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具有不同德克斯特等价值的预化大米挤出物对特殊医疗用途乳液类食品稳定性的影响

Zilong Ge¹, Chong Liu², Ping Li¹

¹Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

Gels (Basel, Switzerland)

|February 26, 2026

概括

预化大米挤出物可以替代医用食品中的马尔托德,改善乳液稳定性. 较低的右等效 (DE) 值提高粘度,减少沉积,为肠道炎症患者提供更安全的替代方案.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
材料科学材料科学材料科学

背景情况:

特殊医疗用途食品 (FSMP) 中常见的一种碳水化合物马尔托德,可能导致肠道炎症.
预化大米挤出物为减轻这些不良影响提供了潜在的替代方案.

研究的目的:

为了评估预化大米挤出物与不同德克斯特等效 (DE) 值对乳液类型FSMP的物理化学性质的影响.
为了确定这些大米挤出物作为马尔托德克斯特林替代品的最佳含量.

主要方法:

准备具有不同DE值的预化大米挤出物.
研究乳液特性:颗粒大小,泽塔潜力,粘度和稳定性 (离心沉积,度,吸附率).
应用Turbiscan稳定性指数和多指数综合评估进行优化.

主要成果:

增加DE值导致乳液颗粒大小增加,并降低了泽塔潜力.
较低的DE值提高了乳液粘度,减少了离心堆积.
较高的DE值对度和吸附率的影响较小,随着添加水平的增加.

结论:

预化大米挤出物是FSMP中马尔托德克斯特林的一个有希望的替代品.
特定的DE值和优化的含量水平可以提高乳液稳定性并减少炎症潜力.
这些发现支持将大米挤出物用于专门营养产品的应用.

关键词:

综合得分是综合得分.德克斯特等效剂的使用方法乳液的稳定性乳液的稳定性预化大米挤出物.

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