通过低甲基丁的静电复合,增强了乳酸的热稳定性
Yuxin He1, Zhiyao Ma1, Fujun Liu1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Journal of dairy science
|August 2, 2025
概括
乳酸 (LF) 与低甲基 (LMP) 的静电复合增强了LF的热稳定性. 这一策略提高了乳酸对于热加工的功能性食品的适用性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 乳酸 (LF) 具有有益的生物活性,但对热量敏感,限制其在食品中的使用.
- 提高LF的热稳定性对于其在功能性食品中的应用至关重要.
研究的目的:
- 通过与低甲基pectin (LMP) 形成静电复合物来增强乳酸铁素 (LF) 的热稳定性.
- 在各种条件下研究这些LF-LMP复合物的耐热性.
主要方法:
- 用不同的质量比率 (6:1, 4:1, 2:1) 和pH (6和7) 制备可溶性LF-LMP复合物.
- 使用度,粒子大小,光光谱学,圆形二极化,里埃变换红外光谱学,微分扫描热量计和SDS-PAGE.GE来评估热稳定性.
主要成果:
- 与LF单独相比,LF-LMP复合体在70°C或95°C加热时显著提高了热稳定性.
- 在pH 6和更高的LMP比率 (2:1) 观察到最佳保护,结构变化最小.
- 复杂化增加了LF的峰值变质温度和加热后的保留.
结论:
- 用LMP对LF进行静电复合是一种有效的策略,可以改善乳酸铁素的热稳定性.
- 这种方法有望将LF纳入热加工的功能性食品中.
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