Détail de la notice
Titre du Document
Time, temperature, and concentration dependence of ricinelaidic acid-canola oil organogelation
Auteur(s)
WRIGHT Amanda J. ; MARANGONI Alejandro G.
Résumé
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.
Editeur
Springer
Identifiant
ISSN : 0003-021X
Source
Journal of the American Oil Chemists' Society A. 2007, vol. 84, n° 1, pp. 3-9 [7 pages] [bibl. : 13 ref.]
Langue
Anglais
Pour les membres de la communauté du CNRS, ce document est autorisé à la reproduction à titre gratuit.
Pour les membres des communautés hors CNRS, la reproduction de ce document à titre onéreux sera fournie sous réserve d’autorisation du Centre Français d’exploitation du droit de Copie.

Pour bénéficier de nos services (strictement destinés aux membres de la communauté CNRS (Centre National de la Recherche Scientifique), de l'ESR français (Enseignement Supérieur et Recherche), et du secteur public français & étranger) :