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| 橄榄油基二酰甘油油酸酯基油凝胶的
物理性质及其在饼干中的应用 |
| Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies |
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| DOI： |
| 中文关键词: 橄榄油基二酰甘油油酸酯 橄榄油基二酰甘油硬脂酸酯 小烛树蜡 油凝胶 物理性质 饼干 |
| 英文关键词:O-DAGO O-DAGS CLW oleogel physical property cookie |
| 基金项目:国家重点研发项目(2019YFD1002403)；国家自然科学基金（31930084）；国家杰出青年科学基金（31725022）；佛山市南海区人才创新创业团队（201811070001） |
| Author Name | Affiliation | | CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3,
WANG Weifei4, SANG Zhenyu1, YANG Bo1 | 1.School of Biology and Biological Engineering, South China University of Technology,Guangzhou
510006, China
2.College of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China
3.School of Food Science, Southwest University, Chongqing
400715, China
4.Sericultural & Agri-Food Research Institute, Guangdong
Academy of Agricultural Sciences, Guangzhou 510640, China |
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| 中文摘要: |
| 为开发基于双甘油酯（DAG）的油凝胶作为饼干馅料中起酥油替代品，使用橄榄油基二酰甘油油酸酯（O-DAGO）为基料油，5%的小烛树蜡（CLW）和0~35%的橄榄油基二酰甘油硬脂酸酯（O-DAGS）组合为凝胶剂制备O-DAGO基油凝胶。研究了O-DAGO基油凝胶脂肪酸组成、微观结构、固体脂肪含量、硬度及热力学性能，并将其用作饼干的油脂基质，研究了O-DAGO基油凝胶对饼干基本理化性质的影响。结果表明：O-DAGO基油凝胶的饱和脂肪酸含量（≤23.50%）低于起酥油（52.07%），O-DAGO基油凝胶主要含有油酸（＞63%）；当O-DAGS含量增加时，O-DAGO基油凝胶的晶体数量增加，固体脂肪含量也逐渐升高；O-DAGS含量15%的O-DAGO基油凝胶硬度（73.19 g）与起酥油（75.42 g）接近，当O-DAGS含量为25%和35%时硬度则显著大于起酥油（p＜0.05）；随O-DAGS含量增加，油凝胶的熔融和结晶温度升高；O-DAGS含量不超过25%的油凝胶应用在饼干中显示出与起酥油饼干相似的硬度，更低的油脂迁移率。总的来说，O-DAGO基油凝胶应用于饼干中显示出较高的起酥油替代潜力。 |
| 英文摘要: |
| For the development of diacylglycerol (DAG)-based oleogels as shortening substitutes in cookie fillings, olive oil diacylglycerol oleate (O-DAGO) was used as the base oil, complex of 5% candelilla wax (CLW) and 0-35% olive oil diacylglycerol stearate (O-DAGS) was used as gelling agent to prepare O-DAGO-based oleogel. The fatty acid composition, microstructure, solid fat content, hardness and thermodynamic properties of O-DAGO-based oleogel were studied, and using O-DAGO-based oleogel as a oil base for cookies, the influence of O-DAGO-based oleogel on the basic physicochemical properties of cookie was studied. The results showed that the saturated fatty acid content of O-DAGO-based oleogel (≤2350%) was lower than that of shortening (5207%), and O-DAGO-based oleogel mainly contained oleic acid (>63%). When the content of O-DAGS increasing, the number of crystals of O-DAGO-based oleogel increased, and the solid fat content also increased gradually. The hardness (73.19 g) of O-DAGO-based oleogel with O-DAGS content 15% was close to that of shortening (75.42 g), but it was significantly higher than shortening when O-DAGS content was 25% and 35%(p＜0.05). The melting and crystallization temperatures of oleogel increased with the increase of O-DAGS content. The application of oleogel with no more than 25%O-DAGS in cookies showed similar hardness, lower oil migration rate to shortening. Generally speaking, the application of O-DAGO-based oleogel in cookies shows a high substitution potential for shortening. |
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