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在电和无纳米结构中映射恶化,这些纳米结构封装了玉米油

Louis A Colaruotolo¹, Singam Suranjoy Singh¹, Stacie Dobson¹

¹Department of Food Science, University of Guelph, Guelph, ON, Canada.

Current research in food science

|July 25, 2024

概括

这项研究研究了玉米油加载或电无布的降解,揭示了脂质氧化和蛋白质结构变化增加了材料的脆性并限制了保质期. 了解这些过程是改善食品应用中的生物聚合物稳定性的关键.

科学领域:

材料科学材料科学材料科学
生物聚合物工程生物聚合物工程
食品科学食品科学食品科学

背景情况:

电生物聚合物无布在各种应用中是有前途的,但其稳定性有限,特别是当含有脂质时.
氧化和结构变化损害了脂载生物聚合物材料的保质期和性能.

研究的目的:

通过使用多尺度方法,研究影响玉米油加载电和无织品稳定性的恶化机制.
了解脂质氧化和蛋白质结构转变如何影响这些生物聚合物系统的材料特性和保质期.

主要方法:

使用了一种多尺度的方法,包括扫描电子显微镜 (SEM),硫甲酸反应性物种 (TBARS) 试验和光光谱学.
在28天内监测纤维形态,机械性质,脂质氧化,局部分子刚性和蛋白质二次结构 (FTIR) 的变化.
采用拉曼和发光显微镜来追踪电纤维内的油气迁移和氧化.

主要成果:

储存导致纤维直径显著减少,材料脆性增加,与增加的分子刚性相关,并过渡到有序β-sheet.
脂质氧化因电纤维内的油迁移而增加,这是TBARS试验和显微镜所证明的.
观察到局部刚度增加,脂质分布和氧化之间的相关性,表明蛋白质结构重组有助于油位和降解.

结论:

储存期间的结构重组增加了材料的脆性,并通过取代封装的油来促进脂质氧化.
了解这些恶化机制对于制定提高脂质生物聚合物无布的稳定性和延长保质期的策略至关重要.
这项研究提供了对改善食品级生物聚合物材料的见解,用于过,封装和包装中的应用.

关键词:

脂质氧化氧化方式机械性质机械性质微光谱学是微光谱学.无布是一种无布.货架寿命货架寿命结构结构是一个结构.

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