皮克林乳液稳定通过不同度的乳清蛋白-种子牙纳米颗粒
Maryam Davtalab1, Sara Naji-Tabasi1, Mostafa Shahidi-Noghabi2
1Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, Iran.
Foods (Basel, Switzerland)
|December 17, 2024
概括
来自乳清蛋白和菜种子的食品级纳米颗粒被开发出来,以创建稳定的皮克林乳液. 这些蛋白质多糖纳米颗粒在食品工业中提供了有前途的应用.
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
- 合体和表面化学
背景情况:
- 由固体颗粒稳定的皮克林乳液在食品工业中越来越受欢迎.
- 使用食品级纳米颗粒开发稳定的乳液对于创新的食品产品开发至关重要.
研究的目的:
- 通过乳清蛋白缩剂 (WPC) 和苗 (CSG) 合成和表征新型蛋白质多糖化纳米颗粒 (NP).
- 通过响应表面方法 (RSM) 调查NP生产的优化.
- 评估WPC-CSG NP在稳定食品应用的油在水 (O/W) 皮克林乳液中的有效性.
主要方法:
- 纳米颗粒通过WPC和CSG的复合形成,与化 (CaCl2) 交叉连接.
- 使用响应表面方法 (RSM) 来确定NP合成的WPC,CSG和CaCl2的最佳度.
- 测量了粒子大小,多分散度指数 (PDI) 和泽塔潜力.
- 使用优化的WPC-CSGNP制备了O/W皮克林乳液,并评估了它们在热处理下的稳定性,粘度和性能.
主要成果:
- 确定WPC-CSGNP生产的最佳条件为1.75%WPC,0.31%CSG和1.69mMCaCl2,产生236nm大小和-22mVZeta潜力的NP.
- 通过接触角测量,WPC-CSG NP显示出适合于稳定O/W皮克林乳液的特性.
- 乳液粘度随着NP度显著增加,乳液在储存和热处理期间表现出稳定性.
结论:
- 通过CaCl2交联,可以有效地产生WPC-CSGNP,并通过RSM进行优化.
- 这些蛋白质多糖纳米颗粒是O/W皮克林乳液的有效稳定剂.
- 开发的NP提供了一个有前途的解决方案,用于创建稳定的食品乳液,具有增强质地和保质期的潜力.
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