高压加工增强了康杰克葡萄甘/泽亚桑丁复杂相互作用:对色彩丰富的植物基凝的影响
Ya Wang1, Hongfei Ren1, Xiaohua Sun1
1College of Food Science, Southwest University, Chongqing 400715, China.
Food chemistry
|April 23, 2025
概括
高压加工 (HPP) 通过改善色素保留和保持水分的能力来增强康杰克葡萄甘/泽亚桑丁凝. 这种方法还通过结构修改提高了凝的硬度,性和热稳定性.
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 生物化学
背景情况:
- 康杰克葡萄甘 (KGM) 和紫丁 (ZEA) 是天然聚合物,在食品应用中具有潜力.
- 植物性彩色凝往往面临着稳定性和功能方面的挑战.
- 高压加工 (HPP) 是一种非热技术,用于修改食品的特性.
研究的目的:
- 研究HPP对KGM/ZEA复合色凝的物理化学和结构特征的影响.
- 为了确定最佳的HPP条件来增强凝特性.
- 了解HPP诱导的改进背后的结构机制.
主要方法:
- 制备KGM/ZEA复合色凝的方法.
- 使用不同的HPP压力和持久时间处理凝.
- 分析颜料保留,保持水分的能力,凝质地,热稳定性 (DSC) 和结构相互作用 (光谱学).
主要成果:
- 在300MPa下15分钟的HPP显著改善了色素保留 (14.58%) 和保持水分的能力 (1.02%).
- 在HPP治疗后观察到增强的凝硬度和性.
- HPP增加了度变化 (44.83%) 和相对晶度 (20.32%),表明热稳定性得到改善.
- 光谱分析证实了强化的疏水和键,导致一个更密集的3D网络.
结论:
- HPP是一种有效的方法,可以提高KGM/ZEA复合色凝的稳定性和功能.
- 该研究提供了对HPP诱导的结构变化的见解,有助于增强凝特性.
- 这些发现支持使用HPP技术开发先进的植物性功能性食品.
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