Abstract
This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and β and β′ coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.
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