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三种不同成熟度阶段的香粉的物理化学变化和体外消化能力

Jiashui Wang¹, Yanxia Li¹, Weihong Ma¹

¹Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China.

Food chemistry: X

|March 4, 2024

概括

香粉的特性,如粉和颗粒大小随着成熟而变化. 对于这些香品种来说,耐性粉含量在所有阶段仍然很高.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

香粉是一种重要的碳水化合物来源,具有多种应用.
了解粉的物理化学特性对于食品加工和产品开发至关重要.
品种和成熟度的差异影响了粉的特性.

研究的目的:

为了比较三种香品种 (Cavendish,Pisang Awak,Huangdijiao) 的粉在五个成熟阶段的物理化学特性.
研究成熟度对粉微观形态,粉含量,颗粒大小,粘合,热性质和耐性粉的影响.
提供关于香粉在成熟过程中的修改的见解.

主要方法:

从五个不同的成熟阶段的三种香品种中分离粉.
使用光显微镜和扫描电子显微镜分析粉微型学.
确定明显的粉含量,颗粒大小,粘合性能,热性能和耐性粉含量.

主要成果:

所有品种的香成熟时,粉颗粒大小和明显的粉含量都会增加.
在成熟阶段观察到粘贴和热性质的显著差异.
在所有阶段和品种中,耐性粉含量始终很高 (约80%),Cavendish在第五阶段表现最高.

结论:

香品种和成熟度显著影响粉的物理化学性质,包括微观形态,粉,颗粒大小,粘贴和热行为.
在整个香发育过程中,耐药粉含量仍然显著高,这表明了潜在的健康益处.
这些发现为优化食品工业中香粉的使用提供了有价值的数据.

关键词:

香粉香粉成熟度的程度成熟度的程度可消化性可消化性形态学形态学形态学物理化学特性物理化学特性

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