通过高强度超声波改变,果,麦和豆食纤维的技术功能性质和结构特征的潜力
Ann-Marie Kalla-Bertholdt1, Anne Kathrin Baier1, Cornelia Rauh1
1Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany.
Foods (Basel, Switzerland)
|October 14, 2023
概括
高强度超声波显著改善了植物纤维的功能. 这项技术提高了水的结合能力和粘度,使类和果等纤维在食品应用中变得更加有用.
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.
- 生物技术是生物技术.
背景情况:
- 植物纤维是有价值的食纤维和微量营养素来源.
- 技术功能性质差,往往限制了植物纤维的应用.
- 超声波是修改植物纤维特性的一种潜在方法.
研究的目的:
- 研究高强度超声波对,果,麦和豆纤维的技术功能性质的影响.
- 了解超声波如何影响植物纤维的微观结构和水结合能力.
主要方法:
- 使用超声波 (振幅116μm,150秒,225kJ/L) 均质化1%重量的植物纤维溶液.
- 分析了颗粒大小,不溶性/酒精不溶性分量,粘度和与水结合能力.
- 研究了冷干燥净化的子和果纤维的微观结构.
主要成果:
- 超声波引起的化效应,改变粒子大小和纤维分数.
- 果纤维 (1.4至84.4Pa·s) 和果纤维 (1.34至31.7Pa·s) 的粘度显著增加.
- 类纤维 (18.2至41.8g/g) 和果纤维 (40%) 的水结合能力增加.
结论:
- 高强度超声波在修改植物纤维技术功能特性方面是有效的.
- 超声波增强水结合能力和粘度,改善纤维功能.
- 微观结构的变化,如薄透明层,有助于改善水结合.
相关概念视频
01:32Tissue Homogenization and Cell Lysis
7.6K
Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
Mechanical methods of tissue homogenization
These methods rely on applying external physical force to disrupt...
Mechanical methods of tissue homogenization
These methods rely on applying external physical force to disrupt...
7.6K
01:25Ultrasound II: Endoscopic Ultrasound and FibroScan
131
Endoscopic Ultrasound (EUS) and FibroScan are valuable diagnostic tools in gastroenterology and hepatology, each with specific applications and techniques.
Endoscopic Ultrasound (EUS):
Endoscopic Ultrasound (EUS):
131