用多德酸化物修改的粉的结构和物理化学特性及其用于微封装Pediococcus acidilactici益生菌的用途
Huiying Li1, Huijing Chen1, Zao Shi1
1College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
Food chemistry
|September 23, 2024
概括
研究人员通过将米粉修改为二二酸盐无水化物 (DDSA) 来提高益生菌的保质期. 这提高了冷解稳定性和微封装,保护像Pediococcus acidilactici这样的益生菌免受结损伤.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 多糖类作为乳酸细菌的防护壁材料,延长了保质期.
- 益生菌的活力受到冷过程中冰晶形成的影响.
- 开发有效的冷保护剂对于保持益生菌功能至关重要.
研究的目的:
- 为了合成和表征二二氨酸无水化物 (DDSA) 修饰的米粉.
- 评估DDSA修改对粉物理化学性质的影响.
- 评估改性粉在增强益生菌稳定性和微封装方面的有效性.
主要方法:
- 合成DDSA修饰的米粉,具有不同程度的替代.
- 使用里埃变换红外光谱 (FTIR),X射线衍射 (XRD) 和核磁共振 (NMR) 进行了表征.
- 评估物理化学性质,包括粘度,粘弹性,融稳定性和乳化能力.
- 对Pediococcus acidilactici.的微封装性能进行评估.
主要成果:
- 通过光谱和分析技术证实了大米粉的DDSA修饰成功.
- 修改破坏了粉的远程分子排序,改变了它的结构.
- 大米粉的表面粘度,粘弹性特征,冷解稳定性和乳化能力显著提高.
- 经过DDSA修饰的米粉证明了对Pediococcus acidilactici的有效微封装.
结论:
- 通过DDSA修饰,可以获得具有显著改善物理化学性质的米粉衍生物.
- 这些改性粉提供了增强的冷解稳定性和乳化能力.
- 开发的米粉衍生物显示出作为微囊益生菌的优质材料的潜力,提高了它们的储存稳定性.
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