FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 126-132.doi: 10.7506/spkx1002-6630-201816019

• Food Chemistry • Previous Articles     Next Articles

Influence of Distilled Monoglycerides on the Structure and Property of γ-Oryzanol and β-Sitosterol Organogel

LI Sheng1, MA Chuanguo1,2,*, LIU Jun2, SI Tianlei2   

  1. (1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. National Engineering Laboratory for Wheat & Corn Further Processing, Zhengzhou 450001, China)
  • Online:2018-08-25 Published:2018-08-17

Abstract: In this study, composite organogels were prepared from refined sunflower oil as base oil added with monoglycerides, oryzanol and sitosterol. The effect of gelator ratio on the structure and property of organogels were examined to analyze the role of monoglycerides in the formation of composite organogels. Results showed that the weak non-hydrogen bonding forces between monoglycerides and sitosterol, such as Van der Waals force, structured sunflower oil to form composite organogels under their critical gel concentration. It was also found that monoglycerides had great influence on thermodynamic properties and rheological properties of composite organogels. The microscopic structure and infrared spectra were significantly changed with the addition of monoglycerides. With the increase of monoglycerides content, the hydrogen bonding forces gradually diminished and finally disappeared. The microstructure was changed from fibrous network to spheroidal and finally needle-shaped crystal. The results also showed that the oxidation of organogels was slower with the addition of monoglycerides.

Key words: monoglyceride, oryzanol, sitosterol, organogels, property

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