探索不同酶对大豆多糖胺乳液稳定性的影响:对界面行为和结构变化的研究
Yan Xu1, Shengnan Wang2, Liwen Xin1
1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
Food chemistry
|September 11, 2024
概括
豆聚糖 (SHP) 的酶处理影响了高内部相乳液 (HIPE) 的稳定性. 通过改变SHP结构,α-氨酶治疗导致滴滴尺寸更小,并提高了乳液稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 合体和表面化学
背景情况:
- 豆多糖 (SHP) 是一种有前途的生物聚合物,用于稳定乳液.
- 了解SHP的界面行为对于其在食品和化品行业的应用至关重要.
- 酶修饰提供了一个潜在的途径,以定制SHP属性用于乳液稳定.
研究的目的:
- 为了研究SHP在油水界面的界面行为.
- 使用SHP阐明高内部相乳液 (HIPEs) 的稳定机制.
- 评估三种酶 (α-氨酶,素和帕帕因) 对SHP稳定HIPEs的影响.
主要方法:
- 通过SHP稳定HIPEs的制备和表征.
- 用α-氨酶,素和帕帕因对SHP进行酶治疗.
- 对界面特性和乳液滴滴大小的分析.
- 拉曼光谱测试以评估SHP分子结构的变化.
主要成果:
- α-氨酸酶治疗导致了40分钟的最小乳液滴径,这表明碳水化合物部分形成了一层保护层.
- 拉曼光谱显示,在60分钟后,α-氨酶处理的SHP乳液中,失序含量增加.
- 酶治疗影响了SHP的二次结构,α-氨酶降低了β-sheet和β-turn的含量,相比于素和帕帕因.
结论:
- 酶修饰,特别是α-氨酶,显著影响SHP的界面行为和HIPEs的稳定性.
- 由酶诱导的SHP的结构变化影响其稳定乳液的能力.
- 这些发现为定制生物聚合物用于先进的乳液应用提供了洞察力.
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