基于大米面粉的填充水凝:一种有效的维生素D封装系统,受到大米面粉品种的影响
Chaeyoung Kim1,2, Shinjae Park3, Shin-Joung Rho3
1Department of Biosystems Engineering, Seoul National University, Seoul, 08826 Republic of Korea.
Food science and biotechnology
|March 25, 2025
概括
米粉水凝有效地稳定了维生素D3 (胆醇) 封装. 赛米水凝在消化和储存过程中提供了卓越的保护,因为它们具有最佳的物理化学特性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 封装维生素D3 (胆醇) 对于其稳定性至关重要.
- 米粉水凝具有保护敏感化合物的潜力.
- 水凝的物理化学特性影响封装的有效性.
研究的目的:
- 为了研究米粉粉含量对水凝特性的影响.
- 为了评估封装维生素D3在不同基于米粉的水凝中的稳定性.
- 为了比较水凝封装与传统的乳液系统.
主要方法:
- 使用含有不同氨糖量的米粉品种 (Saemimyeon,Dodamssal) 制备填充的水凝.
- 评估水凝的物理化学特性 (弹性,凝化温度,逆行).
- 对封装维生素D3的体外消化,pH稳定性和储存稳定性测试.
主要成果:
- 在体外消化,pH和储存过程中,以赛米为基础的水凝 (25.5%粉素) 呈现出高弹性和优越的维生素D3稳定性.
- 多达姆萨尔水凝 (>40%的粉素) 呈现出快速逆行,导致凝收缩,乳液泄漏和维生素D3保留率降低.
- 与乳液系统相比,米粉水凝提供了一个重要的物理屏障,保护含有维生素D3的脂质滴.
结论:
- 米粉类型和粉含量极大地影响水凝结构和维生素D3的稳定性.
- 基于saemimyeon的填充水凝对稳定的维生素D3封装有希望.
- 水凝矩阵为封装的营养物质提供了加强的保护,防止环境退化.
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