在羊肉蒸过程中,状纳米粒子 (CNPs) 的物理化学性质和形成过程的变化
Jianing Fu1, Shaobo Li2, Meizhen Xu2
1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; The College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Food chemistry
|January 14, 2024
概括
羊肉中的体纳米颗粒 (CNPs) 变得更加稳定,并在蒸过程中发生结构变化. 蛋白质是在脂质中发现的,而碳水化合物形成了这些基于食物的纳米颗粒的外层.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学是一种材料科学.
- 纳米技术纳米技术
背景情况:
- 体纳米颗粒 (CNPs) 是食品矩阵的组成部分,影响营养物质的输送和质地.
- 了解过程中的CNP行为对于食品加工和产品开发至关重要.
研究的目的:
- 研究CNP在羊肉煮过程中的状性质,结构,质和化学成分的演变.
- 阐明延长时间对纳米粒子稳定性和内部组织的影响.
主要方法:
- 在5个小时的蒸中分析合性质 (颗粒大小,泽塔潜力).
- 用光谱技术 (FTIR,光) 来检测结构变化.
- 在CNP中评估蛋白质,脂质和碳水化合物分布.
主要成果:
- 随着时间的增加,CNP颗粒大小和zeta潜在绝对值增加,这意味着稳定性得到了增强.
- 谱学数据显示了CNP的显著结构变化,包括二次蛋白质结构的改变 (α-螺旋和β-转的减少).
- 蛋白质位于脂质内部,碳水化合物位于最外层,形成脂二层结构.
结论:
- 羊肉的蒸促进了更稳定的体纳米颗粒的形成.
- 蒸过程诱导了CNP内部的结构重组,影响了它们的分子组织.
- CNP表现出一个独特的核心外结构,内部有脂质/蛋白质,外部有碳水化合物.
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