Abstract：
Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.
摘要：
储存稳定性差限制了特殊医疗用途液体糖尿病配方食品(L-D-FSMP)在维持糖尿病患者血糖稳定方面的应用。目的通过调节酪蛋白(CA)-XG-CG三元复合物中黄原胶(XG)和角叉菜胶(CG)的比例,提高L-D-FSMP的稳定性。离心沉降率结果表明,XG和CG的复配比对L-D-FSMP的储存稳定性影响较大。透射电镜(TEM)结果表明,发生XG和CG。傅里叶变换红外光谱(FTIR)结果表明,XG和CG主要通过氢键和离子键结合形成CA-XG-CG三元配合物。当XG和CG的比例为1：1时，二硫键的数量最多。三相接触角和乳化能力的结果表明，当XG和CG的比例为1：1时，CA-XG-CG具有最强的乳化能力。粒度分布和ζ电位结果表明，当XG和CG的比例为1:1时，L-D-FSMP的粒度分布范围最窄，稳定性最强。这些结果可为生产稳定的L-D-FSMP提供有价值的信息。
