作为食品新型乳化剂的介质磨粉亚格颗粒皮克林乳液
Zizhou Chen1, Guanglin Liang2, Yi Ru1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
International journal of biological macromolecules
|October 5, 2023
概括
研究人员使用球磨 agar 颗粒创建了稳定的食品级 Pickering 乳液. 这种方法为从原料食品中提取的功能性食品提供了一种新的方法.
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
- 体科学 体科学 体科学
背景情况:
- 皮克林乳液为传统乳化剂提供了替代品.
- 阿加是一种天然的多糖,具有作为稳定粒子的潜力.
- 修改阿加粒子特性是提高乳液稳定性的关键.
研究的目的:
- 为了制造稳定的皮克林乳液,使用球磨 agar 颗粒.
- 研究粒子特性和乳液条件对稳定性的影响.
- 探索在功能性食品中基于阿加的皮克林乳液的应用.
主要方法:
- 粉是用球磨粉碎的,以减少颗粒大小和修改性质.
- 测量泽塔电位和接触角的特征是粒子表面电荷和疏水性.
- 用不同的油分和颗粒度制备皮克林乳液.
- 同焦激光扫描显微镜和冷SEM分析了乳液结构和稳定机制.
主要成果:
- 球磨亚加颗粒 (大约. 7微米,0.62%硫酸盐) 成功稳定了皮克林乳液.
- 乳液滴滴大小在45微米至80微米之间,受油分和颗粒度的影响.
- 稳定机制因条件而异:低度的静电排斥,高度的凝网络形成.
- 乳液对pH值和盐度表现出敏感性.
结论:
- 球磨是一种有效的方法,用于生产皮克林乳液的亚格粒.
- 基于的皮克林乳液可以通过颗粒分散或凝网络形成来稳定.
- 这项研究为高价值的 agar应用和新型食品级功能性食品提供了基础.
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