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马粉和大麦β-葡萄糖之间的相互作用及其对粉粘贴和凝特性的影响

Shanshan Zhang¹, Minghui Yue¹, Xiaowei Yu¹

¹School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.

International journal of biological macromolecules

|September 11, 2023

概括

将大麦β-葡萄糖 (BBG) 添加到土豆粉 (PtS) 中,改变了其粘度和凝性质. 通过结相互作用,BBG提高了PtS凝的冷稳定性和强度.

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.
生物化学生物化学

背景情况:

粉-多糖相互作用对于食品加工至关重要.
大麦β-葡萄糖 (BBG) 是一种具有潜在功能的可溶性纤维.
了解土豆粉 (PtS) 和BBG的相互作用可以优化食品配方.

研究的目的:

调查BBG对PtS物理化学性质的影响.
评估BBG如何影响PtS的粘贴,质,凝和结构特征.
阐明PtS和BBG之间的相互作用机制.

主要方法:

制备PtS-BBG混合物的方法.
使用快速粘度分析对粘合特性进行分析.
风病学测量以评估凝的行为 (弹性和粘度模量).
对凝强度和硬度进行纹理分析.
颗粒大小分布分析.
结构分析以确定结合力 (例如,键).

主要成果:

BBG降低了峰值和分解粘度,增加了PtS的回落粘度.
PtS-12%BBG呈现出最低的化氨含量和较小的中位粒径.
PtS和PtS-BBG凝表现出较弱的凝行为,BBG显著影响了弹性和粘性模块.
低BBG度 (<6%) 提高了PtS凝的强度和硬度.
BBG 改善了 PtS 凝的冷解稳定性.
键被确定为PtS和BBG之间的主要相互作用力.

结论:

BBG通过键与PtS相互作用,延迟凝化并增强凝性质.
添加BBG改变了PtS的质,质地和稳定性.
这些发现为食品加工应用中粉多糖相互作用提供了洞察力.

关键词:

大麦β-葡萄糖是大麦的β-葡萄糖.凝凝是一种凝.互动互动互动互动粘合粘合粘合粘合粘合土豆粉土豆粉

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