【作者】 李晓宇； 郝佳； 许朵霞； 曹雁平；

【Author】 Li Xiaoyu;Hao Jia;Xu Duoxia;Cao Yanping;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry,Beijing Laboratory for Food Quality and Safety,College of Food and Health,Beijing Technology and Business University;

【机构】 北京工商大学食品与健康学院北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心食品添加剂与配料北京高校工程研究中心北京市食品风味化学重点实验室食品质量与安全北京实验室；

【摘要】 天然油体是植物种子中储存能量的细胞器,由TAG、多种油体蛋白、磷脂等成分构成。其营养价值和良好乳化的特性,在食品领域具很高的潜在应用价值。本研究利用水法提取米糠中的天然油体,并与不同比例亚麻籽胶复合构建米糠油体乳液凝胶。通过流变学性能测定、稳定性分析、傅里叶红外光谱、扫描电镜等方法对米糠油体乳液凝胶的物理化学性质进行研究,并与未添加油体的亚麻籽胶进行比较。结果表明:米糠油体会通过氢键和静电沉积作用与亚麻籽胶中的β-糖苷键、α糖苷键等糖环中的特征化学键产生影响,并且随着亚麻籽胶浓度的增大在凝胶表面分布更为均匀,提高油体在高温下的稳定性,抑制油体的大量聚集,增强凝胶间的相互作用,使凝胶结构产生变化。油凝胶乳液具有剪切变稀和粘弹性行为,并且提高油体凝胶体系的粘度,更强的类固体特性,为开发天然米糠油体产品或脂肪替代物开发奠定基础。更多还原

【Abstract】 Natural oil bodies(OBs) are the organelles that store energy in plant seeds,composed of TAG,proteins,phospholipids and other components.Because of its nutritional value and good emulsifying properties,it has high potential application value in food.In this study,OBs in rice bran were extracted by aqueous method,and then mixed with different concentrations of flaxseed gum(0.8,2,3 wt%) to construct OBs emulsion-gel.The physicochemical properties of OBs emulsiongel were studied by rheological measurement,stability analysis,Fourier infrared spectroscopy,scanning electron microscopy,and compared with flaxseed gum without OBs.It was found that the OBs would affect the characteristic chemical bonds in the sugar ring such as β-glycosidic bonds and α-glycosidic bonds in linseed gum through hydrogen bonding and electrostatic deposition.With the increasing concentration of the flaxseed gum,OBs can be more evenly distributed on the surface of the gel.The stability of the OBs at high temperature was improved and a large amount of aggregation was inhibited.The interaction between gels was enhanced and the gel structure was changed.It was also found that emulsions-gels had shear thinning and viscoelastic behaviors,and OBs would make the gel system have a larger viscosity,stronger solid-like properties.This study provided a basis for the development of rice bran OBs as products and fat substitutes.更多还原