Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation.

Chong Chen, Cheng Zhang, Qianyu Zhang, Xingrong Ju, Zhigao Wang, Rong He

Food chemistry 2021 Aug 30

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The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study. We adopted a novel two-step synthesis aiming to increase the yield of the 2-monoglycerides. The optimal synthesis conditions were a substrate weight ratio of 2:1 (w/w), 10% Lipozyme 435 (w/w total reactants), and 4 h of reaction time at room temperature. Under these conditions, the 2-monoglyceride yield (40.69%) increased by 10% compared to that of the conventional synthesis route. Additionally, soybean oil oleogels prepared using 10% 2-monoglycerides with or without rice bran wax were systematically characterized by polarized light microscopy, a texture analyzer, XRD spectroscopy, and rheometry. Comparative studies indicated that a combination of rice bran wax and 2-monoglycerides had synergistic effects on gel properties. A mixture of 4% rice bran wax and 6% 2-monoglycerides was found to provide better oleogels. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Chong Chen, Cheng Zhang, Qianyu Zhang, Xingrong Ju, Zhigao Wang, Rong He. Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation. Food chemistry. 2021 Aug 30;354:129534