研磨媒介衍生的粉聚烯颗粒:对皮克林乳液稳定性的结构和抗氧化作用
Shufan Li1, Ziya Lin1, Yang You2
1Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, PR China.
International journal of biological macromolecules
|February 3, 2026
概括
媒介磨粉产生了粉多复合物,具有增强的抗氧化和乳化特性. 在皮克林乳液中,Epigallocatechin gallate-starch复合物表现出优越的性能,为功能性食品提供更好的稳定性和减少氧化.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生化学
背景情况:
- 粉多复合物在功能性食品应用中越来越受欢迎.
- 了解加工对复杂形成和特性的影响至关重要.
- 多提供抗氧化功效,而粉提供乳化和稳定性质.
研究的目的:
- 为了研究介质磨粉对粉多醇复合体形成的影响.
- 评估这些复合物的乳化和抗氧化行为.
- 阐明控制复杂性质的结构相互作用.
主要方法:
- 用甲酸,酸,酸和黄素粉碎玉米粉的媒介.
- 分析自由基清除能力,封装效率和结构性质 (XRD,接触角度,界面张力).
- 通过粉多复合物稳定皮克林乳液的形成和评估.
主要成果:
- 媒体研磨有效地形成了粉多复合物,保持了多的抗氧化活性.
- 复合物显示出不同的封装效率,其中甲基酸盐和黄素的效率更高.
- 在皮克林乳液中,epigallocatechin gallate-starch复合物表现出优越的乳化能力和氧化稳定性.
- 结构分析显示,分子间相互作用,而不是螺旋性包含,是复杂形成的原因.
结论:
- 媒介磨粉是一种生产功能性粉多复合物的可行方法.
- 多的选择显著影响了由此产生的复合物和乳液的特性.
- 粉多皮克林乳液,特别是含有甲基酸盐的乳液,为稳定,富含抗氧化剂的食品提供了有前途的解决方案.
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