卵胺-富可伊丹 (OVA-FUC) 双复合物的乳化特性
Xiefei Li1, Yingmei Wu1, Wenshan Duan1,2
1School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
Food chemistry: X
|May 27, 2024
概括
卵胺 (OVA) 和富可伊丹 (FUC) 双复合物增强了乳液的稳定性和粘度. 这些OVA-FUC复合物显示出开发高性能食品乳液的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物聚合物科学 生物聚合物科学
背景情况:
- 卵 (OVA) 的热稳定性和乳化特性较差,限制了其功能应用.
- 二元复合体的形成提供了一种克服OVA局限性的策略.
研究的目的:
- 准备和表征卵胺-富可伊丹 (OVA-FUC) 二元复合体.
- 为了评估OVA-FUC复合物的乳化特性和稳定性,使用驼油乳液.
主要方法:
- 静电自组装被用来创建OVA-FUC二元复合体.
- 通过测量颗粒大小,界面膜厚度,泽塔电位和乳液稳定性来评估乳化性质.
- 在储存和冷解条件下测试了稳定性,并用Ca2+诱导凝.
主要成果:
- 与OVA乳液相比,OVA-FUC乳液表现出更好的界面膜厚度,更低的流动性和更高的粘度.
- 含有1.5%OVA-FUC的乳液在储存期间保持稳定和均.
- 虽然易受冷解的不稳定性,但封装的油在凝聚后不会泄漏.
结论:
- OVA-FUC二元复合物显著提高了乳液性能.
- 这些复合物为开发各种应用的稳定,高性能乳液提供了有前途的方法.
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