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酶体界面工程是为了提高它们在食品中的功能
Saeed M Ghazani1, Jason Hargreaves2, Burcu Guldiken2
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Current research in food science
|February 2, 2024
概括
添加甘油或涂抹太阳花油脂体的多糖增强了它们的物理稳定性和功能性. 这些修改降低了同电点 (pI),并改善了体性质,扩大了它们的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 体科学 体科学 体科学
- 生物化学 生物化学
背景情况:
- 太阳花油脂体是食品中有价值的油体,但其物理稳定性有限.
- 低pH对于许多食品中的微生物稳定性至关重要.
- 原生油体具有6.2的同电点 (pI),限制了它们在酸性食品中的使用.
研究的目的:
- 为了增强日油脂体的物理和微生物稳定性.
- 为了更广泛的食品应用,降低油体的同电点 (pI).
- 为了研究糖醇和多糖涂层对油性质的作用.
主要方法:
- 添加40%的甘油和同质化.
- 通过涂抹莱西,桑和凝进行界面工程.
- 测量同电点 (pI),油性体大小,泽塔电位和水活性.
主要成果:
- 添加糖醇 (40%) 降低了PI至5.3,减少了油脂体大小,并改善了体稳定性.
- 聚糖涂层 (莱西丁,桑坦,兰) 降低PI至3.0或以下.
- 涂层的油体表现出增加的泽塔电位,提供静电稳定.
- 添加甘油导致在4°C高存储稳定性超过三个月,并将水活性降低到0.85.5.
结论:
- 糖和多糖涂层显著提高了向日油脂体的稳定性.
- 修改后的油脂体显示出在酸性食品系统中使用的功能增强.
- 这些稳定策略扩大了向日油脂体在食品工业中的潜在应用.
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