中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析 食品科学 2018 (14) 16-21
Position: Home > Articles > Formation, Rheological Behavior and Morphological Structure of Cinnamic Acid Based Rice Bran Oil Organogel FOOD SCIENCE 2018 (14) 16-21

肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析

作  者：
左锋;李雪;杨舒;王鹏;杨庆余;王娜;肖志刚
单  位：
沈阳师范大学粮食学院;安徽科技学院食品与药品学院;黑龙江八一农垦大学食品学院
关键词：
米糠油;肉桂酸;凝胶油脂;流变特性;结晶特性
摘  要：
选择米糠油为溶剂体系,肉桂酸作为凝胶剂制备油脂凝胶,借助流变仪、X-射线衍射仪、荧光显微镜研究其流变特性及结晶特性。结果表明:米糠油凝胶的持油性和熔点随肉桂酸添加量的增加逐渐增加,当肉桂酸添加量超过10%,油脂凝胶的持油性和熔点增加不显著(P>0.05);米糠油凝胶的持油性随加热温度升高迅速上升,在85℃时升高至93.62%,此时的凝胶熔点也相对较高;当冷却温度从0℃升高至5℃时,凝胶的持油性和熔点相对较高,当冷却温度进一步升高,凝胶的持油性和熔点显著下降至93%(P<0.05)。通过对肉桂酸添加量10%、加热温度85℃、冷却温度5℃形成的油脂凝胶进行流变学特性分析,发现该油脂凝胶呈现假塑性流体状态,样品的表观黏度-剪切速率的关系符合幂律方程关系;并且在频率扫描范围内,油脂凝胶体系的储能模量(G’)明显大于损耗模量(G"),样品形成较为紧密的凝胶结构;通过凝胶结晶特性分析发现,米糠油凝胶中的结晶结构细小,分布均匀,存在同质多晶现象,主要含有β和β′2种晶体类型。
译  名：
Formation, Rheological Behavior and Morphological Structure of Cinnamic Acid Based Rice Bran Oil Organogel
作  者：
ZUO Feng;LI Xue;YANG Shu;WANG Peng;YANG Qingyu;WANG Na;XIAO Zhigang;College of Food Science and Technology, Heilongjiang Bayi Agricultural University;College of Food and Drug, Anhui Science and Technology University;College of Grain Science and Technology, Shenyang Normal University;
单  位：
ZUO Feng%LI Xue%YANG Shu%WANG Peng%YANG Qingyu%WANG Na%XIAO Zhigang%College of Food Science and Technology, Heilongjiang Bayi Agricultural University%College of Food and Drug, Anhui Science and Technology University%College of Grain Science and Technology, Shenyang Normal University
关键词：
rice bran oil;;cinnamic acid;;organogel;;rheological behavior;;morphological structure
摘  要：
Cinnamic acid based rice bran oil organogel, prepared with rice bran oil as solvent and cinnamic acid as gelling agent, was characterized by X-ray diffraction(XRD), fluorescence microscope and rheometer for the analysis of rheological behavior and morphological structure. The results showed that the oil binding capacity and melting point gradually increased with cinnamic acid concentration up to 10%, and then did not significantly increase at higher cinnamic acid concentrations(P > 0.05); the oil binding capacity rapidly increased to 93.62% with temperature up to 85 ℃, and the melting point also reached a high level. The two parameters remain at a high level with increasing cooling temperature from 0 to 5 ℃, and then significantly decreased to 93% at higher cooling temperatures(P < 0.05). Rheological analysis showed that the organogel with 10% of cinnamic acid formed by heating at 85 ℃ and cooling at 5 ℃ was a pseudoplastic fluid and that the relationship between apparent viscosity and shear rate was fitted with the power law equation. Moreover, in the experimental range of frequency sweeping, the storage modulus(G′) was obviously higher than the loss modulus(G′′), indicating that the organogel had a compact structure. Under the microscope, tiny and evenly distributed crystal structures with polymorphism were observed and the main crystal structure types were β and β'.

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46