在非水性介质中具有不同表面性质的不溶性颗粒的分散行为 - - 生物聚合物基的油脂凝
Megan Holdstock1, Brent Stuart Murray1,2, Anwesha Sarkar1,2
1Food Colloids & Bioprocessing Group, School of Food Science & Nutrition, University of Leeds, LS2 9JT, UK. b.s.muray@leeds.ac.uk.
Soft matter
|September 8, 2025
概括
豆蛋白分离物 (PPI) 颗粒在油中形成弹性网络,类似于状. 减少PPI颗粒大小可以增强聚合和凝强度,揭示了蛋白质和的合体系统之间的相似之处.
科学领域:
- 合体和表面科学科学
- 食品风湿学 食品风湿学
- 材料科学 材料科学 材料科学
背景情况:
- 水友颗粒聚合在非水性介质中.
- 蛋白质,如豆蛋白分离物 (PPI),是复杂的,通常在油中不溶.
- 蛋白质可以在油中形成网络,类似于体颗粒,受大小和表面特性的影响.
研究的目的:
- 为了研究使用磨豆蛋白分离物 (PPI) 颗粒形成油凝系统.
- 为了比较PPI分散物与合体二氧化颗粒的风湿性行为.
- 了解颗粒大小和表面化学对石油中的PPI聚合和凝的影响.
主要方法:
- 介质削以将PPI颗粒大小降低到微米级.
- 对PPI油悬浮剂和合体二氧化分散物的风湿学分析.
- 应用rheological缩放模型来确定碎形尺寸.
主要成果:
- 研磨后的PPI颗粒在油中形成结构聚合物,形成弹性网络,作为油凝起作用.
- 减少PPI颗粒大小增加了聚合,表面粘度和凝强度.
- PPI颗粒 (1μm) 在11.2%重量时表现出弹性行为,碎形尺寸表明不均的微观结构.
- 较小的PPI颗粒显示了与疏水性类似的碎形特征,表明表面行为发生了变化.
结论:
- 豆蛋白分离颗粒可以形成具有可调节的质性质的油凝系统.
- 颗粒体大小的减少和表面的改变对石油中的PPI聚合和网络形成有很大的影响.
- 尽管蛋白质复杂,但它们在石油系统中的行为与更简单的合体颗粒 (如二氧化) 相似.
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