稳定发酵番茄 (Solanum lycopersicum L) 汁,使用不同电荷的合物
Lei Zhao1, Yu Wang1, Ruxianguli Maimaitiyiming1
1School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
Food chemistry: X
|September 16, 2024
概括
这项研究表明,结合SSPS,PUL和CS等阳离子,中性和阴离子多糖,可以显著提高发酵番茄汁 (FTJ) 的存储稳定性. 最好的结果是通过这些合物稳定剂的特定混合物获得的.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 生物聚合物的应用
背景情况:
- 发酵番茄汁 (FTJ) 的稳定性对于饮料质量至关重要.
- 合体被广泛用作食品中的稳定剂.
- 了解类化合物的电荷相互作用是优化饮料稳定性的关键.
研究的目的:
- 在FTJ上研究阳离子 (SSPS),中性 (PUL) 和阴离子 (CS) 多糖的稳定效率.
- 评估单个和联合合物使用对FTJ稳定性的影响.
- 为了确定最佳的合物复合,以增强FTJ存储.
主要方法:
- 分析粒子大小分布和泽塔潜力.
- 风学性质和表面张力测量.
- 福里埃变换红外光谱学 (FTIR) 和LUMiSizer分析.
主要成果:
- 中性pullulan多糖 (PUL) 显示出比SSPS和CS更好的个人稳定性.
- 与单个使用相比,合物复合物显著提高了FTJ存储稳定性.
- 通过一种特定的组合实现了最佳稳定性:0.15%SSPS + 0.03%PUL + 0.15%CS.
结论:
- 合体复合体为发酵番茄汁提供了卓越的稳定性.
- 充电多糖的协同效应可以显著改善饮料的保质期.
- 这项研究为开发稳定,高质量的果汁饮料提供了基础.
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