| Autor: |
Xueting Zheng, Zengwang Guo, Jiayu Zhang, Tianfu Cheng, Hong Yang, Wentao Zhang, Linyi Zhou |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 23, Iss , Pp 101695- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.101695 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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