基于植物甾醇与γ-谷维素的牡丹/葵花籽油凝胶的制备及其物理特性研究  

Physical properties of peony/sunflower seed oil oleogels prepared by using phytosterol andγ-oryzanol

作　　者：赵晶晶 徐宝成[1,2,3,4] 丁玥 刘茜茜 王永超 余慧 刘丽莉 ZHAO Jingjing;XU Baocheng;DING Yue;LIU Xixi;WANG Yongchao;YU Hui;LIU Lili(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;National Experimental Teaching Demonstration Center of Food Processing and Safety,Luoyang 471000,China;Henan International Joint Laboratory of Food Green Processing and Safety Control,Luoyang 471000,China;Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,P.R.China,Wuhan 430062,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]食品加工与安全国家级实验教学示范中心,河南洛阳471000 [3]河南省食品绿色加工与质量安全控制国际联合实验室,河南洛阳471000 [4]农业农村部油料作物生物学与遗传育种重点实验室,湖北武汉430062

出　　处：《食品与发酵工业》2024年第5期164-170,共7页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31772094);河南省重点研发与推广专项(科技攻关,222102110033);农业农村部油料作物生物学与遗传育种重点实验室开放课题基金项目(KF2021002);河南科技大学博士科研启动基金项目(13480057)。

摘　　要：凝胶剂的含量和比例、植物油基质是影响油凝胶结晶特性和加工功能的重要因素。该研究以植物甾醇和γ-谷维素为凝胶剂,牡丹籽油和葵花籽油为基质油制备高含量α-亚麻酸油凝胶,探讨了植物甾醇与γ-谷维素的质量比以及基质油对油凝胶外观、硬度、黏度、微观结构、流变和热力学性质的影响。结果表明,在4℃下,当m(植物甾醇)∶m(γ-谷维素)=40∶60,添加量为8%(质量分数)时,油凝胶形成的速度最快,硬度和黏度最大,熔点也最高;与葵花籽油凝胶相比,此条件下牡丹籽油凝胶的硬度更大(210.70 N),凝胶时间更短(0.5 h),熔点更高(55.22℃)。油凝胶制备时,可通过调整植物甾醇与γ-谷维素的比例来获得所需的晶型和凝胶网络结构,并由此获得理想的硬度、黏度、熔点和透明度等,以适应特定食品加工的需求。该研究为后续基于油凝胶的新型功能黄油和功能奶油的制备提供了理论基础。The content of the gel agent and vegetable oil matrix were the important factors affecting the crystallization characteristics and processing function of oleogel.In this study,a high content ofα-linolenic acid oleogel was prepared with phytosterol andγ-oryzanol as gel agents and peony seed oil and sunflower seed oil as stroma oils.The effects of the mass ratio of phytosterol toγ-oryzanol and oil matrix on the appearance,hardness,viscosity,microstructure,rheology,and thermodynamic properties of the oleogels were investigated.Results showed that oleogel formed by using 8%of phytosterol-γ-oryzanol(with a mass ratio of 40∶60)at 4℃had the highest hardness,viscosity,and melting point,meanwhile,the time needed for its formation was the shortest.Compared with sunflower oil oleogel,peony seed oil oleogel had a higher hardness(210.70 N),a shorter gel formation time(0.5 h),and a higher melting point(55.22℃).An oleogel with a specific crystal shape and gel network structure could be prepared by adjusting the ratio of phytosterol toγ-oryzanol,which possesses an ideal hardness,viscosity,melting point,and transparency,and could be used for specific food processing.This study provides a theoretical basis for the preparation of new functional butter and functional cream based on oleogel.

关 键 词：油凝胶 植物甾醇 γ-谷维素 牡丹籽油 葵花籽油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]