Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times

文献类型： 外文期刊

第一作者： Fu, Jianing

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

作者机构：

关键词： Lamb soup; Colloidal nanoparticles; Colloidal properties; Spectroscopy; Rheological properties; Microstructure

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN： 0889-1575

年卷期： 2024 年 134 卷

页码：

收录情况： SCI

摘要： To provide theoretical support for the digestive properties of soup, nutrition concentration, colloidal properties, and structures were analyzed in colloidal nanoparticles (CNPs) from the lamb bone soup group (BS) and the lamb meat soup group (MS). BS-CNPs had higher protein and triglyceride concentrations than MS-CNPs. After 3 h stewing, the rate of protein leaching from CNPs in both groups slowed down, with the triglyceride being largest at 3 h with 2.05 mmol/L in BS-CNPs and 1.44 mmol/L in MS-CNPs. Colloidal properties results showed that as the stewing time increased, particle size and derived count rate increased in both groups. The maximum particle size was observed at 5 h with 268 nm of BS-CNPs and 488 nm of MS-CNPs. Fourier transform infrared spectroscopy reflected that O-H, N-H and C-H absorption peaks were blue-shifted with time, but valence bonds in both groups were the same. Circular dichroism spectroscopy revealed that the alpha-helix and beta-turn of both groups decreased while beta-sheet and random coil increased with time. Scanning electron microscope showed that CNPs became larger with time, and BS-CNPs resembled cubes while MS-CNPs were spherical. In conclusion, stewing time influenced the physicochemical properties of CNPs significantly (P<0.05) with 3 h stewing soup time recommended.

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