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中国精品科技期刊2020
李学红,龚晶晶,李敏杰,等. 环糊精稳定Pickering乳液在无麸质大米面包中的应用[J]. 食品工业科技,2025,46(2):1−8. doi: 10.13386/j.issn1002-0306.2024030120.
引用本文: 李学红,龚晶晶,李敏杰,等. 环糊精稳定Pickering乳液在无麸质大米面包中的应用[J]. 食品工业科技,2025,46(2):1−8. doi: 10.13386/j.issn1002-0306.2024030120.
LI Xuehong, GONG Jingjing, LI Minjie, et al. Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread[J]. Science and Technology of Food Industry, 2025, 46(2): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030120.
Citation: LI Xuehong, GONG Jingjing, LI Minjie, et al. Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread[J]. Science and Technology of Food Industry, 2025, 46(2): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030120.

环糊精稳定Pickering乳液在无麸质大米面包中的应用

Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread

  • 摘要: 为研究环糊精(Cyclodextrin,CDs)稳定Pickering乳液对无麸质大米面包品质的影响,分别制备了α-环糊精(α-CD)、β-环糊精(β-CD)和γ-环糊精(γ-CD)稳定的玉米油Pickering乳液,并将其应用于无麸质大米面包中,对面包比容、质构、水分分布及老化热焓等指标进行了检测。结果表明,三种环糊精(CDs)稳定玉米油Pickering乳液均具有很好的稳定性,将其用在大米面包中,发现相比空白组,虽然CDs及CDs稳定乳液均能够增大面包比容、改善面包内部结构和质构特性,提高面包的保水性及延缓面包老化,但CDs稳定乳液的应用效果更为明显;三种环糊精中,α-CD对面包品质改善及抗老化效果最好,其次为γ-CD和β-CD。三种CDs稳定的Pickering乳液具有显著提升大米面包品质和延缓老化的作用。

     

    Abstract: To investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively. The specific volume, texture, water distribution and aging enthalpy of the breads were detected. Results showed that the three kinds of CDs-stabilized corn oil Pickering emulsions all have good stability. When they were used in rice bread, it was found that compared with the blank group, both CDs and CDs- stabilized emulsions could increase the specific volume of bread, improve the internal structure and texture characteristics, promote the water holding capacity and delay the aging of rice bread, but the application effects of CDs-stabilized emulsion was more obvious. Among the three types of CDs, α-CD had the best effect on bread quality improvement and anti-aging properties, followed by γ-CD and β-CD. Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes.

     

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