来自种子和凝溶液的水凝和气凝
Saba Ahmadzadeh-Hashemi1, Mehdi Varidi1, Majid Nooshkam1
1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Food chemistry: X
|October 2, 2023
概括
种子 (QSG) 增强了凝水凝,提高了凝强度和热稳定性. 这种天然合物提供了一种有前途的方法来修改凝.
科学领域:
- 食品科学和材料科学 食品科学和材料科学
- 生物聚合物研究研究
背景情况:
- 凝是一种广泛使用的生物聚合物,具有理想的凝性质.
- 修改凝的功能对于扩大其应用至关重要.
- 种子 (QSG) 是一种具有潜在凝能力的天然化合物.
研究的目的:
- 为了研究种子 (QSG) 对凝水凝的特性的影响.
- 为了确定最佳的凝和QSG的度和比率,以提高水凝的性能.
- 评估QSG作为凝功能的修饰剂.
主要方法:
- 使用凝和QSG在不同总聚合物度 (TPC) 和凝/QSG比率下制备复合水凝.
- 评估了凝的特性,包括凝强度,弹性和协同作用.
- 使用温度扫描测试分析了热性能.
- 使用扫描电子显微镜 (SEM),差分扫描热度计 (DSC) 和X射线衍光度计 (XRD) 检查了微观结构,热稳定性和结晶性.
主要成果:
- 增加TPC和QSG含量显著降低了凝合成.
- 与较低的TPC (1%) 相比,较高的TPC (2%) 导致更强,更弹性的水凝.
- 虽然QSG的添加通常改善了网络特性,但高QSG比率 (1:1) 略有降低了凝强度和弹性.
- 凝/QSG水凝的点 (>60°C) 比纯凝水凝 (∼58°C) 高.
- 整合QSG导致更多孔的网络,具有增强的凝强度,热稳定性和结晶性.
结论:
- 子种子的口香糖 (QSG) 可以有效地改变凝的功能.
- QSG提高了凝强度,热稳定性和凝水凝的结晶性.
- QSG显示出作为一种天然合物来定制基于凝的材料属性的潜力.
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