食品科学2025，Vol.46Issue(19)：47-56,10.DOI:10.7506/spkx1002-6630-20250319-144
玉米醇溶蛋白基甘油包油乳液凝胶的制备与性能表征
Preparation and Characterization of Zein-Based Oil-in-Glycerol Emulsion Gel
摘要
Abstract
In this study,anhydrous zein-based oil-in-glycerol emulsion gels were prepared by a medium temperature induction method.The impact of zein and corn oil contents on the formation and structure of emulsion gels was explored.It was found that increasing the content of zein(4%-8%)enhanced the continuous phase network structure and therefore significantly improved the gel strength,increasing the gel hardness from(3.43±0.14)to(8.15±0.13)N,the oil-holding capacity from(97.64±0.21)%to 100%,and the solvent-holding capacity from(84.15±0.38)%to(96.34±1.20)%.The increase in corn oil content(50%-70%)did not significantly change the gel strength,but enhanced the gel viscosity and thixotropic recovery performance.Meanwhile,the gel stability was improved by the tight arrangement of oil droplets,and the gel oil-holding capacity and solvent-holding capacity were maintained at high levels,(95.51±0.56)%-(99.17±0.85)%and(83.29±2.23)%-(93.39±1.01)%,respectively.All formulations formed stable emulsion gels with good temperature response behavior.Our results proved that the gel properties could be regulated by adjusting the contents of zein and corn oil.This study provides a theoretical basis for the practical application of zein-based emulsion gels in foods,improving the comprehensive utilization rate of zein.关键词
玉米醇溶蛋白/甘油/乳液凝胶/性能表征/中等温度诱导法Key words
zein/glycerol/emulsion gel/performance characterization/medium temperature induction method分类
轻工纺织引用本文复制引用
李恩泽,马胤果,李佳,鹿瑶,毛立科..玉米醇溶蛋白基甘油包油乳液凝胶的制备与性能表征[J].食品科学,2025,46(19):47-56,10.基金项目
四川省自然科学基金项目(2024NSFSC0369) （2024NSFSC0369）
