米糠蜡及米糠蜡-大豆甾醇复配对玉米油油凝胶结构和特性的影响  

Effects of rice bran wax and rice bran wax-soybean sterol compound on the structure and properties of corn oil-based oleogels

作　　者：刘轩 姜秋水 叶德宏 孙旦 陈璐 张祺瑜 Liu Xuan;Jiang Qiushui;Ye Dehong;Sun Dan;Chen Lu;Zhang Qiyu(Zhejiang Grain Science Research Institute Co.,Ltd.,Hangzhou,Zhejiang 310012;College of Mechanical and electrical engineering,Nanyang Normal University,Nanyang,Henan 473061)

机构地区：[1]浙江省粮食科学研究所有限责任公司,浙江杭州310012 [2]南阳师范学院机电工程学院,河南南阳473061

出　　处：《粮食科技与经济》2024年第5期105-109,115,共6页Food Science And Technology And Economy

基　　金：浙江省省属院所专项项目(330000230130304037001)。

摘　　要：为探究米糠蜡(rice bran wax,RBW)和米糠蜡-大豆甾醇(rice bran wax-soybean sterol,RBW-SS)复合凝胶因子对玉米油油凝胶结构和特性的影响,首先以RBW为单一凝胶因子,探究RBW添加量对油凝胶外观形态、微观结构、持油性和晶型的影响;然后针对RBW-SS复合凝胶因子对油凝胶的外观形态、持油性和储藏稳定的影响进行了研究。结果表明:在室温条件下,RBW添加量<6%时无法形成完整的玉米油油凝胶;随着RBW添加量的增加,油凝胶的针状结晶形态未发生明显变化,表现为晶体分布密度逐渐增大,但所有样品均出现不同程度的晶体聚集现象;晶型分析结果显示,RBW添加量不影响油凝胶的晶型结构,但随着RBW添加量的增加,油凝胶中部分β型晶体转化为α和β'型晶体。在RBW-SS复合凝胶因子中,RBW对油凝胶的形成起主导作用,SS起辅助作用;RBW-SS复配比为6∶2和7∶1的油凝胶拥有比单一RBW组别更高的持油性和更好的储藏稳定性。综上,RBW凝胶性能优异,添加量6%即可制备出性能优异的玉米油油凝胶;RBW-SS复合凝胶因子比RBW单一凝胶因子凝胶效果更好,制备出的油凝胶拥有更好的持油性和储藏稳定性。To explore the effects of rice bran wax(RBW)and rice bran wax-soybean sterol mixture(RBW-SS)on the structure and properties of corn oil oleogels.First,RBW was used as a single factor to explore the effect of RBW addition on the appearance,microstructure,oil retention,and crystal form of the oil oleogels.Next,we explored the effects of RBW-SS on the appearance,oil retention,and storage stability of the oleogels.The results showed that when the RBW addition amount is less than 6%,complete corn oil oleogels with a certain hardness cannot be formed at room temperature.With the increase of RBW addition,the needle like crystal morphology of oil gel did not change,and the crystal distribution density gradually increased.But all samples showed varying degrees of crystal aggregation phenomenon.The XRD results showed that the addition of RBW did not affect the crystal structure of the oleogels.However,with the increase of RBW addition,a part ofβtype crystal transformed intoαandβ'type crystal.In the rice bran wax-soybean sterol mixture,rice bran wax plays a leading role in the formation of oil gel,soybean sterol plays a supporting role.Oleogels with RBW-SS compound ratios of 6∶2 and 7∶1 had higher oil retention and better storage stability than the single RBW group.In summary,RBW had gel excellent performance.Adding 6%RBW can prepare corn oil gel with excellent performance.The RBW-SS had better gel effect than the RBW.The oleogels prepared by RBW-SS had better oil retention and storage stability,which was of great significance in promoting the application and development of oleogels.

关 键 词：油凝胶 玉米油 米糠蜡 大豆甾醇 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]