氧化,乙化和热水处理对普通麦粉结构和功能的影响
1Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
International journal of biological macromolecules
|October 5, 2023
概括
经过修改的普通麦粉表现出改变的特性. 乙化,氧化和热湿处理等处理改善了糊的清晰度和粘度,但降低了凝凝聚度,为新的粉应用开辟了道路.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 常见的麦粉是一种有价值的碳水化合物来源.
- 了解修改效应对于工业应用至关重要.
研究的目的:
- 为了研究乙化,氧化和热湿处理对普通麦粉的影响.
- 分析物理化学变化,粘贴,凝质感,结构,热和形态性质的变化.
主要方法:
- 化学修饰:乙化和氧化.
- 物理修改:热水处理 (HMT).
- 属性的分析:膨胀,可溶性,颜色,糊的清晰度,协同作用,粘度,凝质地,结晶性和热性质.
主要成果:
- 修改总体上提高了糊的清晰度和减少了协同作用,除了氧化.
- 粘合性能显示峰值和分解粘度增加.
- 凝质感分析表明硬度增加,弹性,性和凝聚性降低.
- 热水处理增加了颗粒的聚合,而氧化则导致了表面陷.
- 在氧化和HMT后,相对晶度下降.
- 凝化温度在HMT时增加,但在氧化和乙化时降低.
结论:
- 乙化,氧化和热水处理显著改变了常见的麦粉特性.
- 这些修改增强了某些功能属性,表明了在食品工业中新型应用的潜力.
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