基于蜂蜡油凝胶的植物奶油制备与性质表征

考察影响蜂蜡油凝胶和基于蜂蜡油凝胶的植物奶油的理化性质的关键因素。以玉米油为油相,蜂蜡为凝胶剂,添加不同的小分子乳化剂（失水山梨醇脂肪酸酯、卵磷脂）制成油凝胶;油凝胶与水混合,通过乳化法制得植物奶油。理化性质表征发现,蜂蜡-卵磷脂油凝胶和蜂蜡-司盘40油凝胶的持油力均能达95%以上,持油效果较好;而乳化剂的质量分数和贮藏温度均会对油凝胶的硬度产生影响：乳化剂质量分数越高,贮藏温度越低,油凝胶的硬度越低;综合考虑蜂蜡油凝胶的质构特性以及持油力,冷藏条件下,乳化剂质量分数为1%的蜂蜡油凝胶综合性能较好。同时,乳化剂的质量分数和贮藏温度也会对植物奶油的流变特性产生影响：乳化剂质量分数越高,贮藏温度越低,植物奶油的黏弹性和稳定性越好;乳化剂的加入还可以大大改善植物奶油的持水力;整体而言,冷藏条件下,乳化剂质量分数为2%的植物奶油综合性能较好。本课题制备的植物奶油具有成为黄油及奶油替代品的潜力,可以为消费者提供更加健康的食品原料。     

白藜芦醇共轭亚油酸酯凝胶油的制备及表征

以花生油为基料油,利用9c,11t-共轭亚油酸酯化改性白藜芦醇,并与蜂蜡复配制备白藜芦醇共轭亚油酸酯凝胶油,探讨蜂蜡与白藜芦醇共轭亚油酸酯添加量、蜂蜡与白藜芦醇共轭亚油酸酯质量比、加热温度、加热时间和冷却温度对白藜芦醇共轭亚油酸酯凝胶油持油性的影响,并对其基本理化性能、热性能、组成成分进行表征。结果表明：蜂蜡与白藜芦醇共轭亚油酸酯添加量12%、蜂蜡与白藜芦醇共轭亚油酸酯质量比7∶3、加热温度70 ℃、加热时间20 min、冷却温度4 ℃,白藜芦醇共轭亚油酸酯凝胶油的持油性最高可达98.6%;与蜂蜡凝胶油相比黏度降低30%、亮度降低、减少了α型晶体,并发现白藜芦醇共轭亚油酸酯凝胶油无反式脂肪酸生成。     

Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During Storage

ABSTRACT 'Autumn Giant' plums were coated with edible hydroxypropyl methylcellulose-lipid composite coatings. The coatings consisted of beeswax or shellac, at 2 lipid content levels (20% and 60% dry basis). Weight loss of coated plums decreased as lipid content increased. No differences on weight loss were observed between uncoated and 20% lipid-coated plums, indicating that the natural waxes of plums are as effective as coatings having 20% lipid. Water-dipped plums experienced the highest weight loss. Fruit texture was not affected by coating after short-term storage at 20 °C. However, for prolonged storage at 20 °C, the coatings significantly reduced texture loss and internal breakdown compared to uncoated and water-dipped plums.     

Composite core-double sheath fibers based on some biodegradable polyesters obtained by self-organization during electrospinning

Obtaining core-sheath fibers by single-spinneret electrospinning is a recent and straightforward approach to prepare composite fibers. Fibers of more complex architecture consisting of poly(ethylene oxide) (PEO) core, inner poly(l -lactide) sheath sd and outer beeswax (BW) sheath may also be obtained using this method. In the present study we report its applicability for a large series of (bio)degradable polyesters such as poly(ε-caprolactone), poly(d ,l -lactide-co-glycolide), poly(butylene succinate), poly(3-hydroxybutyrate), and poly(l -lactide-co-d ,l -lactide). The fibers have a well-differentiated PEO core, polyester inner sheath and BW outer sheath. The possibility for targeted location of hydrophilic or hydrophobic substances in the core or in the sheaths of the PEO/polyester/BW fibers has been demonstrated using nanosized zinc oxide with unmodified (hydrophilic) or silanized (hydrophobic) surface. PEO/polyester/BW fibrous materials loaded with a model drug (5-nitro-8-hydroxyquinoline) exhibit antimicrobial activity. The obtained results show that single-spinneret electrospinning is a novel and versatile method to prepare core-double sheath composite fibers prospective for various applications such as biomedicine, cosmetics, and food packaging.     

正交试验法优选蜂蜡脱色因子

以色白度、光亮度、结晶紧密度等8个试验指标,采用正交试验法对蜂蜡的精制工艺及脱色因子进行优选。优化工艺路线为:粗蜂蜡→吸附→EDTA二钠洗→水洗→冷却→成型→产品。最佳工艺条件为:白土用量4%,脱色温度85℃,脱色时间25min。     

An assessment of beeswax as a thickener for environmentally friendly lubricating grease production

Environmentally friendly lubricants are preferred in many applications where groundwater or soil pollution is possible. The main purpose of the current study was to evaluate the possibility of beeswax use as a thickener for lubricating greases. European beeswax was used as a thickening material for the preparation of lubricating greases. Rapeseed oil and two mineral oils were used as base oils. The consistency, dropping point temperature, and tribological properties of the prepared lubricating greases were investigated and compared with conventional soap‐thickened greases. The prepared greases exhibited good tribological properties, especially the rapeseed‐oil‐based grease. However, tribological properties of conventional lubricating grease were superior to prepared ones. The weakness of the prepared lubricating greases is their narrow working temperature range. However, the beeswax together with rapeseed oil has great potential in the production of environmentally friendly, completely renewable lubricating greases. Copyright © 2014 John Wiley & Sons, Ltd.     

浓缩乳清蛋白/魔芋葡甘聚糖复配蜂蜡膜

为了对魔芋葡甘聚糖(KGM)薄膜进行优化,在魔芋葡甘聚糖溶胶中加入浓缩乳清蛋白(WPC)和蜂蜡(BW)制备KGM复合薄膜。分析了KGM-WPC和BW不同比例复合薄膜的力学性能、含水量、溶胀性、可溶性物质含量、水蒸气透过率、气体透过率以及红外光谱的变化。结果表明,浓缩乳清蛋白和蜂蜡的加入,魔芋葡甘聚糖薄膜的力学性能和疏水性能得到显著改善。随着蜂蜡的增加,薄膜的厚度增加,在不同比例的KGM–WPC/BW中,KWB20(m(KGM-WPC)∶m(BW)=8∶2)的断裂伸长率最大,但阻水性能不好;KWB60(m(KGM-WPC)∶m(BW)=4∶6)的溶胀性较小,可溶性物质较少,但拉伸强度和断裂伸长率较小;KWB80(m(KGM-WPC)∶m(BW)=2∶8)的溶胀性能最小可溶性物质最少,但气体透过率太高,拉伸强度和断裂伸长率过小,不利于成膜;加入蜂蜡的红外光谱有所变化。总的来说,KWB40(m(KGM-WPC)∶m(BW)=6∶4)的组合是能够获得KGM–WPC/BW复合薄膜最佳性能的组合。     

Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten-free bread

In this work maltogenic amylase (MAase) was encapsulated into the mixture of maltodexrin and beeswax (BW) for retarding staling of gluten-free bread. The effects of maltogenic amylase (MAase) concentration (8.2, 45, and 82 mg/ml), maltodextrin with dextrose equivalent (DE) 4–7 (MD) (1, 2.5, and 4%) and, BW (1, 2.5, and 4%) on the encapsulation efficiency (EE) of encapsulated enzyme were optimized using RSM. The optimized formulation was MAase with 8.2 mg/ml, MD 4% and BW 1%, leading to the highest EE (79.35%), thus chosen for subsequent experiments. The prepared particles were 1,190.50 nm with PDI of 0.336 and zeta potential of −8.30 mV. Surface morphologies of produced particles were almost spherical with layered appearance. Batter with this formulation led to higher cross over point in frequency sweep than free enzyme-loaded batter. Lower weight loss, higher volume index, darker crust color, whiter crumb color, more aerated microstructure, less hardness in crumb, and higher sensorial acceptability on the first day and during storage period in the breads containing encapsulated MAase was observed.     

Suppression of internal browning and maintenance of antioxidants in beeswax plus salicylic acid coated pear fruit during different storage conditions

Postharvest application of edible waxes blended with antioxidants is an effective strategy to regulate postharvest quality and antioxidant losses in fruits. Effect of beeswax coatings (BW 1.0% and 2.0%) alone or enriched with salicylic acid (SA) on antioxidant properties of pear fruit was studied during 67 days of cold storage and 20 days of supermarket storage conditions respectively. Results showed that under both the storage conditions fruits coated with BW + SA maintained higher total phenolic content (TPC), antioxidant activity and ascorbic acid content (AsA) as compared to the control. Furthermore, combined coatings significantly reduced polyphenol oxidase (PPO) activities and inhibited internal browning (IB) in pears throughout cold and supermarket storage. Overall, the BW 2.0% + SA 2.0 mM exhibited the most competitive effect in terms of preserving the antioxidant properties and preventing internal browning in pears during storage.