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组装基托奥利高糖酸盐-pectin复合体,并用于果汁

Liping Fan¹, Wenjuan Jiao², Huangkai Guo¹

¹School of Life Science, Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas, Jiaying University, No. 100, Meisong Road, Meizhou, Guangdong province 514015 China.

Journal of food science and technology

|May 19, 2025

概括

在果汁中添加基醇糖 (COS) 可能会导致酸盐导致的沉. 建议使用最佳的COS和酸盐度来防止这种情况,确保功能性果汁的发育.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
营养科学营养科学

背景情况:

基托醇糖 (COS) 是一种功能成分,具有潜在的健康益处.
果汁含有酸盐,它可以与功能成分相互作用.
果汁中COS,pectin和酸盐之间的相互作用尚不清楚.

研究的目的:

研究果汁中COS,pectin和酸盐之间的相互作用.
为了确定导致COS-pectin复合物的沉的条件.
为在果汁中使用COS提供建议.

主要方法:

频谱分析 (里埃变换红外光谱) 来识别相互作用.
显微镜 (扫描电子显微镜) 可视化沉物结构.
度测量以量化不同条件下的降水量.

主要成果:

高度的COS和低度的酸盐诱导了沉物形成.
在10毫米酸盐下观察到最大度 (59.96%).
在COS,酸盐和pectin之间确定了静电相互作用和键,具有竞争性结合.

结论:

在pH 4的情况下,COS度不应超过0.2%的溶液中,含有0.2%的pectin,以最大限度地减少降水.
添加30-50mM酸盐可以减少降水量,商业果汁所建议的COS水平低于0.06% (w/v).
这些发现支持开发功能性COS强化的果汁,而不会影响味道或功效.

关键词:

这是一种基托醇醇糖化物.酸的使用方法复杂的复杂的复杂.果汁是一种果汁.质素 (Pectin) 是一种可怕的物质.

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