由豆蛋白不同酸稳定食品级皮克林乳液的生产
1Faculty of Engineering, Department of Food Engineering, Erciyes University, Kayseri, Türkiye.
Journal of the science of food and agriculture
|May 31, 2025
概括
豆蛋白分离物-酸结合物为皮克林乳液创造了有效的食品级稳定剂. 这些新型颗粒增强了乳液的稳定性和性能,在食品应用中提供了功能上的好处.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
- 蛋白质化学 蛋白质化学
背景情况:
- 豆蛋白分离物 (PPI) 被酸 (PA) 修改,以开发功能稳定剂.
- 研究了PPI与酸 (GA),酸 (FA),酸 (CA) 和酸 (CGA) 的共价键.
- 结果的PPI-PA合物的结构和抗氧化特性被描述.
研究的目的:
- 使用豆蛋白隔离物-酸 (PPI-PA) 结合物,为皮克林乳液制造新型功能稳定剂.
- 评估PPI-PA结合对结构,抗氧化和乳化特性的影响.
- 评估这些合物在皮克林乳液中作为稳定剂的性能.
主要方法:
- 豆蛋白分离物与四种不同的酸的共价结合.
- 使用FTIR,XRD,SEM和光谱学进行表征.
- 评估抗氧化活性 (DPPH测定) 和乳液特性 (EAI,ESI,表面张力,z-潜力).
主要成果:
- PPI-PA结合显著增强了乳液特性和抗氧化特性.
- PPI-FA表现出最高的DPPH清理活动 (37.59%).
- 与单独的PPI或PPI-CA相比,PPI-GA,PPI-FA和PPI-CGA表现出优异的乳液稳定性指数 (ESI) 和乳化活性指数 (EAI).
结论:
- 豆蛋白分离物-酸 (PPI-GA),PPI-酸 (PPI-FA) 和PPI-酸 (PPI-CGA) 结合物是有效的食品级稳定剂.
- 这些新型颗粒显著提高了皮克林乳液的稳定性和性能.
- 这些发现表明,在需要稳定的乳液的食品系统中,有潜在的应用.
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