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短期微波处理高粉玉米粉的高压粘贴性能和多层结构

Yu Tian¹, Ying Wang², Klaus Herbuger³

¹Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.

Carbohydrate polymers

|October 15, 2023

概括

短时间的微波处理会根据粉含量对高粉玉米粉 (HAMS) 进行不同的修改. 低氨HAMS显示结构变化和粘度降低,而高氨HAMS在很大程度上不受影响,改变粘合特性.

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
生物化学生物化学

背景情况:

高氨糖玉米粉 (HAMS) 修改对于调整其功能性质至关重要.
微波处理为粉修饰提供了一种环保的方法.

研究的目的:

调查短时间微波处理对两种具有不同明显粉素含量 (AAC) 的HAMS的结构和粘合性能的影响.
阐明AAC在HAMS中微波诱导的结构和功能改变中的作用.

主要方法:

使用了一种多层次的方法,包括X射线散射,表面分析,粒子大小分布,分子大小分布和快速粘度分析 (RVA) - 4800粘贴.
微波处理的HAMS (Gelose 50和Gelose 80) 与性玉米粉 (WMS) 和普通玉米粉 (NMS) 的比较.

主要成果:

微波处理诱导了较低的AAC HAMS (Gelose 50) 的结构变化,影响了氨酸蛋白的结构,降低了结晶性,降低了粘合粘度.
高AAC的HAMS (Gelose 80) 呈现最小的结构变化,并在微波处理后显示粘合粘度增加.
观察到不同的结构和功能修改取决于HAMS.的初始AAC.

结论:

微波处理对HAMS的影响受到其明显的粉素含量的影响.
低AAC粉更容易受到微波诱导的结构修改,影响其功能性质.
微波处理可以是一个选择性的方法,以改变基于AAC的粉特性,导致各种应用.

关键词:

结晶性是指结晶性是指结晶性.含有高氨糖粉的高氨糖粉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波多个尺度的结构结构.粘度粘度粘度粘度粘度

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Chemistry of Carbohydrates

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