文献类型： 外文期刊

作者： Cheng, Tianfu ¹ ; Tian, Yachao ¹ ; Liu, Caihua ¹ ; Yang, Hong ³ ; Wang, Zhongjiang ² ; Xu, Minwei ⁵ ; Guo, Zengwang ¹ ; Zhou, Linyi ⁴ ;

作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

2.Hainan Acad Agr Sci, Agr Prod Proc Design Inst, Haikou 571100, Hainan, Peoples R China

3.Libang Clin Nutr Co Ltd, Xian 710065, Shanxi, Peoples R China

4.Beijing Technol & Business Univ, Coll Food & Hlth, Beijing 100048, Peoples R China

5.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA

关键词： Carrageenan; Interaction mechanism; Stabilization mechanism

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 269 卷

页码：

收录情况： SCI

摘要： Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-DFSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-DFSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.