微波间歇干燥对玉米核中的扎因结构和功能性质的影响
Sining Mao1, Yuhan Zhou1, Bin Song1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Foods (Basel, Switzerland)
|January 23, 2024
概括
微波间歇干燥会影响玉米的质量. 中等功率 (1800 W) 提高溶解性和乳化,而更高功率 (2700 W) 增加聚合并改善乳化稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 玉米中主要的蛋白质Zain具有独特的功能性质.
- 了解加工方法如何影响其结构对于其应用至关重要.
- 微波间歇干燥是加工玉米核的一个潜在方法.
研究的目的:
- 调查不同微波间歇干燥功率对玉米核中的的结构和功能性质的影响.
- 确定最佳的干燥条件,以增强特定的特性.
主要方法:
- 玉米核经过了微波间歇性干燥,其功率为900W,1800W,2700W和3600W.
- 分析了的结构性质 (分子结构,粒子大小,β-叶含量) 和功能性质 (可溶性,乳化活性指数,表面疏水性,乳化稳定性).
主要成果:
- 微波干燥通常会增加的热稳定性.
- 在1800W的干燥导致溶解度增加,乳化活性,由于分子展开和减少颗粒大小的表面水性.
- 在2700W的干燥导致更大的颗粒大小,增加β片结构,蛋白质聚合,减少溶解性和疏水性,但增强了乳化稳定性.
结论:
- 微波间歇干燥显著改变了的结构和功能性质.
- 可以利用特定的功率级别来为所需的应用量身定制其特性.
- 这项研究提供了利用微波技术优化玉米加工的见解.
相关概念视频
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