豆蛋白分离物-酸复合物稳定乳液的微流化:乳液性质,稳定性和体外消化性质的表征
Ning Wang1, Rui Wang1, Kaiwen Xing1
1School of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food chemistry
|August 11, 2023
概括
豆蛋白分离物复合于酸,并经过动态高压微流化处理,显著提高了乳液稳定性和持续释放的黄素等化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 乳液稳定性对于食品和制药应用至关重要.
- 大豆蛋白分离物 (SPI) 和酸 (TA) 可以形成复合物.
- 动态高压微流化 (DHPM) 是一种加工技术.
研究的目的:
- 调查SPI与TA和DHPM非共价复合对乳液特性的影响.
- 分析经过处理的乳液的微观结构,物理化学和界面特性.
- 评估氧化稳定性和持续释放能力.
主要方法:
- 形成SPI-TA复合体的过程.
- 动态高压微流化 (DHPM) 处理在各种压力下 (例如120 MPa).
- 乳液微结构的表征,物理化学性质,界面性质,氧化动力学和黄素的释放.
主要成果:
- DHPM处理显著改善了乳液特性.
- 在120MPa (SPI-TA 120) 处理的SPI-TA乳液呈现出最佳的微观结构.
- SPI-TA 120显示了增强的接口蛋白质含量,粘度,粘性弹性和氧化稳定性.
- 用DHPM处理的SPI-TA乳液显示改善了黄素的持续释放.
结论:
- 与DHPM治疗相结合的SPI与TA的非共价复合有效地提高了乳液稳定性.
- 这种方法改善了微观结构,物理化学和界面特性,导致更好的氧化和持续释放性能.
- 这些发现为开发具有可控释放功能的稳定乳液提供了有希望的策略.
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