关于小麦粉的物理化学特性和抗衰老机制的研究,由离子多糖化合物进行
Kaifeng Zhao1, Ziyang Jia1, Lili Hou1
1Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
International journal of biological macromolecules
|October 14, 2023
概括
将酸盐 (AG) 和可溶性大豆多糖化物 (SSPS) 添加到小麦粉 (WS) 中,可以有效地抑制凝老化. 这些多糖化合物通过与粉分子和水相互作用来改善WS凝的流动性和质地.
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:
- 粉退化或老化是食品加工中的一个主要挑战,影响了质地和保质期.
- 众所周知,离子多糖可以改变粉的特性,但它们的特定抗衰老机制需要进一步阐明.
- 小麦粉 (WS) 是一种常见的食物成分,容易衰老.
研究的目的:
- 评估甲基酸盐 (AG) 和可溶性大豆多糖化物 (SSPS) 对小麦粉 (WS) 凝的抗衰老作用.
- 探索AG和SSPS抑制WS凝衰老的潜在机制.
- 为基于WS的食品产品开发提供理论见解.
主要方法:
- 具有不同AG和SSPS度的WS凝的风湿学,凝化和老化特性.
- 使用X射线衍射 (XRD) 对粉分子有序性的分析,以评估结晶性.
- 使用核磁共振 (NMR) 分析水状态,研究水质子的放松行为.
主要成果:
- 添加AG和SSPS改变了WS的凝化参数,降低了峰值,分解和回落粘度,从而提高了凝的流动性.
- 增加的AG和SSPS度导致粉凝结晶度降低,表明粉蛋白重新排列受损,并抑制了分子间交叉链接.
- 水态分析显示,AG和SSPS的水友性以及它们与粉分子的相互作用以度依赖的方式影响了水质子放松.
结论:
- 藻酸盐 (AG) 和可溶性大豆多糖化物 (SSPS) 显著抑制小麦粉 (WS) 凝的老化.
- 抗衰老作用可能是由于AG和SSPS对水的竞争性结合以及它们与粉分子的相互作用.
- 这些发现为WS在食品研发中的应用提供了宝贵的理论见解.
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