摘要
蜡基油凝胶因其来源广泛、成本低以及成胶性能高而备受关注。为探究不同比例的司盘65(SP65)与米糠蜡(RW)凝胶剂对高油酸葵花籽油凝胶结晶行为和微观形态的影响,研究了油凝胶的固体脂肪含量、等温结晶动力学、偏振光微观形态、硬度等特性。结果表明:在相同温度下随着SP65比例的增加,油凝胶中固体脂肪含量呈降低趋势,SP65的加入降低了米糠蜡基油凝胶的硬度和塑性范围;基于Avrami模型的等温结晶动力学表明,随着SP65比例的增加,结晶速率常数呈降低趋势,半结晶诱导时间呈递增趋势;从偏振光微观结构分析证实:纯米糠蜡和添加SP65的米糠蜡基油凝胶的晶体结构形状均为细小的针状,纯米糠蜡基油凝胶的晶体聚集体较大,晶体间的紧密程度高,网络结构致密,随着SP65比例的增加,油凝胶的结晶聚集体明显变小,晶体与晶体之间的空隙变大,网络结构变得更加疏松多孔。因此,具有表面活性SP65的添加会改变米糠蜡基油凝胶的结晶体形态,进而影响结晶过程和油凝胶塑性,这将为蜡基油凝胶的结构修饰和调控构建提供理论与技术支撑,促进零反式脂肪酸和低饱和新型塑性脂肪的开发。
Traditional plastic fat products contain too much saturated fatty acids or trans fatty acids, which are harmful for human health. Oleogels contain low content of trans fatty acids and saturated fatty acids, therefore, they are superior to traditional plastic fat. In recent years, the technology represented by oleogel has attracted much attention. Oleogels become “future fats” due to their functional properties. This technology is structured treatment of room temperature liquid oil. It can retain the health characteristics of liquid oil with a high degree of unsaturation, and meanwhile, without producing trans fatty acids, it has a sensory quality similar to that of solid plastic fat. They can be widely used in food, medicine, daily chemicals and other fields. The purpose of this study was to investigate the effects of different proportions of span 65 and RW on the crystallization behavior and micromorphology of high oleic acid sunflower oleogel. In this study, a series of oleogels were prepared from span 65 and rice bran wax(mass ratio 3∶ 7, 1∶ 9, 0.5∶ 9.5, 0∶ 10) using high oleic sunflower seed oil as base oil. In this experiment, the crystallization behavior, micromorphology and macroscopic physical properties of oleogel were studied by measuring the solid fat content, isothermal crystallization kinetics, polarized light micromorphology and hardness of oleogel. It was found that the effect of temperature at 20-70 ℃ on the solid fat content of span 65-rice bran wax(SP65-RW) oleogels varied with different proportions. At the same temperature, the solid fat content of the oleogels decreased with the increase of the ratio of span 65 in the gelators. The isothermal crystallization kinetics showed that the SP65-RW oleogels was 20-50 ℃ mixed growth in one dimension. At the same temperature, the crystallization rate(K) decreased and the crystallization induction time(t;) increased with the increase of the ratio of span 65 in the gelators. The microstructure analysis of polarized light revealed that the crystalline structure of the rice bran wax based oleogels with rice bran wax and the addition of span 65 was elongated needle like. The crystal aggregates of rice bran wax oleogels were large, the degree of coherence between crystals was high, and the network structure was dense. With the increase of the proportion of the span in the gelators, the aggregates of the oleogels become smaller, the gap between the crystal and the crystals become larger, and the network structure is more porous. The method of gelators combination can improve the texture of plastic fats. In conclusion, the addition of surface active span 65 will change the crystalline morphology of rice bran wax based oleogel, thereby affecting the crystallization process and the oleogel plasticity. This study will provide a theoretical and technical support for the structural modification and regulation of wax based oleogel, and promote the development of new types of zero trans/low saturation plastic fat.
作者
胡培泓
杨国龙
徐倩
HU Peihong;YANG Guolong;XU Qian(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2021年第6期25-32,共8页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31772003)。
关键词
油凝胶
司盘
米糠蜡
结晶
微观形态
oleogel
span
rice bran wax
crystal
micromorphology
作者简介
胡培泓(1992—),女,河南荥阳人,硕士研究生,研究方向为油脂化学与精深加工;通信作者:杨国龙,教授,博导,E-mail:ygl88888@haut.edu.cn。
