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附着在豆蛋白中的离子型纤维素对高内部相 Pickering 乳液特性的影响

Yang Wang^1,2, Beibei Li^1,2, Chaoyue Yang^1,2

¹School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Food chemistry: X

|June 9, 2025

概括

这项研究探讨了不同纤维素如何影响由豆蛋白 (PP) 稳定的高内部相皮克林乳液 (HIPPEs). 阴阳性纤维素 (PQC) 增强了乳液稳定性和凝性质,为低脂肪食品提供了潜力.

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
材料科学材料科学材料科学

背景情况:

高内部相皮克林乳液 (HIPPEs) 是由油水界面上的颗粒稳定.
蛋白质多糖复合物可以增强HIPPE的稳定性.
聚糖离子特性对与蛋白质共同稳定的HIPPE的影响还不清楚.

研究的目的:

为了研究多糖酸离子特性对豆蛋白 (PP) 稳定型HIPPEs的影响.
用PP和不同的纤维素 (阴离子PQC,中性HPMC,阴离子CMC) 制备和描述复杂颗粒.
评估这些复杂颗粒对HIPPE稳定性,微观结构和质性质的影响.

主要方法:

通过将豆蛋白与多四纤维素 (PQC),基甲基纤维素 (HPMC) 和甲基纤维素 (CMC) 结合起来,制备复杂的颗粒.
使用接触角测量对粒子浸湿性的表征.
高内部相皮克林乳液 (HIPPEs) 的制造和分析.
油/水界面的微观结构分析.
风病学测量以确定储存和损失模块.

主要成果:

添加纤维素改善了豆蛋白的湿透性,PP-PQC的接触角度为89.65°.
与其他纤维素类型相比,PP-PQC复合粒子在HIPPE中形成了更完整的界面结构.
稳定PP-PQC的HIPPE表现出更高的储存和损失模块,这表明凝特性得到了增强.
纤维素的离子特性显著影响了共同稳定的HIPPE的稳定性和质行为.

结论:

阴阳性纤维素 (PQC) 是高内部相皮克林乳液中豆蛋白的一个有前途的联合稳定剂.
多糖的离子性质在调整蛋白质多糖稳定HIPPE的特性方面起着至关重要的作用.
这些发现表明PP-PQC稳定HIPPE在开发低脂肪重组食品中的潜在应用.

关键词:

高内相皮克林乳液 (HIPPEs) 是一种高内相皮克林乳液.接口属性接口属性离子纤维素是一种离子纤维素.豆子蛋白质是一种豆子蛋白质.稳定的稳定性稳定的稳定性

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