关键词: 大豆油体；果胶；油凝胶；凝胶特性；氧化稳定性

Abstract: In this study, natural soybean oil body emulsion and pectin were combined by electrostatic deposition for the preparation of soybean oil body-pectin composite oleogel by emulsion template method. The macro- and micro-structures of soybean oil body-pectin composite oleogel were studied, and the average particle size, zeta potential, oil binding capacity, re-dissolution stability, rheological properties, texture properties and oxidative stability were analyzed. The results showed that the average particle size and zeta potential of the composite emulsion containing 1.0% of pectin (m/m) were both smallest and were 423.13 nm and −23.23 mV, respectively. Cryoscanning electron microscopy (Cryo-SEM) showed that with an increase in pectin concentration, the structure of the sample was more compact, the hardness of the freeze-dried sample increased, and the gel strength of the oleogel increased; it showed shear thinning and good thixotropy. In addition, the addition of pectin could significantly improve the oxidative stability of oleogels. Notably, the oleogel containing 1.0% or more of pectin had good re-dissolution stability, and the average particle size and zeta potential of the obtained emulsion were not significantly different from those of the initial emulsion. The three-dimensional network structure was restored to its initial state after dilution and shearing with the same mass of distilled water, and this process was reversible. Therefore, the new stable oleogel prepared with soybean oil body is a potential alternative to artificial solid fat.

Key words: soybean oil body; pectin; oleogels; gel properties; oxidation stability