使用康雅克葡萄康曼南 (Konjak glucomannan) 开发功能性奶酪棒:在不同的热处理下调节皮克林双重乳液
Wei Xu1, Mengyao Kang2, Lanlan Zhang1
1College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Food chemistry: X
|February 18, 2026
概括
康杰克葡萄甘 (KGM) 的热处理将皮克林双乳液 (PDEs) 转化为凝. 这改善了质地,热稳定性和营养物质的传递,为植物性食品创造了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物聚合物科学 生物聚合物科学
背景情况:
- 皮克林双乳液 (PDEs) 提供可控的活性化合物的联合递送.
- 康杰克葡萄甘 (KGM) 是一种有前途的生物聚合物,用于稳定乳液和形成凝.
- 了解热处理对KGM稳定PDE的影响对于食品应用至关重要.
研究的目的:
- 研究热处理对KGM稳定的PDEs的影响.
- 分析这些系统的结构,纹理和热性质.
- 为了评估封装化合物的受控共递和消化稳定性.
主要方法:
- 在各种热处理下对基于KGM的PDEs进行系统研究.
- 风湿学分析以确定粘弹性质的变化.
- 质地分析以评估硬度和弹性.
- 对封装EGCG和β-胡卜素的热和胃肠道消化稳定性的评估.
主要成果:
- 热处理诱导了协同凝,将乳液转化为乳液凝.
- 在70°C的最佳热处理导致KGM-PDEs具有类似于奶酪棒的质地.
- 诱导的凝基质增强了封装营养素的热稳定性和胃肠道消化阻力.
- 损失因子下降,然后随温度增加,在70°C时达到最低.
结论:
- 经过热处理的KGM可以有效地形成具有理想纹理特性的乳液凝.
- 基于KGM的PDEs对封装的生物活性化合物表现出更好的稳定性.
- 这些发现支持使用KGM稳定乳液开发功能性,植物性凝食品.
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