喷雾干燥大豆分量的物理化学特性和抗氧化剂稳定性
Zahra Akbarbaglu1, Fardin Tamjidi2, Khashayar Sarabandi3
1Department of Food Science, College of Agriculture University of Tabriz Tabriz Iran.
Food science & nutrition
|July 17, 2023
概括
豆分片,特别是较小的,在喷雾干燥后显示出增强的抗氧化活性和稳定性. 这些发现支持它们在功能性食品中作为营养保健品的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 促进健康的在食品应用中因不稳定性和苦味而面临挑战.
- 豆蛋白水解剂 (SPIH) 含有具有潜在生物活性的,但它们的稳定性需要改进.
研究的目的:
- 为了研究喷雾干燥后大小分割的大豆的物理化学性质,抗氧化活性和稳定性.
- 评估这些封装的潜力,作为功能性食品的营养药品.
主要方法:
- 豆蛋白水解剂 (SPIH) 用制剂制备,并按分子量 (<10,10-30,30-100 kD) 分成.
- 用马尔托德-WPC载体进行喷雾干燥,封装了片.
- 评估了物理化学性质,形态和抗氧化活性 (DPPH,ABTS,OH,NO清理,金属化,降低功率).
主要成果:
- 与完整的SPI,SPIH和高分子量分片相比,低分子量分片 (<10kD) 显示出更高的抗氧化和金属化活性.
- 最小分量的喷雾干燥颗粒显示出更高的溶解度和高度,但产量和可湿度较低.
- 低分子量分片在喷雾干燥过程中表现出最高的抗氧化稳定性,保持显著的活性.
结论:
- 与SPIH相比,较小的豆分片在喷雾干燥过程中具有增强的生物活性和优越的稳定性.
- 喷雾干燥封装有效地保留了这些分量的抗氧化特性.
- 封装的大豆分离物是开发功能性食品和营养保健品的有希望的候选人.
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