冻融循环中不同脂肪酸组成的油脂对植脂搅打奶油稳定性的影响  

Effects of Different Fatty Acid Compositions on the Stability of Non-dairy Whipping Cream during Freeze-Thaw Cycles

作　　者：皇甫秋灵 柴秀航 韩宛君 刘元法[1] 杨巍 HUANGFU Qiuling;CHAI Xiuhang;HAN Wanjun;LIU Yuanfa;YANG Wei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2025年第9期69-79,共11页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100300);广东省重点领域研发计划项目(2022B0202010003);国家自然科学基金青年科学基金项目(32202082);江苏省特聘教授项目(2023年)。

摘　　要：为明确不同脂肪酸组成和结晶特性的油脂与搅打奶油乳液的冻融稳定性及搅打特性之间的内在联系,本实验研究了棕榈仁油(palm kernel oil,PKO)、全氢化棕榈仁油(fully hydrogenated palm kernel oil,FHPKO)、棕榈仁硬脂(palm kernel stearin,PKS)和棕榈油硬脂(palm oil stearin,POS)的油脂组成与结晶特性对分别经过1、3、5次冻融循环植脂搅打奶油品质的影响。研究发现,在冻融循环下由月桂酸型油脂制备的乳液稳定性和搅打特性整体上优于棕榈酸型油脂。对于月桂酸型油脂,发现碳十八链长的脂肪酸占比越高,乳液稳定性和搅打性能越好。油酸(C_(18:1))含量较多的PKO起始融化温度最低,形成的脂肪结晶小且热稳定差;经过5次冻融循环后,以PKO为原料制备的乳液稳定性最强,打发倍数较高,但奶油放置6 h后高度明显下降。硬脂酸(C_(18:0))含量较高的FHPKO形成的脂肪结晶小且紧密,经过5次冻融循环后乳液界面蛋白占比略微降低,所制备的乳液具有较强的稳定性,打发倍数最高,充气稳定性最强。然而,豆蔻酸(C_(14:0))含量较多的PKS形成细小的颗粒状结晶,脂肪球部分聚结最严重,导致乳液黏度和粒径最大,打发倍数最小,奶油出现析水现象。对于棕榈酸型油脂,以棕榈酸(C_(16:0))为主要脂肪酸的POS起始融化温度最高,能够形成粗大的油脂结晶,经过5次冻融循环后乳液界面蛋白占比最低,脂肪部分聚结率高,所制备的乳液不稳定,打发倍数低,奶油出现析水现象。本研究可为生产具有高冻融稳定性和优质打发特性的搅打奶油提供理论支持。To elucidate the intrinsic connection between the fatty acid composition and crystallization properties of oils and the freeze-thaw stability and whipping properties of whipping cream emulsion,this study investigated the impacts of palm kernel oil(PKO),fully hydrogenated palm kernel oil(FHPKO),palm kernel stearin(PKS),and palm oil stearin(POS)on the quality of non-dairy whipping cream subjected to 1,3 and 5 freeze-thaw cycles.The results revealed that the stability and whipping properties of frozen-thawed lauric acid-rich oil emulsion were generally superior to those of its palmitic acid-rich counterpart.For lauric acid-rich fat,the higher the proportion of fatty acids with 18 carbons,the better the emulsion stability and whipping properties.The initial melting temperature of PKO,with the higher oleic acid(C_(18:1))content,was the lowest,and the crystals formed were small and had poor thermal stability.The stability of PKO emulsion subjected to five freeze-thaw cycles was the strongest,and its overrun was higher,but the height of PKO-based whipped cream decreased significantly after 6 hours.The crystals formed by FHPKO,with the highest stearic acid(C_(18:0))content,were small and dense.After 5 freeze-thaw cycles,the proportion of interfacial proteins in FHPKO emulsion,which exhibited strong stability,the highest overrun and the best aeration stability,slightly decreased.In contrast,PKS,with the highest myristic acid(C_(14:0))content,formed fine granular crystals and showed the most serious partial coalescence of fat globules,resulting in the largest emulsion viscosity and particle size,the lowest overrun,and syneresis in whipping cream.POS,of which palmitic acid(C_(16:0))was the major fatty acid,had the highest initial melting temperature and could form large coarse crystals.The proportion of interfacial proteins in POS emulsion undergoing 5 freeze-thaw cycles was the lowest,leading to significant partial coalescence of fat globules,emulsion instability,low overrun and syneresis in whipping cream.This study provi

关 键 词：油脂组成 油脂结晶 部分聚结率 冻融循环 搅打特性 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]