特雷梅拉多糖有潜力延缓小麦粉凝系统的逆行和机制研究
Jiaxun Wang1,2, Shanshan Zhang1,2, Nan Wang1,2
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Foods (Basel, Switzerland)
|August 26, 2023
概括
特雷梅拉多糖 (TP) 的添加软化了小麦粉 (WS) 凝并延迟了老化. TP增强了保持水的容量,并抑制了粉的退化,为食品生产提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物聚合物科学 生物聚合物科学
- 材料科学 是一种材料科学.
背景情况:
- 粉退化是制止粉食品的主要挑战.
- 控制粉凝特性对于食品质地和保质期至关重要.
研究的目的:
- 为了研究特雷梅拉多糖 (TP) 对小麦粉 (WS) 凝特性的影响.
- 评估TP对水分发,风学,热行为,微观结构和WS凝的逆行等方面的影响.
主要方法:
- 准备了具有不同TP度的WS凝.
- 分析的属性包括水分发,风学,热分析 (DSC),微观结构 (SEM) 和纹理分析.
主要成果:
- 添加TP降低了弹性模量变化的速度,延迟了短期WS老化.
- 增加TP度使凝变软,降低回归度度,降低相对晶度.
- TP增加了结合和不移动的水,减少了自由水,并改善了凝的保持容量,抑制了长期的逆行.
结论:
- TP有效地抑制了WS凝的短期和长期逆行.
- 粉改善了凝质地和保持水分的能力,为粉食品生产提供了宝贵的见解.
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