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阿拉斯加波洛克框架水解剂O/W乳液:通过D-gluconate和马尔托德二来稳定结构和掩盖味道
Hongwei Luan1, Junjie Du1, Guoqiang Wu1
1College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.
Food chemistry: X
|September 24, 2025
概括
马尔托德 (MD) 和D-酸盐 (DGS) 通过增强稳定性和减少苦味,改善了阿拉斯加波洛克框架水解剂. 在这种食品科学应用中,MD比DGS更有效.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 阿拉斯加波洛克框架水解剂经常遭受糟糕的味道,特别是苦味和不稳定性.
- 开发有效的修改策略对于利用这些水产资源在功能性食品中至关重要.
研究的目的:
- 为了提高阿拉斯加波洛克的风味和稳定性,它进行了水解.
- 为了评估马尔托德素 (MD) 和D-葡萄酸盐 (DGS) 作为修饰剂的疗效.
主要方法:
- 使用马尔托德 (MD) 和D-酸盐 (DGS) 作为阿拉斯加波洛克框架水解剂的修饰剂.
- 分析微观结构,质,热稳定性 (DSC),化学成分 (GC-IMS) 和感官特性.
主要成果:
- 经过修改的乳液显示了颗粒大小的减少,并提高了均性,粘度,剪切阻力和物理稳定性.
- 热稳定性得到增强,乳酸含量减少 (21.68%27.25%),苦味强度显著降低 (>60%).
- 减少或消除了关键的非风味化物,从而大大改善了整体风味特征,MD显示出优异的结果.
结论:
- 与DGS或MD相结合的乳化是一种有效的策略,可以增强阿拉斯加波洛克框架水解物的稳定性和风味.
- 这种修改方法支持水资源的可持续利用和改进的功能性食品的开发.
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