颗粒对悬浮液静态结晶的影响:糖与胰岛素对比
Fien De Witte1, Ivana A Penagos2, Davy Van de Walle2
1Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. fien.dewitte@ugent.be.
NPJ science of food
|November 27, 2025
概括
碳水化合物颗粒,如糖和胰岛素,通过作为核化场所来帮助棕油结晶. 然而,分散剂的分散剂
科学领域:
- 食品科学和材料科学 食品科学和材料科学
- 脂质结晶化 脂质结晶化
- 体和接口科学科学
背景情况:
- 大量的脂质结晶与悬浮液中的结晶不同.
- 了解悬浮材料如何影响脂质结晶对于食品加工至关重要.
研究的目的:
- 为了研究碳水化合物颗粒对棕油结晶的影响.
- 分析晶体 (糖) 和无形 (胰岛素) 颗粒的作用.
- 为了评估分散剂对粒子介导结晶的影响.
主要方法:
- 使用X射线散射 (WAXS,SAXS,USAXS) 进行多态,堆叠和晶体纳米板块 (CNP) 尺寸的多尺度分析.
- 低温扫描电子显微镜检测CNP的大小和形状.
- 极化光显微镜和拉曼光谱用于微尺度结构.
- 有控制的冷却结晶实验.
主要成果:
- 晶体和无形碳水化合物颗粒都促进棕油中的异质核形成.
- 添加粒子并没有改变多态路径或叶片间距.
- 与批量结晶相比,晶体纳米板块 (CNP) 尺寸减少了.
- 分散剂的影响比颗粒的性质更为显著.
结论:
- 碳水化合物颗粒增强棕油核化,但不会改变其多态行为.
- 分散剂在棕油结晶过程中对调节颗粒效应发挥主导作用.
- 研究结果提供了对复杂的食物系统中控制脂肪结晶的见解.
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