食品科学 ›› 2018, Vol. 39 ›› Issue (14): 16-21.doi: 10.7506/spkx1002-6630-201814003

• 食品化学 • 上一篇    下一篇

肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析

左锋1,李雪2,杨舒3,王鹏3,杨庆余3,王娜3,肖志刚3,*   

  1. (1.黑龙江八一农垦大学食品学院,黑龙江?大庆 163319;2.安徽科技学院食品与药品学院,安徽?滁州 233100;3.沈阳师范大学粮食学院,辽宁?沈阳 110034)
  • 出版日期:2018-07-25 发布日期:2018-07-16
  • 基金资助:
    2015年国家星火计划项目(2015GA650007);黑龙江省农垦总局“十三五”重点科技攻关项目(HNK135-05-01)

Formation, Rheological Behavior and Morphological Structure of Cinnamic Acid Based Rice Bran Oil Organogel

ZUO Feng1, LI Xue2, YANG Shu3, WANG Peng3, YANG Qingyu3, WANG Na3, XIAO Zhigang3,*   

  1. (1. College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. College of Food and Drug, Anhui Science and Technology University, Chuzhou 233100, China; 3. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
  • Online:2018-07-25 Published:2018-07-16

摘要: 选择米糠油为溶剂体系,肉桂酸作为凝胶剂制备油脂凝胶,借助流变仪、X-射线衍射仪、荧光显微镜研究其流变特性及结晶特性。结果表明:米糠油凝胶的持油性和熔点随肉桂酸添加量的增加逐渐增加,当肉桂酸添加量超过10%,油脂凝胶的持油性和熔点增加不显著(P>0.05);米糠油凝胶的持油性随加热温度升高迅速上升,在85?℃时升高至93.62%,此时的凝胶熔点也相对较高;当冷却温度从0?℃升高至5?℃时,凝胶的持油性和熔点相对较高,当冷却温度进一步升高,凝胶的持油性和熔点显著下降至93%(P<0.05)。通过对肉桂酸添加量10%、加热温度85?℃、冷却温度5?℃形成的油脂凝胶进行流变学特性分析,发现该油脂凝胶呈现假塑性流体状态,样品的表观黏度-剪切速率的关系符合幂律方程关系;并且在频率扫描范围内,油脂凝胶体系的储能模量(G’)明显大于损耗模量(G”),样品形成较为紧密的凝胶结构;通过凝胶结晶特性分析发现,米糠油凝胶中的结晶结构细小,分布均匀,存在同质多晶现象,主要含有β和β′?2?种晶体类型。

关键词: 米糠油, 肉桂酸, 凝胶油脂, 流变特性, 结晶特性

Abstract: Cinnamic acid based rice bran oil organogel, prepared with rice bran oil as solvent and cinnamic acid as gelling agent, was characterized by X-ray diffraction (XRD), fluorescence microscope and rheometer for the analysis of rheological behavior and morphological structure. The results showed that the oil binding capacity and melting point gradually increased with cinnamic acid concentration up to 10%, and then did not significantly increase at higher cinnamic acid concentrations (P > 0.05); the oil binding capacity rapidly increased to 93.62% with temperature up to 85 ℃, and the melting point also reached a high level. The two parameters remain at a high level with increasing cooling temperature from 0 to 5 ℃, and then significantly decreased to 93% at higher cooling temperatures (P < 0.05). Rheological analysis showed that the organogel with 10% of cinnamic acid formed by heating at 85 ℃ and cooling at 5 ℃ was a pseudoplastic fluid and that the relationship between apparent viscosity and shear rate was fitted with the power law equation. Moreover, in the experimental range of frequency sweeping, the storage modulus (G′) was obviously higher than the loss modulus (G′′), indicating that the organogel had a compact structure. Under the microscope, tiny and evenly distributed crystal structures with polymorphism were observed and the main crystal structure types were β and β’.

Key words: rice bran oil, cinnamic acid, organogel, rheological behavior, morphological structure

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