阿贡冷血治疗诱导了瓜尔的结构和物理化学修饰,以提高功能性能
Lin Wang1, Lingbiao Gu2, Xuexia Liu2
1College of Biotechnology and Food Science, Anyang Institute of Technology, Anyang 455000, China; School of Life Sciences, Henan University, Kaifeng 475004, China.
International journal of biological macromolecules
|March 30, 2025
概括
冷血 (ACP) 处理通过降低分子量和增强其乳化性质来修改瓜尔 (GG). 这种环保方法改善了GG.
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
- 生物化学 生化学
背景情况:
- 瓜尔 (GG) 是食品工业中一种有价值的多糖.
- 修改GG的属性可以扩展其应用.
- 寻求环保的修改方法.
研究的目的:
- 调查阿贡冷血 (ACP) 治疗对瓜尔 (GG) 的影响.
- 分析GG的结构,物理化学和功能性质的变化.
- 为了评估ACP处理的GG作为食品系统中的乳化剂.
主要方法:
- 在GG接受了10W的ACP治疗,时间为2-8分钟.
- 分析了分子重量,M/G比,表面形态,热稳定性,溶解性和质性质.
- 在大豆蛋白分离物 (SPI) 乳液中评估了乳化能力和稳定性.
主要成果:
- 通过ACP治疗,降低了GG的分子量,并改变了其M/G比率.
- 表面粗度和孔隙性增加,而聚合物减少.
- 热稳定性和可溶性得到改善;粘度降低,显示剪切稀释行为.
- 经过ACP处理的GG在SPI乳液中表现出增强的乳化能力和稳定性.
结论:
- 经过ACP处理,可以有效地改变GG的物理化学特性.
- 这些修改增强了GG作为乳化剂的功能.
- 经过ACP处理的GG显示出作为食品乳化中的功能成分的潜力.
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