优化泡过程,以开发使用泡干燥的修饰多糖 (MAP) 汁和粉末
Tapas Roy1, Mohammed Shafiq Alam1, Rachna Gupta2
1Department of Processing and Food Engineering, College of Agricultural Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
Food science and biotechnology
|January 15, 2024
概括
这项研究优化了使用糖单酸 (GMS) 和甲基纤维素 (CMC) 进行修改的多糖 (MAP) 发泡. 最好的MAP粉是通过在50°C以1mm泡厚度进行最佳泡和干燥而产生的,从而产生高溶解度和多糖含量.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物加工 生物聚合物加工
- 营养分析 营养分析
背景情况:
- 改性多糖 (MAP) 是一种有价值的生物聚合物,具有潜在的应用.
- 优化MAP处理对于提高其功能性质和粉末质量至关重要.
- 泡和干燥是影响MAP粉末特性的关键步骤.
研究的目的:
- 为了优化修改多糖 (MAP) 的泡过程参数.
- 调查干燥参数对MAP粉末质量属性的影响.
- 为了比较泡的MAP粉和非泡的粉的特性.
主要方法:
- 使用响应表面方法来优化发泡参数:糖醇单酸 (GMS),碳素甲基纤维素 (CMC) 和鞭打时间 (WT).
- 优化的泡MAP汁在不同的泡厚度 (FT) 和干燥温度 (DT) 下经过干燥.
- 评估了包括粉末产量,溶解度和多糖含量在内的质量属性.
主要成果:
- 优化的发泡参数为3.87%GMS,0.39%CMC和4.89分钟WT,达到0.889.9的可取性.
- 最好的MAP粉末在50°C DT和1mm FT得到,粉末产量为16%,溶解度为20.85%,多糖含量为282 mg/L.
- 与非泡的叶粉相比,泡的MAP粉具有优越的功能性质.
结论:
- 该研究成功优化了MAP发泡过程,并确定了高质量的MAP粉末生产的关键干燥参数.
- 优化的工艺显著提高了MAP粉的功能性质,使其适合各种应用.
- 这项研究为改善食品成分开发提供了关于多糖的受控加工的宝贵见解.
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