在不同级别的超细微碎片中对鱼类凝的功能性和结构性质进行比较性描述和分析
Jinghong Xu1, Xinjing Zhang1, Hui Wang1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
超细微碎片通过减少颗粒大小和增加水溶性,显著增强鱼类凝 (FG) 的性能. 这一过程改善了FG.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 体科学 体科学 体科学
背景情况:
- 鱼类凝 (FG) 是哺乳动物凝的有希望的替代品.
- 由于其处理限制,扩展FG应用存在挑战.
研究的目的:
- 为了研究超细碎对FG功能和结构性质的影响.
- 为了提高FG的加工适用性,用于更广泛的工业用途.
主要方法:
- 鱼类凝样品经过了超细微的碎片化,持续时间各不相同 (0,2,4,8小时).
- 分析了粒子大小,特定表面积,水溶性,热性质 (变质温度,热量),凝和温度.
- 研究了涉及键,离子键和疏水性相互作用的结构变化.
主要成果:
- 超细微碎片减少了FG颗粒大小约14倍,并增加了特定表面积.
- 水溶性显著改善,从37.20%提高到92.08%.
- 热变性开始温度,化度,凝温度和化温度都下降了,表明分子相互作用发生了变化,水结合性得到改善.
结论:
- 超细微碎片是一种有效的策略,可以提高FG处理的适用性.
- 修改后的FG表现出增强的功能性质,使其更适合各种应用.
- 该研究为食品工业及其他领域更广泛采用FG提供了途径.
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