不同种类凝胶因子对芝麻油基凝胶油特性的影响

以芝麻油为原料，通过添加虫胶（Shellac，LAC）、单硬脂酸甘油酯（Monoacylglycerol，MAG）、乙基纤维素（Ethyl Cellulose，EC）三种不同种类凝胶因子制备出构型不同的凝胶油，并对凝胶油的持油能力、硬度、热力学性质、结晶形态等特性做了初步研究。结果表明，凝胶因子种类及添加比例对凝胶油临界成胶有一定影响，添加比例不小于5%时，LAC、MAG能形成凝胶，添加比例为3%时，EC能形成凝胶油；凝胶因子种类对持油性（Oil Binding Capacity，OBC）有重要影响，在凝胶因子添加比例为9%时，LAC凝胶油的OBC值最小，为55.3%；凝胶因子对硬度的影响中，三种不同凝胶油的硬度都随着凝胶因子添加比例增加而增大；在DSC曲线中，LAC凝胶油呈单峰、MAG凝胶油呈双峰、EC凝胶油峰度不明显；通过偏光显微镜观察，发现三种凝胶油的晶体形态结构及分散情况差别较大，LAC凝胶油晶体颗粒较小，呈细丫状；MAG凝胶油晶体颗粒偏大，先呈小球状后随添加量增大呈针状，表明凝胶油的微观结构受到凝胶因子种类的影响。

Effects of Different Gel Factors on the Properties of Seseame Oil-based Oleogels

With the sesame oil as material,three different kinds of oleogels in different configurations were prepared by adding shellac(LAC),monoglyceride(MAG),ethyl cellulose(EC).The characterizations of oil holding capacity,hardness,thermodynamic properties and crystalline form of oleogels were studied preliminarily.The results showed that the types of gel factors and the proportion of addition had a certain influence on the critical gelation of oleogels.When the addition ratio was not less than 5%,LAC,MAG could form the oleogels,and when the addition ratio was 3%,EC could form the oleogel.The type of gel factors had an important effect on OBC.When the ratio of gel factor addition was 9%,the OBC value of LAC oleogel was the smallest,which was 55.3%.In the effect of gel factors on hardness,the hardness of three different oleogels increased with the increasing of gel factor addition.In the DSC curve,LAC oleogel showed single peak,MAG oleogel showed double peak,and EC oleogel had no obvious peak.By means of polarizing microscope,the crystal morphology and dispersion of the three kinds of oleogels were different,LAC oleogels crystal particles were small and fine,while MAG oleogels crystal particles were larger and leaf like,which indicated that the microstructure of oleogel was affected by the type of gel factors.