凝胶剂的含量和比例、植物油基质是影响油凝胶结晶特性和加工功能的重要因素。该研究以植物甾醇和γ-谷维素为凝胶剂,牡丹籽油和葵花籽油为基质油制备高含量α-亚麻酸油凝胶,探讨了植物甾醇与γ-谷维素的质量比以及基质油对油凝胶外观、硬度、黏度、微观结构、流变和热力学性质的影响。结果表明,在4 ℃下,当m(植物甾醇)∶m(γ-谷维素)=40∶60,添加量为8%(质量分数)时,油凝胶形成的速度最快,硬度和黏度最大,熔点也最高;与葵花籽油凝胶相比,此条件下牡丹籽油凝胶的硬度更大(210.70 N),凝胶时间更短(0.5 h),熔点更高(55.22 ℃)。油凝胶制备时,可通过调整植物甾醇与γ-谷维素的比例来获得所需的晶型和凝胶网络结构,并由此获得理想的硬度、黏度、熔点和透明度等,以适应特定食品加工的需求。该研究为后续基于油凝胶的新型功能黄油和功能奶油的制备提供了理论基础。
The content of the gel agent and vegetable oil matrix were the important factors affecting the crystallization characteristics and processing function of oleogel.In this study, a high content of α-linolenic acid oleogel was prepared with phytosterol and γ-oryzanol as gel agents and peony seed oil and sunflower seed oil as stroma oils.The effects of the mass ratio of phytosterol to γ-oryzanol and oil matrix on the appearance, hardness, viscosity, microstructure, rheology, and thermodynamic properties of the oleogels were investigated.Results showed that oleogel formed by using 8% of phytosterol-γ-oryzanol (with a mass ratio of 40∶60) at 4 ℃ had the highest hardness, viscosity, and melting point, meanwhile, the time needed for its formation was the shortest.Compared with sunflower oil oleogel, peony seed oil oleogel had a higher hardness (210.70 N), a shorter gel formation time (0.5 h), and a higher melting point (55.22 ℃).An oleogel with a specific crystal shape and gel network structure could be prepared by adjusting the ratio of phytosterol to γ-oryzanol, which possesses an ideal hardness, viscosity, melting point, and transparency, and could be used for specific food processing.This study provides a theoretical basis for the preparation of new functional butter and functional cream based on oleogel.
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