食品工业科技2025，Vol.46Issue(2)：104-111,8.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
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 had 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 were more obvious.Among the three types of CDs,α-CD had the best effect on bread quality improvement and anti-aging properties,followed by y-CD and β-CD.Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes.关键词
无麸质/大米面包/Pickering乳液/环糊精/感官品质Key words
gluten-free/rice bread/Pickering emulsion/cyclodextrin/sensory quality分类
轻工纺织引用本文复制引用
李学红,龚晶晶,李敏杰,辛迪加,张露,陆勇..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):104-111,8.基金项目
河南省科技攻关项目(212102110089). （212102110089）
