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高湿度挤出皮草:纹理和结构
Rong Yang1, Shurui Wang1, Cuixia Sun1
1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
International journal of biological macromolecules
|December 31, 2023
概括
在高温下挤出兰,改变了它的结构,增强了纹理和机械性能. 在170°C的最佳条件下,可以产生一种稳定,再生的凝,具有改善的晶度和紧的网络.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物聚合物工程 生物聚合物工程
背景情况:
- 对于植物性肉类类型来说,高湿度挤出是关键,但多糖的应用尚未得到充分探索.
- 库德兰是一种微生物多糖,为新的食物结构提供了潜力.
研究的目的:
- 为了研究挤出机桶温度对curdlan挤出材料质地和结构的影响.
- 为了阐明在挤出过程中的形成机制和相位过渡.
主要方法:
- 高湿度挤出,使用不同的桶温度 (130°C-200°C).
- 分析纹理,机械性能,结晶性和微观结构.
- 差分扫描热量计 (DSC) 用于热分析.
主要成果:
- 克尔德兰单链聚合成三螺旋结构,增加结晶性,特别是在170°C.
- 机械性能 (硬度,性) 随着温度的提高而得到改善.
- 观察到三个不同的阶段:原始凝,过渡状态 (在160°C化) 和再生凝 (170°C-200°C).
结论:
- 挤出温度显著影响凝的结构和特性.
- 170°C代表了再生凝的稳定状态,具有增强的结晶性和网络完整性.
- 这些发现为食品应用中基于多糖的挤出提供了洞察力.
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