将素酸引入热加工的粉-油酸系统控制了有序结构,并通过分子相互作用抑制了油酸氧化
Zhipeng Qiu1, Zipeng Liu1, Ling Chen1
1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
粉,油酸和酸的相互作用保护油酸在加热过程中免受氧化. 这种分子复杂的形成延迟了氧化,减少了有害的副产品,为食品加工稳定提供了洞察力.
科学领域:
- 食品化学 食品化学
- 材料科学 是一种材料科学.
- 物理化学 物理化学
背景情况:
- 油酸 (OA) 氧化在热加工过程中是一个重大问题,影响食品质量和安全.
- 了解分子相互作用对于开发抑制脂质氧化策略至关重要.
研究的目的:
- 为了研究粉-油酸 (OA) -原酸 (CA) 分子相互作用对热处理过程中OA氧化的影响.
- 阐明这些相互作用的保护作用背后的机制.
主要方法:
- 结构分析 (例如,V型晶体结构的形成).
- 氧化特征测量 (总氧化值,诱导时间).
- 量子化学计算以了解反应机制.
主要成果:
- 通过疏水力,OA在粉腔内形成V型晶体结构,延迟氧化.
- 此外,CA通过自由基反应进一步抑制了OA的氧化,而不会破坏粉-OA相互作用.
- 粉-OA-CA系统显著降低了总氧化值 (19.07) 和延长了氧化诱导时间 (114.6分钟).
- 从CA的氧化保护OA的α-甲基组中转移原子,减少氧化产品.
结论:
- 基于粉的多组件系统可以通过调节脂质氧化来有效调节功能性质.
- 粉,OA和CA的协同作用提供了一种强大的策略,可以在热处理过程中增强氧化稳定性.
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