文献类型：期刊文献

中文题名：单甘酯与蜂蜡质量比、加热温度和时间对鱼油凝胶特性与抗氧化的影响

英文题名：Effect of Mass Ratio of Monoglyceride to Beeswax,Heating Temperature and Time on Characteristics and Antioxidant Capability of Fish Oil Oleogels

作者：陈菲[1];沈丽平[1];韩宗元[1];刘阳[1];夏秋瑜[1];王泽富[1];夏文[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

年份：2025

卷号：45

期号：5

起止页码：49

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：国家自然科学基金青年项目(32202086);广东省重点研发计划(2025B1111140001);广东海洋大学学生创新团队项目(CXTD2025002)。

语种：中文

中文关键词：鱼油凝胶;单甘酯;蜂蜡;共组装;凝胶结构;抗氧化能力

外文关键词：fish oil oleogels;monoglyceride;beeswax;co-assembly;gel structure;antioxidant capacity

中文摘要：【目的】明确单甘酯与蜂蜡共组装制备鱼油凝胶的工艺条件,解决鱼油因富含ω-3多不饱和脂肪酸而易氧化酸败的问题。【方法】采用单因素实验考察单甘酯与蜂蜡质量比(10∶0、7∶3、5∶5、3∶7、0∶10)、加热温度(50、55、60、65℃)和时间(10、15、20 min)对鱼油凝胶特性及抗氧化能力的影响。【结果】单甘酯与蜂蜡共组装的鱼油凝胶具有较好的凝胶特性和抗氧化效能,特别是当单甘酯与蜂蜡质量比为3∶7时,在60℃加热10~20 min形成的鱼油凝胶,外观均匀光滑,持油率高达100%,硬度与凝胶强度较高,表现为弹性主导的假塑性流体,即储能模量(G′)大于损耗模量(G″),且G′最高,形成细长、密集、稳定的晶体网络结构,有效限制油脂流动。凝胶化过程会轻微促进鱼油初级氧化,但过氧化值和茴香胺值远低于二级精制鱼油标准限值,其中单甘酯与蜂蜡共组装的鱼油凝胶(尤其是3∶7组)的过氧化值(0.564 g/kg)和茴香胺值(0.2287)均显著低于单甘酯或蜂蜡组装的鱼油凝胶(P<0.05),符合一级精制鱼油标准。【结论】通过单甘酯与蜂蜡共组装构建具有高氧化稳定性和应用性能的鱼油凝胶,为鱼油提供有效的物理抗氧化屏障。

外文摘要：【Objective】To elucidate the optimal conditions for the co-assembly of monoglycerides and beeswax in the fabrication of fish oil oleogels,thereby enhancing the oxidative stability ofω-3 polyunsaturated fatty acid-rich fish oil.【Methods】The effects of mass ratio of monoglycerides to beeswax(10∶0,7∶3,5∶5,3∶7,0∶10),heating temperature(50,55,60,65℃)and time(10,15,20 min)on the gel properties and antioxidant activity of fish oil were investigated by single factor experiment.【Results】Fish oil oleogels co-assembled with monoglycerides and beeswax have good gel properties and antioxidant efficiency,especially when the mass ratio of monoglycerides to beeswax was 3∶7,the fish oil oleogels formed by heating at 60℃for 10 to 20 minutes has a uniform and smooth appearance,the oil binding capacity reached 100%with high hardness and gel strength,behaving as an elastic-dominant pseudoplastic fluid(storage modulus G′>loss modulus G″)with the highest energy storage modulus(G'),forming a slender,dense and stable crystal network structure,which effectively limits the flow of oil.The gelling process will slightly promote the initial oxidation of fish oil,but the peroxide value and anisamine value are much lower than the standard limit of secondary fish oil,and the peroxide value(0.564 g/kg)and anisamine value(0.2287)of fish oil oleogels co-assembled with monoglycerides and beeswax(especially 3∶7 group)are significantly lower than that of fish oil oleogels assembled with single monoglyceride or beeswax,which met standard limit of primary fish oil.【Conclusion】Fish oil oleogels co-assembled with monoglycerides and beeswax integrates high oxidative stability and superior application performance,providing an effective physical antioxidant barrier for the oil.