使用具有有前途的乳化特性的花素作为一种酸性牛奶饮料稳定剂
Lanlan Hu1,2, Yangyang Jia1,2,3, Xiaoxiao Zhang1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Foods (Basel, Switzerland)
|May 27, 2023
概括
Persimmon pectin (PP) 通过减少滴滴大小和防止聚合,有效地稳定酸奶饮料 (AMDs). 这种天然稳定剂与商业pectins相比表现优越,为食品应用提供了增强的物理和储存稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物的应用
- 合体和表面化学
背景情况:
- 酸性牛奶饮料 (AMD) 需要有效的稳定剂来保持产品质量和保质期.
- 商业性点,如高甲基点 (HMP) 和甜菜点 (SBP) 是常用的,但有局限性.
- 探索新的,天然稳定剂对于食品工业至关重要.
研究的目的:
- 为了评估胡桃花 (PP) 作为AMD的稳定剂.
- 为了比较PP与商业HMP和SBP的疗效.
- 了解PP在AMD中的稳定机制.
主要方法:
- 颗粒大小分析和微观形态观测 (CLSM).
- 测量泽塔电位以评估静电相互作用.
- 沉积,布分析和储存稳定性测试.
主要成果:
- 稳定PP的AMD显示出比稳定HMP和SBP的AMD更小,更均的滴滴大小.
- PP显著增加了静电排斥,抑制了粒子聚合.
- 与HMP和SBP相比,PP显示出更好的物理和储存稳定性.
结论:
- 胡桃 (PP) 是酸性牛奶饮料的高效稳定剂.
- PP使用固体和静电排斥来稳定.
- 在食品行业中,PP为AMD稳定提供了一个有希望的天然替代品.
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