基于皮克林乳液的低芥酸菜籽油基凝胶油的性质及应用  

Characterization and application of rapeseed oil-low erucic acid oleogel based on Pickering emulsion

作　　者：万铮 赵海洋 曾朝喜[1,2] 夏会平 郭时印 唐彩利 WAN Zheng;ZHAO Haiyang;ZENG Chaoxi;XIA Huiping;GUO Shiyin;TANG Caili(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China;Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center,Changsha,Hunan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省菜籽油营养健康与深度开发工程技术研究中心,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2021年第3期361-368,共8页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金青年项目(31701580);湖南省自然科学基金青年项目(2019JJ50229)。

摘　　要：以低芥酸菜籽油为基料油,结合食品级的卵清蛋白、黄原胶与单宁酸,通过高速剪切制备成具有塑性的皮克林乳液凝胶油,研究添加黄原胶与单宁酸后对皮克林乳液凝胶油性质的影响,并探究该皮克林乳液凝胶油制作的蛋糕的性质。结果表明:最高可制备出油相达70%的皮克林乳液凝胶油,形成的乳液表现为具有黏弹性的凝胶状半固体;黄原胶和单宁酸的加入,会使乳液粒径变小和Zeta电位的绝对值升高至大于30 mV;制备的皮克林乳液凝胶油热稳定性较好,黄原胶与单宁酸的加入,使凝胶油的冻融稳定性得到改善,且增强了凝胶油的抗氧化性;用卵清蛋白与黄原胶和单宁酸形成的凝胶油制作的蛋糕拥有更好的起泡稳定能力与持水性,蛋糕产生的气泡海绵结构更加松软,质构结果表明蛋糕的硬度和弹性均达到市售蛋糕的水平。Oleogel that based on Pickering emulsion was prepared by combining ovalbumin,xanthan gum and tannin acid with rapeseed oil-low erucic acid and shearing at high speed.The effects of the addition of xanthan gum and tannic acid on the properties of oleogel based on Pickering emulsion were studied.And the properties of the cake made by the oleogel based on Pickering emulsion were also investigated.The results showed that the oil phase of the oleogel could reach up to 70%and it was gelatinous semisolid with viscoelasticity.The addition of xanthan gum and tannic acid could reduce the particle size of oleogel and increase Zeta potential value more than 30 mV.The oleogel had good thermal stability and the addition of xanthan gum and tannic acid improved its freeze-thaw stability and inoxidizability.Last,the oleogel was applied to make a cake.The oleogel formed by ovalbumin,xanthan gum and tannic acid had better foaming stability and water retention,which made the cake sponge structure softer.The results of texture showed that the hardness and elasticity of the cake reached the commercial level.

关 键 词：低芥酸菜籽油 卵清蛋白 黄原胶 单宁酸 皮克林乳液 凝胶油 蛋糕 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]