Glutaric anhydride esterification promotes wheat starch/glutein composite gel interaction: Formation, characterization, and oleogel applications

被引：0

作者：

Lin, Qian ^{[1
]}

Zhao, Wenqing ^{[1
]}

Liang, Wei ^{[1
]}

Zeng, Jie ^{[2
]}

Gao, Haiyan ^{[2
]}

Li, Wenhao ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Engn Res Ctr Grain & Oil Functionalized Proc Univ, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

[2] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Henan, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2025年 / 201卷

关键词：

Glutaric anhydride esterification; Composite gel; Formation mechanism; Oleogel applications; CROSS-LINKING; PROTEIN; STARCHES;

D O I：

10.1016/j.foodres.2024.115562

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study constructed a composite system with different ratios (100:0, 95:5, 90:10, and 80:20) of glutein compounded with various esterified starch (3 % and 6 %). The results demonstrated that the esterification process enhanced the viscosity of the starch gel system. Furthermore, the optimal esterification level (3 %) facilitated the formation of a dense composite gel network, as observed through microstructure observation. Conversely, elevated esterification levels (6 %) resulted in reduced gel system ordering, a loss of crystal structure, and a decline in thermal stability (Delta H reduction). The introduction of glutein promotes interactions within systems, conferring a more continuous structure and positively improving the gel's oil adsorption capacity. NMR images and oil-water distribution curves can verify the ameliorative effect. However, an excessive protein ratio (>= 10 %) leads to a double decrease in adsorption performance and rheological properties. This porous and lipophilic gel network structure can provide insights for designing solid fats for food products and developing adsorbent templates for chemical industries.

引用

页数：12