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通过三种不同的粉制备粉-棕酸复合物:使用热处理和自处理方法进行比较研究
Qiuyan Liu1, Ji Li1, Yuefeng Huang1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
International journal of biological macromolecules
|February 9, 2024
概括
粉-脂质复合物,如那些用土豆粉和棕酸制成的复合物,显示出创造抗性粉的希望. 制备方法显著影响它们的抗消化性和稳定性.
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 是一种材料科学.
背景情况:
- 粉-脂质复合物因其抗消化性特性而受到关注.
- 了解粉来源和制备方法如何影响这些复合物至关重要.
研究的目的:
- 研究不同粉 (塔塔麦,马,豆) 和制备方法 (加热,自) 对粉-棕酸复合物的影响.
- 为了比较这些复合物的物理化学特性和体外消化能力.
主要方法:
- 用三种粉类型和两种处理方法制备粉-棕酸复合物.
- 使用SEM,DSC,FTIR和XRD进行表征.
- 在体外可消化性和物理化学性质的评估.
主要成果:
- 土豆粉-棕酸复合物显示出最高的复合指数 (>80%).
- 豆粉-棕酸复合物具有最低的快速消化的粉含量.
- 与加热处理相比,自封式处理产生了较高的耐性粉含量.
- 加热处理导致更好的冷解稳定性和水合.
结论:
- 粉来源对粉脂复合物的物理化学和消化能力产生了关键的影响.
- 自闭塞处理是制备具有增强抗消化能力的新型耐药粉的潜在方法.
- 不同的制备方法为特定的应用提供了明显的优势.
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