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纤维素纳米纤维使得基于基的凝具有热弹性结构,模仿牛肉肌内脂肪

Minji Choi¹, Myeongsu Jo², Jungwoo Hahn³

¹Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul, 08826, Republic of Korea.

International journal of biological macromolecules

|January 22, 2026

概括

纤维素纳米纤维 (CNFs) 增强了基于的乳液凝,创造了植物性脂肪类似物,其质地和热稳定性得到了改进. 这些新型材料模仿动物脂肪的特性,推动了肉类替代品的发展.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

植物性肉类替代品的发展受到缺乏合适的动物脂肪类别的限制.
现有的脂肪类似物在过程中难以复制动物脂肪的关键热弹性特性.

研究的目的:

开发和描述以纤维素纳米纤维 (CNFs) 增强的新型基于基的乳液凝.
评估CNF增强凝作为植物性肉类应用中的脂肪类型的潜力,通过将其特性与牛肉肌内脂肪 (IM) 进行比较.

主要方法:

将不同度的CNF (0-1重量%) 纳入基于阿加的乳液凝中.
油滴大小,机械性质 (硬度,弹性),热性行为 (性,可性) 和持水能力的表征.
在环境和高温下对CNF-agar凝与牛肉IM脂肪进行比较.

主要成果:

增加CNF度减少了油滴的大小,形成了一个更密集,纠的纤维状网络.
1%重量CNF-agar凝的机械性能 (硬度,弹性) 与牛肉IM脂肪相美.
纳入CNF增强了热稳定性,保持高达~100°C的模量,并在加热过程中保持凝高度.
随着CNF的添加,观察到水持有能力的提高和可冷水的减少.

结论:

CNF-agar增强乳液凝可以有效地模仿动物IM脂肪的关键热力学特性.
这些凝提供了结构稳定性,改善了纹理,并增强了保持水分的功能,使它们成为植物性肉类的有希望的脂肪类似物.
纳入CNF是一个可行的策略,可以克服当前植物性肉脂类模拟技术的局限性.

关键词:

在这里,我们可以看到AgarAgarAgar.纤维素纳米纤维是一种纤维素纳米纤维.植物性脂肪类比的植物性脂肪类比

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