化学修饰对香粉的动态质行为,热技术功能,形态结构特征和益生菌活性的影响
Suresh Kumar Paramasivam1, Pushpavalli Subramaniyan1, Shuprajhaa Thayumanavan1
1ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu 620102, India.
International journal of biological macromolecules
|August 4, 2023
概括
化学修饰增强了香粉的食品和制药用途的特性. 改性粉显示出更高的耐性粉,改善了凝强度和益生菌活性,降低了血糖指数.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生化学
背景情况:
- 原生香粉 (NS) 在食品和制药应用方面具有潜力.
- 提高NS的技术功能性质对于更广泛的工业应用至关重要.
研究的目的:
- 通过化学修改原生香粉 (NS) 来增强其技术功能性质.
- 评估不同化学修饰对粉特性和功能的影响.
主要方法:
- 原生香粉 (NS) 经过酸稀释 (AT),氧化 (OX),三甲 (STMP),交联酸化 (CLP) 和基化 (HYP) 进行了修饰.
- 特性包括粉含量,耐性粉 (RS) 分析,质行为 (粘度,凝强度),SEM,FTIR和XRD.
- 还评估了血糖指数和益生菌活性.
主要成果:
- 在CLP粉中,粉含量较高;在AT粉中,粉含量最低.
- 在HYP和CLP粉中,耐性粉 (RS) 含量显著增加.
- STMP和CLP粉表现出优越的凝强度.
- 改性粉 (AT除外) 具有较高的RS降低糖分指数 (57-69).
- STMP粉显示了最高的益生菌活性评分 (0.88).
结论:
- 化学修改显著提高了香粉的技术功能性质.
- 改性香粉为食品和制药领域的各种工业应用提供了潜力.
- 像STMP和CLP这样的特定修饰产生的粉具有理想的特征,如高凝强度和益生菌活性.
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