文献类型：期刊文献

中文题名：油相凝胶化对羟丙基甲基纤维素-亚麻籽胶乳液凝胶性能及稳定性的影响

英文题名：Effects of Oil Phase Gelation on the Performance and Stability of Hydroxypropyl Methylcellulose-Flaxseed Gum Emulsion Gels

作者：陈乐怡[1];赵巧丽[1];蔡佳怡[1];邓海榕[1];蔡钰莹[1];钟赛意[1,2]

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,广东省亚热带果蔬加工科技创新中心,广东湛江524088;[2]广东海洋大学深圳研究院,广东深圳518108

年份：2026

卷号：47

期号：1

起止页码：57

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：20260720067595)、北大核心

基金：国家自然科学基金青年科学基金项目(32402136);广东海洋大学科研启动基金项目(060302042402);广东海洋大学大学生创新创业训练计划项目(S202510566007)。

语种：中文

中文关键词：羟丙基甲基纤维素;乳液凝胶;生物蜡;稳定性;协同作用

外文关键词：hydroxypropyl methylcellulose;emulsion gel;bio-wax;stability;synergistic effect

中文摘要：以羟丙基甲基纤维素-亚麻籽胶(hydroxypropyl methylcellulose-flaxseed gum,HPMC-FG)复合物为乳化剂构建乳液凝胶,并系统考察不同生物蜡(小烛树蜡(candelilla wax,CW)、蜂蜡(beewax,BW)及CW-BW复合物)诱导的油相凝胶化对乳液凝胶微观结构、流变学特性和稳定性的影响。结果发现,CW与BW在油凝胶形成过程中具有明显的协同作用,二者主要通过范德华力相互作用,在油相中形成针状晶体扦插雪花状聚集体的杂化三维网络结构。与油相未发生凝胶化的HPMC-FG乳液凝胶相比,经CW-BW复合凝胶因子修饰的乳液凝胶呈现较小的液滴尺寸和较高的抗形变能力。经室温长期储存和冻融处理后,该体系液滴均未出现明显的聚结和析油现象,表现出良好的储存稳定性和冻融稳定性。本研究可为新型动物脂肪替代品的开发提供理论依据和技术支持。

外文摘要：In this study,an emulsion gel was constructed using hydroxypropyl methylcellulose-flaxseed gum(HPMC-FG)as the emulsifier,and the effects of oil phase gelation induced by different bio-waxes,candelilla wax(CW),beewax(BW),and CW-BW mixture on the microstructure,rheological properties,and stability of the emulsion gel were systematically investigated.The results showed that the combination of CW with BW had a significant synergistic effect on the formation of oleogels,primarily through van der Waals forces,forming a three-dimensional network structure of needle-like crystals embedded in snowflake-like aggregates in the oil phase.Compared with the HPMC-FG emulsion gel without oil-phase gelation,the emulsion gel modified by the CW-BW composite gelator presented smaller droplet size and higher deformation resistance.After long-term storage at room temperature and freeze-thawing treatment,no obvious oil droplet coalescence or oil syneresis was observed in this system,demonstrating excellent storage stability and freeze-thawing stability.This study can provide a theoretical basis and technical support for the development of novel animal fat substitutes.