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Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of...

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Autores principales: Li, Xiaoyu, Wang, Qiuyu, Hao, Jia, Xu, Duoxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561989/
https://www.ncbi.nlm.nih.gov/pubmed/36230186
http://dx.doi.org/10.3390/foods11193110
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author Li, Xiaoyu
Wang, Qiuyu
Hao, Jia
Xu, Duoxia
author_facet Li, Xiaoyu
Wang, Qiuyu
Hao, Jia
Xu, Duoxia
author_sort Li, Xiaoyu
collection PubMed
description In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.
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spelling pubmed-95619892022-10-15 Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies Li, Xiaoyu Wang, Qiuyu Hao, Jia Xu, Duoxia Foods Article In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems. MDPI 2022-10-06 /pmc/articles/PMC9561989/ /pubmed/36230186 http://dx.doi.org/10.3390/foods11193110 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Xiaoyu
Wang, Qiuyu
Hao, Jia
Xu, Duoxia
Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title_full Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title_fullStr Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title_full_unstemmed Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title_short Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies
title_sort stability, structure, rheological properties, and tribology of flaxseed gum filled with rice bran oil bodies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561989/
https://www.ncbi.nlm.nih.gov/pubmed/36230186
http://dx.doi.org/10.3390/foods11193110
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