compound gelators to construct oleogels.By changing the compound ratio and addition amount of gelators,the evolution law of microscopic and macroscopic characteristics of SIT-PA oleogels were investigated.The results showed that Sit and PA had a synergistic effect between micromolecules,which improved the macroscopical properties of oleogels.By changing the molecular self-assembly path of PA,Sit makes the crystal structure more closely distributed,and the crystal structure interconnection is enhanced with the increase of gelator concentration.In addition,the intermolecular hydrogen bond formation is affected by the interaction between the components of the composite gelators.The oleogels prepared by compound gelators have the characteristics of ? and ?' crystal coexistence.Sit molecules interact with PA molecules to form a new self-assembled three-dimensional network space structure,which endow the oleogel with stronger hardness,oil retention and rheological properties.In addition,with the increase of gelator concentration,the hardness,oil retention and rheological properties of the samples were enhanced,and a more stable gel structure was formed.(3)Sit-PA oleogel and pure rice bran oil were used to prepare microcapsule oil.The effects of the properties of oleogel on the quality and oxidation stability of microcapsule oil were studied.The results show that the microencapsulation of oleogel is a promising new way to improve microencapsulation efficiency and oxidation stability.