Micro-nano particle formation and transformation mechanisms of broth in meat braised processing
Autor: | Ling Lin, Wei Liu, Chang-Hua Xu, Miao-Si Hong, Ying Lu, Yuan Liu, Ningping Tao, Hui Yao, Xichang Wang, Jian-Hong Gan |
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Rok vydání: | 2020 |
Předmět: |
Materials science
Meat Food Handling 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science 01 natural sciences 0104 chemical sciences Analytical Chemistry Colloid 0404 agricultural biotechnology Chemical engineering Micro nano Particle Nanoparticles Colloids Lipid Peroxidation Particle Size Glycoconjugates Triglycerides Food Science |
Zdroj: | Food chemistry. 342 |
ISSN: | 1873-7072 |
Popis: | The formation and transformation mechanisms of micro-nano particles (MNPs) in broth during meat braising were systematically investigated through a sophisticated controlled process. Dynamic changes in the morphology, composition and spatial distribution of MNPs were comprehensively characterized, and subsequently the mechanisms were visually uncovered from microcosmic-spatial perspectives. MNPs formed as circular-shape colloidal systems with an aggrandizing tendency for particle number and size and gradually stabilize eventually. Specifically, the major MNPs gradually increased the size from400 nm to ~1500 nm and accumulated triglycerides and glycoconjugates resulting from lipid oxidation, Maillard reaction, etc. Continuous formation of MNPs in broth progressively facilitated the spatial coalescence and self-assembly of free substances driven by intermolecular interactions, and consequently principal nutrients and flavor compounds further accumulated in the MNPs by the braising process. Hence, this work not only revealed the MNP formation and transformation mechanisms but offered a foundation for investigating MNP-dependent effect on broth flavor. |
Databáze: | OpenAIRE |
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