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| 蜡添加量对巴西棕榈蜡-油茶籽油凝胶物性、氧化稳定性及消化特性的影响 |
| oil-tea camellia seed oil oleogel; carnauba wax; physical property; oxidation stability; digestion characteristics |
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| DOI： |
| 中文关键词: 油茶籽油凝胶 巴西棕榈蜡 物性 氧化稳定性 消化特性 |
| 英文关键词:oil-tea camellia seed oil oleogel carnauba wax physical property oxidation stability digestion characteristics |
| 基金项目:国家自然科学基金资助项目(31360391)；江西省重点研发计划项目(20192BBF60037) |
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| 中文摘要: |
| 以油茶籽油为基料油，巴西棕榈蜡为凝胶剂制备巴西棕榈蜡-油茶籽油凝胶，探讨不同蜡添加量对其外观形态、持油率、硬度、晶型、热力学性质、氧化稳定性以及消化特性的影响。结果表明：蜡添加量为5%时才能使油茶籽油凝胶化，凝胶的硬度、持油率以及结晶/熔融峰值温度总体随着蜡添加量的增加而增大；凝胶的网络结构能够抑制油茶籽油次级氧化产物生成，提高油茶籽油的氧化稳定性；蜡添加量越高的凝胶脂肪酸释放率越低。 |
| 英文摘要: |
| The oil-tea camellia seed oil was used as the raw material oil，the compound oleogel was prepared by adding carnauba wax. The effect of different wax dosages on appearance morphology, oil holding rate, hardness, crystal form, thermodynamic properties, oxidation stability and digestion characteristics of oleogel were analyzed. The results showed that oil-tea camellia seed oil oleogel could be made when 5% carnauba wax was added, and the hardness, oil holding rate, and crystallization/melting peak temperature of the oleogel increased with the increase of wax dosage. The network structure of the oleogel could inhibit the formation of secondary oxidation products of oil and improve the oxidation stability of oil. The fatty acid release rate of the oleogel decreased with the increase of wax dosage. |
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