大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析  

Preparation,Characterization and Oxidation Stability of Soybean Oil Body-Pectin Composite Oleogel

作　　者：刘璐[1] 朱建宇[1] 李啸天 张晴 王子恒 齐宝坤[1] 江连洲[1] LIU Lu;ZHU Jianyu;LI Xiaotian;ZHANG Qing;WANG Ziheng;QI Baokun;JIANG Lianzhou(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2023年第12期10-17,共8页Food Science

基　　金：国家自然科学基金面上项目(32172141)。

摘　　要：将天然大豆油体乳液与果胶以静电沉积作用结合,采用乳液模板法制备大豆油体-果胶复合油凝胶;研究大豆油体-果胶复合油凝胶的宏观与微观结构,分析其平均粒径、Zeta电位、持油率、复溶稳定性、流变学特性、质构特性以及氧化稳定性等。结果表明,当果胶质量分数为1.0%时,复合乳液平均粒径最小为423.13 nm,Zeta电位最低为-23.23 mV。冷冻扫描电子显微镜显示,随着果胶质量分数增加,样品结构更加致密,冻干样品硬度增大,油凝胶的凝胶强度提高,并呈现剪切稀化状态,具有良好的触变性。此外,添加果胶可显著改善油凝胶的氧化稳定性。值得关注的是,果胶质量分数≥1.0%时油凝胶复溶稳定性良好,所得乳液与初始乳液的平均粒径、Zeta电位无明显变化,其三维网络结构经等质量比蒸馏水稀释剪切后可恢复为初始乳液,此过程可逆。因此,将大豆油体制备成新型稳定的油凝胶产品为天然油体替代人造固体脂肪提供了参考。In this study,natural soybean oil body emulsion and pectin were combined by electrostatic deposition for the preparation of soybean oil body-pectin composite oleogel by emulsion template method.The macro-and micro-structures of soybean oil body-pectin composite oleogel were studied,and the average particle size,zeta potential,oil binding capacity,re-dissolution stability,rheological properties,texture properties and oxidative stability were analyzed.The results showed that the average particle size and zeta potential of the composite emulsion containing 1.0%of pectin(m/m)were both smallest and were 423.13 nm and−23.23 mV,respectively.Cryoscanning electron microscopy(Cryo-SEM)showed that with an increase in pectin concentration,the structure of the sample was more compact,the hardness of the freeze-dried sample increased,and the gel strength of the oleogel increased;it showed shear thinning and good thixotropy.In addition,the addition of pectin could significantly improve the oxidative stability of oleogels.Notably,the oleogel containing 1.0%or more of pectin had good re-dissolution stability,and the average particle size and zeta potential of the obtained emulsion were not significantly different from those of the initial emulsion.The three-dimensional network structure was restored to its initial state after dilution and shearing with the same mass of distilled water,and this process was reversible.Therefore,the new stable oleogel prepared with soybean oil body is a potential alternative to artificial solid fat.

关 键 词：大豆油体 果胶 油凝胶 凝胶特性 氧化稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]