酸盐添加剂对 kefiran 系统结构特征的影响
S Exarhopoulos1,2, A Goulas1, G Dimitreli1
1Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece.
Journal of texture studies
|August 30, 2023
概括
使用rheological技术研究了酸和kefiran之间的相互作用. 酸盐聚合主要影响了系统结构,冷解处理产生了稳定的冷凝.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物相互作用
- 食品系统的风湿学 食品系统的风湿学
背景情况:
- kazeinate 和 kefiran 是生物聚合物,在食品系统中具有潜在的应用.
- 了解它们的相互作用对于开发新型食品结构和提高产品稳定性至关重要.
- 病理学技术为生物聚合物系统的结构发展和机械特性提供了洞察力.
研究的目的:
- 为了研究 kazeinates 和 kefiran 之间的潜在相互作用.
- 描述 kazeinate-kefiran 系统的结构发展和机械性能.
- 评估加工条件对这些系统的影响.
主要方法:
- 低变形的风学技术,包括动态和爬行测试.
- 振荡剪切类风湿测量用于监测结构随时间的发展.
- 对焦激光扫描显微镜用于形态分析.
主要成果:
- 系统的结构特征主要受到酸聚合物的影响.
- 凯菲兰分子和酸盐之间的相互作用对结构的影响较小.
- 冷解处理导致了具有良好的热稳定性和机械性能的冷凝.
结论:
- 甲酸盐聚合是构建甲酸盐-凯菲兰系统的主要因素.
- 凯菲兰起到次要的作用,其与酸盐的相互作用的影响较小.
- 开发的冷凝在食品应用中表现出有前途的特性,特别是稳定性.
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