小烛树蜡油脂凝胶的性质及作用机理研究

本文主要以小烛树蜡为凝胶剂，制备低芥酸菜籽油油脂凝胶。研究小烛树蜡添加量对油凝胶的相变、持油性、固体脂肪含量（solid fat content, SFC）、凝胶晶型及硬度的影响。实验结果表明，小烛树蜡添加量≥4%时，掺入低芥酸菜籽油中可制得具有固体性质的油凝胶，添加量为8%时，小烛树蜡使得持油能力（oil binding capacity, OBC）最强；SFC均在2%～6%之间，随着温度的升高，SFC减小；晶型分析表明小烛树蜡低芥酸菜籽油油凝胶主要晶型均在4.70 ?和3.80 ?附近；油凝胶硬度随着小烛树蜡添加量增大而逐渐增大，添加量为10%时小烛树蜡油凝胶硬度适中。为日后小烛树蜡油脂凝胶替代传统起酥油，生产具有高含量不饱和脂肪酸的烘焙食品提供理论基础。

Study on Properties and Mechanism of candelilla wax oleogel

The oleogel of canola oil with candelilla wax were prepared in this study. The effects of candelilla wax concentration on phase transition, oil binding capacity (OBC), solid fat content (SFC), oleogel crystal shape and ?rmness were studied. The results showed that the oleogel with solid-like properties can be prepared when the concentration of candelilla wax was more than 4%. The OBC was the strongest when 8% candelilla wax was added. The SFC was between 2%-6%, SFC decreased with the increase of temperature. Crystal analysis showed that the main crystal types of the oleogel of canola oil with candelilla wax were around 4.70? and 3.80?. The ?rmness of the oleogel increases with the increase of candelilla wax, and the ?rmness was moderate when the candelilla wax concentration was 10%. This provides a theoretical basis for candelilla wax oleogel to replace the traditional shortening and produce baked foods with high content of unsaturated fatty acid in the future.