芝麻颗粒大小对其修饰,结构和性能的影响
Peilong Jiang1, Hongbo Tang1, Yanping Li1
1School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China.
International journal of biological macromolecules
|January 27, 2024
概括
与较大的SG颗粒相比,小的塞斯巴尼亚 (SG) 颗粒显示出增强的反应性和改善的特性,如胀和稳定性. 这些发现突出了颗粒大小对天然聚合物性能的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物科学 聚合物科学
- 材料科学 材料科学 材料科学
背景情况:
- 芝麻 (SG) 是一种具有可取性质的天然聚合物.
- SG粒子大小分布有所变化,影响其性能.
- 了解粒子大小效应对于优化SG应用至关重要.
研究的目的:
- 调查塞斯巴尼亚颗粒大小对其化学反应性和物理性质的影响.
- 在各种应用中,比较小型SG粒子与大型SG粒子的性能.
- 阐明SG粒子大小与其功能特征之间的关系.
主要方法:
- 小型和大型塞斯巴尼亚口香糖颗粒的比较分析.
- 评估交叉链接,碳氧甲基化和氧化中的反应活性.
- 物理性质的评估,包括沉积量,膨胀能力,稳定性和结晶性.
- 使用差分扫描热量测量 (DSC) 和热重力测量分析 (TGA) 的热分析.
- 研究SG粒子对塔皮奥卡粉特性和乳化稳定性的影响.
主要成果:
- 小型SG粒子在化学修饰中表现出更高的反应性和更好的功能性质.
- 小型SG颗粒的关键改进包括降低沉积量,增加甲基替代和增强膨胀能力.
- 与大型SG颗粒相比,小型SG颗粒表现出优越的融稳定性,酸/抗性和乳化稳定性.
- 在小型和大型SG粒子之间观察到热特性 (DSC,TGA) 和结晶性的差异.
- 添加小SG颗粒显著改变了塔皮奥卡粉的粘度和稳定性.
结论:
- 芝麻颗粒大小是影响其反应性,结构和功能性质的关键因素.
- 较小的SG粒子为需要高反应性和稳定性的应用提供了更好的性能.
- 这些发现为通过颗粒大小控制来定制SG特性提供了宝贵的见解,以优化食品和材料科学中的使用.
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