摘要
选择玉米油为溶剂,肉桂酸为凝胶剂制备油凝胶,探究其流变学、质构、持油性、热力学特性及凝胶剂晶体形态;以油凝胶为分散相,制备油凝胶乳液(O/W型),分析其粒径、流变学、稳定性等物理性质。结果表明:肉桂酸临界成胶质量分数为4%,4℃条件下存放的油凝胶持油性较常温条件下更好;肉桂酸质量分数越大的油凝胶硬度越大,热稳定性越好;肉桂酸在油凝胶中呈现随机分布的长纤维状聚集体;油相质量分数为10%~20%时,油相含量越低,其乳液粒径越小、黏度越低、物理稳定性越好。油凝胶在常温下稳定性较差,而油凝胶乳液在常温下能保持良好的稳定性,有益于其在食品工业领域的研发与应用。
In this study,corn oil and cinnamic acid were respectively used as a solvent and a gelling agent to prepare oleogels.Its rheology,texture,oil-holding capacity,thermodynamic properties and gel crystal morphology were investigated.Further,oil-in-water(O/W)oleogel emulsions were prepared and its physical properties such as particle size,rheology and stability were analyzed.The critical gelling concentration of cinnamic acid was 4%,and the oil-holding capacity of oleogels stored at 4℃was higher than that at room temperature.The hardness and thermal stability of oleogels were higher with increasing concentration of cinnamic acid.Cinnamic acid was randomly distributed in oleogels as long fibrous aggregates.Oleogel emulsions with lower oil phase content in the range from 10%to 20%had smaller particle size,lower viscosity and better physical stability.At room temperature,the oleogels had poorer stability,while the oleogel emulsions could maintain good stability,which will be useful for its application in the food industry.
作者
栾慧琳
吴雨卿
郑红霞
柯翔宇
毛立科
LUAN Huilin;WU Yuqing;ZHENG Hongxia;KE Xiangyu;MAO Like(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第8期60-66,共7页
Food Science
基金
北京市大学生科学研究与创业行动计划项目(201910019317)。
关键词
肉桂酸
油凝胶
凝胶特性
油凝胶乳液
乳液稳定性
cinnamic acid
oleogels
gel properties
oleogel emulsions
emulsion stability
作者简介
第一作者:栾慧琳(1998-)(ORCID:0000-0002-8521-984X),女,本科生,研究方向为功能配料与功能食品。E-mail:1357515667@qq.com;通信作者:毛立科(1983-)(ORCID:0000-0002-1418-5224),男,副教授,博士,研究方向为功能配料与功能食品。E-mail:likemao@cau.edu.cn。
