分子蒸馏单甘酯含量对花生油基有机凝胶油性质的影响  

Effects of molecular distilled monoglyceride content on properties of peanut oil-based organogels

作　　者：杨丽君[1] 孟宗[1] 李进伟[1] 蒋将[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2014年第4期54-58,共5页China Oils and Fats

基　　金：国家自然基金青年基金项目(31201382);"十二五"国家科技支撑计划项目(2011BAD02B04);教育部新世纪人才计划(NCET-10-0457)

摘　　要：以花生油为基料油,通过向其添加分子蒸馏单甘酯制备具有一定塑性的有机凝胶油。探讨了分子蒸馏单甘酯含量对有机凝胶油性质的影响。结果表明:分子蒸馏单甘酯含量对有机凝胶油的硬度、流变性、持油性、固体脂肪含量、热性质有很大影响,这些性质参数随分子蒸馏单甘酯含量的增加而增大,而分子蒸馏单甘酯含量对有机凝胶油的晶型影响不大。Organogels with certain plasticity was prepared by peanut oil and molecular distilled monoglyc- eride, and the effects of molecular distilled monoglyceride content on the properties of the organogels were discussed. The results showed that the molecular distilled monoglyceride content had obvious effects on hardness, rheology, oil binding capacity, solid fat content and thermal property of the organogels. The pa- rameters of these properties increased with the molecular distilled monoglyceride content increasing, while the molecular distilled monoglyceride content had little effect on crystal form of the organogels.

关 键 词：有机凝胶油 分子蒸馏单甘酯 花生油 

分 类 号：TS202.3[轻工技术与工程—食品科学]