用大米蛋白分离物-亚麻籽胶复合物稳定棕榈胡萝卜素乳液的制备

IF 1.6 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Engineering Pub Date : 2024-04-22 DOI:10.1515/ijfe-2023-0295

H. Choy, Shuh Jun Teow, Y. Khor, T. B. Tan, Somayeh Gholivand, Masni Mat Yusoff, Chin Ping Tan

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引用次数: 0

摘要

本研究的目的是利用不同比例（3:1、5:1、7:1、9:1、11:1）的大米蛋白分离物-亚麻籽胶复合物（RPI-FG）开发一种稳定的棕榈胡萝卜素基乳液。RPI 在 pH 值为 12 时的溶解度最高，同时，RPI-FG 复合物在 pH 值为 6 至 12 时的浊度值较低。根据微观结构图像，配比为 7:1 的乳液在 7 天的储存过程中液滴体积增大了 33%，且分布均匀。在起皱指数（CI）方面，除比例为 11:1 的乳液（1.90%）外，所有乳液在第 0 天的分离度均为 0%，而比例为 3:1 的乳液在第 7 天的起皱指数最低，为 9.05%。此外，随着配方中 FG 含量的减少，乳液的乳化活性指数和乳化稳定性指数也显著下降。这些结果表明，使用比例为 7:1 的 RPI-FG 复合物制成的胡萝卜素基乳液具有最高的乳液稳定性，可进一步应用于水性食品体系。

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Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex

The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33 % droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0 % separation on day zero except emulsion with ratio 11:1 (1.90 %) and lowest CI on day 7 was 9.05 % in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems.

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来源期刊

International Journal of Food Engineering FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3.5 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.