食品科学2018，Vol.39Issue(7)：14-19,6.DOI:10.7506/spkx1002-6630-201807003
凝胶油基人造奶油质地和流变性能
Textural and Rheological Properties of Oleogel-Based Margarine
摘要
Abstract
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids.In this research,refined soybean oil was used as base oil and added with a 1:1 mixture of β-sitosterol and lecithin as gelling agent, yielding oleogel-based margarine. The effect of gelling agent concentration and water content on textural and rheological properties, micro-network structure and crystallinity of oleogel-based margarine was studied. The results showed that a homogeneous margarine system could be formed at a lower gelling agent concentration with increasing water content. As gelling agent concentration and water content increased, so did the hardness, elasticity and crystallization degree of the margarine. Moreover, its three-dimensional network structure was more complete and the contact area between oil and water increased, thereby resulting in more uniform and stable system with higher hardness and elasticity.关键词
凝胶油/β-谷甾醇/卵磷脂/人造奶油Key words
oleogel/β-sitosterol/lecithin/margarine分类
轻工纺织引用本文复制引用
韩立娟,陈浩,刘胜,齐玉堂,张维农,贺军波,王琦,齐创..凝胶油基人造奶油质地和流变性能[J].食品科学,2018,39(7):14-19,6.基金项目
国家自然科学基金青年科学基金项目(31601505) （31601505）
国家自然科学基金面上项目(31371783) （31371783）
湖北省自然科学基金青年科学基金项目(2015CFB388) （2015CFB388）
武汉轻工大学引进人才科研启动项目(201564) （201564）
