Czasopismo | PRZEMYSŁ SPOŻYWCZY | Rocznik 2022 - zeszyt 10

Żele emulsyjne stabilizowane biopolimerami – składniki, właściwości funkcjonalne, zastosowanie

Emulsion Gels Stabilized with Biopolymers – Components, Functional Properties, Application

10.15199/65.2022.10.4

Grażyna Bortnowska

nr katalogowy: 140172
10.15199/65.2022.10.4

Streszczenie

W artykule dokonano charakterystyki właściwości funkcjonalnych białek miofibrylarnych oraz skrobi natywnych o różnej zawartości amylozy i amylopektyny jako komponentów żeli emulsyjnych. Zwrócono także uwagę na ich strukturotwórcze oddziaływanie, szczególnie w zakresie tworzenia w fazie ciągłej żeli emulsyjnych trójwymiarowej sieci przestrzennej. Przedstawiono ponadto możliwości kształtowania dodatkiem skrobi o różnym składzie chemicznym cech reologicznych i mikrostrukturalnych żeli emulsyjnych oraz stabilności labilnych fizycznie i chemicznie substancji bioaktywnych.

Abstract

The article describes the functional properties of myofibrillar proteins and native starches with different amylose and amylopectin content as components of emulsion gels. Attention was also paid to their influence on structure-creating, especially in terms of forming a three-dimensional spatial network in the continuous phase of emulsion gels. Moreover, the possibilities of shaping, with the addition of starches of different chemical composition, rheological and microstructural properties of emulsion gels as well as the stability of physically and chemically labile bioactive substances were presented.

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Keywords

Bibliografia

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