Lipid phase transitions in cat oocytes supplemented with deuterated fatty acids

Okotrub, Konstantin A.; Okotrub, S. V.; Mokrousova, Valentina; Amstislavsky, S. Ya.; Surovtsev, N. V.

doi:10.1016/j.bpj.2021.11.008

Cited by 12 publications

(2 citation statements)

References 62 publications

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“…A small bump at 2130 cm –1 might have arisen due to the triple bond (CC), which can be ascribed to the unsaturated fatty acids in the dough samples containing butter and oleogels. The presence of this peak is often used as a qualitative measure of unsaturation in the hydrocarbon chains of the lipid molecules . A peak in the 1730–1750 cm –1 region was observed, indicating the CO stretching vibrations from the ester groups in the fatty acid esters in emulsifier, butter, and oil.…”

Section: Resultsmentioning

confidence: 99%

“…The presence of this peak is often used as a qualitative measure of unsaturation in the hydrocarbon chains of the lipid molecules. 50 A peak in the 1730−1750 cm −1 region was observed, indicating the C�O stretching vibrations from the ester groups in the fatty acid esters in emulsifier, butter, and oil. Following this, another sharp peak was observed at ∼1646 cm −1 .…”

Section: Effect Of Oleogel On the Molecular Interactions Within The D...mentioning

confidence: 98%

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Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

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In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach to formulating cookies by investigating the effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined the effect of replacing butter with SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced with increasing amounts of oleogel (up to 100%). Cookie dough and baked cookies were analyzed to study the effect of oleogels on the products. Lower moisture content and disrupted protein networks were observed with higher oleogel content. Interestingly, a balanced protein structure was found at 50% oleogel. Dough spreadability increased while the stickiness remained similar. Cookies with >50% oleogel showed altered appearance and physical properties. However, sensory evaluation indicated good acceptability for all cookies. This suggests emulsifier-laden oleogels could be a viable butter substitute while maintaining cookie quality.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Oleogel On the Molecular Interactions Within The D...mentioning

confidence: 98%