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亚麻油脂体:对物理化学应激,三极学剪切和储存的反应性
Hasan H Kara1, Andrea Araiza-Calahorra2, Neil M Rigby2
1Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; Nutrition and Dietetics Department, Faculty of Health Sciences, Necmettin Erbakan University, 42090 Meram, Konya, Turkiye.
Food chemistry
|August 21, 2023
概括
亚麻的油脂体 (OLs) 在储存期间显示稳定性,但与离子不稳定. 这些植物油滴由于其独特的滑特性,为食品应用提供了潜在的潜力.
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
- 生物物理学的生物物理.
背景情况:
- 油脂体 (OLs) 是种子中发现的天然油脂体.
- 了解它们的稳定性和tribological属性对于食品应用至关重要.
- 亚麻油 (FSO) 是一种常见的食品成分,但其油体的行为需要进一步调查.
研究的目的:
- 为了从亚麻种中提取油脂体 (OLs).
- 为了评估OLs在各种储存条件下 (pH,离子强度) 的稳定性.
- 评估剪切和tribological应力对OLs滑性能的影响.
主要方法:
- 从亚麻中提取油脂体.
- 储存稳定性测试评估随时间的滴滴聚合.
- 在剪切下分析质性 (粘度) 的分析.
- 为了评估摩擦和滑,进行了部落学测试.
主要成果:
- 由于蛋白质稳定,OLs在6周内对聚合保持稳定.
- 二元离子 (Ca2+) 诱导了不稳定性和滴滴大小的增加.
- OLs表现出剪切稀释行为,在低剪切速率下,粘度高于FSO.
- 在剪切下滴滴凝聚导致OLs反映FSO的摩擦形状.
结论:
- 亚麻油基具有动力稳定性和剪切诱导的凝聚性.
- 这些特征表明植物性食品开发的巨大潜力.
- OLs可以用于在食品中实现所需的纹理和口感属性.
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