Titre du document / Document title
Time, temperature, and concentration dependence of ricinelaidic acid-canola oil organogelation
Auteur(s) / Author(s)
WRIGHT Amanda J. (1) ;
MARANGONI Alejandro G. (2) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Department of Human Health and Nutritional Sciences, College of Biological Sciences, University of Guelph, Guelph, ON, G1G 2W1, CANADA
(2) Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON, N1G 2W1, CANADA
Résumé / Abstract
Canola oil (CO) gels were formed using ricinelaidic acid (REA), a hydroxylated fatty acid, and the time, temperature, and concentration dependence of the resulting gel structure was studied using small-deformation rheology, light microscopy, and powder X-ray diffraction (XRD). Between 5 °C and 30 °C, REA concentration had a significant influence on gel elasticity (P < 0.05), whereas temperature had a relatively lesser influence on gel rheology. Differences were observed in the scaling exponent of G'
LVR with concentration above 20 °C, which were also correlated with significant differences in gelation time at 20 °C. However, the 5% gels at 5 °C, 20 °C, and 35 °C displayed similar microstructures and behaved like weak gels stabilized by junction zones. Most of the gels studied (i.e., the 2%, 3%, 4%, and 5% gels at 15 °C, 20 °C, and 25 °C) consisted of long, thin, fibrous REA strands, although at 25 °C, the 2% gel was characterized by more transient and circular entities. During 28 days' storage, there were no apparent changes detected in gel microstructure by microscopy or XRD, despite increases in the gel's opacity.
Revue / Journal Title
Journal of the American Oil Chemists' Society
ISSN
0003-021X
Source / Source
2007, vol. 84, n
o1, pp. 3-9 [7 page(s) (article)] (13 ref.)
Langue / Language
Anglais
Editeur / Publisher
Springer, Heidelberg, ALLEMAGNE
(1947)
(Revue)
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Localisation / Location
INIST-CNRS, Cote INIST : 204, 35400014540505.0010
Nº notice refdoc (ud4) : 18483403
