为了运用非离子型乳化剂改善无麸质蛋糕结构差等问题，该文研究吐温80（Polyoxyethylene Sorbitan Monooleate, TW80/T）、蔗糖脂肪酸酯（Sugar Esters, SE/S）、丙二醇脂肪酸酯（Propylene Glycol Esters, PGMS/P）和乳酸脂肪酸甘油酯（Lactic and Fatty Acid Esters of Glycerol, LACTEM/L）四种非离子乳化剂单一及复配后的界面力学、动力学及流变学的性质，确定界面性质与乳化活性、稳定性的相关性，同时研究了复配乳化剂对无麸质蛋糕品质的影响。结果表明：单一乳化剂的界面压力除SE外均在质量分数0.1%时达到最大值（13 mN/m），且质量浓度0.1%乳化活性最好（75.46~109 m2/g）。复合体系SPL+0.01% T、TPL+0.1% S、TSL+0.1% P、TSP+0.3% L（质量分数）在油-水界面的界面复合膨胀模量达到最大（8.65、8.31、6.65、11.69 mN/m），并且在该条件下复合乳化剂乳化稳定性最好（83.57%~99.87%），界面复合膨胀模量与乳化稳定性呈正相关（P<0.01）。复合乳化剂的添加使蛋糕的比容增大了1.13~1.66 mL/g、弹性显著增加到0.97~0.99、硬度降低了89.66 g。因此，复配乳化剂能较好改善无麸质蛋糕的品质，该研究为复配乳化剂的应用开发提供了理论依据。

In order to use nonionic emulsifiers to improve the poor structure of gluten-free cakes and other problems. In this paper, the properties of interfacial mechanics, kinetics and rheology of four nonionic emulsifiers, namely, Tween 80 (polyoxyethylene sorbitan monooleate, TW80/T), sucrose fatty acid esters (SE/S), propylene glycol fatty acid esters (PGMS/P), and lactic and fatty acid esters of glycerol (LACTEM/L), both singly and after compounding were investigated, to determine the correlation between the interfacial properties and the emulsification activity and stability, and meanwhile, the effect of the compounded emulsifiers on the quality of gluten-free cake was investigated. The results showed that the interfacial pressures of single emulsifiers, except SE, reached the maximum value (13 mN/m) at 0.1% mass concentration, and the emulsification activity was best at 0.1% mass concentration (75.46~109 m2/g). The composite systems SPL+0.01% T, TPL+0.1% S, TSL+0.1% P, and TSP+0.3% L (mass fraction) reached the maximum interfacial composite expansion modulus at the oil-water interface (8.65, 8.31, 6.65, and 11.69 mN/m), and the composite emulsifiers had the best emulsification stability under this condition (83.57%~99.87%), the interfacial composite swelling modulus was positively correlated with the emulsification stability (P<0.01). The addition of the complex emulsifier increased the specific volume of the cake by 1.13~1.66 mL/g, the elasticity increased significantly to 0.97~0.99, and the hardness decreased by 89.66 g. Therefore, the complex emulsifier can improve the quality of the glutenfree cake, and a theoretical basis for the development of the application of the complex emulsifier is provided in this study.

国家自然科学基金资助项目（32060583）；抚州市“揭榜挂帅”项目（XMBH00054）