鱼油氧化对鱼蛋白界面特性和系统稳定性的影响
Ting-Qi Yang1, Kaiyu Jiang1, Sheng-Hai Liu1
1Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060 China.
Food research international (Ottawa, Ont.)
|March 1, 2025
概括
鱼油氧化会影响鱼蛋白的界面行为和乳液稳定性. 氧化鱼油降低了表面张力,改变了蛋白质相互作用,改善了乳液质量.
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
- 生物化学 生化学
背景情况:
- 蛋白质和脂质在水生食物界面上共存.
- 鱼油氧化产生具有界面活性的化合物.
- 氧化鱼油和蛋白质之间的相互作用还不太清楚.
研究的目的:
- 研究鱼油氧化对鱼蛋白 (CP) 界面行为的影响.
- 分析CP鱼油乳液的稳定性,微观结构和风湿学.
- 了解水生食品质量控制的相互作用机制.
主要方法:
- 对鱼油进行受控的氧化.
- 在油水界面测量界面张力.
- 评估乳液稳定性 (离心),颗粒大小,泽塔潜力和质性质.
主要成果:
- 鱼油氧化在24小时内显著降低了表面张力 (<5mN/m).
- 氧化抑制了鱼蛋白透和在界面上的重新排列.
- 乳液稳定性得到改善,颗粒尺寸更小,泽塔电位更高,形稳定性更强.
结论:
- 鱼油氧化改变了鱼蛋白的界面行为和乳液特性.
- 了解这些相互作用为水生食品加工中的产品质量管理提供了指导.
- 氧化鱼油成分影响乳液特性,可能提高稳定性.
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