一种方法来确定凝等级和应用评估两种类果果素的方法
Meng Zhang1, Bingyao Bai2, Huan Cheng3
1College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
International journal of biological macromolecules
|August 4, 2023
概括
这项研究介绍了一种经济的纹理分析仪方法,用于确定果果凝等级. 长山湖 (CHP) 由于其优越的粘度和稳定性,在酸性牛奶饮料中显示出有前途的商业潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 生物材料科学 生物材料科学
背景情况:
- 果皮废弃物从加工的水果,如长沙湖和明星红宝石是丰富的质素.
- 的功能性质已得到充分研究,但其商业应用品质,如凝等级,研究较少.
研究的目的:
- 建立一种经济且可扩展的实验室方法,使用纹理分析仪来确定果果凝等级.
- 评估从长沙湖 (CHP) 和明星红宝石 (SRP) 品种中提取的的商业应用品质.
主要方法:
- 开发一种使用纹理分析仪的凝等级确定方法.
- 从Citrus paradisi cv.中提取和表征pectin的方法 长春湖你和你的简历. 星级红宝石 星级红宝石
- 对pectin产量,质量指数,凝等级,表面粘度和稳定酸性牛奶饮料 (AMD) 的性能进行评估.
主要成果:
- 对CHP的pectin产量为20.23%,对于SRP的产量为18.33%.
- 电力发电和SRP质量指数通常符合商品标准,除了干重减轻的例外.
- 这种新方法确定了电热发电的凝等级为109.9,SRP的凝等级为96.8.
- 与商用pectin相比,CHP表现出更高的表面粘度和更好的AMD稳定性.
结论:
- 开发的纹理分析仪方法适合大规模实验室确定果果凝等级.
- 由于其优良的质量属性和功能性能,山湖 (Changshanhuyou pectin,简称CHP) 显示出作为一种商业性质的巨大的潜力,特别是在稳定酸性牛奶饮料方面.
相关概念视频
01:27SDS-PAGE
Gel electrophoresis is a method that separates biological macromolecules like nucleic acids or proteins by forcing them to pass through a gel matrix under an electric field.
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact proteins...
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact proteins...
01:22Two-dimensional Gel Electrophoresis
Two-dimensional gel electrophoresis is a high-resolution protein separation method first introduced by O' Farrell and Klose in 1975. This method involves protein separation by two dimensions, mass and charge, making it more accurate than one-dimensional gel electrophoresis.
The first dimension separation uses the isoelectric focusing or IEF technique performed on immobilized pH gradient (IPG) strips that separate proteins according to their isoelectric points.
Biological samples, such as cells...
The first dimension separation uses the isoelectric focusing or IEF technique performed on immobilized pH gradient (IPG) strips that separate proteins according to their isoelectric points.
Biological samples, such as cells...