一个SAXS和USAXS对pH对素微粒结构影响的研究
Hideaki Takagi1, Tomoki Nakano2, Takayoshi Aoki3
1Institute of Materials Structure Science, High Energy Accelerator Research Organization, 1-1 Oho, Tsukuba, Ibaraki 305-0801, Japan.
Food chemistry
|February 1, 2024
概括
牛奶的pH值显著影响素小细胞结构. 降低pH值会减少小胞半径,增加水域大小,影响牛奶.
科学领域:
- 乳制品科学 乳制品科学
- 食品物理 食品物理
- 体科学 体科学 体科学
背景情况:
- 牛奶的pH值是一个关键因素,影响素微粒的行为和物理性质.
- 由于pH值的变化导致的素小粒的精确结构变化仍然不完全理解.
研究的目的:
- 为了研究牛奶中的素小粒在pH值范围5.9至7.1.1.的结构变化.
- 为了将微观结构变化与牛奶中的宏观物理性质变化相关联.
主要方法:
- 使用了小角度X射线散射 (SAXS) 和超小角度X射线散射 (USAXS) 技术.
- 分析了散射数据,以确定素微粒及其组成部分的结构参数.
主要成果:
- 素小粒形成一个维的聚合物.
- 降低pH值导致微粒半径减少和水域扩大.
- 合体酸盐 (CCP) 半径随着pH值的降低而减少,而CCP之间的距离保持不变;体积度随着pH值的提高而增加.
结论:
- 素微粒结构对pH值波动显著敏感.
- 观察到的微观结构变化为了解牛奶的pH取决的物理性质变化提供了基础.
相关概念视频
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