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通过脉冲电场技术提取的Quercus robur桃粉的结构和特性

Luís M G Castro¹, Ana I Caço², Carla F Pereira³

¹Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

International journal of biological macromolecules

|January 19, 2024

概括

脉冲电场 (PEF) 技术有效提取本地子粉,保持其结构和特性. 玉米粉在食品应用中比商业玉米粉具有优势.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

传统的粉提取方法耗时且效率较低.
对于工业应用而言,子粉的特性尚未得到充分探索.
脉冲电场 (PEF) 技术为食品加工提供了一种新的方法.

研究的目的:

使用PEF技术从Q. robur面粉中提取粉.
调查PEF对子粉结构和特性的影响.
为了比较玉粉与商业玉米粉.

主要方法:

使用PEF (0和0.1kV/cm) 来从Q. robur面粉中提取粉.
对粉结构的分析 (粉/粉蛋白含量,键,衍射模式).
评估粉的特性 (凝化,溶解性,膨胀力,消化性,风病学).

主要成果:

PEF提取保留了原生粉的特性,包括粉/粉蛋白含量和结构.
与商业玉米粉相比,玉米粉表现出较低的凝化温度,度和体外消化能力.
子粉显示出更高的溶解度和高达80°C的膨胀能力,改善了伪塑性行为.

结论:

PEF是一种可行的和有利的方法来提取本地子粉,减少加工时间.
子粉具有独特的特性,使其适用于食品添加剂,特别是发酵乳制品.
建议进一步研究PEF对于大规模子粉生产的经济可行性.

关键词:

子粉子粉脉冲电场的修改脉冲电场的修改粉的特性粉的特性

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