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使用大豆蛋白分离物和乳酸界面涂层调节脂质滴的物理化学性质

Chunlan Zhang^1,2, Mengyao Du¹, Bin Li³

¹College of Food Science and Engineering Tarim University Alar China.

Food science & nutrition

|December 18, 2023

概括

将乳酸 (LF) 添加到大豆蛋白分离物 (SPI) 乳液中,可以提高其稳定性. 这种修改改善了乳液的特性,而不妨碍油消化或胡卜素的生物可用性,有利于各种行业.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
体科学体科学体科学

背景情况:

大豆蛋白分离物 (SPI) 乳液经常面临物理化学稳定性的挑战.
修改乳液的接口层是提高稳定性的关键策略.
乳酸 (LF) 被探索为一个潜在的介面修改剂.

研究的目的:

调查乳酸 (LF) 对大豆蛋白分离物 (SPI) 乳液的物理化学稳定性的影响.
使用LF-SPI确定形成稳定的多层乳液的最佳条件.
评估LF修改对乳液消化和营养素生物可访问性的影响.

主要方法:

配制具有不同LF含量的SPI乳液.
在不同的pH值 (3-7) 和温度下对乳液稳定性的表征.
分析释放的自由脂肪酸 (FFA),以评估消化过程.
评估胡卜素的生物可访问性.

主要成果:

在pH 5.的0.5%LF下,可以获得稳定的多层乳液.
经过修改的乳液在pH值范围3-7之间表现出良好的稳定性,并且温度稳定.
LF的修改没有阻碍油消化 (FFA释放:SPI 103.9%,LF-SPI 103.7%).
胡卜素的生物可访问性没有受到LF层的影响.

结论:

乳酸有效地提高了大豆蛋白分离乳液的物理化学稳定性.
LF修改为设计稳定的乳液配方提供了一个有前途的方法.
这些发现对于食品,制药和个人护理行业的应用非常有价值.

关键词:

静电相互作用静电相互作用在体外消化过程中消化.多层乳液是多层的乳液.物理化学属性物理化学属性稳定的稳定性稳定的稳定性

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