非离子乳化剂对蜡基油凝胶结构与性能的调控规律及机理

As a substitute for traditional plastic fat, oleogel receive more concern, and wax-based oleogel is regard as the most potential product with commercial value. However, the properties of the wax-based oleogel should be improved comparison with those of the commercial plastic fat. In the previous research, we founded that the ratio of elastic modulus and viscous modulus (G'/G'') of waxes-based oleogels were too high. We hypothesize that the properties of waxes-based oleogels can be modified by other gelators, such as monoglycerides. In this project, the mixture of waxes (rice bran wax, beeswax, et al) and nonionic emulsifiers (monoglycerides, Spans, Tweens and sucrose esters) are used in oleogel preparation, the thermal property, microscopic structure and morphology, rheological property, functionality of oleogel, and crystallization kinetics in the gelation process of the waxes-based oleogel with and without nonionic emulsifiers are analyzed, also the microscopic structure and morphology, thermal property of the waxes with and without nonionic emulsifiers are also determined. The effects of nonionic emulsifiers on the thermal property, microscopic structure and morphology, rheological property, functionality of waxes-based oleogels are investigated, and the effects of nonionic emulsifiers on the thermal property, microscopic structure and morphology are studied. Furthermore, the relationship between functionality and microscopic structure and morphology, rheological property of the waxes-based oleogels are summarized. Regulation of nonionic emulsifiers on the structure and properties of wax-based oleogels and their mechanism are uncovered. The rheological property of waxes-based oleogels are compared with those of commercial plastic fats, and the functionality of waxes-based oleogels are controlled effectively. The results of this project will provide the theoretical supports for improvement of the properties of wax-based oleogel.

油凝胶作为传统塑性脂肪的替代品受到关注，而蜡基油凝胶具有重要的商业价值，但与商品塑性脂肪相比其性能还亟待提升。前期研究发现蜡基油凝胶的弹性模量/粘性模量比(G'/G'')偏大，便提出将蜡与其他凝胶因子（如甘一酯）复配调节蜡基油凝胶性能的设想。本课题将蜡（米糠蜡、蜂蜡等）与非离子乳化剂（甘一酯、司盘、吐温和蔗糖酯）复配使用，对比分析添加非离子乳化剂前后油凝胶热性质、微观形态及结构、流变性、凝胶特性、成胶过程中结晶动力学的变化以及蜡微观形态及结构、热性质的变化，研究非离子乳化剂对蜡基油凝胶热性质、微观形态及结构、流变性和凝胶性能的影响以及对蜡微观形态及结构、热性质的影响，分析凝胶性能与流变性、热性质的相关性，进而揭示非离子乳化剂对蜡基油凝胶结构与性能的调控规律及机理。并将蜡基油凝胶的流变性与商品塑性脂肪进行对比，实现对蜡基油凝胶性能的有效调控。研究结果为蜡基油凝胶性能的改善提供理论支持。

因饱和酸、反式酸含量低，油凝胶的研究和应用受到关注。蜡基油凝胶可以作为传统塑性脂肪替代品用于食品加工。但蜡基油凝胶的性能不好而使得应用受到限制。本研究（蔗糖酯、甘一酯、司盘和吐温）将非离子乳化剂加入蜡基油凝胶中，以调节蜡基油凝胶的性能。研究了蔗糖酯、甘一酯、司盘和吐温对蜡基油凝胶热性质、微观结构及形态、流变性的影响，进而揭示非离子乳化剂对蜡基油凝胶微观结构形态与性能的调控规律及机理。.非离子乳化剂能改善蜡基油凝胶的熔化和结晶过程中的热性质，调节蜡基油凝胶的结晶过程、固体脂肪含量、持油性和流变性。X-射线衍射显示，这些乳化剂不能改变蜡基油凝胶的结晶体结构；偏光显微分析表明，这些乳化剂改变了油凝胶中结晶聚集体的状态，使结晶聚集体更小，使凝胶结构更致密。结晶聚集体形态的改变导致蜡基油凝胶的流变性发生。.非离子乳化剂改性的蜡基油凝胶或非离子乳化剂-蜡基油凝胶可以作为塑性脂肪用于饼干和糖果制作。