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从玉米和小麦中提取的性阿拉比诺基兰的结构和乳液稳定性

Jing Wang¹, Mingcong Fan¹, Yan Li¹

¹School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

International journal of biological macromolecules

|August 16, 2023

概括

从玉米和小麦中提取的性阿拉比诺基兰 (AXs) 显示出作为天然乳化剂的潜力. 低度NaOH处理提高了它们对各种条件有效稳定乳液的能力.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

阿拉比诺基兰 (AXs) 是具有潜在功能性质的植物多糖类.
提取方法和原材料影响了AX的结构特征.
了解AX结构-属性关系对于食品应用至关重要.

研究的目的:

为了研究从玉米和小麦中取的阿拉比诺基兰 (AXs) 的结构性质.
评估这些AX的乳液稳定能力.
为了确定NaOH度对AX结构和乳液性能的影响.

主要方法:

从玉米和小麦中提取 AX 的性提取.
包括分子量 (Mw),蛋白质含量和总酸含量 (TPC) 在内的AXs的表征.
在各种储存和应力条件下 (温度,pH,NaCl) 用AX稳定乳液的制备和评估.

主要成果:

AXs主要由阿拉比诺斯和西洛斯组成.
小麦AXs (WAXs) 比玉米AXs (CAXs) 显示出更高的Mw和蛋白质,但TPC较低.
稳定CAX的乳液显示出更小,更规律的油滴和更高的泽塔潜力.
增加的NaOH度降低了Mw,蛋白质和TPC,导致乳液不太稳定.
乳液稳定性与Mw,蛋白质和TPC有很好的相关性.
来自低度NaOH处理的AXs提供了对温度,pH和NaCl的优越乳液稳定性.

结论:

受谷物来源和NaOH处理影响的AXs的结构性质决定了它们的乳液稳定能力.
通过低度NaOH处理获得的玉米和小麦AX是有效的天然乳化剂.
这些发现突显了AXs作为食品配方中的功能成分的潜力.

关键词:

性处理是一种性处理.阿拉比诺克西兰.玉米干的玉米干的玉米干乳液的稳定性乳液的稳定性结构特征结构特征结构特征小麦干的小麦干的小麦干.

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