使用水在水 (W/W) 的皮克林乳液模板制造具有疏水性外的稳定水凝微球
Jiafeng Chen1, Shuyan Huang2, Jian Guo2
1Dining and Tourism Academy, Guangdong Polytechnic of Science and Trade, Guangdong, Guangzhou 510006, PR China; Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing, South China University of Technology, Guangzhou 510640, PR China.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
这项研究开发了可食用的水凝微球,使用水中的水乳液,避免有毒化学物质,并使用-酸外防止胀. 这些稳定,可调节的微球非常适合食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 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:
- 传统的水凝微球制剂使用含有合成表面活性剂和有毒溶剂的油中的水乳液.
- 这些方法可能会导致微球膨胀和环境问题.
- 需要可持续和安全的方法来生产用于食品应用的水凝微球.
研究的目的:
- 使用水在水 (W/W) 乳液模板开发可食用的水凝微球.
- 为食品应用创造稳定,不膨胀的核心外微球.
- 为了研究凝-zein核心-shell微球的形成和特性.
主要方法:
- 作为模板,使用了凝在德克斯特兰中的水在水 (W/W) 乳液.
- 采用用酸盐修饰的颗粒,在凝芯周围形成疏水性外.
- 研究了酸盐度和/酸盐比对颗粒吸附和微球形成的影响.
主要成果:
- 成功制备了均的球形凝芯双外微球 (18.8 ± 0.1 μm),没有表面活性剂或有毒试剂.
- 优化条件 (0.6%重量颗粒,1:0.5/酸盐比) 产生了理想的核心外结构.
- 微球在各种温度,pH值,盐度和储存条件下表现出极好的稳定性.
- 微球尺寸可以通过调整生物聚合物度和摩尔质量来调整.
结论:
- 开发了一种新的,可持续的方法,通过W/W乳液生产可食用的水凝微球.
- 核心外结构有效防止胀,增强稳定性.
- 这些可调节和稳定的可食用微球具有各种食品应用的巨大潜力.
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