浸泡粘性麦粒对粉的物理化学特性的影响
Tao Li1, Junrong Huang1, Jing Yu1
1School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
International journal of biological macromolecules
|April 13, 2024
概括
在70°C下浸泡质粉粉6小时优化了造的酶解水和粘度. 这种受控的浸泡过程增强了粉的特性,同时抑制了细菌的生长,提高了工业造效率.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 粉修饰对于工业食品加工至关重要,特别是在造酒中.
- 了解预加工步骤 (如浸泡) 对粉特性的影响,对于优化产品产量和质量至关重要.
研究的目的:
- 为了研究浸泡温度和时间对粘性麦粉的物理化学性质的影响.
- 为了确定最佳的浸泡条件,以提高酶性水解和造适用性.
- 为了阐明浸泡过程中粉和蛋白质相互作用的结构变化.
主要方法:
- 粘性谷在60-80°C的温度下浸泡2-8小时.
- 分析包括粘度,结晶性,酶性水解速率,储存模量,粉素含量和分子重量的确定.
- 使用激光共聚焦显微镜可视化结构变化和蛋白质粉相互作用.
主要成果:
- 浸泡温度影响了粉峰度和结晶性,而酶解水解和储存模块显示出复杂的反应.
- 在70°C进行最佳浸泡6小时,使粉糖含量,酶性水解速率和最终粘度分别达到53.1%,11.0%和10.4%.
- 显微镜检测显示了80°C (4小时) 的蛋白质-粉酶网络结构,粉分子重量保持一致 (3.82-8.98 × 10^7 g/mol).
结论:
- 在70°C下6小时浸泡粘性麦粉可以增强酶解水解和粘度,同时抑制细菌生长,因此非常适合造.
- 这些发现为粘性麦造过程中的智能控制提供了理论基础.
- 控制的浸泡条件是优化粉功能以改善工业应用的关键.
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