张永涵,唐月梅,董世容,贾银花,黄小清,杨希,邹强

• 1:成都大学食品与生物工程学院
• 2:四川饭扫光食品集团股份有限公司

摘要(Abstract)：

为提高羟丙基甲基纤维素(hydroxypropyl methylcellulose, HPMC)油凝胶的凝胶性能，使其较好地作为动物脂肪的替代品，该研究以葵花籽油为基料油，HPMC为凝胶剂，单月桂酸甘油酯(glyceryl monolaurate, GML)为凝胶强化剂，制备GML强化的HPMC油凝胶(GML enhanced HPMC oleogel, GEHO),在单因素试验的基础上，以GML添加量、HPMC黏度、HPMC添加量为自变量，持油性和凝胶强度为响应值，运用Box-Behnken响应面法优化GEHO制备条件。试验结果表明，在GML添加量6.5%、HPMC黏度4000 mPa·s、HPMC添加量5%的条件下GEHO持油性为(91.42±1.21)%,凝胶强度为(100.47±2.36)g,相对误差在0.85%～1.93%之间，与预测值接近，说明Box-Behnken响应面法能较好地对GEHO制备工艺进行优化，所优化的工艺具有实际应用意义。

关键词(KeyWords)： 响应面法;油凝胶;单月桂酸甘油酯;羟丙基甲基纤维素;凝胶强度

Abstract:

Keywords:

基金项目(Foundation): 四川省重点研发项目(2020YFN0055);; 凉山州重点研发项目(20ZDYF0096)

作者(Author): 张永涵,唐月梅,董世容,贾银花,黄小清,杨希,邹强

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