无形度对八酸酸无水化粉和乳液稳定性的结构的影响
Zheming Zhang1, Lingjin Li2, Baoxin Gu2
1School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Jiaxing Institute of Future Food, Jiaxing 314050, Zhejiang Province, People's Republic of China.
Food research international (Ottawa, Ont.)
|May 13, 2025
概括
无形的八酸酸无水化粉 (OSAS) 提高了乳液的稳定性. 增加的无形化改善结构性质,导致更灵活的界面膜和稳定的功能乳液.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 奥氏酸无水化粉 (OSAS) 用于稳定油水接口.
- 无形OSAS (AOS) 具有创造稳定的乳液的潜力.
研究的目的:
- 为了研究不同程度的无形化 (DA) 的AOS的结构性质.
- 分析油水界面的AOS稳定背后的原理.
- 为了评估AOS的乳液活性和稳定性.
主要方法:
- 70,80和90°C的热水处理,然后喷雾干燥以产生具有不同DA的AOS.
- 分析颗粒大小和质性质.
- 使用动态光散射,研究表面膜形成和乳液稳定性.
主要成果:
- AOS表现出较宽松的螺旋结构和更高的弹性模量, DA.增加.
- 在油水接口上以柔性链形式吸附AOS.
- AOS90降低了关键菌度 (CMC) 到0.934 mg/mL,促进了带有高乳化活性 (23.07 m2/g) 的界面膜的形成.
结论:
- 增加的无形化增强了AOS的结构性质和界面膜的形成.
- AOS表现出优异的乳液稳定性,适合功能性食品应用.
- 在开发脂肪替代品和生物活性物质的输送系统方面,AOS显示出前景.
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