酶修改的大豆蛋白/马尔托德克斯微囊 嵌入甲:结构,释放特征和抗菌活性
Guangxuan Shao1, Zhao Li1, Chao Yuan1,2
1Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.
Foods (Basel, Switzerland)
|February 27, 2026
概括
使用大豆蛋白和马尔托德克斯特林成功微封装了甲 (CIN). 由此产生的微囊提供了增强的稳定性和受控释放,显示出作为食品应用中的天然防腐剂的巨大潜力.
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
- 生物技术是生物技术.
背景情况:
- 丁甲 (CIN) 具有宝贵的抗微生物和抗氧化特性.
- 环境退化限制了CIN在食品保存中的实际应用.
- 微封装提供了一种提高CIN稳定性和功能性的策略.
研究的目的:
- 使用大豆蛋白分离水解剂和马尔托德克斯来微封装甲 (CIN).
- 描述CIN微囊的微结构,控制释放和稳定性.
- 评估CIN微囊的抗菌疗效和食品防腐性能.
主要方法:
- 乳液制备和喷雾干燥技术用于微封装.
- 使用显微镜分析了微观结构.
- 评估了控制释放,热稳定性,抗菌活性和抗氧化剂有效性.
- 使用猪腰模型评估了保存性能.
主要成果:
- 在优化条件下,封装效率达到70.72%.
- 微囊表现出光滑的球形结构,提高了热稳定性,粒子大小为291.01 ± 33.64 nm.
- 观察到增强的储存稳定性,持续释放性质和显著的抗菌/抗氧化活性.
- 微囊有效地延迟了猪腰中的脂质和蛋白质氧化6天.
结论:
- 已经成功地实现了Cinnamaldehyde (CIN) 的微封装.
- 开发的微囊表现出更好的稳定性和受控释放功能.
- 在食品工业中,CIN微囊显示出作为天然防腐剂的巨大潜力.
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