在模型分散系统中,喷雾干燥脉冲蛋白-蓝聚烯颗粒的合体和接口特性
Yufeng Lin1, Nicholas Cheng1, Yueyue Jiang1
1Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences Department, North Carolina State University, Raleigh, NC 27695, USA.
Food chemistry
|June 23, 2024
概括
豆蛋白-多颗粒表现出优越的稳定性和作为功能性食品成分的潜力,优于豆蛋白系统的性能. 这些颗粒在食品和饮料配方中提供了有前途的应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 体和接口科学科学
背景情况:
- 富含多的蛋白质颗粒是使用脉冲蛋白和野生蓝残渣多来开发的.
- 了解它们的体和接口特性对于食品应用至关重要.
研究的目的:
- 为了研究脉冲蛋白-多醇颗粒的植物化学组成和物理化学属性.
- 评估它们的体和接口性质,用于潜在的食品成分应用.
主要方法:
- 使用小豆蛋白,豆蛋白和混合物生产蛋白质-多醇颗粒.
- 对植物化学成分 (素,总) 和物理化学特性进行分析.
- 评估体稳定性 (相稳定性,热和NaCl的影响) 和界面特性 (油水界面张力,吸附动力学).
主要成果:
- 富含多醇的颗粒含有大量的抗素和总化合物.
- 豆蛋白-多素颗粒分散显示出比小系统更好的相稳定性,即使在热处理和不同的NaCl度后.
- 脉冲蛋白-多颗粒表现出类似的油-水界面张力与父蛋白,但对于豆蛋白-多颗粒,吸附率常数降低.
结论:
- 豆蛋白-聚烯颗粒表现出增强的体稳定性,表明它们适合作为功能成分.
- 这些发现支持 pea protein-polyphenol 颗粒在食品和饮料行业的潜在应用.
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