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氨基酸调节的果果基乳液稳定性由pH介导
Guifang Tian1, Man Huo1, Xiaohan Yang1
1College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
Journal of the science of food and agriculture
|June 15, 2023
概括
在乳化后添加氨基酸可以提高果果乳液的稳定性. 对于酸性和基本性氨基酸来说,添加的顺序是重要的,而不是中性氨基酸,这影响了食品工业的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
背景情况:
- 类残留物含有宝贵的营养物质,如点氨酸和氨基酸,在食品工业中往往未得到充分利用.
- 类成分和氨基酸在乳液配方和使用过程中经常相互作用.
研究的目的:
- 研究氨基酸添加时间对果果果乳液稳定性的影响.
- 探索pH值和氨基酸类型对乳液特性的影响.
主要方法:
- 用不同的氨基酸添加序列 (乳化前/后) 制备果果果乳液.
- 在不同的pH条件下分析乳液稳定性,滴滴大小和相互作用.
- 鉴定丁和氨基酸之间的结合类型和潜在的结合点.
主要成果:
- 在乳化后添加酸性 (谷氨酸) 和基本性 (氨酸) 氨基酸时,乳液稳定性得到增强.
- 中性氨基酸 (甘氨酸) 的添加顺序没有显著影响乳液稳定性.
- 增加的pH值导致滴滴尺寸更大,乳液稳定性降低,观察到离子相互作用和结合.
结论:
- 氨基酸添加的序列对于果果乳液稳定性至关重要,特别是对于酸性和基本性氨基酸.
- pH显著影响乳液特性,影响滴滴大小和稳定性.
- 了解pectin-amino acid相互作用可以扩大类衍生乳液在食品中的使用范围.
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