单甘酯和豆甾醇混合物固化葵花籽油的研究

摘要/Abstract

摘要： 植物油在凝胶剂的作用下固化形成的油凝胶能够减少食品中反式和饱和脂肪酸的应用，提高多不饱和脂肪酸的含量，还可用作脂溶性功能成分的载体，在食品工业有广阔的应用前景。食源性凝胶剂的开发是目前食品油凝胶研究的热点。本研究考察了单甘酯(monoglyceride, MG)和豆甾醇(stigmasterol, ST)混合物对葵花籽油的固化效果，系统研究了MG-ST混合物的配比，浓度及贮藏温度对油凝胶的质构、流变、热力学性质及叶黄素保护的影响。结果表明MG-ST混合物的配比对其最低成胶浓度有显著影响，当总浓度大于4%时所有配比均形成凝胶。在5 °C贮藏温度下，MG或ST型油凝胶的硬度、粘度和咀嚼性等质构性质高于MG-ST型油凝胶。而在20 °C的贮藏温度下，MG-ST型油凝胶具有更高的质构指标。流变学测试表明所得油凝胶均为假塑性流体，具有相似的流变学特性。油凝胶的凝胶温度由凝胶剂浓度和配比决定，与贮藏温度无关。MG/ST配比为2:8具有最高的凝胶温度为80 °C，而后随ST比例减小而下降。所得油凝胶均能显著提高叶黄素的稳定性，且MG/ST配比为8:2的油凝胶呈现了最好的叶黄素保护效果。本研究对于开发新型食用油凝胶产品，推动叶黄素在食品领域的应用具有一定的参考意义。

关键词: 油凝胶, 单甘酯, 豆甾醇, 葵花籽油, 叶黄素

Abstract: The oleogel formed by the solidification of vegetable oils under the action of gelators can reduce the application of trans- and saturated fatty acids and increase the content of unsaturated fatty acids in foods. It can also be used as the carrier of hydrophobic nutraceuticals with potential wide application in food industry. The development of food-derived oleogel gelators is a hotspot of food research. In this study, the feasibility of the mixture of monoglyceride (MG) and stigmasterol (ST) structuring sunflower seed oil was evaluated. Then, the effects of gelator composition, content and storage temperature on the textural, rheological and thermal properties of the oleogels were systematically investigated. Their lutein protection effects against UV radiation were also compared. It was found that the MG/ST ratio had a significant influence on the lowest concentration of the mixture for forming the oleogel. When the gelator concentration was more than 4 %, the oleogel could be formed at all the tested MG/ST ratios. At the storage temperature of 5 °C, the hardness, viscosity and chewiness values of the MG or ST oleogels were higher than those of the MG-ST oleogels. But at the storage temperature of 20 °C, these textural properties of the MG-ST oleogels were higher. In the rheological assay, all the oleogels exhibited the shear-thinning behavior with similar rheological properties. Their gelation temperatures depended on the composition and concentration of the MG-ST mixture, instead of the storage temperature. The oleogel with the MG/ST ratio of 2:8 possessed the highest gelation temperature (80 °C). The gelation temperature of the MG-ST oleogel declined with the decrease of the ST concentration. It was found that the obtained oleogel could significantly improve the stability of lutein under UV radiation. The oleogel with the MG/ST ratio of 8:2 showed the highest lutein protection effect. The obtained results are helpful to develop the new edible oleogels and promote the application of lutein in foods.

Key words: oleogels, monoglyceride, stigmasterol, sunflower seed oil, lutein

中图分类号:

TS225

蒋兆景刘忠博马汉军刘本国. 单甘酯和豆甾醇混合物固化葵花籽油的研究[J]. 食品科学, 0, (): 0-0.

Zhong-Bo LIU Benguo LIU. Structuring of sunflower seed oil by the mixture of monoglyceride and stigmasterol[J]. FOOD SCIENCE, 0, (): 0-0.

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