摘要
通过光学微流变仪研究了以米糠蜡和大豆油为原料制成的凝胶油的微流变特性,并与其他种类油脂的微流变特性进行了对比分析。结果表明:在低温(30℃)时,米糠蜡的含量与凝胶油的弹性因子和宏观黏度因子呈正相关,而与固液平衡点和流动因子呈负相关;在高温(90℃)时,米糠蜡的含量与凝胶油的弹性因子和固液平衡点呈负相关,与宏观黏度因子呈正相关,而与流动因子无关。在30℃条件下,米糠蜡含量为2. 5%~5%的凝胶油的弹性因子与鸡油、羊油、猪油和人造黄油接近,而米糠蜡含量为7. 5%的凝胶油的弹性因子更接近于牛油。偏振光显微镜的结果进一步验证了低温时凝胶油的微流变特性。
The microrheological properties of organogel prepared by rice bran wax and soybean oil were measured by optical microrheology,and compared with other oils and fats.The results showed that at low temperature(30℃),the content of rice bran wax was positively correlated with the elastic index and macroscopic viscosity index of organogel,but negatively correlated with solid-liquid balance and flow index.At high temperature(90℃),the content of rice bran wax was negatively correlated with the elastic index and the solid-liquid balance of organogel,and positively correlated with the macroscopic viscosity index,while it was independent of the flow index.At 30℃,the elastic index of organogel with rice bran wax content of 2.5%-5%was close to those of chicken oil,sheep oil,lard and margarine,and the elastic index of organogel with rice bran wax content of 7.5%was close to that of tallow.The results of polarized light microscopy further verified the microrheological properties of the organogel at low temperature.
作者
姚云平
周航
刘文韬
李瑞婷
张娣
李昌模
YAO Yunping;ZHOU Hang;LIU Wentao;LI Ruiting;ZHANG Di;LI Changmo(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第9期41-46,共6页
China Oils and Fats
基金
“十三五”国家重点研发计划(2016YFD0401404)
天津科技大学青年教师创新基金(2017LG01)
天津科技大学食品营养与安全教育部重点实验室开放基金资助项目(2018008)
天津科技大学食品企业质量安全检测技术示范中心开放基金资助项目(gxb201805)
关键词
凝胶油
弹性因子
固液平衡点
宏观黏度因子
流动因子
微流变特性
organogel
elastic index
solid-liquid balance
macroscopic viscosity index
flow index
microrheological property
作者简介
姚云平(1985),女,讲师,博士,研究方向为油脂营养与安全.(E-mail)yaoyunping1314@163.com;通信作者:李昌模,教授.(E-mail)licm@tust.edu.cn。
