米糠蜡添加量对亚麻籽油基油凝胶结构及性质的影响

为探究亚麻籽油基油凝胶作为替代传统塑性脂肪的潜力，以米糠蜡为凝胶剂，探究不同米糠蜡添加量对亚麻籽油基油凝胶外观形态、微观结构、持油率、理化性质及热力学性质的影响。结果表明：在室温条件下，米糠蜡添加量不小于6%时才会使亚麻籽油凝胶化；随着米糠蜡添加量的增加，油凝胶的结晶网络结构由簇状逐渐转变为针状，结晶密度增大；油凝胶的持油率、酸值以及熔融峰/结晶峰峰值温度均随着米糠蜡添加量的增加而增大；油凝胶的过氧化值随着米糠蜡添加量的增加呈现先增后减的趋势。综上，在亚麻籽油中添加适量的米糠蜡可形成热塑性好、结构稳定、理化性质良好、持油率高的油凝胶。

Effect of rice bran wax addition on structure and properties of linseed oil-based oleogel

In order to explore the potential of linseed oil-based oleogel as a substitute for traditional plastic fat, using rice bran wax as the gelling agent, the effects of different rice bran wax addition on the appearance, microstructure, oil holding rate, physicochemical properties and thermodynamic properties of linseed oil-based oleogel were investigated. The results showed that at room temperature, linseed oil would be gelled when the addition of rice bran wax was not less than 6%. With the increase of rice bran wax addition, the crystal network structure of oleogel gradually changed from cluster to needle, and the crystal density increased. The oil holding rate, acid value and peak temperature of melting peak/crystallization peak of oleogel increased with the increase of rice bran wax addition. The peroxide value of oleogel increased first and then decreased with the increase of rice bran wax addition. In conclusion, adding appropriate amount of rice bran wax to linseed oil can form an oleogel with good thermoplasticity, stable structure, good physicochemical properties and high oil holding rate.