不同淀粉品种衍生的v型颗粒淀粉:结构、理化性质和乳化性之间关系的探索。

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Qian Zhou, Qingfei Duan, Huabing Zhai, Fuhan Xie, Yufei Huang, Fengwei Xie, Pei Chen
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引用次数: 0

摘要

v型淀粉作为一种多功能乳化剂具有很大的潜力。然而,v型淀粉的结构与其乳化性之间的关系尚不清楚。本研究选择4种淀粉制备乙醇诱导v型淀粉(EVS)和乙醇诱导v型淀粉-月桂酸配合物(EVS- la)。经ev - la稳定的乳状液具有更小的液滴尺寸和更高的储存稳定性。Pearson相关系数分析表明,乳化性与接触角呈显著正相关(r = 0.69),与D(50)(淀粉颗粒)和D(50)(乳液)呈显著负相关(r分别为- 0.71和- 0.75)。有趣的是,EVRiS (3 d)和EVRiS- la (60 d)稳定的乳液具有相同的乳液液滴大小,但表现出不同的储存稳定性。这说明,v型淀粉的颗粒大小影响短期乳化性,而v型淀粉的润湿性和颗粒大小影响长期乳化性。本研究加深了我们对v型淀粉作为多功能乳化剂的认识。图片摘要:补充资料:在线版本包含补充资料,可在10.1007/s10068-025-01898-9获得。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (r = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (r = − 0.71 and − 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size of V-type starch influences short-term emulsifiability, the wettability and granule size of V-type starch influence long-term emulsifiability. This study has enhanced our understanding of V-type starch as a multifunctional emulsifier.

Graphical abstract

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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