数字农科院2.0

Functional oleogels constructed by short- and long-chain acyl triacylglycerols: Characterization and in vitro simulated digestion

文献类型： 外文期刊

作者： Fang Hu;Liwen Zhang;Yan Zhu;Suyuan Zhao;Wei Xu;Zhenyu Yu;Mingming Zheng;Yibin Zhou;Shiyi Li

作者机构：

关键词： Functional oleogel;Short- and long- chain acyl triacylglycerols;Structural properties;Structured lipid

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Functional short- and long-chain acyl triacylglycerols oleogels were developed using three different gelators. The mechanism of introducing short-chain fatty acids to the glycerol skeleton influencing the self-assembly of oleogels was investigated. Compared to camellia oil oleogels, the thermal stability and mechanical strength of short- and long-chain acyl triacylglycerols oleogels decreased by 1.17–1.37 J/g−1 and 0.27–0.39 N, respectively. The crystalline sizes, distance between molecules and the final sub-cell size in short- and long-chain acyl triacylglycerols oleogels were increased, while hydrogen bonding and van der Waals interactions were weakened, resulting in a weak crystal network structure. Besides, free fatty acids release by short- and long-chain acyl triacylglycerols oleogels (28.83 %–64.91 %) was higher than that by camellia oil oleogels (21.01 %–55.99 %). These findings indicate that short- and long-chain acyl triacylglycerols oleogels exhibiting a weaker structure but a higher lipolysis degree, facilitated fatty acid absorption.

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