利用初榨大豆毛油制备β-谷甾醇油脂凝胶  

Preparation of β-Sitosterol Oleogels by Using Virgin Soybean Oil

作　　者：吴非[1] 吴楠[1] 李丹[1] 陈书曼 张雪[1] 王立琦[2] 于殿宇[1] 张理博 WU Fei;WU Nan;LI Dan;CHEN Shuman;ZHANG Xue;WANG Liqi;YU Dianyu;ZHANG Libo(College of Food Science,Northeast Agricultural University,Harbin 150030,China;School of Computer and Information Engineering,Harbin University of Commerce,Harbin 150028,China;Harbin Hui Kang Food Company of Jiu San Group,Harbin 150069,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]九三集团哈尔滨惠康食品有限公司,黑龙江哈尔滨150069

出　　处：《食品科学》2019年第22期14-19,共6页Food Science

基　　金：黑龙江省教育厅课题(TSTAU-R2018010;TSTAU-C2018011);“十三五”国家重点研发计划重点专项(2018YFD0401101)

摘　　要：利用初榨大豆毛油中天然磷脂,通过添加β-谷甾醇,使其与天然磷脂形成复合凝胶剂制备油脂凝胶,研究β-谷甾醇添加量对油脂凝胶硬度、热力学性质、固体脂肪含量(solid fat content,SFC)、凝胶晶型和微观结构的影响。结果表明:在20℃条件下,油脂凝胶中β-谷甾醇添加量不小于12%时,即可出现凝胶行为。油脂凝胶的硬度和SFC都随着β-谷甾醇添加量的增加而增加,且在不同贮藏温度下硬度变化显著。β-谷甾醇添加量对热力学特性影响较大,熔化结晶均为单峰。油脂凝胶主要为β型晶体,晶体为长针状并均匀分布,随β-谷甾醇添加量的增多,油脂凝胶晶体密度增大,尺寸变小,形成的三维网状结构更加紧密,截留植物油的能力不断提高,表明β-谷甾醇可以与初榨大豆毛油中的天然磷脂结合形成油脂凝胶,该油脂凝胶中无反式脂肪酸,富含天然营养成分,具有适宜油脂凝胶硬度及良好的结构稳定性等优势。Oleogels were prepared by the formation of composite gels from natural phospholipids in virgin soybean oil with addedβ-sitosterol.The effects of the amount ofβ-sitosterol on the hardness,thermodynamic properties,solid fat content(SFC),X-ray diffraction(XRD)pattern and microstructure of oleogels were investigated.The results showed that gel behavior could occur at 20℃when the amount ofβ-sitosterol was no less than 12%.Both the hardness and SFC of oleogels increased with the addition ofβ-sitosterol,and the hardness changed significantly at different storage temperatures.The amount ofβ-sitosterol added had a great influence on the thermodynamic characteristics,and the molten crystals all showed single peaks.The oleogels mainly formedβcrystals,which were long needle-like and evenly distributed.Withβ-sitosterol addition,the density of oleogel crystals increased,the size became smaller,and the three-dimensional network structure formed was more compact,along with a gradual increase in oil retention ability,indicating thatβ-sitosterol can combine with natural phospholipids in virgin soybean oil forming oleogels,which contained no trans fatty acids(TFAS),were rich in natural nutrients,and had desirable gel hardness and good structural stability.

关 键 词：初榨大豆毛油 天然磷脂 Β-谷甾醇 油脂凝胶 凝胶特性 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]