刘薇同学在Industrial Crops and Products期刊发表题为“Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels”的学术论文。

本文利用α-淀粉酶和分支酶制备了一系列分子量高、分子量分布窄的新型簇状糊精(CDs)。研究了CDs对κ-卡拉胶(KC)乳液凝胶理化性质的影响。含CD的复合乳液凝胶平均粒径减小了7.85 ~ 12.66 μm，凝胶网络更加均匀致密，这是由于复合样品体系中非共价相互作用增强所致。质构结果表明，复合乳液凝胶具有较高的硬度和弹性，但黏结性较低。CDs抑制了KC双螺旋的形成和聚集，降低了1223 cm−1处的硫酸盐基团的强度。此外，根据流变学结果，CDs增加了乳液凝胶的表观粘度、储存模量(G’)和熔化温度(Tm)。分支长度较长的CDs更容易与KC链缠结以优化凝胶结构，对乳液凝胶的理化性质影响更显著。本研究为构建新型活性成分输送系统提供了新的思路。

原文链接：

https://doi.org/10.1016/j.indcrop.2024.119455

原文摘要：

In this paper, a range of novel cluster dextrins (CDs) with high molecular weight (∼105 g/mol) and narrow molecular weight distribution were fabricated by α-amylase and branching enzyme (BE, EC 2.4.1.18). The influence of CDs on the physicochemical properties of κ-carrageenan (KC) emulsion gels was investigated. The average particle size of the composite emulsion gels containing CD was decreased by 7.85–12.66 μm, and the gel network was more uniform and denser, owing to stronger non-covalent interactions in the composite sample system. Textural results demonstrated that the composite emulsion gels exhibited higher hardness and springiness, but lower cohesiveness. CDs hindered the formation and aggregation of KC double helices, as evidenced by reducing the intensity of the sulfate group peak at 1223 cm−1. Furthermore, CDs increased the apparent viscosity, storage modulus (G'), and melting temperature (Tm) of emulsion gels, based on rheological results. CDs with longer branch lengths were more prone to entangle with KC chains to optimize the gel structure, exhibiting a more significant effect on the physicochemical properties of emulsion gels. The present study provided a new insight for constructing a new energy delivery system.