巴西棕榈蜡和单甘酯复配比对高油酸葵花籽油凝胶油结构和特性的影响

以高油酸葵花籽油为基料油，通过向其添加不同质量比的凝胶剂巴西棕榈蜡（carnauba wax，CW）与单甘酯（monoglyceride，MG）制备凝胶油。固定凝胶剂浓度为5%，探讨不同CW与MG的复配比对制备的高油酸葵花籽油凝胶油微观形态、凝胶晶型、热力学性质、硬度、持油性以及固体脂肪含量（solid fat content，SFC）的影响。结果表明:MG没有影响CW的熔化行为，二者没有形成共结晶，出现了偏晶现象，当CW与MG复配比为9:1时，MG晶体的存在促进了CW的结晶，同时CW的存在会抑制MG晶体的多晶态转变，提高体系的储藏稳定性；少量MG的加入显著降低了CW凝胶油的硬度（P<0.05），当二者复配比为5:5并随着MG含量的增多和CW含量的减少，体系硬度显著增大（P<0.05），在1:9时达到最大硬度137.33 g；MG的加入显著提高了CW凝胶油的持油性（P<0.05），二者复配比为5:5时体系持油性最佳达到100%；CW与MG复配比为3:7时凝胶油在30~37.5 ℃的SFC明显低于CW和MG凝胶油，此时MG的加入对体系口感的改善起到了正向作用。

Effects of Compound Ratio of Carnauba Wax and Monoglyceride on the Structure and Properties of High-oleic Sunflower Oil Oleogels

Oleogels were prepared by adding different mass ratios of carnauba wax (CW) and monoglyceride (MG) to high-oleic sunflower oil as oil phase. The oleogelator concentration was fixed at 5%, and the effects of different CW and MG mass ratios on the microstructure, X-ray diffraction (XRD) pattern, thermodynamic properties, hardness, oil binding capacity and solid fat content (SFC) of high-oleic sunflower oil oleogels were investigated. The results showed that MG had no effect on the melting behavior of CW, they did not form co-crystallization and appear monotectic behavior. When the mass ratio was 9:1, the presence of MG crystal promoted the crystallization of CW, and the presence of CW inhibited the polycrystalline transition of MG crystal and improved the storage stability of the system. The hardness of CW oleogels was significantly decreased by the addition of a small amount of MG (P<0.05). When the mass ratio was 5:5, the hardness of the system increased significantly with the MG content increasing and the CW content decreasing (P<0.05), reaching the maximum hardness of 137.33 g at 1:9. The addition of MG could significantly improve the oil binding capacity of CW oleogels (P<0.05), and the oil binding capacity of the system reached 100% when the mass ratio of CW to MG was 5:5. When the ratio of CW to MG was 3:7, the SFC of oleogels at 30~37.5 ℃ was significantly lower than that of CW and MG oleogels. At this time, the addition of MG had a positive effect on the improvement of the system taste.