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Gelation properties and application based on amino acids gelators with four kinds of edible oils

Luo, Cong, Yang, Bo, Zhou, Yawen, Yang, Jian, Han, Fu, Baocai, Xu
Colloids and surfaces 2020 v.585 pp. 124184
X-ray diffraction, amino acids, binding capacity, cooking fats and oils, crystal structure, gelation, gels, hydrogen bonding, microstructure, scanning electron microscopy, temperature, transmission electron microscopy
The properties of the minimum gel concentration (MGC), gel-to-sol transition temperature (Tgₗ), gelation driving force, and oil binding capacity (OBC) by two amino acid gelators, namely, N- Lauroyl-l-alanine (NLLA) and N- Lauroyl-l-alanine dodecylamide (NLLAD) and four kinds of edible oils were studied. The crystal structure and microstructure of the gels were investigated by X-ray diffraction, polarizing microscopy, transmission electron microscopy, and scanning electron microscopy. Results showed that the hydrogen bond between the amide bonds in molecule was the intermolecular driving force for gel formation. The MGC of NLLAD was lower than that of NLLA, whereas its Tgl was higher than that of NLLA. NLLAD also had better crystal structures in four kinds of edible oils. At >8% gelator concentration, the OBCs of NLLA were higher than those of NLLAD in the four oils. Moreover, the two gelators performed well in separating an oil–water mixture.