用十三种香料的精油制备的油凝的结晶动力学
Wei Zhou1, Lin Yu1, Zihao Wei2
1College of Food Science, Henan Institute of Science and Technology; Xinxiang 453003, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
这项研究表明,甘单酸盐 (GMS) 度显著影响了oleogel的特性. 更高的GMS水平增强了纹理,油结合和结构完整性,形成了稳定的油的晶体网络.
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
- 物理化学 物理化学
背景情况:
- 油脂提供了食物系统中和脂肪的潜在替代品.
- 开发有效的凝剂对于oleogel的功能至关重要.
- 甘单酸盐 (GMS) 作为油基系统的凝剂正在探索中.
研究的目的:
- 为了研究糖单酸盐 (GMS) 度对油凝特性的影响.
- 用不同的GMS水平来表征用玉米油和香料精油制备的油脂.
- 了解GMS诱导的油脂凝中的凝的结构基础.
主要方法:
- 使用玉米油,香料精油和GMS在不同度 (2-8%) 中制备油凝.
- 纹理分析,油脂保留测试和风湿学测量.
- 使用差分扫描热度计 (DSC) 和X射线衍射 (XRD) 进行表征.
主要成果:
- GMS度与油凝质感,油结合能力和微观结构正相关.
- DSC和XRD证实GMS诱导了一个负责凝形成的晶体网络.
- 油脂凝表现出伪塑性行为和显著的热敏感性.
结论:
- GMS度是量身定制油凝特性的一个关键因素.
- 由GMS形成的晶体网络提供了结构完整性并增强了油的结合.
- 这些发现支持了基于GMS的油脂凝在需要特定的纹理和稳定性特征的食品应用中的潜力.
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