Żele emulsyjne stabilizowane biopolimerami – składniki, właściwości funkcjonalne, zastosowanie

• Autorzy: Bortnowska Grażyna

Identyfikatory

DOI

10.15199/65.2022.10.4

Warianty tytułu

EN

Emulsion gels stabilized with biopolymers – components, functional properties, application

• Języki publikacji: PL

Abstrakty

PL

W artykule dokonano charakterystyki właściwości funkcjonalnych białek miofibrylarnych oraz skrobi natywnych o rożnej 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.

EN

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.

Słowa kluczowe

PL

żel emulsyjny; właściwości funkcjonalne; substancje bioaktywne; immobilizacja

EN

emulsion gel; functional properties; bioactive substances; immobilization

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2022
• Tom: T. 76, nr 10
• Strony: 28--33
• Opis fizyczny: Bibliogr. 38 poz.

Twórcy

autor

Bortnowska Grażyna

• Katedra Technologii Rybnej, Roślinnej i Gastronomicznej, Wydział Nauk o Żywności i Rybactwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

• https://orcid.org/0000-0003-0537-6800

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).