小烛树蜡油脂凝胶的性质及作用机理研究  

Properties and Mechanism of Candelilla Wax Oleogel

作　　者：汪鸿 孙立斌 张亮 王俊国 黄昭先 Wang Hong;Sun Libin;Zhang Liang;Wang Junguo;Huang Zhaoxian(School of Grain,Jilin Business and Technology College 1,Changchun 130507;College of Food Science,Northeast Agricultural University 2,Haerbin 150030)

机构地区：[1]吉林工商学院粮食学院,长春130507 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2021年第6期91-95,共5页Journal of the Chinese Cereals and Oils Association

基　　金：吉林工商学院科学技术研究项目(KB2019[003])。

摘　　要：以小烛树蜡为凝胶剂,制备低芥酸菜籽油油脂凝胶。研究小烛树蜡含量对油凝胶的相变、持油性、固体脂肪含量(solid fat content,SFC)、凝胶晶型及硬度的影响。实验结果表明,小烛树蜡质量分数≥4%时,掺入低芥酸菜籽油中可制得具有固体性质的油凝胶,质量分数为8%时,小烛树蜡使得持油能力(oil binding capacity,OBC)最强;SFC均在2%-6%之间,随着温度的升高,SFC减小;晶型分析表明小烛树蜡低芥酸菜籽油油凝胶主要晶型均在4.70×10^(-10)、3.80×10^(-10) m附近;油凝胶硬度随着小烛树蜡含量增大而逐渐增大,质量分数为10%时小烛树蜡油凝胶硬度适中。The oleogel of canola oil with candelilla wax was prepared in this study.The effects of candelilla wax concentration on phase transition,oil binding capacity(OBC),solid fat content(SFC),oleogel crystal shape and rmness were studied.The results indicated that the oleogel with solid-like properties can be prepared when the concentration of candelilla wax was larger than or equal to 4%.The OBC was the can be obtained by dripping colza oil of low erucic acid when the mass fraction was 8%.Candelilla wax made OBC become the highest.The SFC was between 2%-6%,and SFC decreased with the increase of temperature.Crystal analysis indicated that the main crystal types of the oleogel of canola oil with candelilla wax were around 4.70×10^(-10) and 3.80×10^(-10) m.The rmness of the oleogel increased with the increase of candelilla wax,and the rmness was moderate when the candelilla wax concentration was 10%.

关 键 词：小烛树蜡 低芥酸菜籽油 油凝胶 加工特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]