同步间歇性多次超声波和化双重修改对粉的功能及其乳液稳定能力的影响
Huijing Chen1, Yaoyao Su1, Huiying Li1
1Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.
Food chemistry
|April 21, 2024
概括
在这项研究中,使用超声波辅助的化方法开发了两性粉. 修改后的粉显示出改善的乳化,作为稳定剂,像阿斯塔克桑这样的化合物.
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
- 生物化学 生物化学
背景情况:
- 多德基酸无水化物 (DDSA) 通常用于制造两性粉.
- 了解粉修饰对食品和材料应用的功能产生影响.
研究的目的:
- 研究同步间歇性多次超声波辅助化粉的特性.
- 评估其作为生物活性化合物的乳化剂和稳定剂的潜力.
主要方法:
- 使用DDSA进行粉的化.
- 通过同步间歇式多重超声波进行修改.
- 结构性质,热性质和粘弹性质的表征.
- 评估乳化和稳定能力.
主要成果:
- 与原生粉 (NS) 相比,超声波辅助粉 (UES) 的粘度增加,但凝化温度和热稳定性降低.
- 化和超声波显著改变了粘性弹性模块,逆向降解和疏水性.
- 化降低了分子量和结构秩序;超声波并没有加剧结构破坏.
- ES和UES表现出增强的乳化能力,有效地稳定了阿斯塔克桑丁.
结论:
- 同步间歇性多次超声波辅助化是一种可行的方法,用于制备两性粉.
- 修改后的两类粉显示出作为有效的乳化剂和乳液稳定剂的潜力.
- 这种方法为利用粉稳定生物活性化合物提供了一条途径.
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