糖甜菜-Ca2+复合物稳定乳液的界面行为和长期稳定性 复合物具有不同的交叉连接度
Hui Niu1, Xianxiang Chen2, Xianwei Chen3
1SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China.
Langmuir : the ACS journal of surfaces and colloids
|February 8, 2024
概括
高度交联的甜菜-复合物 (SBP-Ca2+) 吸附速度较慢,接口膜较弱,导致乳液不太稳定,而不是单独使用甜菜.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
- 生物聚合物的化学化学
背景情况:
- 由于其成分,甜菜培 (SBP) 与类和果培相比,具有优越的乳化特性.
- 由于pectin的复杂分子结构,pectin-calcium (Ca2+) 复合物的乳化机制仍然不清楚.
研究的目的:
- 为了研究交叉链接程度对甜菜- (SBP-Ca2+) 复合体性质的影响.
- 评估SBP-Ca2+复合物的界面吸附,界面薄膜电阻和乳液稳定性.
主要方法:
- 制备具有不同度的交联度的SBP-Ca2+复合物.
- 测量界面吸附动力学的测量.
- 评估面膜对外部干扰的抵抗力.
- 对长期乳液稳定性,滴滴大小,泽塔电位和粘度的分析.
主要成果:
- 高度交联的SBP-Ca2+复合体表现出比单独的SBP更慢的界面吸附动力学.
- 由高度交叉连接的SBP-Ca2+复合体形成的界面膜显示弹性降低,对干扰的抵抗性较差.
- 由高度交联的SBP-Ca2+复合物稳定的乳液呈现出更大的滴粒大小,更低的泽塔电位,更高的粘度和更低的长期稳定性.
结论:
- 在SBP-Ca2+复合体中增加的交叉链接会对其界面特性和乳液稳定能力产生负面影响.
- 这些发现为pectin-Ca2+复合物的乳化机制提供了关键的见解,指导了未来的应用.
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