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在酸性和中性条件下的微藻蛋白基乳液的物理稳定性通过碳氧甲基基托复合的改善
Qian Wang1, Chunxia Li2, Yuqian Qiao1
1Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Food chemistry: X
|August 22, 2024
概括
碳氧甲基基托 (CMCS) 改善了微藻蛋白 (MP) 在更广泛的pH范围内的乳化稳定性. MP-CMCS复合物增强了乳液特性,提供了更广泛的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 蛋白质化学 蛋白质化学
背景情况:
- 微藻蛋白 (MP) 乳化稳定性取决于pH值,限制了食品应用.
- 碳氧甲基基托 (CMCS) 是一种有前途的生物聚合物,用于修改蛋白质功能.
研究的目的:
- 研究CMCS在更广泛的pH范围内增强MP乳化稳定性的能力.
- 描述MP-CMCS复合物的特性及其对乳液特性的影响.
主要方法:
- 在不同pH值下形成和表征可溶的MP-CMCS复合物 (2, 4, 7, 8).
- 对乳液液滴大小,泽塔潜力和储存稳定性的分析.
- 显微镜 (激光对焦) 用于滴滴分布的评估.
- 风湿学测量 (粘度,切削应力,G',G") 来评估粘弹性特性.
主要成果:
- 可溶性MP-CMCS复合物在pH2,4和7时形成,在pH8时聚合.
- 由MP-CMCS复合物稳定的乳液在pH值为2,4和7时显示出较小的液滴大小和更高的泽塔潜力.
- 乳液在pH值2,4和7下保持稳定两周,而pH值8的乳液则不同.
- 与MP-CMCS乳液相比,MP-CMCS乳液具有增强的粘度,剪切应力和粘弹性特性 (G',G"),特别是在酸性和中性条件下.
结论:
- 在酸性和中性条件下,CMCS有效地提高了MP乳化稳定性.
- MP和CMCS之间的结合相互作用是pH依赖的,影响复杂的形成和乳液特性.
- MP-CMCS复合物为在更广泛的pH频谱中开发稳定的食品乳液提供了可行的策略.
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