蒸汽对阿拉伯糖的物理化学和乳化特性的影响
Jiandong Li1, Xingli Liu2, Xiang Liu2
1Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, PR China.
International journal of biological macromolecules
|June 17, 2024
概括
高温蒸汽杀菌通过改变蛋白质结构来破坏阿拉伯糖乳液的稳定. 这会影响表面张力,弹性模量和薄膜特性,从而降低了整个乳液的稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物的化学化学
- 合体和表面科学科学
背景情况:
- 阿拉伯糖在食品工业中广泛使用,需要消毒.
- 绝育方法可能会改变阿拉伯的功能性质.
- 了解消毒对阿拉伯糖乳化剂的影响对于食品应用至关重要.
研究的目的:
- 为了研究蒸汽杀菌温度和持续时间对阿拉伯糖的影响.
- 分析对物理化学和乳化特性的影响.
- 阐明牙阿拉比克功能观察到的变化背后的机制.
主要方法:
- 在高温 (110°C140°C) 下蒸汽灭菌阿拉伯.
- 测量界面张力和弹性模量.
- 循环二合色色谱用于分析蛋白质结构 (阿拉比诺银河蛋白 - AGP).
- 石英晶体微平衡与消散 (QCM-D) 来评估乳液表面膜的特性.
主要成果:
- 高温杀菌 (110°C140°C) 导致了不稳定的乳液.
- 表面张力从8.26 mN/m降至6.77 mN/m;弹性模量从23.65 mN/m降至16.16 mN/m.
- 绝育放松了AGP结构,减少了β片 (36.2%至29.8%),增加了随机线圈 (41.3%至51.8%).
- 乳液表面薄膜的厚度和性在灭菌后降低.
结论:
- 高温蒸汽杀菌显著改变了阿拉伯糖的物理化学和乳化特性.
- 阿拉比诺甲蛋白质结构的变化导致了乳液稳定性的降低.
- 研究结果表明,要保持食品中阿拉伯的功能,必须仔细控制杀菌参数.
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