Development of Novel Low-Molecular-Mass Oil-gelling Agents: Synthesis and Physical Properties of 1,5-Anhydro-D-glucitol and 1,5-Anhydro-D-mannitol Protected with Saturated Linear Fatty Acids.

Autor:	Kajiki T; 1 Food Research Institute, National Agriculture and Food Research Organization.; 2 Sunus Co., Ltd., Komba S; 1 Food Research Institute, National Agriculture and Food Research Organization.
Jazyk:	angličtina
Zdroj:	Journal of applied glycoscience [J Appl Glycosci (1999)] 2019 Aug 28; Vol. 66 (3), pp. 103-112. Date of Electronic Publication: 2019 Aug 28 (Print Publication: 2019).
DOI:	10.5458/jag.jag.JAG-2019_0011
Abstrakt:	We have developed a novel low-molecular-mass oil-gelling agent that is electrically neutral, has no nitrogen atoms and consists only of cyclic sugar alcohols and saturated linear fatty acids. The cyclic sugar alcohols were 1,5-anhydro-D-glucitol (1,5-AG) and 1,5-anhydro-D-mannitol (1,5-AM) derived from starch via 1,5-anhydro-D-fructose. Various saturated linear fatty acids with 10 to 18 and 22 carbon atoms were introduced into all the hydroxy groups of 1,5-AG. Various saturated linear fatty acids with 13 to 18 and 22 carbon atoms were introduced into all the hydroxy groups of 1,5-AM. Initially, the gelling ability increased as the carbon number increased, but the gelling ability decreased as the carbon number increased beyond 17 carbons. This trend was similar for both 1,5-AG and 1,5-AM. A comparison of 1,5-AG and 1,5-AM derivatives revealed that 1,5-AG derivatives had greater gelling abilities for different kinds of oils at the same fatty acid length. Further, it was confirmed by SEM observations that a three-dimensional fibrous structure was formed, and this network structure formed the gel and held the oil. Here, we report the synthesis and characteristics of a novel low-molecular-weight gelling agent and its gelation mechanism. (2019 by The Japanese Society of Applied Glycoscience.)
Databáze:	MEDLINE
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