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高压微流化增强了 kazeinate-EGCG复合物稳定鱼油乳液的稳定性

Wei Tang¹, Rui Wang¹, Minghui Li¹

¹College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China.

|February 11, 2024

概括

高压微流化 (HPM) 增强了甲酸盐 (CS) 和表甲酸盐 (EGCG) 复合,创造了一个优质的乳化剂. 这提高了鱼油乳液稳定性和抗氧化特性.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
乳液技术乳液技术

背景情况:

蛋白质修饰对于提高乳液稳定性至关重要.
甲酸盐 (CS) 和表甲基酸盐 (EGCG) 以其功能性质而闻名.

研究的目的:

为了研究高压微流化 (HPM) 对 kazeinate (CS) 的影响.
通过将HPM处理的CS与EGCG复合以开发一种改进的乳化剂,以稳定鱼油.

主要方法:

酸 (CS) 经过高压微流化 (HPM) 在0至100MPa的压力下进行处理.
修改后的CS被复合了 (-) -epigallocatechin-3-gallate (EGCG).
对鱼油乳液,评估了CS-EGCG复合物的乳化和抗氧化活性.

主要成果:

在HPM处理,特别是80MPa时,显著改变了CS的二次结构.
经80MPa处理的CS-EGCG复合物表现出最佳的乳化和抗氧化活性.
修改后的CS形成了更厚的界面层,增强了对降解因素的保护.
由CS-EGCG复合物稳定的乳液在体外消化过程中表现出延迟的自由脂肪酸释放.

结论:

HPM治疗是一种有效的方法来增强酸的功能性质.
经HPM处理的CS-EGCG复合物显示出作为乳化剂的显著潜力,可以改善鱼油乳液稳定性.
这种方法为开发具有增强功能的先进食品成分提供了一个有前途的战略.

关键词:

(-) - - 甲基甲基素-3-酸盐这是一种乳液乳液.鱼油鱼油是一种鱼油.高压微流体化高压微流体化甲酸是一种酸盐.稳定的稳定性稳定的稳定性

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