摘要
以食品级单月桂酸甘油酯(Glycerol Monolaurate,GML)协同羟丙基甲基纤维素(Hydroxypropyl methylcellulose,HPMC)制备羟丙基甲基纤维素-葵花籽油凝胶(GlycerolMonolaurateenhanced Hydroxypropyl methylcellulose oleogel,GEHO),探究不同添加量的GML对GEHO的持油性、流变学行为、硬度、热学性质、氧化性质和微观结构的影响。结果表明:随着GML添加量的增加,GEHO中的分子间作用力增强,晶体结构改善,GEHO的持油性、可塑性、热稳定性和氧化稳定性提高;当GML添加量为7%时,持油性、弹性和硬度最佳。相较于单纯的HPMC葵花籽油凝胶,GEHO表现出更致密的凝胶网状结构,凝胶体系更加稳定。研究结果为复合油凝胶的制备及其在食品行业加工开发提供理论依据。
In this study,food-grade glycerol monolaurate(GML)was combined with hydroxypropyl methylcellulose(HPMC)to prepare HPMC sunflower oil gel(Glycerol Monolaurate enhanced Hydroxypropyl methylcellulose oleogel,GEHO).The effects of different additions of GML on the oil-holding properties,rheological behaviour,hardness,thermal properties,oxidation properties and microstructure of GEHO were investigated.The results showed that the intermolecular forces in GEHO increased with the addition of GML,the crystal structure improved,and the oil-holding,plasticity,thermal and oxidative stability of GEHO increased.The best oil retention,elasticity and hardness were achieved at 7%GML addition.Compared to HPMC sunflower oil gels,GEHO showed a denser gel mesh structure and a more stable gel system.This study provides a theoretical basis for the preparation of composite oleogels and their development in the food industry.
作者
邹强
罗岭慧
刘婧玮
张永涵
王立博
伍时彬
ZOU Qiang;LUO Linghui;LIU Jingwei;ZHANG Yonghan;WANG Libo;WU Shibin(School of Food and Biological Engineering,Chengdu University,Chengdu 610016,China;Sichuan Institute of Light Industry,Chengdu 610036,China)
出处
《食品科技》
CAS
北大核心
2023年第12期214-221,共8页
Food Science and Technology
基金
四川省科技成果转移转化示范项目(2022ZHCG0070,2022ZHCG0072)
四川省重点研发项目(2022YFQ0067,2022YFS0512)。
