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玉米粉-烯酸复合物的复杂化行为和物理化学特性,这些复合物是使用玉米粉制备的,使用不同的粉含量通过挤出来制备的

Ziyi Wei¹, Li Cheng¹, Yan Hong¹

¹Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.

International journal of biological macromolecules

|May 16, 2025

概括

正常的玉米粉通过挤出容易与α-烯酸 (ALA) 形成复合物,形成具有高复合和缓释性质的结构. 这使得普通的玉米粉成为准备这些粉-ALA复合物的最佳选择.

科学领域:

食品科学食品科学食品科学
生物聚合物的化学化学
营养科学营养科学

背景情况:

粉-脂质复合物对于改善脂质稳定性和控制释放至关重要.
挤出是一种有效的方法,用于创建粉-脂质复合物.
了解粉氨含量的作用是优化复杂形成的关键.

研究的目的:

调查不同粉含量和α-烯酸 (ALA) 水平对粉-ALA复合物的形成和特性的影响.
通过挤出来确定最佳的玉米粉类型和ALA度以进行复合.
评估已制备的复合物的物理化学特性和体外释放特性.

主要方法:

使用常规玉米粉 (MS),高氨糖玉米粉 (G70) 和玉米粉 (WMS) 的挤出方法制备粉-烯酸复合物.
复杂化指数,晶体结构 (X射线衍射),形态 (扫描电子显微镜) 和分子结构 (13C固态核磁共振) 的分析.
在体外释放实验中评估ALA从复合物释放的速度.

主要成果:

由普通玉米粉和9%的ALA (EMS-9%ALA) 组成的复合物表现出最高的复合指数 (90.03%).
MS和G70都与ALA形成了V型晶体结构,但G70的结构抵抗了破坏,阻碍了复杂的形成.
MS促进了更好的粉素-ALA复合体形成和ALA保护,EMS-9%ALA在体外释放率为85.52%,表明释放缓慢的特性.

结论:

正常的玉米粉是通过挤出制备粉-ALA复合物的最佳选择,因为其有利的螺旋结构修改.
挤出有效地改变了正常玉米粉的螺旋结构,促进了ALA的纳入和复杂的形成.
由此产生的正常玉米粉-ALA复合物具有理想的缓释特性,有利于食品和营养应用.

关键词:

挤出挤出挤出分子间相互作用分子间相互作用粉是一种粉.粉-脂质复合体是一种粉-脂质复合体.α-烯酸-烯酸是什么?

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