摘要
蜂蜡油凝胶分别与纯水和κ-卡拉胶水凝胶混合,在不添加乳化剂的条件下,配合高速剪切制备乳液凝胶和双凝胶。探究不同油凝胶质量分数(40%、60%、80%)下,κ-卡拉胶的加入对蜂蜡基乳液凝胶微观结构、物理稳定性、持水持油率、硬度、流变学行为和热学性质的影响。结果表明,制备所得的乳液凝胶及双凝胶均为W/O型。与乳液凝胶相比,κ-卡拉胶的添加并未改变双凝胶的蜂蜡晶型、持油性和热性质,但是提高了可塑性、持水性、物理稳定性、硬度和黏弹性。此外,随着双凝胶中油凝胶含量的增加,其分散水相液滴的平均粒径和分布范围越来越小,且抗剪切能力逐渐增强。
Emulsion gels(EG)and bigels(BG)were prepared by high-speed shear treatment of a mixture of beewax oleogels with pure water orκ-carrageenan hydrogel in the absence of emulsifiers,respectively.The effect ofκ-carrageenan on the microstructure,physical stability,water-and oil-binding capacity,hardness,rheology and thermal properties of EG with different mass fractions of oleogel(40%,60%and 80%)was investigated.The results showed that EG and BG were water-in-oil(W/O)type.Compared with EG,the addition ofκ-carrageenan did not change the beeswax crystal type,oil-binding capacity or thermal properties of BG,but could improve the plasticity,water-binding capacity,physical stability,hardness and viscoelasticity of BG.In addition,with an increase in oleogel concentration in BG,the average size and size distribution range of dispersed aqueous droplets became smaller and narrower,and the shear resistance improved gradually.
作者
孙雅晖
韩立娟
苏凌志
常梦迪
张诗琪
赵洲桥
贺军波
齐玉堂
赵雷
SUN Yahui;HAN Lijuan;SU Lingzhi;CHANG Mengdi;ZHANG Shiqi;ZHAO Zhouqiao;HE Junbo;QI Yutang;ZHAO Lei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China;Hubei Fine Chemical Engineering Technology of Oil and Fat Research Center,Wuhan 430023,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第12期25-33,共9页
Food Science
基金
国家自然科学基金面上项目(32072134)
湖北省技术创新专项(重大项目)(2019ABA105)
大宗粮油精深加工教育部重点实验室开放课题(2020-5)。