具有pH反应的乳化和高内部相乳液的稳定性,其稳定性由octenyl succinic 酸和大豆的多糖化合物 Ester
Liwen Xin1, Shengnan Wang2, Shujie Shi1
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Food chemistry
|February 25, 2026
概括
pH 显著影响了酸酸盐无水化物改性大豆多糖 (OSHP) 的结构和乳化性质. 这项研究为设计具有可调节特性的pH响应乳液系统提供了洞察力.
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
- 聚合物化学 聚合物化学
背景情况:
- 豆多糖 (SHP) 是丰富的农业副产品.
- 修改SHP可以提高其在食品应用中的功能性质.
- 甲 (OSA) 修改引入了疏水性群,改善了乳化.
研究的目的:
- 为了合成八酸酸无水化物改性大豆多糖 (OSHP).
- 研究pH对OSHP结构和乳化性能的影响.
- 探索OSHP作为高内部相乳液 (HIPE) 的稳定剂.
主要方法:
- 通过化合成OSHP.
- 在不同pH值水平下对OSHP结构和界面活性进行表征.
- 在pH范围内的OSHP稳定HIPEs的形成和学分析.
主要成果:
- 顺化通过分离聚合物和添加疏水性群体来改善界面活动.
- 酸性pH (2.0-3.0) 增强了分子灵活性,降低了界面张力 (4.81-10.72 mN/m).
- 性pH (7.0-9.0) 导致HIPEs的初始粘度为23.84-31.42 Pa·s.
结论:
- OSHP 具有 pH 相关的结构性和界面性质.
- 这些发现为开发可调节,pH响应的乳液系统提供了战略.
- 在响应pH值变化时,OSHP显示出作为HIPEs有效稳定剂的潜力.
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