米糠蜡基油凝胶的结晶动力学研究  

STUDY ON THE CRYSTALLIZATION KINET

作　　者：黄兆华 胡秀婷 HUANG Zhao-hua;HU Xiu-ting(School of Food Science and Engineering,Nanchang University,Nanchang,Jiangxi 330031,China)

机构地区：[1]南昌大学食品学院,江西南昌330031

出　　处：《井冈山大学学报（自然科学版）》2023年第2期22-29,共8页Journal of Jinggangshan University (Natural Science)

基　　金：国家自然科学基金面上项目(31972026)。

摘　　要：为了阐明米糠蜡基油凝胶的结晶动力学,采用米糠蜡添加量、加热温度及结晶温度等加工条件,对凝胶体系微观结构、流变学特性、硬度和热力学行为的影响。结果表明,油凝胶体系中的米糠蜡能以结晶形式在液态油脂中形成三维晶体网络,将液体油紧密地束缚在网络结构中。米糠蜡的添加量和结晶温度对米糠蜡基油凝胶结构与性质具有显著的影响,而加热温度则无显著影响。综合考虑形成凝胶的性能与生产成本,米糠蜡油凝胶的最优制备条件为:米糠蜡添加量为4.0%,加热温度为80℃,结晶温度为20℃。在此条件下制备的米糠蜡油凝胶具有较好的机械性能和热力学性质。To explore the crystallization kinetics of rice bran wax-based oleogel,the effects of different preparation conditions were studied,including the amount of rice bran wax,the heating temperature and the crystallization temperature on the microstructure,rheological properties,hardness,and thermodynamic behavior of the rice bran wax-based oleogel.It was found that rice bran wax could form a three-dimensional crystal network in the liquid oil,which was tightly bound in the network structure for forming the oleogel.Moreover,the amount of rice bran wax and the crystallization temperature had significant effects on the microstructure and properties of rice bran wax-based oleogel,while the heating temperature had no significant effect.Considering the performance and production cost of the oleogel,the optimal preparation conditions of the rice bran wax-based oleogel were as follows:the addition amount of rice bran wax at 4.0%,the heating temperature at 80℃,and the crystallization temperature at 20℃.The rice bran wax-based oleogel prepared under these conditions had good mechanical properties.

关 键 词：米糠蜡 油凝胶 结晶动力学 

分 类 号：TQ641[化学工程—精细化工]