晶体网络,部分凝聚和牛奶脂肪分数模型系统的质性质
Yunna Wang1, Richard W Hartel2, Yan Li3
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Journal of dairy science
|August 29, 2023
概括
牛奶脂肪成分显著影响乳液的特性. 在高点分数中含有较高和脂肪酸,可以产生更强的,类似凝的油在水乳液,硬度更强,晶体网络更明确.
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
- 物理化学 物理化学
背景情况:
- 牛奶脂肪是一种复杂的脂质混合物,分数不同.
- 了解乳脂结晶对于乳液稳定性和质感至关重要.
- 以前的研究已经探索了牛奶脂肪的特性,但在乳液中进行详细的网络分析正在进行中.
研究的目的:
- 为了研究由不同牛奶脂肪分量制成的油在水 (O/W) 乳液的晶体网络,部分凝聚和质性质.
- 为了确定牛奶脂肪成分,特别是脂肪酸比率和三糖化物 (TAG),如何影响物理化学性质和乳液特性.
- 为了将固体脂肪含量 (SFC) 与乳液硬度和微观结构网络形成相关联.
主要方法:
- 在不同温度下比较不同牛奶脂肪分量的物理化学性质,结晶动力学和脂肪晶体网络.
- 使用这些分数制备的O/W乳液的部分凝聚和质性质的分析.
- 在高点 (HMF) 和低点 (LMF) 分数中对TAG组成和脂肪酸概况 (和不和) 的表征.
主要成果:
- 和脂肪酸 (SFA) 与不和脂肪酸的比例和TAG成分影响了化行为,SFC和晶体网络.
- 硬度与SFC呈指数增长,高点分数 (例如,MF45) 显示出更高的SFC和硬度 (0-40°C) 由于三和TAG并形成厚厚的棒状晶体.
- 低点分数 (例如,MF10) 具有无序的半透明血小板网络,富含短链和不和脂肪酸.
- 所有乳液都表现出较弱的粘弹性,类似凝的结构 (G' > G'). 高米乳液显示出更大的G'和明显粘度,表明来自大,刚性晶体的更强的网络.
结论:
- 牛奶脂肪分量的组成,特别是SFA/不和脂肪酸的比率和TAG配置文件,决定了晶体网络结构和乳液质学.
- 在HMF中,更高的SFC和明确的晶体网络有助于增强乳液硬度和粘性弹性.
- 该研究提供了对基于牛奶脂肪的乳液结构与性质关系的见解,这与食品产品开发有关.
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