食品科学 ›› 2021, Vol. 42 ›› Issue (2): 17-22.doi: 10.7506/spkx1002-6630-20200330-438

• 食品化学 • 上一篇    下一篇

甘蔗蜡制备稻米油基油凝胶及其相关性质

王伟宁,王莹,于洋,姜宇婷,吴非,韩翠萍,于殿宇,史永革   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.九三粮油工业集团有限公司,黑龙江 哈尔滨 150030)
  • 出版日期:2021-01-18 发布日期:2021-01-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401101)

Preparation and Properties of Rice Oil-based Oleogel with Sugarcane Wax

WANG Weining, WANG Ying, YU Yang, JIANG Yuting, WU Fei, HAN Cuiping, YU Dianyu, SHI Yongge   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Jiusan Grain and Oil Industry Group Co. Ltd., Harbin 150030, China)
  • Online:2021-01-18 Published:2021-01-27

摘要: 在稻米油中添加一定量的甘蔗蜡制成具有塑性的油脂凝胶。研究甘蔗蜡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)、X射线衍射(X-ray diffraction,XRD)和微观结构的影响。结果表明:在20 ℃条件下,油脂凝胶中甘蔗蜡添加量不小于7%时,即可出现凝胶行为。油脂凝胶体系的硬度、SFC、融化焓和结晶焓均随甘蔗蜡添加量的增多而增加。XRD结果显示,甘蔗蜡油脂凝胶中同时含有α、β、β’三种晶型,其中以β晶型为主,随着甘蔗蜡添加量增多,α和β’晶型的量增多。晶体呈球状,分布均匀。随甘蔗蜡添加量的增加,结晶数量增加,尺寸减小,导致分布密度增加,即甘蔗蜡添加量越高,硬度越大,结构化植物油的能力越强,形成油脂凝胶结构稳定性越好,表明在稻米油中加入甘蔗蜡可以形成油脂凝胶,该油脂凝胶中无反式脂肪酸,富含天然营养成分,具有适宜的油脂凝胶硬度及良好的结构稳定性等优势。

关键词: 油脂凝胶;甘蔗蜡;稻米油;凝胶特性;结晶网络结构

Abstract: A plastic oleogel was made from rice oil with sugarcane wax added. The effect of the amount of sugarcane wax added on the hardness, thermodynamic properties, solid fat content (SFC), X-ray diffraction (XRD) profile and microstructure of oleogels was studied. The results showed that when the amount of sugarcane wax added was not lower than 7%, gel-like behavior appeared at 20 ℃. The hardness, SFC, melting enthalpy and crystallization enthalpy of the oleogel increased with the increase in sugarcane wax concentration. The XRD results showed that α-, β- and β’-type crystals were found in the oleogel, with type β being dominant. The amounts of α and β’ crystal type increased with increasing sugarcane wax concentration. The crystals were spherical and evenly distributed. As the concentration of sugarcane wax increased, the number of crystals increased while the size decreased, resulting in increased distribution density. The higher concentration of sugarcane wax resulted in greater hardness, stronger structured vegetable oil-forming ability and better structural stability of the oleogel. These results showed that trans fatty acids (TFAS)-free, natural nutrient-rich oleogels with the advantages of appropriate hardness and good structural stability could be formed by incorporating sugarcane wax into rice oil.

Key words: oleogel; sugarcane wax; rice oil; gel properties; crystal network structure

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