菜籽油凝胶的质构特性及形成机理研究  

Texture Properties and Formation Mechanism of Rapeseed Oil Gels

作　　者：王家镔 刘龙龙 陈致羽 仇宏图 张华[1,2] 崔福顺[1,2] 李官浩[1,2] Wang Jiabin;Liu Longlong;Chen Zhiyu;Qiu Hongtu;Zhang Hua;Cui Fushun;Li Guanhao(Department of Food and Biological Science,College of Agriculture,Yanbian University,Yanji 133002;Engineering Research Center of North-East Cold Region Beef Cattle Science&Technology Innovation,Ministry of Education,Yanbin University,Yanji 133002)

机构地区：[1]延边大学农学院食品与生物科学系,延吉133002 [2]东北寒区肉牛科技创新教育部工程研究中心,延边大学,延吉133002

出　　处：《中国粮油学报》2021年第2期89-94,共6页Journal of the Chinese Cereals and Oils Association

基　　金：高等学校学科创新引智计划(D20034)。

摘　　要：为了解菜籽油凝胶形成过程中质构(TPA)特性及其形成的机理,以菜籽油为原料,添加一定质量的蛋黄卵磷脂与谷甾醇制备菜籽油凝胶,以凝胶强度为指标优化最佳菜籽油凝胶制备条件,通过XRD及1 HNMR检测晶型及分子结构变化。结果表明:菜籽油凝胶最佳制备条件为添加12%凝胶剂,谷甾醇与卵磷脂比例为(6∶4,g/g),搅拌时间30 min,加热温度100℃。凝胶剂添加量对所制备的凝胶的硬度、内聚性、咀嚼性影响显著,搅拌时间和加热温度对所制备的凝胶的硬度、胶黏性、内聚性、弹性影响较大。菜籽油制备凝胶形成同质多晶现象,随着储存时间的延长α晶型向β、β′晶型转变。菜籽油凝胶的形成为物理结合并非化学合成。In order to understand the texture(TPA)index and the formation mechanism during the formation of rapeseed oil gel,rapeseed oil was used as raw material and a certain amount of egg yolk lecithin and sitosterol were added to prepare rapeseed oil gel.The conditions for thepreparation of the best rapeseed oil gels was optimized with the gel strength as the index,and the crystal form and molecular structure were detected by XRD and 1HNMR.The results showed that the best preparation conditions for rapeseed oil gel were to add 12%gelling agent,the ratio of sitosterol to lecithin was(6∶4,g/g),the stirring time was 30 minutes,and the heating temperature was 100℃.The amount of gelling agent has a significant effect on the hardness,cohesiveness and chewability of the prepared gel.The stirring time and heating temperature have a significant impact on the hardness,cohesiveness,cohesion and elasticity.Rapeseed oil gel formed the homopolymorphic phenomenon,with the increase of storage time,the α crystal form changed to β,β′crystal form.The formation of rapeseed oil gels was not a chemical synthesis,but the physical bonding.

关 键 词：菜籽油凝胶 质构特性(TPA) 相关性 形成机理 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]