在随后的化学衍生过程中对粉冲击反应模式的热水处理
Jung Sun Hong1, Kerry C Huber2, Bart Goderis3
1Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
International journal of biological macromolecules
|October 14, 2023
概括
水热处理,如回火和热湿处理,改变了粉结构,影响了链反应性和结晶性. 在小麦,豆类和土豆粉中的这些分子变化会影响它们的物理性质,如粘度.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉结构决定了它的功能性质.
- 水热处理 (制,热湿处理) 诱导粉中的分子重组.
- 了解这些变化对于优化粉应用至关重要.
研究的目的:
- 在火 (ANN) 和热湿处理 (HMT) 后研究小麦,豆类和土豆粉的结构变化.
- 为了将这些结构变化与改变的粉链反应性和物理性质相关联.
主要方法:
- 使用光素异硫酸来标记粉成分的衍生.
- 用光和折射率检测进行尺寸排除色谱,以分析链反应性 (粉素,中间体和粉素链).
- 进行X射线衍射和凝化分析,以确认分子重组和结晶性变化.
主要成果:
- 水热处理引发了分子重组,由X射线衍射和凝化变化证实.
- HMT粉显示反应同质性 (小麦,豆) 和程度 (豆,土豆) 的增加.
- 特定链的反应性降低 (HMT中的IM2,ANN中的AP3) 表明它们参与了结构秩序和联合结晶,影响了胀和粘合粘度.
结论:
- 水热处理显著改变了粉的分子结构和链条组织.
- 个体粉链的相对晶度的变化直接影响诸如粘度之类的物理性质.
- 这项研究提供了对改性粉的结构性质关系的见解.
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