豆多糖的热调节的形状变化及其对油水界面行为的影响
Yan Xu1, Shengnan Wang2, Liwen Xin1
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Food chemistry
|September 13, 2025
概括
增加预热温度会导致大豆多糖体 (SHP) 的形状变化,导致乳液液滴的花块化和变化的界面行为. 这些热过渡显著影响了乳液的稳定性和结构.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 生物聚合物科学 生物聚合物科学
背景情况:
- 豆多糖 (SHP) 是一种复杂的碳水化合物,在食品稳定中具有潜在的应用.
- 了解乳化剂在油水界面上的行为对于开发稳定的乳液至关重要.
- 热处理可以显著改变生物聚合物的结构性质.
研究的目的:
- 调查温度诱导的SHP的构造转换如何影响其在油水界面上的行为.
- 阐明SHP在不同热条件下的乳液稳定中的作用背后的机制.
- 为了将SHP的结构变化与乳液特性如花和粘度相关联.
主要方法:
- 用SHP稳定油在水乳液的制备和表征.
- 对SHP溶液的预热温度 (50°C至90°C) 的系统变化.
- 使用原子力显微镜 (AFM) 分析乳液滴形态和界面行为.
- 评估乳液稳定性,滴滴滴积,界面吸附和粘度.
主要成果:
- 随着预热温度从50°C增加到90°C,随着90°C的最大流量,观察到逐渐的滴状流.
- AFM揭示了从较低温度 (50-60°C) 的紧的球形集合到较高温度 (70-90°C) 的不规则的,无序的聚合物之间的形态变化.
- 较高的温度导致界面吸附减少,界面网络中断,粘度降低,以及对水相的偏好.
结论:
- 在SHP中,温度诱导的形状重组是界面行为和乳液花变化的主要驱动因素.
- 该研究提供了关于热史如何影响SHP作为乳化剂的有效性的机制性见解.
- 这些发现突出了形状转换在调节乳液稳定界面动态方面的关键作用.
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