以食品级蜡米糠蜡、蜂蜡、巴西棕榈蜡为凝胶剂,以大黄鱼鱼油为基料油,构建了3种油凝胶体系,系统地分析了3种凝胶体系的外观形态、持油率、流变行为、凝胶晶型及熔化结晶曲线,并对微观结构进行了表征。结果表明:3种凝胶剂临界凝胶浓度为3%。蜂蜡持油率98%以上,棕榈蜡最差;油凝胶的储能模量(G′)大于损失模量(G″),但G′随着角频率的增加而增加;3种油凝胶均存在α、β、β′晶型结构,并以α和β′型为主;熔化结晶曲线显示,随着凝胶剂质量分数的增加,其结晶过程中结晶温度和熔化过程中熔化峰值温度均提高;结构表征发现,米糠蜡的小晶体以簇状结构形式存在,蜂蜡形成的晶体在一维方向上形成少量的“絮状”结构,棕榈蜡油凝胶中晶体以“放射状”形态聚集成小球状结构。该研究结果表明在鱼油中添加适量的天然蜡可以形成结构稳定性、热稳定性良好的油凝胶。
Three kinds of oil gel systems were constructed with food-grade wax rice bran wax, beeswax and Brazil palm wax as raw materials, and large yellow croaker fish oil as the base oil. The appearance, oil holding rate, rheological behavior, gel crystallization and melting crystallization curves of the three gel systems were systematically analyzed, and the microstructure was characterized. The results showed that the three gels critical gel concentration were 3%. The oil holding rate of beeswax was above 98%. The storage modulus (G′) of oleogels was greater than the loss modulus (G″), but the storage modulus (G′) increases with the increase of angular frequency. The three kinds of oil gels had α,β and β′ structure and were mainly composed of α and β′ type. Melt crystallization curve showed that with the increase of gel mass fraction, the crystallization process of melting peak temperature of crystallization and melting process were improved. Structure characterization showed that rice bran wax crystals with clusters of structure form, beeswax crystals formed a small amount of flocculent structure in one-dimensional direction, while palm wax oil gel in crystal gathered in radial form into a small globular structure. The crystal of palm wax oil gel was aggregated into a pellet structure in the radial form. The results showed that oleogels with good structure stability and heat stability could be formed by adding proper amount of natural wax into fish oil.
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