开发蛋白质-多醇颗粒来稳定高内部相位皮克林乳液,通过多醇的结构
Yang Chen1, Mengying Yao2, Su Peng1
1Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food chemistry
|July 9, 2023
概括
蛋白质多复合物稳定高内部相皮克林乳液 (HIPPEs). 基于酸的复合物表现出优越的稳定性,表明食品工业应用的潜力.
科学领域:
- 合体和表面科学科学
- 食品科学与技术 食品科学与技术
- 材料科学是一种材料科学.
背景情况:
- 蛋白质聚醇体颗粒是高内部相皮克林乳液 (HIPPE) 的有效稳定剂.
- 聚醇结构对这些粒子对HIPPE稳定性的影响仍未得到充分研究.
- 了解这种关系对于优化乳液稳定性至关重要.
研究的目的:
- 通过使用牛血清白蛋白 (BSA) -多复合物 (B-P) 来研究HIPPE的稳定性.
- 阐明多在稳定HIPPE中的结构稳定性关系.
- 评估B-P复合体对界面特性的影响.
主要方法:
- 通过非共价相互作用制备BSA-多复合物.
- 基于多结构 (例如,基团) 的B-P相互作用的表征.
- 使用B-P复合物的HIPPE稳定性的评估,通过离心和脱抗性测试.
主要成果:
- BSA-多相互作用受到多结构的影响,三基或基基团的增加增强了结合.
- 聚醇有效地降低了界面张力,并改善了油水界面的湿透性.
- 由BSA-酸复合体稳定的HIPPE表现出最高的稳定性,抵抗聚合和脱.
结论:
- 聚醇结构显著影响与BSA的相互作用以及随后的HIPPE稳定.
- 与其他B-P复合物相比,BSA-酸复合物为HIPPEs提供了优越的稳定性.
- 这些发现支持在食品工业中应用聚烯蛋白合体颗粒来稳定HIPPE.
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