JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响

张瑜,薛雨舒,沈乙杰,宋凯若,王丰俊

downloadPDF
张瑜, 薛雨舒, 沈乙杰, 等. 超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响[J]. 轻工学报, 2024, 39(1): 12-21. doi: 10.12187/2024.01.002
引用本文:张瑜, 薛雨舒, 沈乙杰, 等. 超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响[J]. 轻工学报, 2024, 39(1): 12-21.doi:10.12187/2024.01.002
ZHANG Yu, XUE Yushu, SHEN Yijie, et al. Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol[J]. Journal of Light Industry, 2024, 39(1): 12-21. doi: 10.12187/2024.01.002
Citation:ZHANG Yu, XUE Yushu, SHEN Yijie, et al. Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol[J]. Journal of Light Industry, 2024, 39(1): 12-21.doi:10.12187/2024.01.002

超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响

    作者简介:张瑜(1990-),女,黑龙江省塔河县人,北京林业大学讲师,博士,主要研究方向为脂质科学与技术。E-mail:zhangyu2019@bjfu.edu.cn;
  • 基金项目:国家重点研发计划项目(2022YFD1000104-03)
    中央高校基本科研业务费专项资金项目(BFUKF202312)

  • 中图分类号:TS205

Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol

  • Received Date:2023-08-25
    Accepted Date:2023-12-05

    CLC number:TS205

  • 摘要:以蜂蜡-单甘酯复合凝胶剂制备的核桃油凝胶为研究对象,探究在复合凝胶剂融化前后进行超声处理对核桃油凝胶结构与性质的影响。结果表明:蜂蜡与单甘酯质量比为3∶7时,所制备核桃油凝胶的持油率( OBC)在95% 以上,具有光滑稳定的表观形态;在一定剪切应变范围内,所有核桃油凝胶均呈现出类固体的弹性性质,且经100 W-30 s超声处理所制备的核桃油凝胶具有较强的机械性能;超声处理可改善核桃油凝胶的晶体结构,产生更致密、细小的晶体形态,有效提高核桃油凝胶的 OBC和热稳定性;搅打核桃油凝胶可获得裱花性能优异的油泡沫,且超声处理可显著提高核桃油凝胶的起泡率。综上,超声处理可改善核桃油凝胶的结构与性质,使其成为人造奶油的良好替代品。
    1. [1]

      ISLAM M A,AMIN M N,SIDDIQUI S A,et al.Trans fatty acids and lipid profile:A serious risk factor to cardiovascular disease,cancer and diabetes[J].Diabetes & Metabolic Syndrome(Clinical Research & Reviews),2019,13(2):1643-1647.

    2. [2]

      曹振宇,刘泽龙,张慧娟,等.食用植物油脂凝胶化技术研究进展[J].食品油脂,2019,44(8):57-64.

    3. [3]

      柴秀航,张帅,刘元法.结构化油脂及其在烘焙产品中的应用研究进展[J].食品科学,2022,43(15):336-344.

    4. [4]

      LI S Y,WU G C,LI X J,et al.Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels[J].Food Chemistry,2021,356:129667.

    5. [5]

      XU Y Y,SUN H,LYU J,et al.Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose:Characterization and delivery of curcumin[J].International Journal of Biological Macromolecules,2023,232:123291.

    6. [6]

      MAO L K,LU Y,CUI M N,et al.Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients[J].Critical Reviews in Food Science and Nutrition,2020,60(10):1651-1666.

    7. [7]

      SIVAKANTHAN S,FAWZIA S,MADHUJITH T,et al.Synergistic effects of oleogelsators in tailoring the properties of oleogels:A review[J].Comprehensive Reviews in Food Science and Food Safety,2022,21(4):3507-3539.

    8. [8]

      FROLOVA Y,SARKISYAN V,SOBOLEV R,et al.Ultrasonic treatment of food colloidal systems containing oleogelss:A review[J].Gels,2022,8(12):801.

    9. [9]

      GIACOMOZZI A,PALLA C,CARRíN M E,et al.Tailoring physical properties of monoglycerides oleogelss using high-intensity ultrasound[J].Food Research International,2020,134:109231.

    10. [10]

      SHARIFI M,GOLI S A H,FAYAZ G.Exploitation of high-intensity ultrasound to modify the structure of olive oil organogel containing propolis wax[J].International Jouranl of Food Science and Technology,2019,54(2):509-515.

    11. [11]

      VALOPPI F,SALMI A,RATILAINEN M,et al.Controlling oleogels crystallization using ultrasonic standing waves[J].Scientific Reports,2020,10(1):14448.

    12. [12]

      MILLAO S,ITURRA N,CONTARDO I,et al.Structuring of oils with high PUFA content:Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels[J].Food Chemistry,2023,405:134772.

    13. [13]

      徐杰,孙浩,张国红,等.核桃油基油凝胶的制备及特性研究[J].食品与发酵工业,2020,46(5):188-193.

    14. [14]

      PHOON P Y,HENRY C J.Fibre-based oleogelss:Effect of the structure of insoluble fibre on its physical properties[J].Food Function,2020,11(2):1349-1361.

    15. [15]

      GROSSI M,FANG B C,RAO J J,et al.Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration[J].Food Research International,2023,169:112914.

    16. [16]

      徐杰.核桃油基油凝胶的制备、结构及稳定性研究[D].北京:北京林业大学, 2020.

    17. [17]

      孟宗,李陆茵,李兴伟,等.植物蜡及液态植物油构建油凝胶的物性研究[J].中国油脂,2019,44(11):17-22.

    18. [18]

      FERRO A C,DE SOUZA PAGLARINI C,RODRIGUES POLLONIO M A,et al.Glyceryl monostearate-based oleogelss as a new fat substitute in meat emulsion[J].Meat Science,2021,174:108424.

    19. [19]

      DA SILVA T L T,ARELLANO D B,MARTINI S.Use of high-intensity ultrasound to change the physical properties of oleogels and emulsion gels[J].Journal of the American Oil Chemists Society,2019,96(6): 681-691.

    20. [20]

      LI L T,TAHA A,GENG M J,et al.Ultrasound-assisted gelation ofβ-carotene enriched oleogelss based on candelilla wax-nut oils:Physical properties andin-vitrodigestion analysis[J].Ultrasonics Sonochemistry,2021,79:105762.

    21. [21]

      YILMAZ E,GˇVTCV M.Properties and stability of hazelnut oil organogels with beeswax and monoglyceride[J].Journal of the American Oil Chemists Society,2014,91(6):1007-1017.

    22. [22]

      RUMAYOR-ESCOBAR A,PEA M M L,ROSA-MILLN J D L.Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability[J].Food Structure,2023,36:100315.

    23. [23]

      GU X Y,DU L Y,MENG Z.Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability[J].Food Research International,2023,167:112650.

    24. [24]

      DU L Y,JIANG Q B,LI S Y,et al.Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides[J].Food Hydrocolloids,2021,112:106245.

    1. [1]

      王宏伟,肖乃勇,马颖. 超声处理时间对小麦淀粉聚集态结构及理化性能的影响. 轻工学报, 2019, 34(5): 10-19.doi: 10.3969/j.issn.2096-1553.2019.05.002

    2. [2]

      尹丽莎,朱莹莹,董吉林,申瑞玲. 超声处理对藜麦分离蛋白功能特性和微观结构的影响. 轻工学报, 2022, 37(2): 38-43.doi: 10.12187/2022.02.005

    3. [3]

      陈凤华,李山,贾春晓,王瑞玲,王莹莹,毛多斌. 响应面法优化烟叶中蔗糖酯的超声波萃取工艺. 轻工学报, 2013, 28(4): 15-19.doi: 10.3969/j.issn.2095-476X.2013.04.004

    4. [4]

      刘瑞雪,李义梦,樊晓敏,李迎博,张浩然. 魔芋葡甘聚糖基水凝胶的研究进展. 轻工学报, 2018, 33(3): 16-29.doi: 10.3969/j.issn.2096-1553.2018.03.003

    5. [5]

      王培远,李雁楠,李韶丹,周超,孙淑敏. 类沸石咪唑酯骨架化合物ZIF-67的超声波辅助快速合成及其超级电容性能研究. 轻工学报, 2017, 32(5): 24-31.doi: 10.3969/j.issn.2096-1553.2017.5.004

    6. [6]

      侯杰,纪俊敏,孙尚德. 酸碱改性木质活性炭对棕榈油中3-MCPD酯的吸附脱除效果. 轻工学报, 2024, 39(1): 48-56.doi: 10.12187/2024.01.006

    7. [7]

      赵电波,闫曙亮,栗俊广,何向丽,赵建生,白艳红. 不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响. 轻工学报, 2023, 38(4): 20-26.doi: 10.12187/2023.04.003

    8. [8]

      王瑞雪,李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响. 轻工学报, 2023, 38(4): 46-52,60.doi: 10.12187/2023.04.006

    9. [9]

      朱鹏浩,谢润华,李佳玲,余宁翔,聂小华,孟祥河,陆元超. 香榧油-薯蓣皂素油凝胶的制备及其结构和消化特性研究. 轻工学报, 2024, 39(1): 57-63,117.doi: 10.12187/2024.01.007

    10. [10]

      董胜男,惠明,田青,黄继红. 甘麦大枣汤提取工艺对比分析. 轻工学报, 2023, 38(4): 61-68.doi: 10.12187/2023.04.008

    11. [11]

      过金超,魏文娟,崔光照. 基于单个旋转超声波传感器的避障系统设计. 轻工学报, 2011, 26(1): 66-69.doi: 10.3969/j.issn.1004-1478.2011.01.017

    12. [12]

      肖旭华,汪薇,杨宏. 超声波辅助水酶法提取芝麻油的工艺优化研究. 轻工学报, 2018, 33(5): 30-36.doi: 10.3969/j.issn.2096-1553.2018.05.004

    13. [13]

      黄军垒,李国文,王普杰,张雷,李银华,袁超. 时差法超声波热能流量表的高精度补偿算法研究. 轻工学报, 2021, 36(4): 105-111.doi: 10.12187/2021.04.013

    14. [14]

      张嫚,张国治,张康逸,何梦影. 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 0(0): -.

    15. [15]

      陶征,赵淳生. 纵扭型超声电机的研发进展与现存问题. 轻工学报, 2011, 26(4): 63-67.doi: 10.3969/j.issn.1004-1478.2011.04.014

    16. [16]

      李学桥,吉晓宇,王静. 基于单次索引机制的RFID防碰撞算法. 轻工学报, 2011, 26(6): 88-91.doi: 10.3969/j.issn.1004-1478.2011.06.023

    17. [17]

      章银良,周文权,郑坚强,吴琳琳,闫明. 超声波辅助萃取黑米中的花色苷及其抗氧化性的研究. 轻工学报, 2013, 28(1): 16-19,29.doi: 10.3969/j.issn.2095-476X.2013.01.004

    18. [18]

      金听祥,张彩荣,李改莲,张士寅. 带超声波雾化冷凝水装置的家用空调节能效果实验研究. 轻工学报, 2016, 31(6): 74-79.doi: 10.3969/j.issn.2096-1553.2016.6.011

    19. [19]

      李可,王琳梦,高慧健,梁滢钰,杜曼婷,吴楠,王昱,白艳红. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性. 轻工学报, 2023, 38(2): 14-23,62.doi: 10.12187/2023.02.002

    20. [20]

      郭青,林文强,牟定荣,毛多斌. 超声波萃取技术在烟草成分分离中的应用研究综述. 轻工学报, 2011, 26(5): 96-99.doi: 10.3969/j.issn.1004-1478.2011.05.024

  • 加载中
计量
  • PDF下载量:23
  • 文章访问数:1145
  • 引证文献数:0
文章相关
  • 收稿日期:2023-08-25
  • 修回日期:2023-12-05
    通讯作者:陈斌, bchen63@163.com
    • 1.

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索
    张瑜, 薛雨舒, 沈乙杰, 等. 超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响[J]. 轻工学报, 2024, 39(1): 12-21. doi: 10.12187/2024.01.002
    引用本文:张瑜, 薛雨舒, 沈乙杰, 等. 超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响[J]. 轻工学报, 2024, 39(1): 12-21.doi:10.12187/2024.01.002
    ZHANG Yu, XUE Yushu, SHEN Yijie, et al. Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol[J]. Journal of Light Industry, 2024, 39(1): 12-21. doi: 10.12187/2024.01.002
    Citation:ZHANG Yu, XUE Yushu, SHEN Yijie, et al. Effect of ultrasound treatment on the structure and properties of walnut oil oleogels based on the beeswax-monoacylglycerol[J]. Journal of Light Industry, 2024, 39(1): 12-21.doi:10.12187/2024.01.002

    超声处理对蜂蜡-单甘酯基核桃油凝胶结构与性质的影响

      作者简介:张瑜(1990-),女,黑龙江省塔河县人,北京林业大学讲师,博士,主要研究方向为脂质科学与技术。E-mail:zhangyu2019@bjfu.edu.cn
    • 1. 林业食品加工与安全北京市重点实验室, 北京 100083;
    • 2. 北京林业大学 生物科学与技术学院, 北京 100083
    基金项目:国家重点研发计划项目(2022YFD1000104-03)中央高校基本科研业务费专项资金项目(BFUKF202312)

    摘要:以蜂蜡-单甘酯复合凝胶剂制备的核桃油凝胶为研究对象,探究在复合凝胶剂融化前后进行超声处理对核桃油凝胶结构与性质的影响。结果表明:蜂蜡与单甘酯质量比为3∶7时,所制备核桃油凝胶的持油率(OBC)在95% 以上,具有光滑稳定的表观形态;在一定剪切应变范围内,所有核桃油凝胶均呈现出类固体的弹性性质,且经100 W-30 s超声处理所制备的核桃油凝胶具有较强的机械性能;超声处理可改善核桃油凝胶的晶体结构,产生更致密、细小的晶体形态,有效提高核桃油凝胶的OBC和热稳定性;搅打核桃油凝胶可获得裱花性能优异的油泡沫,且超声处理可显著提高核桃油凝胶的起泡率。综上,超声处理可改善核桃油凝胶的结构与性质,使其成为人造奶油的良好替代品。

    English Abstract

    参考文献 (24) 相关文章 (20)

    目录

    /

      返回文章