不同温度对亚麻种子牛奶存储稳定的影响
Chen Meng1,2, Yashu Chen2, Xintian Wang2
1School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
Foods (Basel, Switzerland)
|October 14, 2023
概括
亚麻奶的稳定性随着时间的推移显著下降,更高的温度加快了物理和氧化降解. 抗氧化能力与红素分布有关,影响了保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品替代品 乳制品替代品
- 物理化学 物理化学
背景情况:
- 亚麻种牛奶是一种流行的乳制品替代品,但其在储存期间的稳定性尚未完全理解.
- 了解物理和氧化稳定性对于产品开发和保质期延长至关重要.
研究的目的:
- 在不同温度 (25°C和37°C) 的206天内,评估无添加剂的亚麻奶的物理和氧化稳定性.
- 研究物理稳定性,氧化变化和抗氧化能力之间的关系.
主要方法:
- 监测颗粒大小,土布斯坎稳定性指数 (TSI),沉积率,粘度和泽塔潜力.
- 量化初级和二级氧化产品.
- 分析亚麻红素的分布.
主要成果:
- 增加颗粒大小,TSI,沉积率和氧化产物,以及粘度降低和存储期间波动的泽塔潜力.
- 温度对稳定性的显著影响,较高的温度加快了降解.
- 当亚麻在水相中时,抗氧化能力更有效.
结论:
- 在储存期间,亚麻种子牛奶经历物理不稳定和氧化变化,受温度的影响.
- 更高的储存温度导致稳定性降低和保质期缩短.
- 亚麻红素的位置影响抗氧化剂的有效性,为稳定机制提供了洞察力.
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