通过不同度的乙醇获得的黄杉的特征
Haoyu Wang1, Yiwei Zhu1, Dan Li2
1Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China.
Food science & nutrition
|June 16, 2023
概括
分数乙醇沉产生了特定的pectin属性,增强其作为输送材料的使用. 不同的乙醇度会产生低甲基pectin 分数,具有量身定制的物理化学和功能特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料科学 生物材料科学
背景情况:
- 是一种多功能生物材料,具有用于输送应用的理想性质.
- 的功能特性高度依赖于其制备和结构属性.
研究的目的:
- 为了研究不同的乙醇沉度如何影响pectin的物理化学性质.
- 分析不同pectin分量的抗氧化和乳化能力.
主要方法:
- 通过使用30%,40%,50%和60%的乙醇沉,分别分离了四个pectin分量 (CAHP30,CAHP40,CAHP50,CAHP60).
- 描述包括分析表面结构,单糖组成,分子量分布 (Mw/Mn),抗氧化活性和乳化能力.
主要成果:
- 乙醇分数沉改变了pectin的表面结构,产生富含GalA的低 methoxy pectin 分数.
- 分数CAHP30和CAHP60表现出优异的乳化能力.
- 与其他分片相比,CAHP60表现出优越的脂质抗氧化能力和热稳定性.
结论:
- 通过在分数沉过程中控制乙醇度,可以精确地获得特定的pectin属性.
- 这种方法可以开发定制的基于pectin的材料,用于特定的应用.
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