单甘酯和豆甾醇混合物固化葵花籽油的规律  

Structuring of Sunflower Seed Oil by a Mixture of Monoglyceride and Stigmasterol

作　　者：蒋兆景 刘忠博 马汉军[1] 刘本国[1] JIANG Zhaojing;LIU Zhongbo;MA Hanjun;LIU Benguo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2020年第15期22-30,共9页Food Science

基　　金：国家自然科学基金面上项目(31771941;31571912)。

摘　　要：植物油在凝胶剂的作用下固化形成的油凝胶能够减少食品中反式和饱和脂肪酸的应用,提高多不饱和脂肪酸的含量,还可用作脂溶性功能成分的载体,在食品工业有广阔的应用前景。食源性凝胶剂的开发是目前食品油凝胶研究的热点。本研究考察单甘酯(monoglyceride,MG)和豆甾醇(stigmasterol,ST)混合物对葵花籽油的固化效果,系统研究MG/ST配比、质量分数及贮藏温度对油凝胶的质构、流变、热力学性质及叶黄素保护作用的影响。结果表明,MG/ST配比对其凝胶剂最低成胶质量分数有明显影响,当凝胶剂质量分数大于4%时所有配比均形成凝胶。在5℃贮藏温度下,MG或ST型油凝胶的硬度、黏度和咀嚼性等质构性质高于MG-ST型油凝胶。而在20℃的贮藏温度下,MG-ST型油凝胶具有更高的质构指标水平。流变学测试结果表明所得油凝胶均为假塑性流体,具有相似的流变学特性。油凝胶的凝胶温度由凝胶剂质量分数和配比决定,与贮藏温度无关。MG/ST配比为2∶8时具有最高的凝胶温度(80℃),凝胶温度随ST比例减小而下降。所得油凝胶均能明显提高叶黄素的稳定性,且MG/ST配比为8∶2时油凝胶呈现出最好的叶黄素保护效果。本研究对于开发新型食用油凝胶产品,推动叶黄素在食品领域的应用具有一定的参考意义。Oleogels formed by the solidification of vegetable oils in the presence of gelators can reduce the use of trans and saturated fatty acids and increase the content of unsaturated fatty acids in foods.They can also be a promising hydrophobic nutraceutical delivery vehicle in the food industry.The development of food-derived oleogel gelators is a hotspot of food research.In this study,the feasibility of a mixture of monoglyceride(MG)and stigmasterol(ST)for structuring sunflower seed oil was evaluated.Then,the effects of gelator composition,concentration and storage temperature on the textural,rheological and thermal properties of oleogels were systematically investigated as well as their influence on the efficacy of oleogels in protecting lutein against ultraviolet(UV)radiation.It was found that MG/ST ratio had a significant influence on the lowest mixture concentration for forming oleogels.When the gelator concentration was more than 4%,oleogels could be formed at all tested MG/ST ratios.At the storage temperature of 5℃,the hardness,viscosity and chewiness values of the MG or ST oleogels were higher than those of the MG-ST oleogels.As the storage temperature increased to 20℃,these textural properties of the MG-ST oleogels were improved.In the rheological assay,all oleogels exhibited a shear-thinning behavior with similar rheological properties.The gelation temperature depended on the composition and concentration of the MG-ST mixture,instead of the storage temperature.The oleogel with the MG/ST ratio of 2:8 possessed the highest gelation temperature(80℃).The gelation temperature of MG-ST oleogels declined with the decrease of ST concentration.We also found that oleogels could significantly improve the stability of lutein under UV radiation;the best effect was observed at the MG/ST ratio of 8:2.These results are helpful to develop new edible oleogels and promote the application of lutein in foods.

关 键 词：油凝胶 单甘酯 豆甾醇 葵花籽油 叶黄素 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]