乙化对豆粉的物理化学性质的影响
Chunlan Zhang1,2, Mengyao Du1, Tiantian Cao1
1College of Food Science and Engineering, Tarim University, Alar 843300, China.
Foods (Basel, Switzerland)
|July 14, 2023
概括
乙化修改了豆粉,增强了结解的稳定性,改变了溶解度和膨胀力. 改性粉显示了颗粒表面形态的变化,但保留了其C型晶体结构,凝能力降低.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物化学 聚合物化学
- 材料科学 材料科学 材料科学
背景情况:
- 小粉是一种有价值的多糖,具有多种应用.
- 了解化学修饰对粉性质的影响对于优化粉功能至关重要.
- 乙化是一种常见的修改方法,用于改变粉特性.
研究的目的:
- 为了研究乙化对小粉的物理化学性质的影响.
- 描述乙基化小粉粉的溶解度,膨胀能力,冷解稳定性,形态和凝的变化.
- 将这些变化与替代度 (DS) 相关联.
主要方法:
- 豆粉经过了乙化.
- 测量了包括可溶性,膨胀力和融稳定性在内的物理化学性质.
- 使用诸如红外光谱等技术分析了表面和晶体形态.
- 评估了粘度和凝特性.
主要成果:
- 乙化增加了小粉的可溶性和膨胀力,在DS 0.1004和95 °C下的值为19.6%和21.4 g/g.
- 冷-解稳定性随着DS的增加而显著改善.
- 红外光谱学证实了乙基 (-COCH3) 的引入,由三个新的吸收峰值表明.
- 粉颗粒的表面形态发生了变化,而C型晶体结构被保留.
- 粘度随着DS的增加而降低,与原生粉相比,凝能力降低.
结论:
- 乙化有效地修改了小粉,提高了其稳定性并改变了其功能性质.
- 修改引入了乙基,改变了颗粒表面形态,但保留了C型晶体结构.
- 虽然乙化提高了冷解的稳定性,但它降低了粘度和凝能力,这表明改性小粉粉的定制应用.
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