通过增加混合比率来提高pectin-phycocyanin复合物的体稳定性
Stephan Buecker1, Monika Gibis1, Laura Bartmann1
1Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Journal of food science
|January 15, 2024
概括
优化pectin与phycocyanin比率可以提高这种蓝色食物颜料对热量和pH值变化的稳定性. 较高的pectin含量,特别是2.0或更高的比率,可以防止食品应用中的聚合和颜色损失.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物相互作用
- 自然色素是一种天然的色素.
背景情况:
- 菲科亚宁是螺旋藻 (Arthrospira platensis) 的天然蓝色素,对热量和pH值敏感,限制了其在食品工业中的应用.
- 研究正在进行中,以稳定 phycocyanin,但影响复杂化的因素,如混合比率,未得到充分探索.
研究的目的:
- 为了研究植物素-pectin混合比对植物素复合物的稳定性和特性的影响.
- 为了确定最佳的pectin:phycocyanin比率,以防止在食品相关条件下的 phycocyanin 降解.
主要方法:
- 用固定度和不同的pectin:phycocyanin比率 (0.672.50) 制备了 phycocyanin-pectin复合物.
- 在热处理 (85°C) 之前和之后,分析了复合体的颜色,尺寸,微观结构,泽塔潜力和沉积稳定性.
主要成果:
- 增加的点氨酸含量将颜色从蓝色转变为绿色,并将复杂的尺寸从微米减少到纳米.
- 乳素:花粉素比值为2.5产生了较小的复合物,具有增强的体稳定性 (∼2天).
- 低的pectin比率 (0.67) 导致表面结合的 phycocyanin,导致聚合,降水,加热后加速沉积.
结论:
- 质素:花素混合比率对于稳定花素至关重要;至少2.0的比率可以防止热引起的聚合和颜色损失.
- 最佳的比率增强了体稳定性,这对于酸性食品和饮料应用至关重要.
- 通过诱导受控降水,可以利用较低的比率用于净化过程.
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