大麻皮的特征和乳化能力使用热水处理溶解使用热水处理
Jane Chizie Ogbonna1, Mitsutoshi Nakajima2, Marcos Antonio das Neves3
1Doctoral Program in Life Science Innovation, Graduate School of Science and Technology, University of Tsukuba, Tsukuba 305-8577, Japan.
Polymers
|February 26, 2025
概括
溶解麻豆皮 (SCP) 作为一种天然乳化剂,降低了食品系统的界面紧张. 将SCP与像Quillaja saponins这样的共同乳化剂相结合,可以提高其在清洁标签食品应用中的性能.
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
- 可持续化学 可持续化学
背景情况:
- 豆皮富含多糖,是未充分利用的农业副产品.
- 对于天然的,标签清洁的食品成分的需求日益增长,以取代合成乳化剂.
- 水热处理提供了一种从植物材料中溶解多糖的方法.
研究的目的:
- 通过水热处理来研究麻瓜皮的溶解.
- 为了确定所得到的溶化麻豆皮 (SCP) 的乳化特性.
- 评估SCP作为联合乳化剂与其他表面活性剂结合的性能.
主要方法:
- 香草皮在亚临界水条件 (120-200°C;2 MPa) 和自闭柜条件 (127°C;0.2 MPa) 下进行处理.
- 分析了溶解的麻豆皮 (SCP) 的组成.
- 通过界面张力和泽塔电位测量来评估乳化能力,包括使用共乳化剂 (Quillaja saponins,Tween 20) 的研究.
主要成果:
- 最佳的水热 (140°C,2 MPa) 和自闭槽 (127°C,0.2 MPa) 处理有效地溶解了麻豆皮.
- 对大豆油的界面张力显著降低 (降至12.9mN/m).
- SCP与共乳化剂展现了协同作用,进一步将界面张力降低到5.33mN/m,表明具有类似表面活性剂的特性.
结论:
- 溶解的麻豆皮具有固有的乳化能力,这是由于其两结构.
- SCP可以起到有效的共乳化剂的作用,提高碳水化合物-素混合物等系统的性能.
- 本研究提供了一个框架,用于开发可持续的,高性能天然乳化剂从麻豆废弃物清洁标签食品应用.
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