【作者】 王怡涵； 王锴； 唐春红； 王强；

【Author】 Wang Yihan;Wang Kai;Tang Chunhong;Wang Qiang;College of Biological and Chemical Engineering,Chongqing University of Education;College of Food Science and Engineering,Chongqing Technology and Business University;

【机构】 重庆第二师范学院脂质资源重点实验室； 重庆工商大学食品科学与工程学院；

【摘要】 牛油中的胆固醇含量限制了其作为火锅油脂的用量。本研究尝试采用果胶交联β-环糊精制备果胶-β-环糊精复合物来降减牛油中的胆固醇,并对脱除胆固醇前后牛油的脂肪酸组成、DSC、色度以及香气成分进行分析,同时对果胶-β-环糊精复合物进行表征以及安全分析,探究其热稳定性和安全性。结果表明:果胶交联β-环糊精对牛油胆固醇脱除率高达73.43%,显著高于β-环糊精对胆固醇的脱除率;处理后牛油脂肪酸的饱和脂肪酸与不饱和脂肪酸之比较空白相比从1.956变为1.887证明对牛油脂肪酸的组成影响较小;色度值除b~*值(黄-蓝值)由6.0900降低为5.2567外,L~*值与a~*值均无显著变化,说明脱除前后对牛油色度影响较小;果胶交联β-环糊精处理后的牛油中苯系芳香成分及醛酮类、醇类风味物质的含量增加,感官评价也证实处理后的牛油风味优于未脱除胆固醇的油样。经过对果胶交联β-环糊精复合物的热稳定性研究,证实果胶-β-环糊精复合物需要更高的温度才能达到最大热分解速率,即热稳定性提高;通过安全性分析,证明果胶-β-环糊精是无毒材料。本研究找到一种可以有效降低牛油胆固醇含量、对牛油品质影响较小,且自身稳定性较好的复合物,为低胆固醇牛油的研发奠定理论基础。更多还原

【Abstract】 The cholesterol content of beef tallow limits its use as a hotpot fat especially in terms of nutrition.This study used a pectin-crosslinked β-cyclodextrin complex to reduce the cholesterol content of beef tallow and analyzed fatty acid composition,DSC,chromaticity,and aromatic components of beef tallow before and after cholesterol removal.At the same time,the pectin-β-cyclodextrin complex was characterized and its safety was analyzed to explore its thermal stability and safety.The results showed that 73.43% of cholesterol was removed from beef tallow,which was significantly higher than that of β-cyclodextrin(56.46%).After treatment,the ratio of saturated fatty acids to unsaturated fatty acids decreased from 1.956 to1.887,which showed that it had little effect on the composition of fatty acids.Except for the b~* value(yellow-blue value),which decreased from 6.0900 to 5.2567,the L~* and a~* values did not significantly change,indicating that the color of beef tallow was hardly affected by cholesterol removal.The content of aromatic components,aldehydes,ketones,and alcohols in the beef tallow treated with pectin crosslinked β-cyclodextrin increased,and the taste of the beef tallow treated with the pectin-β-CD complex was superior to that of the oil without cholesterol removal.The thermal stability of the pectincrosslinked β-cyclodextrin was improved;The safety analysis proved that pectin-β-cyclodextrin is non-toxic material.This compound reduced the cholesterol content of beef tallow without affecting its quality and also showed good stability.These results lay a theoretical foundation for the research and development of low-cholesterol beef tallow.更多还原