State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chem. 2022 Jul 1;381:131745. doi: 10.1016/j.foodchem.2021.131745. Epub 2021 Dec 4.
The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher D with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.
研究了包括茶籽油（CLO）、葵花籽油（SFO）、玉米油（CO）和亚麻籽油（LO）在内的不同类型的油对 4%wt 蜂蜡（BW）在油凝胶中形成、晶体网络结构和机械性能的影响。含有更高含量多不饱和脂肪酸的油形成的 BW 油凝胶首先凝胶（1%wt），特别是含有更高含量亚麻酸的 LO，而不是含有更高含量单不饱和脂肪酸的 CLO。相比之下，在不同冷却速率下，具有更高多不饱和脂肪酸含量的油表现出更高的 D 值和更广泛的微观结构，这与晶体的成核诱导时间更短和结晶度更高有关。在具有更高多不饱和脂肪酸含量的油凝胶中观察到更强的范德华力，特别是对于 LO 油凝胶。流变学也表明，具有更高含量亚麻酸的 LO 油凝胶具有更高的结晶度和更低的晶体熔融界面张力，从而形成更稳定的网络结构。
