油脂品种对肉桂酸基油脂凝胶形成及性质的影响  

Effect of Oil Type on the Formation and Properties of Cinnamic Acid-Based Oleogels

作　　者：李丹[1] 赵月[1] 李婷婷[1] 刘春成 王雯 于殿宇[1] 王立琦[2] 王瑾 LI Dan;ZHAO Yue;LI Tingting;LIU Chuncheng;WANG Wen;YU Dianyu;WANG Liqi;WANG Jin(College of Food Science,Northeast Agricultural University,Harbin 150030,China;School of Computer and Information Engineering,Harbin University of Commerce,Harbin 150028,China;Jingbian County Food and Drug Inspection Team,Yulin 718500,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨商业大学计算机与信息工程学院,黑龙江哈尔滨150028 [3]靖边县食品药品稽查队,陕西榆林718500

出　　处：《食品科学》2018年第12期9-14,共6页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401402);国家自然科学基金面上项目(31571880);黑龙江省自然科学基金项目(C2017019)

摘　　要：菜籽油、玉米油和亚麻籽油为基料油添加肉桂酸,经加热搅拌、冷却静置后形成油脂凝胶。研究油脂品种对油脂凝胶临界成胶质量分数、持油性(oil binding capacity,OBC)、硬度、固体脂肪含量(solid fat content,SFC)、凝胶晶型及微观结构的影响。结果表明,油脂品种对油脂凝胶临界成胶质量分数无影响,临界成胶质量分数均为4%;对OBC有一定的影响,且随肉桂酸质量分数的增加油脂凝胶OBC明显增强;菜籽油油脂凝胶硬度最小,亚麻籽油油脂凝胶硬度最大;对SFC的影响为菜籽油油脂凝胶<玉米油油脂凝胶<亚麻籽油油脂凝胶。同时,晶型分析表明3种油脂凝胶主要晶型均为β和β′。通过偏光显微镜观察出3种油脂凝胶的晶体结构及晶体分布差异明显,说明油脂品种对油脂凝胶的微观结构有显著影响。Oleogels were formed by adding cinnamic acid to canola oil,corn oil and flaxseed oil,followed by heating,stirring and cooling.Our aim was to analyze the effect of oil type on the critical concentration,oil binding capacity（OBC）,hardness,solid fat content（SFC）,X-ray diffraction（XRD） pattern as well as microstructure of oleogels.The results showed that oil type had no significant effect on the critical concentration of oleogels（4%,regardless of oil type） but influenced OBC;for each of the oils,OBC increased with increasing concentration of cinnamic acid.The different oils had a significant effect on the hardness of oleogels and among them,canola oil and flaxseed oil oleogels had the lowest and highest hardness,respectively.The SFC of three oleogels was in the increasing order of canola oil 〈corn oil〈 flaxseed oil.At the same time,crystallographic analysis showed that the major crystalline forms of all three oleogels were β and β＇.Significant differences in the microstructure and crystal distribution of these oleogels were characterized by polarized light microscope,indicating that oil type had a significant effect on the microstructure of oleogels.

关 键 词：油脂品种 肉桂酸 油脂凝胶 凝胶特性 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]