食品科学2018，Vol.39Issue(12)：9-14,6.DOI:10.7506/spkx1002-6630-201812002
油脂品种对肉桂酸基油脂凝胶形成及性质的影响
Effect of Oil Type on the Formation and Properties of Cinnamic Acid-Based Oleogels
摘要
Abstract
Oleogels were formed by adding cinnamic acid to canola oil, corn oil and flaxseed oil, followed by heating, stirring and cooling. Our aim was to analyze the effect of oil type on the critical concentration, oil binding capacity (OBC), hardness, solid fat content (SFC), X-ray diffraction (XRD) pattern as well as microstructure of oleogels. The results showed that oil type had no significant effect on the critical concentration of oleogels (4%, regardless of oil type) but influenced OBC; for each of the oils, OBC increased with increasing concentration of cinnamic acid. The different oils had a significant effect on the hardness of oleogels and among them, canola oil and flaxseed oil oleogels had the lowest and highest hardness, respectively. The SFC of three oleogels was in the increasing order of canola oil < corn oil < flaxseed oil. At the same time, crystallographic analysis showed that the major crystalline forms of all three oleogels were β and β'. Significant differences in the microstructure and crystal distribution of these oleogels were characterized by polarized light microscope, indicating that oil type had a significant effect on the microstructure of oleogels.关键词
油脂品种/肉桂酸/油脂凝胶/凝胶特性Key words
oil type/cinnamic acid/oleogels/oleogel properties分类
轻工纺织引用本文复制引用
李丹,赵月,李婷婷,刘春成,王雯,于殿宇,王立琦,王瑾..油脂品种对肉桂酸基油脂凝胶形成及性质的影响[J].食品科学,2018,39(12):9-14,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401402) （2016YFD0401402）
国家自然科学基金面上项目(31571880) （31571880）
黑龙江省自然科学基金项目(C2017019) （C2017019）
