摘要
本研究以椰子油脂体为乳化剂制备乳液并表征不同浓度对其体系稳定性的影响。通过与卡拉胶相互作用构建油脂体基乳液凝胶,探究其流变性质、质构性能及其负载β-胡萝卜素后对其储存稳定性的影响。研究结果表明,增加椰子油脂体浓度使得乳液透光率由80%降低为40%,且不稳定性指数由0.82降低为0.36(P<0.05)。所有椰子油脂体基乳液凝胶呈现非牛顿流体行为,且黏弹模量随着扫描频率的增加而增加。增加油脂体浓度能显著增加乳液凝胶的硬度(P<0.05)将其持水力保持在80%。椰子油脂体乳液凝胶负载β-胡萝卜素后呈现亮黄色。负载在椰子油脂体乳液凝胶中的β-胡萝卜素在55℃储存12d后的保留率(40.5%~65.6%)明显高于空白组;且降解速率常数与半衰期最大。研究证明椰子油脂体乳液凝胶负载β-胡萝卜素后能显著提高其稳定性。
In this study,coconut oil body(COB)was employed as an emulsifier to prepare emulsions and the effects of different concentrations on the stability of the system were characterized.COB-based emulsion gels were constructed through interaction with carrageenan to investigate their rheological properties,textural properties,and effects on the storage stability ofβ-carotene after loading.The results showed that increasing concentrations of COB resulted in a decrease in the light transmission of the emulsion from 80%to 40%and a decrease in the instability in-dex from 0.82 to 0.36(P<0.05).All COB-based emulsion gels exhibited non-Newtonian fluid behavior,with viscoelastic moduli increasing with scanning frequency.The hardness of the emulsion gels was significantly enhanced by increasing the concentrations of COB(P<0.05),while their water holding capacity was maintained at 80%.Af-ter 12 days of storage at 55℃,the COB-based emulsion gels loaded withβ-carotene displayed bright yellow col-or.The retention rate(40.5%-65.6%)ofβ-carotene loaded in COB-based emulsion gels was observed to besignificantly higher than that of the blank group(3.0%),with maximum degradation rate constant and half-life.These results indicated that the stability ofβ-carotene was significantly enhanced through the loading ofβ-carote-neinto in COB-based emulsion gels.
作者
郭津
田燕
赵鑫鑫
张伟敏
王志国
蒋志国
Guo Jin;Tian Yan;Zhao Xinxin;Zhang Weimin;Wang Zhiguo;Jiang Zhiguo(School of Food Science and Engineering,Hainan University,Haikou 570203;Engineering Research Center of the Ministry of Education for the Utilization of Tropical Polysaccharide Resources,Haikou 570203)
出处
《中国粮油学报》
北大核心
2025年第4期126-132,共7页
Journal of the Chinese Cereals and Oils Association
基金
海南省自然科学基金青年基金项目(323MS015)。
