用热水处理来改变结构和功能,并降低纹和圆形豆粉的消化能力
Fan Cheng1, Yikai Ren1, Thomas D Warkentin2
1Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
Carbohydrate polymers
|November 20, 2023
概括
热湿处理 (HMT) 修改了豆粉,增加了它们的热稳定性和对酶消化的抵抗力. 改性粉表现出增强的功能性质,使它们在食品应用中具有价值.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 是一种材料科学.
背景情况:
- 豆的粉含量不同,在食品中广泛使用. 原生粉在热稳定性和消化性方面存在局限性.
- 热湿处理 (HMT) 是一种用于改变粉性质的物理修饰技术.
研究的目的:
- 研究HMT对纹和圆豆粉的物理化学和功能性质的影响.
- 评价HMT对粉凝化,粘度,热稳定性和酶抗性的影响.
主要方法:
- 豆粉 (纹和圆形) 在35.0%的湿度下,在110或130°C下6小时接受HMT.
- 描述包括差异扫描热量计 (DSC),快速粘度分析仪 (RVA) 和酶消化试验.
主要成果:
- HMT增加了凝化温度和减少了度,降低了粘合粘度和凝硬度.
- 改性粉表现出增强的酶抗性和改善的热稳定性,在130°C时变化更大.
- 经过HMT修改的粉显示出更强的分子纠,需要更高的温度进行凝化,从而产生更坚固的凝.
结论:
- HMT显著改变了豆粉的结构和功能,增强了热稳定性和酶抗性.
- 改性豆粉,特别是具有较高抗性粉 (RS) 含量的纹豆粉,具有多样化的功能特征.
- 用HMT修饰的豆粉是创新的食品应用的有希望的原料.
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