开发和特征大系统作为携带香精油的载体,利用肉加工副产品的水凝用于食品应用
William Oyom1, Jordyn Strange1, Kyle Nowlin2
1Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA.
International journal of biological macromolecules
|December 28, 2024
概括
这项研究开发了蛋白水凝和卡纳乌巴油凝,用提精油注入. 巨显示了增强的水和油结合,具有抗氧化特性,表明食品应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物聚合物工程 生物聚合物工程
背景情况:
- 水凝 (HG) 和油凝 (OG) 是重要的食品矩阵.
- 结合HG和OG可以创建具有改进性能的新型Bigel (BG) 系统.
- 红枣精油 (TEO) 提供了宝贵的抗氧化功效.
研究的目的:
- 为了创建和表征蛋白质水凝-卡纳乌巴油凝大.
- 调查大麦成分和TEO对物理和抗氧化物质的作用.
- 评估这些大头在食品应用中的潜力.
主要方法:
- 肉蛋白质水凝的酶制剂.
- 在不同比例 (50:50到90:10) 中将水凝与卡纳乌巴油凝混合.
- 输注香精油 (0.5%,1%,2%v/v). 这是一个非常好的方法.
- 使用偏光显微镜,FT-IR和风湿学分析进行了表征.
- 评估水容量,油结合能力,颜色和抗氧化活性.
主要成果:
- 比格尔表现出基于显微镜和FT-IR的独特结构特征.
- 比格尔与单个水凝和油凝组件相比,显示出更好的机械稳定性,高达30%的应变.
- 50:50的比格尔成分显示出优越的保持水 (60.83%) 和结合油 (99.23%) 的能力.
- 增加水凝比率提高了轻度,而更高的TEO度提高了抗氧化能力.
- 热分析显示,HG易受变形,影响了比格尔的稳定性.
结论:
- 蛋白水凝和卡纳乌巴油凝可以成功配制.
- 这些大鱼具有出色的水和油结合特性,可调色的颜色,并增强了TEO的抗氧化能力.
- 开发出来的大头作为食品系统中的功能成分或载体具有显著的前景.
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