不同类化合物对莲花根粉凝化和凝性质的影响
Xu Han1, Qiufang Liang1, Arif Rashid1
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
International journal of biological macromolecules
|December 6, 2023
概括
赞坦 (XG),藻酸盐 (SA) 和瓜尔 (GG) 改性莲花根粉 (LRS) 的特性. XG显著提高了膨胀力,粘度和结,增强了LRS应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物修饰修饰
- 粉化学 粉化学
背景情况:
- 莲花根粉 (LRS) 是一种有价值的成分,有可能进行修改.
- 像桑坦 (XG),藻酸盐 (SA),瓜尔 (GG) 和阿拉伯 (GA) 这样的合物可以改变粉的特性.
- 了解这些修改是优化粉功能的关键.
研究的目的:
- 研究四种不同的类化合物 (XG,SA,GG,GA) 对LRS的物理化学特性的影响.
- 为了确定哪种合物和度为LRS.产生最佳修饰.
- 提供关于修改后LRS的应用潜力的见解.
主要方法:
- 莲花根粉通过加入不同度的XG,SA,GG和GA进行了修改.
- 分析了膨胀力,凝化特性 (粘度,分解,衰退),质行为和结构特征.
- 评估了结合和水结合亲和力.
主要成果:
- XG,SA和GG显著影响了LRS膨胀功率,XG的1.5%显示了最高值.
- XG增加了最终粘度和减少了分解;SA增加了峰值粘度和分解.
- GG和GA显著减少了逆转;XG和SA增强了质和结构性质,XG表现出更明显的效果.
- 水合物并没有改变LRS的功能组或晶体结构,但改善了键,其中1.5%的XG表现出最稳定的键和最高的水键.
结论:
- 合物合并显著改变LRS的特性,影响其功能特征.
- 赞坦 (1.5%) 显示出最有益的效果,增强胀能力,粘度,凝强度和与水结合的亲和力.
- 这些发现为在各种食品应用中利用改性LRS提供了理论基础,并突出了合物-粉相互作用的潜力.
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