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制造和表征高内相乳液,该乳液仅通过改性大麻蛋白分离物稳定

Baochen Fang¹, Bingcan Chen¹, Jiajia Rao¹

¹Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA.

|February 21, 2026

概括

结合超声波和pH转移方法,大大改善了麻蛋白分离物的乳化特性. 这种修改创造了更灵活的结构,增强了其形成稳定的高内部相乳液的能力.

科学领域:

食品科学与技术食品科学与技术
蛋白质化学蛋白质化学
材料科学材料科学材料科学

背景情况:

大麻蛋白分离物 (HPI) 是一种有价值的植物性蛋白质来源.
修改蛋白质结构是改善乳化等功能性质的关键.
当前的修改技术在增强HPI功能方面可能存在局限性.

研究的目的:

通过使用高强度超声波 (HPI-U),pH转移 (HPI-pH) 或组合 (HPI-pU) 修改来研究麻蛋白分离物 (HPI) 的结构和功能变化.
为了评估修改HPI的乳化特性.
探索通过修改的HPI稳定高内部相乳液 (HIPEs) 的制造和性能.

主要方法:

麻蛋白分离物 (HPI) 经过高强度超声波,pH转移处理和两者的组合进行了修改.
分析了结构性质 (表面疏水性,同电点) 和功能性质 (界面张力,乳化).
使用修改的HPI制造了高内部相乳液 (HIPEs),并在不同的pH和盐度下研究了它们的特性 (滴滴大小).

主要成果:

组合的HPI-pU修改显著提高了HPI的乳化活性指数近两倍.
HPI-pU表现出增加的表面疏水性 (82.26 a.u.) 并且由于子单元的分解和形状变化,异电点 (pH 6.5) 发生了变化.
HPI-pU成功制造了HIPE,HIPE-3.5 (pH 3.5) 显示了最小的乳液滴粒大小 (45μm).

结论:

结合超声波和pH-shift修改是一种高效的策略,可以提高麻蛋白分离物的功能.
修改后的HPI显示出稳定高内相乳液的巨大潜力.
进一步的研究可以优化HIPE-3.5用于特定的食品应用,需要小的乳液滴滴大小.

关键词:

大麻蛋白质分离物高内部阶段乳液高内部阶段乳液风病学性质风病学性质超声波超声波是指超声波的使用.由于pH值的变化.

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