经pH调节的豆蛋白-β-葡萄糖和炭酸甲基基双层复合的协微囊:有效的维生素D封装和功能强化苏里米
Weiping Zhao1, Zheming Wang1, Mengdi Zhou1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
International journal of biological macromolecules
|April 26, 2025
概括
这项研究开发了稳定的维生素D3微囊,使用豆蛋白和β-葡萄糖,涂上了奇托. 这些增强的鱼surimi.
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
- 生物技术是生物技术.
背景情况:
- 维生素D3 (VD3) 对和代谢至关重要,但对环境因素敏感.
- 需要有效的封装来稳定VD3用于补充和食品强化.
- 复杂的协生物为敏感化合物提供了一个有前途的封装策略.
研究的目的:
- 开发一种用于VD3的微封装系统,使用豆蛋白分离物 (PPI) 和β-葡萄糖 (OG) 复合体协体.
- 为了增强稳定性和功能,将协体涂上碳氧甲基基 (CMCS).
- 评估微囊在稳定VD3和强化鱼表面的有效性.
主要方法:
- 在最佳pH值4.0下形成PPI-OG复合的协体.
- 通过在最佳pH值5.0的静电沉积,用CMCS涂覆协体.
- 描述微囊的特性,VD3封装效率,紫外线耐受性,以及对鱼的surimi质量和3D打印能力的影响.
主要成果:
- 在pH 4.0 (PPI-OG) 和pH 5.0 (PPI-OG-CMCS) 的情况下,由离子和键驱动的最佳协体形成.
- 微囊在各种PPI:OG:CMCS比率中表现出极好的热和紫外线稳定性.
- 1:1:1比率实现了92.5%的VD3封装和高紫外线屏蔽,这是由于密集的CMCS涂层.
- 将15%的微囊加入鱼里米中,提高了白度,凝密度,保持水分 (88.75%),以及3D打印准确度.
结论:
- PPI-OG-CMCS微囊有效地稳定了维生素D3.
- 微囊增强了三文鱼的质量属性和3D打印能力.
- 这项技术显示出食品强化和3D食品打印应用的巨大潜力.
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