Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing

文献类型： 外文期刊

第一作者： Fu, Jianing

作者： Fu, Jianing;Li, Shaobo;Xu, Meizhen;Zhang, Dequan;Chen, Li;Fu, Jianing

作者机构：

关键词： Colloidal nanoparticles; Lamb soup; Structure; Chemical localization; Formation mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 442 卷

页码：

收录情况： SCI

摘要： Colloidal nanoparticles (CNPs), as carriers of nutrients, naturally exist in food or form during cooking. In this study, the colloidal properties, structures, rheological properties, and chemical composition location of CNPs were analyzed during 15 min to 5 h lamb soup stewing. With the increasing stewing time, the particle size and absolute value of the zeta potential of CNPs increased, indicating that CNPs became more stable. As the stewing time increased, the blue-shifted Fourier transform infrared spectroscopy absorption peaks and the red-shifted fluorescence spectroscopy absorption peaks certificated the structural changes in CNPs. And alpha-helix and beta-turn content decreased, while beta-sheet and random coil content increased in processing, potentially resulting in the opening CNPs structures. In addition, our findings revealed that proteins were encapsulated within the lipids in the inner part, while carbohydrates were dispersed in the outermost layers of the CNPs with a phospholipid bilayer.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序