乳酸盐-大豆可溶性多糖化合物结合物的乳化性质的变化通过超声波处理
Sedighe Tavasoli1, Yahya Maghsoudlou1, Hoda Shahiri Tabarestani1
1Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Ultrasonics sonochemistry
|November 28, 2023
概括
超声波增强酸盐-大豆多糖合物纳米结合物用于稳定的乳液. 这些天然稳定剂提高了乳化效率,并保持了长期储存的乳液完整性.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面科学科学
- 材料科学 材料科学 材料科学
背景情况:
- 在食品和化品行业,乳液稳定性至关重要.
- 开发有效的天然乳化剂是一个关键的研究领域.
- 酸和大豆多糖因其功能性质而闻名.
研究的目的:
- 为了研究超声波对可溶于 kazeinate 的大豆多糖化合物纳米结合物的乳化特性的影响.
- 为了描述粒子特性,并评估这些纳米结合物稳定了乳液的性能.
- 为了确定纳米结合物的最佳度,以形成稳定的乳液.
主要方法:
- 制备可溶于 kazeinate 的大豆多糖化合物联合系统.
- 超声波的应用,以修改纳米结合物的特性.
- 分析颗粒特征,包括接触角度和颗粒大小.
- 评估经过时间的乳液稳定性,油含量和化指数.
主要成果:
- 超声波将颗粒大小降低到75nm,并将接触角度提高到63.7°,从而提高了乳化效率.
- 在2%纳米合物度下,以50%的油含量实现了稳定乳液,并完全覆盖了滴滴.
- 乳液经过60天的储存后,其化指数低于25%.
- 最佳纳米结合物度用于乳液稳定性被确定为4%.
结论:
- 超声波显著提高了 kazeinate-豆多糖胺纳米结合物的乳化性能.
- 这些纳米结合物作为有效的天然稳定剂,用于油中的水乳液.
- 开发的纳米结合物显示出在各种基于乳液的产品中使用的潜力,这些产品需要长期稳定性.
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