玉米粉颗粒通过辐射去聚合而改变的浸出成分:降解分子结构的关键作用
Hai-Teng Li1, Wenyu Zhang2, Wenwen Pan2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
International journal of biological macromolecules
|September 7, 2023
概括
电子束辐射改变了玉米粉,减少了它的分枝和改变了液成分. 这种受控的脱聚合提供了一种方法,通过管理分子漏来优化基于粉的食物特性.
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:
- 粉液的成分是食品性质的关键.
- 放射性脱聚合对粉液的影响还未得到充分研究.
- 了解粉修饰对食品技术的影响.
研究的目的:
- 在电子束辐射后调查玉米粉的浸出.
- 相对应的液成分与修改的粉颗粒结构.
- 探索用于食品应用的辐射脱聚合.
主要方法:
- 玉米粉的电子束辐射.
- 1H NMR光谱检查分支分析的程度.
- 尺寸排除色谱 (SEC) 用于分子尺寸和烯分数分析.
- BET表面积和X射线衍射用于颗粒结构分析.
主要成果:
- 照射减少了粉的分支 (4.4%至2.8%),并产生了较小的氨基菌素分数 (60-80 nm).
- 颗粒BET面积增加,辐射后结晶度降低.
- 浸出物分子尺寸分布发生了变化,在更高剂量下,更多的小分子 (Rh < 10 nm) 被浸出.
- 枝分的程度和新的氨基蛋白分数与漏的分子大小相关.
结论:
- 辐射脱聚合控制了粉液的成分和分子大小.
- 在辐射粉浸出过程中,α-1,6连接的裂变至关重要.
- 这种方法为优化基于粉的食品特性提供了潜力.
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