文献类型：期刊文献

中文题名：蜂蜡基鱼油凝胶相变过程对凝胶特性与氧化稳定性的影响

英文题名：Effect of the Phase Transition Process on Gel Properties and Oxidation Stability of Beeswax-Based Fish Oil Oleogel

作者：韩宗元[1];吴宇轩[1];李卓彦[1];潘燕墨[1];肖煜[1];杨晓菲[2];沈丽平[1];陈菲[1];刘书成[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]沈阳师范大学粮食学院,辽宁沈阳110034

年份：2026

卷号：47

期号：1

起止页码：87

中文期刊名：食品科学

外文期刊名：Food Science

收录：北大核心2023、、EI(收录号：20260720067596)、北大核心

基金：省级大学生创新创业训练计划项目(S202410566015);广东海洋大学学生创新团队项目(CXTD2025002);国家自然科学基金青年科学基金项目(32202086);广东省水产品加工与安全重点实验室开放基金项目(GDPKLAPPS24010)。

语种：中文

中文关键词：相变过程;蜂蜡;鱼油凝胶;凝胶特性;氧化稳定性

外文关键词：phase transition process;beeswax;fish oil oleogel;gel properties;oxidation stability

中文摘要：以沙丁鱼油作为油料、蜂蜡作为凝胶剂,建立溶胶-凝胶体系结构特征与氧化稳定性时空尺度联系,全面探究相变过程中晶体形态与分布、质构特性、流变特性、保油性与氧化稳定性的变化规律。结果表明:蜂蜡基鱼油凝胶形成经历熔融、重结晶与成胶3个阶段,熔融阶段未形成凝胶结构;重结晶与成胶阶段蜂蜡先形成针状晶体链,然后交联聚集形成紧密的晶体网络结构提高凝胶体系稳定性、黏弹性质与表观黏度。蜂蜡基鱼油凝胶的硬度和凝胶强度显著增加,保油率达到100%。在蜂蜡基鱼油凝胶形成的3个阶段,过氧化值、硫代巴比妥酸值、p-茴香胺值和酸价显著降低,体系氧化稳定性显著提升。本研究结果为开发高品质与高稳定性的鱼油凝胶与应用提供了理论依据。

外文摘要：This study used sardine oil as the oil phase and beeswax as the gelling agent to establish the spatiotemporal relationship between the structural characteristics of the sol-gel system and its oxidative stability.A comprehensive investigation was conducted into changes in crystal morphology and distribution,textural characteristics,rheological behavior,oil retention capacity,and oxidative stability during the phase transition.The results showed that the formation of beeswax-based fish oil oleogel involved three stages:melting,recrystallization,and gelation.During melting,no gel structure formed.During recrystallization and gelation,beeswax initially formed needle-like crystal chains,which subsequently cross-linked and aggregated into a dense crystalline network,enhancing the stability,viscoelastic properties and apparent viscosity of the gel system.The hardness and gel strength of the beeswax-based fish oil oleogel increased significantly,and the oil-binding capacity reached 100%.Throughout the three stages,peroxide value(POV),thiobarbituric acid reactive substances(TBARS),p-anisidine value(p-AV),and acid value(AV)decreased significantly,indicating a notable improvement in oxidative stability.This study provides a theoretical basis for developing and applying high-quality and stable fish oil oleogels.