皮克林乳液通过一阶段稳定由草肌纤维蛋白稳定:研究微观结构,加工稳定性和稳定机制
Xuehua Zhang1, Zhongbo Liu2, Wenzheng Shi3
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Food chemistry
|March 21, 2024
概括
可食用皮克林乳液首次使用草肌纤维蛋白 (GMP) 纳米颗粒稳定. 优化的GMP度提高了乳液稳定性,显示了作为食品级载体的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 皮克林乳液比传统乳液提供了更好的稳定性.
- 食品级乳化剂对于开发安全有效的食品至关重要.
- 草肌纤维蛋白 (GMP) 是一个未充分利用的蛋白质来源,具有潜在的功能性质.
研究的目的:
- 准备和表征可食用的皮克林乳液稳定由草肌纤维蛋白 (GMP) 颗粒.
- 研究由GMP度和油与水的比率影响的乳液形成机制和稳定性.
- 评估GMP稳定皮克林乳液作为活性物质的载体的潜力.
主要方法:
- 通过冷化制备GMP颗粒.
- GMP粒子结构和两性质的表征.
- 在不同的GMP度和油与水的比率下,Pickering乳液的制造和稳定性评估.
- 滴滴大小的评估,保持水的容量,储存稳定性,和质性质.
主要成果:
- 软化GMP颗粒呈现出不规则的多面体,两形纳米粒子结构.
- GMP度与乳液稳定性,降低滴滴大小,改善水性和质性质正相关,高达4.0%.
- 在更高的GMP度 (4.0%) 观察到滴滴聚合,表明最佳度范围.
结论:
- 可食用皮克林乳液可以使用草肌纤维蛋白 (GMP) 纳米颗粒有效地稳定.
- 优化的GMP度和油与水的比率对于实现稳定的皮克林乳液至关重要.
- 稳定GMP的皮克林乳液显示出作为食品级载体系统的承诺,用于生物应用中的活性物质输送.
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