大豆聚合物和可溶性大豆多糖的超声波辅助复合:pH优化,结构表征和乳化行为
Yi Ma1, Mengfan Xu1, Wentao Wang1
1Engineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an 271018, China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
超声波增强大豆聚合物和可溶性大豆多糖化合物颗粒,改善它们的乳化特性. 这就产生了更稳定的乳液,在食品应用中具有更好的消化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
- 生物材料工程 生物材料工程
背景情况:
- 豆聚合物 (SPA) 由于其疏水性质,具有较差的乳化特性.
- 可溶性大豆多糖化物 (SSPS) 可能会提高基于蛋白质的颗粒的功能.
- 开发有效的方法来结合SPA和SSPS对于提高食品成分性能至关重要.
研究的目的:
- 使用超声波创建SPA-SSPS复合颗粒,以提高乳化特性.
- 为了优化SPA-SSPS复合材料的复合条件 (pH,超声参数).
- 评估超声波辅助制剂对SPA-SSPS复合材料的物理化学和乳化特性的影响.
主要方法:
- 在不同的pH值下SPA和SSPS的复合,然后进行粒子大小和泽塔电位测量.
- 对SPA-SSPS混合物进行超声处理 (功率和持续时间),通过颗粒大小,泽塔电位,接触角度,FTIR和SEM进行表征.
- 使用复合颗粒制备乳液,对颗粒大小,微观结构,质和体外可消化性进行评估.
主要成果:
- 对于SPA-SSPS复合的最佳pH值被确定为4.0.
- 超声处理显著增强了SPA和SSPS之间的静电相互作用和键,正如泽塔电位和FTIR所证明的那样.
- 经过超声波复合物颗粒稳定的乳液显示出较小的水滴大小,粘度增加,粘性弹性改善,体外消化能力提高.
结论:
- 适度的超声波治疗有效地加强了SPA和SSPS之间的相互作用.
- 与未经修改的SPA.相比,准备好的SPA-SSPS复合颗粒具有优越的乳化特性.
- 这种方法为改善食品系统中基于蛋白质的成分的功能提供了一个有希望的策略.
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