超声波作为形成基于蛋白质的稳定乳液的潜在工具 - 简要的审查
Harsh B Jadhav1, Pintu Choudhary2, Parag Gogate3
1PIHM, Unit UMET, INRAE, 369 Rue Jules Guesde 59650 Villeneuve d'Ascq, France; Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019, India.
Ultrasonics sonochemistry
|May 23, 2024
概括
超声波技术增强了蛋白质等天然乳化剂,提高了食品乳液的稳定性和质量. 这篇评论探讨了超声波.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面科学科学
- 材料科学 材料科学 材料科学
背景情况:
- 消费者对健康食品的需求推动了人们对蛋白质等天然乳化剂的兴趣.
- 传统的乳液制备方法正在被先进的技术所补充.
- 超声波技术为乳液形成提供了一种经济和环保的方法.
研究的目的:
- 审查使用蛋白质和蛋白质-多糖化合物结合物的超声波辅助乳液形成的原理和机制.
- 探索超声波对基于蛋白质的乳液性质和稳定性的影响.
- 确定研究缺口,并指导超声波乳化在未来的工业规模应用.
主要方法:
- 对超声波乳化现有文献的综述.
- 分析化对乳液滴滴大小和稳定性的物理影响.
- 研究超声波对质性质,泽塔潜力和乳化特性的影响.
主要成果:
- 超声波可以减少滴滴大小,并提高蛋白质基乳液的稳定性.
- 超声波可以提高天然乳化剂的乳化能力和储存稳定性.
- 蛋白质多糖合并体显示出增强的乳化特性.
结论:
- 超声波是一种有前途的技术,用于使用天然乳化剂制造稳定,高质量的食品乳液.
- 需要进一步研究优化超声波参数和开发大型超声波设备.
- 本综述为旨在商业化超声波乳化技术的研究人员提供了有价值的数据.
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