气凝胶
吸附
材料科学
化学工程
复合数
羧甲基纤维素
柠檬酸
纤维素
热稳定性
复合材料
化学
有机化学
钠
工程类
冶金
作者
Guancheng Shan,Mengqi Cui,Xiaoshuai Wang,Yue Gao,Zejian Xu,Lianzhou Jiang,Xiaonan Sui
标识
DOI:10.1016/j.foodhyd.2023.109525
摘要
Recently, the use of aerogel templates for preparing oleogels has gained significant attention. In this study, we fabricated a CMC-Na/SPI composite aerogel-templated oleogel using a dual-reinforcement strategy involving electrostatic adsorption and chemical crosslinking. Citric acid was utilized as both a pH regulator and a crosslinking agent. Firstly, it adjusted the pH of the solution, facilitating the formation of soluble complexes through electrostatic interactions between SPI and CMC-Na. Secondly, it enhanced the strength of the oleogel by crosslinking the cellulose. Scanning electron microscopy images revealed the formation of multiple layers of SPI along the CMC-Na framework as the SPI content increased. Mechanical tests demonstrated that the oleogel exhibited a maximum compressive strength of 0.343 MPa and a Young's modulus of 0.604 MPa. The oleogels also displayed excellent strain memory effect and remarkable structural resilience. Furthermore, the CMC-Na/SPI composite aerogel templates exhibited outstanding oil absorption capacity (53.8 g/g aerogel), oil holding capacity (77.8%), and thermal stability. This study introduces a novel approach for designing protein/cellulose-based aerogel-templated oleogels, which have the potential to replace fat in artificial meat products.
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