在微波场下粉衍生物的结构和性能变化:一篇综述
Yingting Zhao1, Dongkun Tu2, Danni Wang2
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, 350002, China.
International journal of biological macromolecules
|November 29, 2023
概括
微波辐射是一种修改原生粉的新方法,改善其结构和物理化学性质. 这种技术提供了高效的加工与最小的营养损失,导致多功能改性粉.
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
- 化学工程是化学工程的重要组成部分.
背景情况:
- 由于其固有的特性,原生粉的应用有限.
- 传统的粉修改方法可能是低效的,并导致营养损失.
研究的目的:
- 审查微波辐射对原生粉的结构和物理化学特性的影响.
- 探索微波辅助改造的潜力,以创建具有增强功能的新型粉衍生物.
主要方法:
- 对粉修饰的微波辐射技术现有文献的审查.
- 对详细描述结构变化 (形态,结晶性,分子结构) 和物理化学性质 (粘贴,凝化) 的研究进行分析.
主要成果:
- 微波辐射显著改变了粉结构,从宏观到微观水平.
- 这种修改导致了多样化的功能和改进的特性,如高度的替代和低粘度.
- 与传统方法相比,该工艺提供了高加热率,并保持了营养质量.
结论:
- 微波辐射是粉修饰的一个有希望和高效的技术.
- 对微波辅助粉衍生物的进一步研究将释放出更广泛的功能和应用.
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