由巴西棕榈蜡与菜籽油制成的油凝胶或由蜂蜡与葡萄籽油制成的油凝胶的物理化学性质及氧化稳定性。
Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil.
作者信息
Yi BoRa, Kim Mi-Ja, Lee Su Yong, Lee JaeHwan
机构信息
1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea.
2Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea.
出版信息
Food Sci Biotechnol. 2017 Feb 28;26(1):79-87. doi: 10.1007/s10068-017-0011-8. eCollection 2017.
Two types of oleogels-made of carnauba wax with canola oil or beeswax with grapeseed oil-were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5-15%; <0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (<0.05). However, the BWO did not provide high oxidative stability than the control oils.
制备了两种油凝胶，一种由巴西棕榈蜡与菜籽油制成，另一种由蜂蜡与葡萄籽油制成，蜡的浓度范围为0至15%（w/w）。进行了物理表征并评估了油凝胶的氧化稳定性。随着蜡的比例从5%增加到15%，两种油凝胶的结晶焓和熔化焓均增加。基于巴西棕榈蜡的油凝胶（CWO）所需的焓比基于蜂蜡的油凝胶（BWO）更高。随着油凝胶中蜡浓度的增加（5%-15%；<0.05），对照油与油凝胶之间的L*、a和b值差异显著减小。BWO的持油能力高于CWO。CWO的固体脂肪含量在10至60℃之间没有显著变化，而BWO的固体脂肪含量则下降。总体而言，与对照油相比，CWO在60℃和180℃热处理时的氧化稳定性更好（<0.05）。然而，BWO的氧化稳定性并不比对照油高。
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