| 王崇昊1，陈焱2，酉琳娜2，王风艳2，江鑫2，董慧杰1，
王翔宇2，孙尚德1，王满意2.不同冷却温度下卵磷脂/聚甘油脂肪酸酯对
单甘酯基复配油凝胶性质的影响[J].中国油脂,2025,50(11):.[WANG Chonghao1, CHEN Yan2, YOU Linna2, WANG Fengyan2, JIANG Xin2,
DONG Huijie1, WANG Xiangyu2, SUN Shangde1, WANG Manyi2.Effect of lecithin/polyglycerol fatty acid esters on the properties of monoglyceride-based composite oleogels at different cooling temperatures[J].China Oils and Fats,2025,50(11):.] |
| 不同冷却温度下卵磷脂/聚甘油脂肪酸酯对
单甘酯基复配油凝胶性质的影响 |
| Effect of lecithin/polyglycerol fatty acid esters on the properties of monoglyceride-based composite oleogels at different cooling temperatures |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240463 |
| 中文关键词: 单甘酯 卵磷脂 聚甘油脂肪酸酯 冷却温度 结晶 稳定性 |
| 英文关键词:monoglyceride lecithin polyglycerol fatty acid esters cooling temperature crystalline stability |
| 基金项目:“十四五”国家重点研发计划项目（2021YFD210030403） |
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| Author Name | Affiliation | | WANG Chonghao1, CHEN Yan2, YOU Linna2, WANG Fengyan2, JIANG Xin2,
DONG Huijie1, WANG Xiangyu2, SUN Shangde1, WANG Manyi2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China；
2.Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing Key Laboratory of
Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute,
Beijing 102209, China |
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| 中文摘要: |
| 旨在为开发符合特定需求的油凝胶提供参考，以一级大豆油作为油相，以单甘酯作为基础凝胶剂，探讨了卵磷脂（PC）或聚甘油脂肪酸酯（PGE）添加量和冷却温度对制备的复配油凝胶理化特性（微观结构、持油率、流变学特性、热力学特性、晶型、分子间作用力）的影响。结果表明：PC和PGE的添加显著改变了油凝胶的晶体形态和网络结构，其中添加2%PC或3%PGE的油凝胶的晶体细小密集，交联程度好，有助于提高油凝胶的机械性能；PC对油凝胶持油率有显著影响，而PGE则没有显著影响；添加2%PC或3%PGE的油凝胶的凝胶强度最大；复配油凝胶的熔化和结晶峰面积随PC或PGE添加量的增加而降低，表明其热稳定性降低；X-射线衍射分析进一步证实了PC和PGE添加量以及冷却温度对油凝胶结晶行为均有影响；通过傅里叶变换红外光谱进一步揭示了形成的油凝胶中存在氢键等相互作用力，对油凝胶的结构稳定性和性能有重要影响。综上，通过复配不同添加量的PC或PGE以及控制冷却温度可制备出所需要的单甘酯基油凝胶。 |
| 英文摘要: |
| To provide a reference for the development of oleogels meeting specific requirements, with first grade soybean oil as the oil phase and monoglyceride as the base gelling agent, the effects of the dosage of lecithin (PC) or polyglycerol fatty acid esters (PGE) and cooling temperature on the physicochemical properties (microstructure, oil holding capacity, rheological properties, thermodynamic properties, crystal form, and intermolecular interactions) of the composite oleogels were investigated. The results showed that the addition of PC and PGE significantly altered the crystal morphology and network structure of the oleogels. Specifically, the oleogels containing 2% PC, 3% PGE exhibited fine and dense crystals with a high degree of cross-linking, which enhanced the mechanical properties of the oleogels. PC had a significant impact on the oil holding capacity of the oleogels, while PGE did not show a significant effect. The oleogels with 2% PC or 3% PGE had the highest gel strength. The melting and crystallization peak areas of the composite oleogels decreased with the increase of PC and PGE dosage, indicating reduced thermal stability. X-ray diffraction (XRD) analysis further confirmed that both PC and PGE dosage, as well as cooling temperature, influenced the crystalline behavior of the oleogels. Fourier-transform infrared spectroscopy (FT-IR) revealed that the presence of hydrogen bonds and other intermolecular interactions in the formed oleogels, which were crucial for the structural stability and performance of the oleogels. In summary, by adjusting the dosage of PC or PGE and controlling the cooling temperature, monoglyceride-based oleogels with desired properties can be prepared. |
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