WO2016169129A1 - 一种含植物油的抑菌型食用油凝胶及其制备方法 - Google Patents

一种含植物油的抑菌型食用油凝胶及其制备方法 Download PDF

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WO2016169129A1
WO2016169129A1 PCT/CN2015/083541 CN2015083541W WO2016169129A1 WO 2016169129 A1 WO2016169129 A1 WO 2016169129A1 CN 2015083541 W CN2015083541 W CN 2015083541W WO 2016169129 A1 WO2016169129 A1 WO 2016169129A1
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oil
edible
vegetable oil
lauric acid
acid monoglyceride
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张辉
郑昊学
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Zhejiang University ZJU
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

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  • the invention relates to the technical field of food gel processing, in particular to a bacteriostatic edible oil gel containing vegetable oil and a preparation method thereof.
  • Edible vegetable oil is a fat obtained from the fruits, seeds and germs of plants, such as corn oil, peanut oil, soybean oil, olive oil, sesame oil, etc., edible and widely distributed in nature.
  • the main component of vegetable oil is linear higher fatty acid triglyceride, and its fatty acid composition is characterized by high unsaturated fatty acid content, such as oleic acid, linoleic acid, linolenic acid, and arachidic acid.
  • Solid food oils commonly used in foods contain saturated and trans fatty acids that are solid at room temperature. High intakes of saturated and trans fatty acids are likely to cause cancer, heart disease, elevated cholesterol and other health problems. Edible vegetable oils with high levels of unsaturated fatty acids can replace solid saturated and trans fatty acids.
  • the oil gel is a semi-solid gel formed by heating, stirring or homogenizing a gelling agent and an edible oil.
  • the gelling agent is generally an anionic, cationic or nonionic surfactant, and the edible oil may be a vegetable oil or the like.
  • the formation mechanism of the oil gel forms a three-dimensional network structure by intertwining and self-assembly of the gelling agent fibers, so that the edible oil is fixed, thereby exhibiting low fluidity and high viscoelasticity. According to the molecular weight of the gelling agent, it can be divided into low molecular weight organic rubber and high polymer organic rubber. In the preparation of oil gels, different gelling agent types, gelling agent concentrations, and reaction temperatures are key factors affecting the success of gelation and gel quality.
  • the preparation temperature of the oil gel must be higher than 100 ° C.
  • the addition of the surfactant can only lower the gelation temperature of the mixture when cooled and the melting temperature after the formation thereof, and the oil gel does not have antibacterial activity. Sex.
  • Lauric acid monoglyceride is a lipophilic nonionic surfactant which has a flaky or oily, white or light yellow fine-grained crystal with certain emulsifying properties.
  • FDA US Food and Drug Administration
  • GRAS generally recognized safety
  • GML is also a safe and efficient broad-spectrum antibacterial agent. It has strong effects on bacteria, mold and yeast. It is effective in the range of pH 4-8. The disadvantage is that it is insoluble in water.
  • GML is widely used and is often added as a fungicide and anti-inflammatory agent to foods, daily necessities or cosmetics.
  • the present invention provides a preparation of a low temperature and bacteriostatic edible vegetable oil gel and preparation thereof. method.
  • a vegetable oil-containing bacteriostatic edible oil gel comprising, by weight percent, the following components:
  • lauric acid monoglyceride is used as a gelling agent
  • lauric acid monoglyceride also known as dodecanoic acid monoglyceride
  • lauric acid monoglyceride is a long-chain structure in which lauric acid monoglyceride molecules are intertwined and assembled into a network. Structure, the edible vegetable oil molecules are wrapped and fixed, the mobile phase of the edible vegetable oil is lowered, the viscoelasticity thereof is increased, and the semi-solid edible oil gel is formed, and at the same time, the lauric acid monoglyceride has the antibacterial and bactericidal effects, and the invention
  • the lauric acid monoglyceride component in the edible oil gel has antibacterial properties.
  • the edible vegetable oil may be a commercially available product.
  • the edible vegetable oil is at least one of corn oil, peanut oil, soybean oil or olive oil.
  • the edible vegetable oil is at least one of corn oil and peanut oil.
  • the edible vegetable oil is corn oil.
  • the lauric acid monoglyceride has a purity of at least 70%.
  • the above bacteriostatic edible oil gel is prepared by the following method, and the steps include:
  • the vegetable oil and the lauric acid monoglyceride are mixed, heated and stirred in a water bath at 70 ° C, and after the mixture is changed from turbidity to clarification, the heating and stirring are stopped, and the mixture is allowed to stand for cooling to obtain the edible oil gel of the present invention.
  • the present invention has the following beneficial effects:
  • the bacteriostatic edible oil gel of the present invention has antibacterial activity and has a remarkable inhibitory effect on Staphylococcus aureus and Escherichia coli;
  • the preparation temperature of the bacteriostatic edible oil gel of the present invention is 60-80 ° C, not exceeding 100 ° C, and the preparation temperature of the existing edible oil gel must be higher than 100 ° C, so the edible oil of the present invention is condensed
  • the preparation method of the glue is simple and the cost is low.
  • Example 1 is an external view of a bacteriostatic edible oil gel prepared in Example 1;
  • Example 2 is an inverted view of the bacteriostatic edible oil gel prepared in Example 1;
  • Example 3 is a diagram showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 1 against Staphylococcus aureus;
  • Example 4 is a bacteriostatic circle diagram of the bacteriostatic edible oil gel prepared in Example 1 on Escherichia coli;
  • Figure 5 is an external view of the bacteriostatic edible oil gel prepared in Example 2.
  • Figure 6 is an inverted view of the bacteriostatic edible oil gel prepared in Example 2.
  • Figure 7 is a diagram showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 2 against Staphylococcus aureus;
  • Fig. 8 is a view showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 2 against Escherichia coli.
  • the purity of lauric acid monoglyceride is 85 to 99% by weight.
  • the tube was placed in a 70 ° C water bath and heated with magnetic stirring until the mixed liquid changed from turbid to clear.
  • lauric acid monoglyceride accounts for 10% of the total weight of the oil gel.
  • the oil gel prepared in this example has a uniform appearance.
  • the gelation property of the oil gel product of this example was judged: as shown in Fig. 2, the glass bottle was inverted, and the oil gel neither flowed nor slipped, indicating that the gel was successful.
  • the oil gel was stored at room temperature for 1 month without liquefaction or phase separation, and the stability was good.
  • Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria) were selected as typical microorganisms, and the operation method was exemplified by Staphylococcus aureus.
  • the edible oil gel prepared in this example was able to inhibit the growth of Staphylococcus aureus (Fig. 3) and Escherichia coli (Fig. 4) in a specific region, and the effective inhibition time was over 24 hours.
  • the purity of lauric acid monoglyceride is 85 to 99% by weight.
  • the tube was placed in a 70 ° C water bath and heated with magnetic stirring until the mixed liquid changed from turbid to clear.
  • the oil gel prepared in this example has a uniform appearance, and is whiter in color and lower in transparency than in Example 1.
  • the gelation property of the oil gel product of this example was determined: as shown in Fig. 6, the glass bottle was inverted, and the oil gel neither flowed nor slipped, indicating that the gel was successful.
  • the oil gel was stored at room temperature for 1 month without liquefaction or phase separation, and the stability was good.
  • the operation method is the same as that in the first embodiment.
  • the edible oil gel prepared in this example was able to inhibit the growth of Staphylococcus aureus (Fig. 7) and Escherichia coli (Fig. 8) in a specific region, and the effective inhibition time was over 24 hours.
  • the invention also prepares an edible oil gel having a lauric acid monoglyceride content (by weight) of 20% and 30%, respectively.
  • the operation method is the same as that of the first embodiment, and the prepared edible oil gel has uniform appearance and gel success. , good stability.
  • the edible oil gel of the present invention has good bacteriostatic activity.
  • the test method of the bacteriostatic activity of Example 1 the bacteriostatic activity of the edible oil gel having a lauric acid monoglyceride content (by weight) of 10%, 20%, 30%, and 40%, respectively, was tested.
  • Table 1 shows:
  • the edible oil gel component is 70% of edible vegetable oil and 30% of lauric acid monoglyceride, the antibacterial effect is better.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

一种含植物油的抑菌型食用油凝胶及其制备方法，所述抑菌型食用油凝胶以重量百分比计，包括以下组分：食用植物油50～97％；月桂酸单甘油酯3～50％。

Description

一种含植物油的抑菌型食用油凝胶及其制备方法 技术领域
本发明涉及食品胶加工技术领域，尤其涉及一种含植物油的抑菌型食用油凝胶及其制备方法。
背景技术
食用植物油是从植物的果实、种子、胚芽中得到的油脂，如玉米油、花生油、大豆油、橄榄油、芝麻油等，可食用且广泛分布于自然界中。植物油的主要成分是直链高级脂肪酸甘油三酯，其脂肪酸组成的最大特点是不饱和脂肪酸含量高，如油酸、亚油酸、亚麻酸、花生酸等。
然而，在室温下，食用植物油为液态，在食品中容易迁移，所有使用植物油在食品中的应用具有局限性。
食品中常用的固态食用油多含在室温下呈固态的饱和脂肪酸和反式脂肪酸，饱和脂肪酸和反式脂肪酸摄入量过高是容易导致癌症、心脏疾病、胆固醇升高和其它健康问题，固化不饱和脂肪酸含量高的食用植物油可以代替固态的饱和脂肪酸和反式脂肪酸。
油凝胶是以胶凝剂和食用油为原料，经加热、搅拌或均质后形成的一种半固态的凝胶。胶凝剂一般以阴离子、阳离子或非离子型表面活性剂为主，食用油可以是植物油等。油凝胶的形成机理，通过胶凝剂纤维的相互缠绕、自组装形成三维网状结构，使食用油固定，从而表现出低流动性和高粘弹性。根据胶凝剂分子量的不同，可分为低分子量有机胶和高聚合物有机胶。在油凝胶的制备中，不同的胶凝剂种类、胶凝剂浓度、反应温度都是影响凝胶化成功与否以及凝胶质量的关键因素。
A.G.马兰戈尼在公开号为CN102510725A的专利中公开了油的聚合物凝胶化，将表面活性剂加至乙基纤维素和油的混合物中，加热至乙基纤维素玻璃化转变温度以上的温度，再冷却形成凝胶。其中油包括植物油和脂肪，胶凝剂为乙基纤维素，形成的油凝胶是可食用的。
该油凝胶的制备温度必须高于100℃，加入表面活性剂只能降低混合物冷却时的胶凝温度和在其形成后的熔化温度，且该油凝胶不具备抑菌活 性。
月桂酸单甘油酯(GML)是一种亲脂性的非离子型表面活性剂，外观为鳞片状或油状、白色或浅黄色的细粒状结晶，具有一定乳化性。在1977年被美国食品与药物管理局(FDA)批准为一般公认安全(GRAS)类食品添加剂，我国卫生部也于2005年4月批准GML用于各类食品，且规定在食品中根据实际生产需要添加即可(见2005年卫生部第7号文件)。GML还是安全高效广谱的抗菌剂，对细菌、霉菌、酵母均有较强作用，在pH 4～8范围内均有效，缺点是不溶于水。GML应用广泛，经常作为杀菌剂及消炎剂添加到食品、日用品或化妆品中。
发明内容
针对现有技术中食用油凝胶的制备温度较高(必须高于100℃)且没有抑菌活性的技术问题，本发明提供一种制备温度低且能抑菌的食用植物油凝胶及其制备方法。
一种含植物油的抑菌型食用油凝胶，以重量百分比计，包括以下组分：
食用植物油      50～97％
月桂酸单甘油酯  3～50％。
本发明中月桂酸单甘油酯作为凝胶剂，月桂酸单甘油酯又名十二酸单甘油酯，是一种长链式结构，月桂酸单甘油酯分子之间相互缠绕，组装成网状结构，将食用植物油分子包裹固定，降低食用植物油的流动相，提高其粘弹性，使其形成半固态的食用油凝胶，同时，月桂酸单甘油酯具有抑菌、杀菌的功效，本发明的食用油凝胶中的含有月桂酸单甘油酯成分，使其具有抑菌的特性。
作为优选，以重量百分比计，包括以下组分：
食用植物油      60～80％
月桂酸单甘油酯  20～40％。
进一步优选，以重量百分比计，包括以下组分：
食用植物油      70％
月桂酸单甘油酯  30％。
本发明中，所述食用植物油可以为市面出售的产品。所述食用植物油为玉米油、花生油、大豆油或橄榄油中的至少一种。
作为优选，所述食用植物油为玉米油、花生油中的至少一种。
最优选为，所述食用植物油为玉米油。
本发明中，所述月桂酸单甘油酯的纯度至少为70％。
上述抑菌型食用油凝胶采用以下方法制备，步骤包括：
(1)将植物油和月桂酸单甘油酯混合；
(2)在60～80℃下加热并将混合物搅拌均匀；
(3)将加热后的混合物静置冷却。
作为优选，将植物油和月桂酸单甘油酯混合后，在70℃下水浴加热并搅拌，待混合物由浑浊变为澄清后，停止加热搅拌，静置冷却，制得本发明的食用油凝胶。
与现有技术相比，本发明具有以下有益效果：
(1)根据实验数据，本发明的抑菌型食用油凝胶具有抑菌活性，对金葡球菌和大肠杆菌具有显著抑制效果；
(2)本发明的抑菌型食用油凝胶的制备温度为60～80℃，不超过100℃，而现有的食用油凝胶的制备温度必须高于100℃，因此本发明食用油凝胶的制备方法简单，成本低廉。
附图说明
图1为实施例1制备的抑菌型食用油凝胶的外观图；
图2为实施例1制备的抑菌型食用油凝胶的倒置图；
图3为实施例1制备的抑菌型食用油凝胶对金葡球菌的抑菌圈图；
图4为实施例1制备的抑菌型食用油凝胶对大肠杆菌的抑菌圈图；
图5为实施例2制备的抑菌型食用油凝胶的外观图；
图6为实施例2制备的抑菌型食用油凝胶的倒置图；
图7为实施例2制备的抑菌型食用油凝胶对金葡球菌的抑菌圈图；
图8为实施例2制备的抑菌型食用油凝胶对大肠杆菌的抑菌圈图。
具体实施方式
实施例1
(1)原料：
玉米油          4.50g
月桂酸单甘油酯  0.50g
其中，以重量百分比计，月桂酸单甘油酯的纯度为85～99％。
(2)制备方法：
室温下准确称取4.50g玉米油、0.50g月桂酸单甘油酯置于50mL离心管中，同时加入磁力转子。
将离心管放到70℃水浴锅中加热，并用磁力搅拌，直到混合液体由浑浊变为澄清。
静置冷却，即得到均匀一致的油凝胶。
此时，月桂酸单甘油酯占油凝胶总重量的10％。
如图1所示，本实施例制备得到的油凝胶外观均匀一致。对本实施例的油凝胶产品进行胶凝性判定：如图2所示，将玻璃瓶倒置，油凝胶既不流动也不滑落，说明凝胶成功。将油凝胶在室温下保存1个月不发生液态化或相分离，稳定性良好。
(3)抑菌活性：
选取金葡球菌(革兰氏阳性菌)和大肠杆菌(革兰氏阴性菌)作为典型微生物，操作方法以金葡球菌为例。
取100μL浓度为106cfu/mL处于对数期的金葡球菌菌液，用无菌三角涂布棒涂布于固体琼脂培养基上，将平板置于37℃恒温培养箱中，24小时后测量抑菌圈直径。每次实验做2组平行。
如图3和图4所示，本实施例制备的食用油凝胶能够抑制金葡球菌(图3)和大肠杆菌(图4)在特定区域内的繁殖，有效抑制时间超过24小时。
实施例2
(1)原料：
玉米油        3.00g
月桂酸单甘油酯  2.00g
其中，以重量百分比计，月桂酸单甘油酯的纯度为85～99％。
(2)制备方法：
室温下准确称取3.00g玉米油、2.00g月桂酸单甘油酯置于50mL离心管中，同时加入磁力转子。
将离心管放到70℃水浴锅中加热，并用磁力搅拌，直到混合液体由浑浊变为澄清。
静置冷却，即得到均匀一致的油凝胶。此时，月桂酸单甘油酯占油凝胶总重量的40％。
如图5所示，本实施例制备得到的油凝胶外观均匀一致，与实施例1相比，颜色更白，透明度更低。对本实施例的油凝胶产品进行胶凝性判定：如图6所示，将玻璃瓶倒置，油凝胶既不流动也不滑落，说明凝胶成功。将油凝胶在室温下保存1个月不发生液态化或相分离，稳定性良好。
(3)抑菌活性
操作方法同实施例1。
如图7和图8所示，本实施例制备得到的食用油凝胶能够抑制金葡球菌(图7)和大肠杆菌(图8)在特定区域内的繁殖，有效抑制时间超过24小时。
本发明还制备了月桂酸单甘油酯含量(以重量计)分别为20％、30％的食用油凝胶，操作方法同实施例1，制备得到的食用油凝胶外观均匀一致，凝胶成功，稳定性好。
本发明的食用油凝胶具有较好的抑菌活性。利用实施例1的抑菌活性的测试方法，分别测试了月桂酸单甘油酯含量(以重量计)分别为10％、20％、30％、40％的食用油凝胶的抑菌活性，如表1所示：
表1 本发明的食用油凝胶的抑菌活性
Figure PCTCN2015083541-appb-000001
注：相同列的字母不同表示具有显著性差异
由表1可知，以重量百分比计，食用油凝胶组分为食用植物油70％、月桂酸单甘油酯30％时，其抑菌效果较好。
以上所述的实施例对本发明的技术方案和有益效果进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充和等同替换等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种含植物油的抑菌型食用油凝胶，其特征在于，以重量百分比计，包括以下组分：
    食用植物油       50～97％
    月桂酸单甘油酯   3～50％。
  2. 根据权利要求1所述的含植物油的抑菌型食用油凝胶，其特征在于，以重量百分比计，包括以下组分：
    食用植物油       60～80％
    月桂酸单甘油酯   20～40％。
  3. 根据权利要求1所述的含植物油的抑菌型食用油凝胶，其特征在于，以重量百分比计，包括以下组分：
    食用植物油       70％
    月桂酸单甘油酯   30％。
  4. 根据权利要求1所述的含植物油的抑菌型食用油凝胶，其特征在于，所述食用植物油为玉米油、花生油、大豆油或橄榄油中的至少一种。
  5. 根据权利要求4所述的含植物油的抑菌型食用油凝胶，其特征在于，所述食用植物油为玉米油、花生油中的至少一种。
  6. 根据权利要求1所述的含植物油的抑菌型食用油凝胶，其特征在于，所述月桂酸单甘油酯的纯度至少为70％。
  7. 根据权利要求1～6任一项所述的含植物油的抑菌型食用油凝胶的制备方法，其特征在于，步骤包括：
    (1)将植物油和月桂酸单甘油酯混合；
    (2)在60～80℃下加热并将混合物搅拌均匀；
    (3)将加热后的混合物静置冷却。
  8. 根据权利要求7所述的含植物油的抑菌型食用油凝胶的制备方法，其特征在于，步骤(2)中，加热温度为70℃。
  9. 根据权利要求7所述的含植物油的抑菌型食用油凝胶的制备方法，其特征在于，步骤(2)中，加热方法为水浴加热。
  10. 根据权利要求7所述的含植物油的抑菌型食用油凝胶的制备方法，其特征在于，步骤(2)中，混合物由浑浊变为澄清后，停止加热搅拌。
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WO2021234067A1 (fr) 2020-05-21 2021-11-25 Id4Feed Procede de preparation d'un totum ou d'un filtrat permettant la stabilisation de matiere vegetale fraiche
FR3110342A1 (fr) 2020-05-21 2021-11-26 Id4Feed Procédé de préparation d’un totum ou d’un filtrat permettant la stabilisation de matière végétale fraîche
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US20240269102A1 (en) * 2021-05-26 2024-08-15 Hennepin Life Sciences, Llc Composition for topical treatment of microbial infections

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