| 李紫薇1,2，仇超颖1,2，汪勇1,2.月桂酸型甘油二酯-大豆油基油泡沫的制备
及其在蛋黄酱中的应用[J].中国油脂,2024,49(3):.[LI Ziwei1,2, QIU Chaoying1,2, WANG Yong1,2.Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise[J].China Oils and Fats,2024,49(3):.] |
| 月桂酸型甘油二酯-大豆油基油泡沫的制备
及其在蛋黄酱中的应用 |
| Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise |
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| DOI： |
| 中文关键词: 低热量蛋黄酱 油泡沫 月桂酸型甘油二酯 流变学特性 |
| 英文关键词:low-calorie mayonnaise oil foam diglycerol laurate rheological property |
| 基金项目:广东省重点领域研发计划项目（2022B0202010003） |
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| 中文摘要: |
| 旨在构建健康、低脂、高稳定性的新型蛋黄酱产品，以甘油和月桂酸为原料经过Novozyme 435脂肪酶催化，制备月桂酸型甘油二酯（DAG）粗产物，采用分子蒸馏和硅胶柱层析技术对粗产物进行纯化得到高纯度月桂酸型DAG（纯度>92%），以此为原料制备油泡沫，探究了搅打时间对油泡沫起泡能力、气泡粒径分布、微观结构及稳定性的影响，并将油泡沫50%部分替代或完全替代大豆油用于蛋黄酱制备，研究油泡沫对蛋黄酱流变学特性、色泽、稳定性的影响。结果表明：随着搅打时间的延长，气泡表面吸附的晶体数量明显增多，气泡粒径增大，起泡率先增大后基本保持不变，搅打时间为15 min时油泡沫起泡率最高，且此时的油泡沫储存2个月体积无明显变化；采用油泡沫部分替代及完全替代大豆油后可降低蛋黄酱的黏度，增加蛋黄酱在应力及频率扫描下的弹性模量，蛋黄酱表现出良好的塑性和稳定性，且蛋黄酱的色泽L*值增加,a*值和b*值降低。采用月桂酸型DAG搅打获得的油泡沫可有效降低蛋黄酱的油脂含量和热量，可作为油脂替代物用于新型蛋黄酱产品的开发。 |
| 英文摘要: |
| Aming to prepare healthy, low-fat mayonnaise with good stability, diglycerol laurate (DAG) with high purity (>92%) was synthesized via esterification of lauric acid with glycerol by using Novozyme 435 and followed by purification steps involving molecular distillation and silica gel column chromatography, and used as raw material for the preparation of oil foam, and the effects of whipping time on the foaming ability, bubble particle size distribution, microstructure and stability of the oil foam were investigated. Soybean oil was 50% partially replaced or completely replaced by oil foam for the preparation of mayonnaise, and the effects of oil foam on the rheological properties, color and stability of mayonnaise were investigated. The results showed that the number of crystals adsorbed on the surface of the bubbles increased significantly with the prolonging of the whipping time, the particle size of the bubbles increased, and the foaming rate first increased and then remained basically unchanged.The foaming rate was the highest when the whipping time was 15 min, and the oil foam volume did not change significantly after 2 months of storage. After using oil foam to partially replace and completely replace soybean oil, the viscosity of mayonnaise decreased, the modulus of elasticity of mayonnaise under stress and frequency scanning increased, mayonnaise showed good plasticity and stability, and the color L* value of mayonnaise increased, a* value and b* value decreased.The oil foam obtained by whipping with DAG can effectively reduce the oil content and calorie of mayonnaise, and can be used as a oil substitute for the development of new mayonnaise products. |
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