梨种子粉:品种对分子,物理化学和消化特性的影响
Mariana D Salazar-Irrazabal1, Edson E Ramirez-Tixe2, Frank F Velasquez-Barreto2
1Facultad de ciencias Agrarias, Universidad Nacional de Huancavelica, Acobamba, Huancavelica, Peru.
International journal of biological macromolecules
|July 12, 2023
概括
来自不同品种的梨种粉显示出独特的分子和物理化学特性. 这些差异影响了粉的消化能力,突出了它们在食品工业应用中的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 生物化学 生物化学
背景情况:
- 农业产业残留物,包括梨种子,由于粉等未充分利用的成分,造成了环境挑战.
- 了解这些成分的特性对于开发可持续的食品工业应用至关重要.
- 梨种子是一种丰富的粉来源,但它们的特性因品种而异.
研究的目的:
- 为了比较三种梨种子品种粉的分子,物理化学和消化能力特征:克里奥拉,富尔特和哈斯.
- 调查结构和化学差异如何影响梨种子粉的功能性质和消化能力.
- 评估梨种子粉作为食品工业中的功能成分的潜力.
主要方法:
- 使用连续的洗和沉提取粉.
- 分析粉形态,尺寸分布,热性质 (凝化度和温度) 和粘合性质 (粘度).
- 福里埃变换红外光谱学,氨基蛋白链大小分布,和耐性粉含量确定.
主要成果:
- 粉粒是圆到球形的,克里奥拉粉具有最大的平均尺寸 (24.55微米).
- 强的梨粉表现出更高的凝化和粘合温度,而哈斯粉显示出更高的粘度.
- 所有分析的梨粉都含有高水平的耐药粉 (60.06-68.90%).
结论:
- 不同梨种子品种粉的分子和物理化学特性存在显著差异.
- 这些变化直接影响了粉的消化能力和功能行为.
- 梨种子粉,特别是它们的耐性粉含量,代表了食品应用的有希望的成分.
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