Effects of rice bran wax and rice bran wax-soybean sterol compound on the structure and properties of corn oil-based oleogels
To explore the effects of rice bran wax(RBW)and rice bran wax-soybean sterol mixture(RBW-SS)on the structure and properties of corn oil oleogels.First,RBW was used as a single factor to explore the effect of RBW addition on the appearance,microstructure,oil retention,and crystal form of the oil oleogels.Next,we explored the effects of RBW-SS on the appearance,oil retention,and storage stability of the oleogels.The results showed that when the RBW addition amount is less than 6%,complete corn oil oleogels with a certain hardness cannot be formed at room temperature.With the increase of RBW addition,the needle like crystal morphology of oil gel did not change,and the crystal distribution density gradually increased.But all samples showed varying degrees of crystal aggregation phenomenon.The XRD results showed that the addition of RBW did not affect the crystal struc-ture of the oleogels.However,with the increase of RBW addition,a part of β type crystal transformed into α and β'type crystal.In the rice bran wax-soybean sterol mixture,rice bran wax plays a leading role in the formation of oil gel,soybean sterol plays a supporting role.Oleogels with RBW-SS compound ratios of 6∶2 and 7∶1 had higher oil retention and better storage stability than the single RBW group.In summary,RBW had gel excellent performance.Adding 6%RBW can prepare corn oil gel with excellent performance.The RBW-SS had better gel effect than the RBW.The oleogels prepared by RBW-SS had better oil retention and storage stability,which was of great signifi-cance in promoting the application and development of oleogels.
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