作为天然皮克林乳液稳定剂,亚微米大小的竹纤维素的应用潜力:结构性质和稳定机制
Chen-Long Hou1, Hao-Tian Wei1, Chang Liu1
1Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
Food chemistry
|June 1, 2025
概括
高性能竹纤维素 (MBCs) 有效稳定皮克林乳液,为乳液系统提供可持续的食品级替代品. 这项研究突出了竹粉的重要性.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 体科学 体科学 体科学
背景情况:
- 竹粉 (BP) 是一种富含纤维素的材料,具有作为皮克林稳定剂的潜力.
- 开发有效和可持续的稳定剂对于基于乳液的食品系统至关重要.
研究的目的:
- 从竹粉中开发高性能竹纤维素 (MBCs).
- 为了评估MBCs作为皮克林稳定剂的油在水乳液.
- 研究MBC稳定乳液的特性和稳定性.
主要方法:
- 竹粉的性过氧化 (AHP) 预处理.
- 湿球磨砂预处理的竹粉,持续时间不同 (0-12小时).
- 改性竹纤维素 (MBCs) 颗粒大小和 ζ-潜在的特征.
- 乳化实验,以形成油在水乳液.
- 焦显微镜和风湿学分析用于研究乳液结构和特性.
- 在热,pH和离子强度变化下的稳定性测试.
主要成果:
- 长时间的湿球磨粉 (12小时) 显著降低了MBC颗粒大小 (至845nm),并增强了z电位 (至-33.78mV).
- MBC-12表现出优异的乳化能力,在低颗粒度 (0.7-1.0 wt%) 和各种油比率 (10-20%) 中形成稳定的油在水乳液.
- MBC-12形成了密集的接口3D网络,产生了类似凝的剪切稀释乳液 (MBCE-12),具有广泛的热,pH和离子强度稳定性.
结论:
- 竹粉在食品级皮克林稳定剂中的价值化可以通过AHP预处理和优化的湿球磨砂来实现.
- MBCs,特别是MBC-12,显示出作为乳液系统的有效和稳定的皮克林稳定剂的显著前景.
- 这项研究为食品行业的竹子资源利用提供了一个可持续的战略.
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