• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>RSC Advances >Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties
【24h】

Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties

机译：纳米级水分散液中叶绿素与酪蛋白酸钠相互作用的见解：颜色稳定性，光谱，静电和形态学性质

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Chlorophylls are the major pigments present in photosynthetic plants but their application in foods is limited due to their lack of solubility in aqueous media and their susceptibility to degradation during processing and storage. These problems might be overcome by the addition of sodium caseinate (NaCas) whose hydrophobic and hydrophilic groups may result in electrostatic and steric stabilization. In the present work, 1% and 3% (w/w) chlorophylls in NaCas dispersion or in ethanol (control) were prepared and their color stability under light treatment for 5 h and light-shed storage for 10 days was studied along with their interaction mechanism, using electrostatic, spectroscopic and morphological methodologies. Chlorophylls remained 58.72% and 53.84% in NaCas dispersions compared with the control (41.29% and 45.93%) after light treatment for low- and high-dose treatment, respectively, suggesting that NaCas improved the solubility and stability of the pigments. Additionally, 1% and 3% (w/w) chlorophylls in NaCas dispersion remained stable at 60.49% and 57.62% compared with the control (44.81% and 48.17%) for the 10 day storage during which the zeta-potential of the dispersions changed from ?31.7 to ?52.2 mV and from ?36.7 to ?56.2 mV with a well-defined diameter (～221–245 nm). The data obtained from electron microscopy, together with the results of fluorescence spectroscopy, suggests that chlorophylls were entrapped in NaCas dispersions mainly via hydrogen bonds.
机译：叶绿素是光合植物中存在的主要色素，但由于它们在水性介质中缺乏溶解性以及在加工和储存过程中易于降解，因此叶绿素在食品中的应用受到限制。通过添加酪蛋白酸钠（NaCas）可以克服这些问题，酪蛋白酸钠的疏水和亲水基团可能导致静电和空间稳定。在目前的工作中，制备了NaCas分散液或乙醇（对照）中1％和3％（w / w）的叶绿素，并研究了它们在光处理5 h和避光保存10天时的颜色稳定性，以及它们的颜色稳定性。相互作用机理，采用静电，光谱和形态学方法。在低剂量和高剂量处理后，NaCas分散液中的叶绿素分别比对照（41.29％和45.93％）保留58.72％和53.84％。这表明NaCas改善了颜料的溶解性和稳定性。此外，在10天的储存期间，NaCas分散液中的1％和3％（w / w）叶绿素与对照（44.81％和48.17％）相比稳定地保持在60.49％和57.62％。从？31.7至？52.2 mV和从？36.7至？56.2 mV，具有明确定义的直径（〜221–245 nm）。从电子显微镜获得的数据以及荧光光谱的结果表明，叶绿素主要通过氢键截留在NaCas分散体中。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号