In order to elucidate the lubrication characteristics of starch-soybean lecithin compound gel system, this study investigated the influence of two different methods of gelatinization treatment and varying levels of soybean lecithin (0%, 1%, and 5%) on tribological properties of starch-soybean lecithin compound gel. Results demonstrated that interstitial water constituted a major form of water with the highest relative percentage (PA23) in the compound gels. The content of interstitial water and soybean lecithin in compound gels plays a crucial role in friction systems, exhibiting a significant and positive correlation with lubrication properties of compound gels (P<0.05). The utilization of Method II, which involves starch gelatinization without soy lecithin, along with a higher concentration of soybean lecithin (5%), resulted in superior lubrication characteristics exhibited by the compound gel system. The findings of this study provide a theoretical foundation for comprehending the lubrication characteristics of starch-lipid compound gels.
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Lin et al. (2024) studied this question.
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