用于高内部相稳定乳液的塔加 Ester:合成和结构-特性关系
Mengfei Xie1, Yangjiao Ye1, Haocong Wang1
1State Key Laboratory of Bioactive Molecules and Druggability Assessment, Guangdong Basic Research Center of Excellence for Natural Bioactive Molecules and Discovery of Innovative Drugs, Institute for Advanced and Applied Chemical Synthesis, College of Pharmacy, Jinan University, Guangzhou 510632, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM &New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, China.
来自塔加的新型低热量糖作为功能性食品中的有效乳化剂. 这些塔加酸脂肪酸单稳定了油在水中的乳液,为食品应用提供了增强的特性.
科学领域:
- 食品化学 食品化学
- 表面活性剂科学 表面活性剂科学
- 生物技术是生物技术.
背景情况:
- 糖是功能性食品中有价值的乳化剂.
- 塔加是一种低热量糖,具有有益的功能性质.
- 开发新的低热量乳化剂对于更健康的食品配方至关重要.
研究的目的:
- 用酶合成和评估基于塔加的脂肪酸单.
- 确定这些新型糖的乳化能力.
- 为了评估配制的乳液的稳定性tagatose Ester.
主要方法:
- 塔加托斯脂肪酸单的酶合成 (C8-C22).
- 水友性-脂友性平衡 (HLB) 值的表征.
- 油水界面张力减轻的评估.
- 高内相乳液 (HIPEs) 的配方和稳定性测试.
主要成果:
- 合成的塔加托 Ester 呈现可调节的 HLB 值 (5.8-9.7).
- Ester 在低度 (0.05-0.1 wt%) 的情况下显著降低了界面张力.
- C8-C14 链 Ester 有效地稳定了油在水 HIPE (75% 油相).
- 配制的HIPEs在27天的时间内,在各种温度 (25-65°C) 和冷解周期中显示出高稳定性.
结论:
- 塔加脂肪酸单是功能性食品应用中的有效乳化剂.
- 这些低热量糖提供调节性质和优良的乳液稳定性.
- 塔加乙是食品系统下一代表面活性剂的一个有希望的类别.
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