Starch granule oleogels were prepared and their rheological properties were precisely tuned using the capillary bridging phenomenon. The addition of a small amount of water to an oily suspension of starch granules can lead to starch granule bridging and network formation, transitioning it from a fluid-like to a gel-like state. Small-granule starches with high specific surface area and interfacial area exhibited a greater number of liquid bridges and stronger starch granules interactions, making them more prone to forming structurally stable oleogel systems. By increasing the content of water and starch granule, the starch oleogels exhibited three distinct structural states: pendular state (water ≤ 3.28 %, starch ≤ 17.85 %), pendular bridging network (water: 4.92 %, starch: 24.59 %), and capillary aggregates (water ≥ 6.56 %, starch > 24.59 %). Furthermore, the influence of starch granule surface lipids on the lubrication performance of the oleogel system was investigated. Surface roughness increased after extraction of surface lipids, and the friction coefficient also showed a significant increase. Overall, capillary suspension system can potentially be used to design novel fat food products, and our findings have established the correlation between starch granule surface properties and sensory perception in food, providing valuable insights for adjusting the oral processing characteristics of food.

中文翻译：

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基于毛细力的小颗粒淀粉油凝胶的形成：淀粉表面脂质对润滑性能的影响

制备了淀粉颗粒油凝胶，并利用毛细管桥接现象精确调节其流变特性。向淀粉颗粒的油性悬浮液中添加少量的水可以导致淀粉颗粒桥接和网络形成，将其从流体状转变为凝胶状状态。具有高比表面积和界面面积的小颗粒淀粉表现出更多的液桥和更强的淀粉颗粒相互作用，使其更容易形成结构稳定的油凝胶系统。通过增加水和淀粉颗粒的含量，淀粉油凝胶表现出三种不同的结构状态：摆动状态（水≤3.28％，淀粉≤17.85％），摆动桥网络（水：4.92％，淀粉：24.59％）和毛细管状态聚集体（水≥6.56%，淀粉>24.59%）。此外，还研究了淀粉颗粒表面脂质对油凝胶系统润滑性能的影响。提取表面脂质后表面粗糙度增加，摩擦系数也呈现显着增加。总体而言，毛细管悬浮系统可用于设计新型脂肪食品，我们的研究结果建立了淀粉颗粒表面特性与食品感官知觉之间的相关性，为调整食品的口腔加工特性提供了宝贵的见解。