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无形麻粉/螺旋藻蛋白质混合物稳定皮克林乳液:制备和稳定性

Yacheng Hao¹, Sai Li², Xiao Guo¹

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, PR China.

|December 12, 2024

概括

大麻粉和螺旋藻蛋白质混合物产生稳定的乳液,提供微生物蛋白质作为食品稳定剂. 通过特定的比率实现了最佳稳定性,证明了弹性营养递送系统的潜力.

科学领域:

食品科学与技术食品科学与技术
生物材料工程生物材料工程
蛋白质化学蛋白质化学

背景情况:

微生物蛋白质在食品应用中被探索为动物蛋白质的可持续替代品.
麻豆粉 (CS) 和螺旋藻蛋白 (SP) 混合物被研究了它们在稳定乳液中的潜力.
了解CS/SP混合物的物理化学特性对于食品的稳定性至关重要.

研究的目的:

为了探索使用麻粉和螺旋蛋白质混合物的稳定乳液.
评估微生物蛋白质作为食品稳定性中的动物蛋白质替代品的潜力.
用CS/SP混合物确定乳液稳定性的最佳条件.

主要方法:

研究了螺旋ulina蛋白质含量对麻粉混合物的粘度和度变化的影响.
分析了CS/SP混合物中占主导地位的相互作用.
确定最佳的油分和SP含量以实现乳液稳定性.
评估了热处理,pH值和离子强度对乳液存储稳定性的影响.
描述了负责乳液稳定的界面结构.

主要成果:

CS/SP混合物的粘度和度变化随着SP含量 (0-40%) 的增加而下降.
发现混合物中水性相互作用占主导地位.
在70%的油分和40%的SP含量下,可以达到最佳的乳液稳定性.
在CS/SP比率的调整提高了交叉连接网络的稳定性.
在70°C,pH 3和50mM NaCl.Cl.下观察到42天的最佳存储稳定性.

结论:

大麻粉和螺旋藻蛋白在乳液中表现出协同稳定作用.
接口结构提供固态屏障和静电排斥,防止滴滴凝聚.
开发的乳液表现出对环境压力的高弹性.
这些发现凸显了CS/SP乳液作为有效的营养递送系统的潜力.

关键词:

卡萨瓦粉卡萨瓦粉这是一种乳液乳液.螺旋藻蛋白质是螺旋藻蛋白质的一种蛋白质.储存的稳定性储存的稳定性协同作用的稳定化

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