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改善玉米粉的乳化特性,通过结合冷解和酶处理的化

Run Ji¹, Jieli Xu², Yuhe Yu¹

¹College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.

|December 31, 2024

概括

使用冷解和酶性水解生成的高性能多孔粉显示出作为皮克林乳液的乳化剂的巨大潜力. 这种改性粉提供了增强的稳定性和乳化活性.

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
合体和表面化学

背景情况:

原生粉由于其结构和特性而作为乳化剂具有局限性.
开发新的乳化剂对于稳定像皮克林乳液这样的复杂配方至关重要.
粉修饰为各种应用增强其功能性质提供了一条途径.

研究的目的:

使用结合冷解和酶化水解方法制备高性能多孔粉.
评估皮克林乳液中改性多孔粉的乳化潜力.
研究粉在经过修改后的结构和物理化学变化.

主要方法:

结合冷解和酶性水解用于粉修饰.
奥氏酸无水化物 (OSA) 的化,以制造改性多孔粉 (OFE).
使用富里叶变换红外 (FTIR) 光谱,X射线衍射 (XRD) 和测量表面积,孔积,晶度和颗粒大小的特征.

主要成果:

综合处理显著增加了特定表面积和孔径,同时降低了结晶度.
粉素与粉素含量的比率增加,改性粉的替代度 (DS) 增加了53.3%至127.6%.
OFE (-80°C) 显示出出色的乳化活性和乳液稳定性,这是由于其小颗粒大小 (6.06μm),近中性湿透性 (74.2°) 和高DS (0.034).

结论:

通过冷解和酶性水解制备的OSA改性多孔粉具有显著改变的物理化学特性.
这些改性粉具有出色的乳化能力,使它们适合稳定皮克林乳液.
这项研究强调了使用工程性多孔粉作为食品和其他行业中有效和可持续的乳化剂的潜力.

关键词:

这是一种乳液乳液.酶性修饰是一种酶性修饰.结解的方法在OSA-修改中使用OSA.有孔的玉米粉有孔的玉米粉

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