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UID:1123@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20230726T140000
DTEND;TZID=Asia/Jerusalem:20230726T150000
DTSTAMP:20230723T125624Z
URL:https://biotech.technion.ac.il/events/the-functionality-of-diacylglyce
 rol-in-different-lipid-systems-3/
SUMMARY:The functionality of diacylglycerol in different lipid systems
DESCRIPTION:Diacylglycerols (DAGs) are a derivative oftriacylglycerols\, co
 mprising two fatty acids esterified to a glycerol backboneand are naturall
 y produced from fats and oils. DAG’s ability to crystallizeallows it to 
 be used as a structuring agent in oleogels\, which are oil-basedgel-like s
 ystems. Moreover\, the amphiphilic nature of DAG molecules providesemulsif
 ying properties\, making it a commonly used emulsifier in variousindustrie
 s. By harnessing both functionalities\, DAGs can be employed in a broadran
 ge of applications in the food\, cosmetic\, and pharmaceutical sectors.\nT
 he current research aimed to explore DAGsunique multifunctional properties
  using distearin (DS) in both uni- andbiphasic lipid systems. Initially\, 
 the crystallization of DS in oil and itspotential oil structuring ability 
 were examined at different levels. DSdemonstrated effective oil structurin
 g\, forming thermo-reversible gels withconcentration-dependent hardness an
 d elastic behavior. Subsequently\, thecrystallization and stabilization of
  DS in a biphasic gel system were exploredby introducing an aqueous phase 
 to the DS-based oleogels. In this system\, DSacted as a surface-active age
 nt\, resulting in emulsion gels with increasedhardness and improved therma
 l properties compared to DS-based oleogels.Additionally\, the incorporatio
 n of prebiotic fibers to the water phase wasexamined where DS-based emulsi
 on gels were found to be a compatible matrix toincorporate short-chain die
 tary fibers\, while maintaining similar mechanicalbehavior over a wide ran
 ge of fiber content. Overall\, DS has great potentialfor utilization in va
 rious lipid systems\, offering a promising platform for thedevelopment of 
 healthier and functional food products.
CATEGORIES:סמינרים
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