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Updated: Jun 27, 2025

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马粉中部分凝化粉和非粉成分之间的相互作用及其在乳化过程中的表现
Huimin Lu1, Ruixuan Zhao2, Liang Zhang2
1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
概括
马面粉的先凝化通过改变粉结构和促进蛋白质聚合来增强其乳化特性. 这产生了稳定,凝状的乳液,具有改善的粘度和共价相互作用,适合自然复杂材料.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 自然复杂材料被寻求作为合成乳化剂的替代品.
- 基于粉的材料由于其丰富性和功能性而具有潜力.
研究的目的:
- 为了研究预凝化对土豆面粉结构性和物理化学性质的影响.
- 为了评估改性土豆面粉的乳化潜力和稳定性.
主要方法:
- 马面粉被预凝化到从0%到50%的不同凝化度 (GDs).
- 分析了结构特征,物理化学特性和乳化潜能.
- 使用了乳液稳定性,粘度,弹性模块,FTIR和CLSM.
主要成果:
- 增加的GD导致蛋白质聚合和粉结构转化为融化网络.
- 用50%GD马粉稳定的乳液显示出出色的7天存储稳定性和类似凝的行为.
- 表面粘度和弹性模块在较高的GD时显著增加,形成稳定的网络结构.
- FTIR显示了改进的共价相互作用,CLSM显示了受阻的滴滴凝聚.
结论:
- 前凝化是开发天然粉主导乳化剂的有效策略.
- 修改后的土豆面粉可以创建具有调节性质的稳定乳液.
- 这项研究强调了定制粉基材料在乳液稳定方面的潜力.
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