大的多糖改善了乳清蛋白分离物稳定乳液的乳化特性和抗氧化能力
Yujun Han1, Lianyu Li2, Fangming Wei2
1College of Plant Protection, Northeast Agricultural University, Harbin 150030, China.
Food chemistry: X
|February 22, 2024
概括
大的多糖化物 (DP) 和其衍生物 (CMDP) 增强乳清蛋白分离物 (WPI) 乳液. 这些化合物提高了乳化特性和抗氧化能力,显示了基于乳液的输送系统的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物的应用.
- 乳液科学是一种乳液科学.
背景情况:
- 乳清蛋白分离物 (WPI) 被广泛用作乳化剂.
- 多糖类可以改变WPI的功能性质.
- 子多糖 (DP) 和其衍生物是潜在的食品成分.
研究的目的:
- 研究DP及其甲基衍生物 (CMDP) 对WPI稳定乳液的影响.
- 评估DP和CMDP对乳化特性和抗氧化能力的影响.
- 探索DP和CMDP在基于乳液的输送系统中的潜力.
主要方法:
- 使用WPI与DP或CMDP的乳液制备.
- 粒子大小和泽塔电位测量.
- 乳化活性指数 (EAI) 和乳化稳定指数 (ESI) 的确定.
- 使用FT-IR,远紫外CD和FS光谱对WPI-多糖化合物的结构分析.
- 对抗氧化能力和脂质氧化抑制的评估.
主要成果:
- DP和CMDP降低了乳液颗粒大小和泽塔潜力.
- 与DP相比,含有1.0%WPI和1.0%CMDP的乳液显示出更高的EAI和ESI.
- 多糖添加改变了WPI的二次结构,增加了随机线圈含量.
- 在储存过程中,DP和CMDP增强了抗氧化能力,并抑制了乳液中的脂质氧化.
结论:
- DP和CMDP可以有效地改善WPI稳定乳液的乳化特性.
- 与DP相比,碳甲基衍生物 (CMDP) 显示出更高的性能.
- DP和CMDP具有显著的抗氧化能力,可以保护乳液免受氧化.
- 这些发现表明DP和CMDP是开发先进的基于乳液的输送系统的有希望的成分.
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