玉米半纤维素作为冰再结晶抑制稳定剂 在冰淋中
Matthew Winston Reeder1, Mi Li2, Min Li1
1Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA.
Carbohydrate polymers
|July 21, 2023
概括
玉米半纤维素 (hemiCs) 显示出出色的冰再结晶抑制,优于传统稳定剂,如瓜尔和豆 (LBG). 这项研究强调hemiCs作为一种可持续和有效的冰淋稳定剂.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 传统的冰淋稳定剂,如 guar gum 和 LBG,正面临供应短缺和成本上升.
- 冰的再结晶是影响冰淋的保质期和质感的一个主要因素.
研究的目的:
- 评估来自玉米的半纤维素 (hemiCs) 和全纤维素纳米晶体 (holoCNCs) 的冰再结晶抑制 (IRI) 活性.
- 评估玉米 hemiCs作为传统冰淋稳定剂的可持续替代品的潜力.
主要方法:
- 从玉米中制备holoCNCs和hemiCs.
- 在25.0%的糖糖溶液和冰淋混合物 (ICM) 中测试IRI活性.
- 评估ICM和含有 hemiCs的冰淋的物理化学性质 (粘度,颗粒大小,过度,硬度,化) .
主要成果:
- 在0.1%度的糖溶液中,HemiCs表现出显著的IRI活性,而 holoCNCs在0.5%度时没有活性.
- 在ICM中,hemiCs在0.2%度下表现出较高的IRI活性,相比于瓜尔和LBG.
- 包括0.2-0.5%的hemiCs并没有对冰淋的质地或物理化学特性产生不利影响.
结论:
- 玉米衍生的hemiCs是有效的冰再结晶抑制剂.
- 作为冰淋行业的可持续性,成本效益和功能稳定剂,HemiCs显示出希望.
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