食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

利用初榨大豆毛油制备β-谷甾醇油脂凝胶

吴非1,吴楠1,李丹1,陈书曼1,张雪1,张婷婷1,王立琦2,于殿宇1   

  1. 1. 东北农业大学食品学院
    2. 哈尔滨商业大学
  • 收稿日期:2019-01-30 修回日期:2019-10-05 出版日期:2019-11-25 发布日期:2019-12-02
  • 通讯作者: 于殿宇 E-mail:dyyu2000@126.com
  • 基金资助:
    黑龙江省教育厅课题;黑龙江省教育厅课题;国家十三五科技攻关课题:米糠高值化稳态加工技术及智能装备研发与示范

Preparation of β-sitosterol Oleogels by using Virgin Soybean Oil

2, 2, 2, 2, 2,   

  • Received:2019-01-30 Revised:2019-10-05 Online:2019-11-25 Published:2019-12-02

摘要: 利用机榨大豆油中天然磷脂,通过添加β-谷甾醇,使其与天然磷脂形成复合凝胶剂制备油脂凝胶,研究β-谷甾醇添加量对油脂凝胶硬度、热力学性质、固体脂肪含量(Solid fat content,SFC)、凝胶晶型(X-ray diffraction,XRD)和微观结构的影响。试验表明:在20 ℃下,油脂凝胶中β-谷甾醇添加量不小于12%时,即可出现凝胶行为。油脂凝胶的硬度和SFC都随着β-谷甾醇添加量的增加而增加,且在不同贮藏温度下硬度变化显著。β-谷甾醇添加量对热力学特性影响较大,熔化结晶均为单峰。油脂凝胶主要为β型晶体,晶体为长针状并均匀分布,随β-谷甾醇添加量的增多,油脂凝胶晶体密度增大,尺寸变小,形成的三维网状结构更加紧密,截留植物油的能力不断提高,表明β-谷甾醇可以与机榨大豆油中的天然磷脂结合形成油脂凝胶,该油脂凝胶中无反式脂肪酸(trans fatty acids,TFAS),富含天然营养成分,具有适宜油脂凝胶硬度及良好的结构稳定性等优势。

关键词: 机榨大豆油, 天然磷脂, β-谷甾醇, 油脂凝胶, 凝胶特性

Abstract: The oleogels was prepared by adding natural phospholipids from soybean oil and adding β-sitosterol to form a composite gel with natural phospholipids. The effects of the amount of β-sitosterol on the hardness, thermodynamic properties, solid fat content (SFC), X-ray diffraction (XRD) and microstructure of the oleogels were investigated.The test shows that the gel behavior can occur when the amount of β-sitosterol in the oleogels is not less than 12% at 20 °C. Both the hardness and SFC of the oleogels increased with the addition of β-sitosterol, and the hardness changed significantly at different storage temperatures. The addition amount of β-sitosterol has a great influence on the thermodynamic characteristics, and the molten crystals are all single peaks. The oleogels is mainly β crystal, the crystal is long needle-like and evenly distributed. With the increase of β-sitosterol addition, the density of the oleogels crystal increases, the size becomes smaller, and the three-dimensional network structure formed is more compact and intercepted. The increasing ability of vegetable oils indicates that β-sitosterol can be combined with natural phospholipids in Machine pressed soybean oil to form a oleogels. The oleogels has no trans fatty acids (TFAS), is rich in natural nutrients, and it has the advantages of suitable grease gel hardness and good structural stability.

Key words: machine pressed soybean oil, Natural phospholipid, β-sitosterol, oleogels, oleogels properties

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