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不同油剂对铁核桃油油的结构性质和成分的影响

Pan Gao¹, Ying Liu¹, Shu Wang²

¹Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.

Ultrasonics sonochemistry

|December 16, 2023

概括

铁核桃油 (IWO) 油凝使用各种油凝器制备. 这种γ-瑞醇/β-固醇 (OZ-PS) 配方表现出优越的结构稳定性,硬度和抗氧化能力,使其成为一个有前途的食品成分.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
营养科学营养科学

背景情况:

油在食品配方中为传统脂肪和油提供了一个有希望的替代品.
铁核桃油 (IWO) 由于其营养特征,是开发oleogel的潜在基础.
优化油凝器选择对于实现所需的物理化学和功能性质至关重要.

研究的目的:

为了比较铁核桃油 (IWO) 的质量,用六种不同的油器制备的油.
评估各种油剂对IWO油的物理化学,风学,纹理和抗氧化特性的影响.
为了确定最有效的油制剂,以生产高质量的IWO油,用于食品应用.

主要方法:

使用γ-瑞醇/β-固醇 (OZ-PS),γ-瑞醇/三甘油 (OZ-TC),单甘油 (MGS),蜜蜂 (BW),蜜蜂-单甘油 (BW-MGS) 和卡纳乌巴 (CW) 制备IWO油脂凝.
物理化学性质的分析,成分分析,质和纹理参数以及抗氧化能力的分析.
使用富里埃变换红外线 (FTIR),X射线粉末衍射 (XRD) 和极化光显微镜 (PLM) 的显微镜表征.
主要成分分析 (PCA) 用于全面排列油凝特性.

主要成果:

油化并没有改变IWO的脂肪酸成分.
该OZ-PS油凝表现出更稳定的网络结构,4°C时硬度优越 (1116.51g),抗氧化能力增强 (766.50μmol TE/kg) 和总含量更高 (14.98 mg/kg).
在所有测试的配方中,PCA对OZ-PS油凝的排名最高 (2.533).

结论:

与其他油制剂相比,IWO用g-oryzanol/β-sitosterol (OZ-PS) 制备的油制剂表现出优越的质量和功能.
OZ-PS被认为是IWO的高效油剂,产生具有优良结构完整性和抗氧化性能的产品.
这些发现为食品工业中IWO油脂的开发和应用提供了宝贵的指导.

关键词:

脂肪酸组成脂肪酸组成铁核桃油铁核桃油的使用方法油脂凝是一种油脂凝.

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