均质化(气候)
酪蛋白
润湿
表面张力
化学工程
粒径
材料科学
多糖
挤压
透射电子显微镜
接触角
色谱法
化学
复合材料
食品科学
纳米技术
有机化学
热力学
物理
工程类
生物多样性
生物
生态学
作者
Xueting Zheng,Zengwang Guo,Jiayu Zhang,Tianfu Cheng,Yang Hong,Wentao Zhang,Linyi Zhou
标识
DOI:10.1016/j.fochx.2024.101695
摘要
The stability of diabetes formula food for special medical purposes (D-FSMP) was improved by high-pressure homogenization (HPH) at different homogenization pressures (up to 70 MPa) and number of passes (up to 6 times). The process at 60 MPa/4 times was the best. Casein had the highest surface hydrophobicity in this condition. The casein-polysaccharide complexes were endowed with the smallest size (transmission electron microscopy images). The complex particles exhibited nearly neutral wettability (the three-phase contact angle was 90.89°), lower interfacial tension, and the highest emulsifying activity index (EAI) and emulsifying stability index (ESI). The prepared D-FSMP system exhibited the narrowest particle size distribution range, the strongest interfacial deformation resistance and the best storage stability. Therefore, an appropriate intensity of HPH could enhance the stability of D-FSMP by improving the interfacial and emulsifying properties of casein-polysaccharide complexes. This study provides practical guidance on the productions of stable D-FSMP.
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