乳化剂对米糠蜡凝胶油理化特性的影响  

Effects of Three Emulsifiers on Structure and Properties of Rice Bran Wax Oleogel

作　　者：姚云平[1] 宁灵 于佳睿 李昌模[1,2] Yao Yunping;Ning Ling;Yu Jiarui;Li Changmo(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457;Gui Faxiang 18th Street Mahua Food(Tianjin)Co.,Ltd,Tianjin 300221,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]桂发祥十八街麻花食品〔天津〕有限公司,天津300221

出　　处：《中国粮油学报》2022年第11期184-190,共7页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划(2019YFC1606202);国家自然科学基金青年基金项目(31901650)。

摘　　要：将单硬脂酸甘油酯、硬脂酰乳酸钠、聚甘油脂肪酸酯分别与米糠蜡复配制备凝胶油,研究乳化剂添加量对凝胶油持油率、晶体形态、热学性质、分子间作用力、晶型和流变学的影响。结果表明:乳化剂的复配质量比对凝胶油的微观结构和宏观特性都会产生影响,但对持油率和总焓变却不呈浓度依赖。随着单硬脂酸甘油酯含量的增加,α、β和β′3种晶型共存,晶体形态从针状转变为簇状,且表现出较好的流变性质。当单硬脂酸甘油酯与米糠蜡复配质量比为5∶2时,持油率高达87.94%。分子间作用力表明单硬脂酸甘油酯和聚甘油脂肪酸酯依靠氢键的键合作用增加液态油的束缚力和黏弹性质。Oleogel was prepared by the mixture of glycerin monostearate, sodium stearyl lactate and polyglycerol fatty acid ester with rice bran wax. The effects of emulsifier addition on the oil binding capacity, crystal morphology, thermal properties, intermolecular force, crystal shape and rheology of the oleogel were studied. The results indicated that the mixture ratio of emulsifier affected the microstructure and macroscopic properties of oleogel, but not depend on the concentration of oil binding capacity and total enthalpy change. With the increase of the content of glycerol monostearate, α, β and β′, co-existed, the crystal morphology changed from needle-like to cluster, and showed good rheological properties. When the mass ratio of monostearate to rice bran wax was 5∶2, the oil retention rate reached 87.94%. Intermolecular forces showed that glyceryl monostearate and polyglyceryl fatty acid ester depended on hydrogen bond cooperation to increase the binding strength and viscoelastic properties of liquid oil.

关 键 词：单硬脂酸甘油酯 硬脂酰乳酸钠 聚甘油脂肪酸酯 米糠蜡 凝胶油 

分 类 号：TQ646[化学工程—精细化工]