凝胶因子及冷却温度对亚麻籽油基油凝胶特性的影响  

Effects of gelator and cooling temperature on the properties of linseed oil-based oleogel

作　　者：罗萍 祁昂 李学红 张露 LUO Ping;QI Ang;LI Xue-hong;ZHANG Lu(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2025年第3期67-73,共7页Cereals & Oils

基　　金：河南省科技攻关项目(232102110130)。

摘　　要：以亚麻籽油为基料油,不同凝胶因子(米糠蜡、向日葵蜡和小烛树蜡)制备油凝胶,分析不同凝胶因子添加量及冷却温度(5、25、35℃)对油凝胶形成过程中结晶行为的影响。结果表明:随着冷却温度的升高,亚麻籽油需在更高的凝胶因子添加量下才能形成油凝胶体系,油凝胶的持油性、硬度、结晶度整体降低,米糠蜡油凝胶中的晶体尺寸增大,向日葵蜡油凝胶中的晶体尺寸则逐渐减小;随着凝胶因子添加量的增加,油凝胶持油性和硬度增大,结晶和熔化峰值温度升高,油凝胶中的晶体尺寸明显增大,排列更加致密。Using linseed oil as the base oil,oleogels were prepared with different gelators(rice bran wax,sunflower wax and candelilla wax).The effects of different gelators addition and cooling temperatures(5,25,and 35℃)on the crystallization behavior during the oleogel formation were analyzed.The results showed that with the increase of cooling temperature,higher amount of gelators addition were needed to form an linseed oil-based oleogel system and the oil holding capacity,hardness and crystallinity of the oleogels decreased.The crystal size of rice bran wax oleogels increased,where as that of sunflower wax oleogels gradually decreased.As the increase of gelators addition,the oil-holding capacity and hardness of oleogels increased,the peak temperatures of crystallization and melting increased,and the crystal size in oleogels had significantly bigger size and compact structure.

关 键 词：米糠蜡 向日葵蜡 小烛树蜡 冷却温度 亚麻籽油 油凝胶 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]