食用蜡基稻米油油凝胶的制备及其性能特性研究  

Preparation and properties of edible wax based rice oil gel

作　　者：石林英 亓玉琛 唐忠海 郭时印[1,2] 肖航 范伟 SHI Lin-ying;QI Yu-chen;TANG Zhong-hai;GUO Shi-yin;XIAO Hang;FAN Wei(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Advanced Development,Changsha 410128,Hunan,China;College of Food Science,University of Massachusetts Amherst,Massachusetts 01003,USA)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省菜籽油营养健康与深度开发工程技术研究中心,湖南长沙410128 [3]麻省大学阿莫斯特分校食品科学学院,美国马塞诸塞州01003

出　　处：《粮食与油脂》2025年第1期67-74,共8页Cereals & Oils

基　　金：国家自然科学基金项目(32360579);湖南省自然科学基金项目(2022JJ30295)。

摘　　要：以稻米油为油相,蜂蜡、米糠蜡、巴西棕榈蜡和小烛树蜡作为凝胶剂制备油凝胶,并对其持油率、硬度、流变特性和微观结构进行表征。结果表明:蜂蜡、米糠蜡、巴西棕榈蜡的临界添加量为4%(以凝胶剂和稻米油的总质量为基准,下同),小烛树蜡则为2%,其中蜂蜡的持油效果最佳;随着凝胶剂添加量的增加,油凝胶硬度和黏附性总体上增强。流变学分析显示,所有油凝胶呈现剪切变稀的假塑性行为,弹性模量(G′)大于黏性模量(G″),表明以弹性形变为主。微观结构揭示,不同蜡凝胶剂在6%添加量下形成的油凝胶中存在α、β'和β型晶体。红外光谱分析证实了凝胶剂与稻米油间的非共价相互作用。差示扫描量热分析表明,巴西棕榈蜡油凝胶具有最高的熔化峰值温度。Oil gels were prepared with rice oil as oil phase,and beeswax,rice bran wax,carnauba wax,and candelilla wax as gel agents,and their oil-holding capacity,hardness,rheological properties and mi-crostructure were characterized.The results showed that the critical addition amount of beeswax,rice bran wax and carnauba wax was 4%(based on the total mass of gel agent and rice oil,the same be-low),and candelilla wax was 2%,among which beeswax had the best oil holding effect.As the amount of gel agent increased,the hardness and adhesiveness of the oil gels were generally enhanced.Rheologi-cal analysis showed that all the oil gels exhibited pseudoplastic behavior of shear thinning,and the elastic modulus(G′)was greater than the viscous modulus(G″),indicating that elastic deformation was domi-nant.The microstructure revealed thatα,β'andβtype crystals existed in the oil gels formed by differ-ent wax gels at the addition of 6%.The non-covalent interaction between the gel and rice oil was con-firmed by infrared spectroscopy.Differential scanning calorimetric analysis showed that the oil gel of car-nauba palm wax had the highest melting peak temperature.

关 键 词：稻米油 油凝胶 蜡 物理特性 流变性能 微观结构 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]