枣坑的热和结构特征,由Trichoderma reesei消化
Samar Mohammed Khalaf Al-Saidi1, Zahra Sulaiman Nasser Al-Kharousi1, Mohammad Shafiur Rahman1
1Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman.
Heliyon
|April 1, 2024
概括
菌消化将日转化为功能性食品成分,具有增强的可溶性和高度性. 脱脂的枣坑显示出更大的菌生长和消化后无形含量增加,表明功能得到改善.
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:
- 枣坑是日期加工中未充分利用的一种副产品.
- 从食物浪费中开发功能成分对于可持续性至关重要.
- 模具消化提供了一种新的方法来修改食品材料.
研究的目的:
- 为潜在的食品应用开发使用模具消化的功能日坑.
- 为了研究菌消化对整个和脱脂的枣坑的物理化学性质的影响.
- 为了比较模具消化的日期坑与自闭体样本.
主要方法:
- 在20°C的温度下,使用模具*Trichoderma reesei*消化了日坑 (整体和脱脂).
- 分析了包括水溶性,高度和热特性在内的物理化学性质.
- 福利埃变换红外光谱法 (FTIR) 用于评估结构变化.
主要成果:
- 菌消化增加了日坑的水溶性和湿透性,赋予了水友性特征.
- 与全日相比,脱脂的日坑表现出更高的菌生长率和无形分数的更大增加.
- 热分析揭示了模具消化的样本中的结构变化和增加的特定热量变化,特别是在脱脂的日坑中.
- 在模具消化后,FTIR光谱表明功能群体的能量吸收下降.
结论:
- 模具消化是一种有效的方法,用于将日坑转化为功能成分,具有增强的亲水性质.
- 脱脂的枣坑更容易受到菌的消化,导致更大的修饰和潜在的食品应用.
- 这项研究表明,使用*Trichoderma reesei*将枣坑副产品提升为有价值的食品成分的潜力.
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