混合成分的结构和物理特征:天然和单甘油在不同食用油中的相互作用
Dafni Dimakopoulou-Papazoglou1, Foteini Giannakaki1, Eugenios Katsanidis1
1Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
从单甘油 (MGs) 和中形成的可食用油脂,提供了更健康的脂肪替代品. 太阳花/MG油脂显示出最强的结构和最高的点,表明可调节性质的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 油脂是由食用油和凝剂形成的结构性脂肪.
- 它们作为食品中和脂肪和反式脂肪的更健康的替代品.
- 单甘油 (MGs) 和各种被探索为潜在的凝剂.
研究的目的:
- 研究食用油中由单甘油 (MGs) 和不同形成的油的特性.
- 分析各种对油凝结构,质地和热性能的影响.
- 了解类型,度,油成分和油凝特性之间的关系.
主要方法:
- 使用MG和四种 (大米,香,向日,蜜蜂) 在食用油 (橄油,向日油,芝麻油,大豆油) 中以15% (w/w) 度制备.
- 使用纹理分析,偏光显微镜,点测定和里埃变换红外光谱 (FTIR) 评估了性能.
主要成果:
- 太阳花/MG油脂表现出最硬的结构 (5.18 N) 和最高的点 (67.3 °C).
- 米/MG油脂也显示硬度和点 (69.2°C) 的提高.
- 不同的类型和油基导致了不同的结晶结构,包括针状晶体和球状晶体.
结论:
- 的选择显著影响了油的结构完整性,质地和热稳定性.
- 通过调整类型和度来适应特定的食品应用,可以量身定制oleogel的特性.
- 这些发现支持使用基油脂作为更健康的食品成分开发新的结构性脂肪.
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