广东海洋大学学报2025，Vol.45Issue(5)：49-59,11.DOI:10.3969/j.issn.1673-9159.2025.05.007
单甘酯与蜂蜡质量比、加热温度和时间对鱼油凝胶特性与抗氧化的影响
Effect of Mass Ratio of Monoglyceride to Beeswax,Heating Temperature and Time on Characteristics and Antioxidant Capability of Fish Oil Oleogels
摘要
Abstract
[Objective]To elucidate the optimal conditions for the co-assembly of monoglycerides and beeswax in the fabrication of fish oil oleogels,thereby enhancing the oxidative stability of ω-3 polyunsaturated fatty acid-rich fish oil.[Methods]The effects of mass ratio of monoglycerides to beeswax(10∶0,7∶3,5∶5,3∶7,0∶10),heating temperature(50,55,60,65℃)and time(10,15,20 min)on the gel properties and antioxidant activity of fish oil were investigated by single factor experiment.[Results]Fish oil oleogels co-assembled with monoglycerides and beeswax have good gel properties and antioxidant efficiency,especially when the mass ratio of monoglycerides to beeswax was 3∶7,the fish oil oleogels formed by heating at 60℃for 10 to 20 minutes has a uniform and smooth appearance,the oil binding capacity reached 100%with high hardness and gel strength,behaving as an elastic-dominant pseudoplastic fluid(storage modulus G′>loss modulus G″)with the highest energy storage modulus(G'),forming a slender,dense and stable crystal network structure,which effectively limits the flow of oil.The gelling process will slightly promote the initial oxidation of fish oil,but the peroxide value and anisamine value are much lower than the standard limit of secondary fish oil,and the peroxide value(0.564 g/kg)and anisamine value(0.228 7)of fish oil oleogels co-assembled with monoglycerides and beeswax(especially 3∶7 group)are significantly lower than that of fish oil oleogels assembled with single monoglyceride or beeswax,which met standard limit of primary fish oil.[Conclusion]Fish oil oleogels co-assembled with monoglycerides and beeswax integrates high oxidative stability and superior application performance,providing an effective physical antioxidant barrier for the oil.关键词
鱼油凝胶/单甘酯/蜂蜡/共组装/凝胶结构/抗氧化能力Key words
fish oil oleogels/monoglyceride/beeswax/co-assembly/gel structure/antioxidant capacity分类
轻工纺织引用本文复制引用
陈菲,沈丽平,韩宗元,刘阳,夏秋瑜,王泽富,夏文,刘书成..单甘酯与蜂蜡质量比、加热温度和时间对鱼油凝胶特性与抗氧化的影响[J].广东海洋大学学报,2025,45(5):49-59,11.基金项目
国家自然科学基金青年项目(32202086) （32202086）
广东省重点研发计划(2025B1111140001) （2025B1111140001）
广东海洋大学学生创新团队项目(CXTD2025002) （CXTD2025002）
