控制化度调节小麦粉-乙化粉二元矩阵的超分子结构和特征
Shengsong Ji1, Siming Zhao2, Dongling Qiao3
1College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Carbohydrate polymers
|April 14, 2024
概括
将盐添加到小麦粉 (WS) 和乙化粉 (AS) 矩阵中会改变它们的流动性. 较低的盐度降低粘度和粘弹性,影响食品加工.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 小麦产品的加工和质量取决于小麦粉 (WS) 矩阵的阳光性能.
- 加入乙化粉 (AS) 修改了这些特性,但盐度对超分子结构和风质学的影响尚未完全理解.
研究的目的:
- 调查化度如何影响sol性能,粘合性能,零剪切粘度 (ZSV) 和WS-AS二进制矩阵的厚度.
- 探索盐度,超分子结构和质行为之间的关系.
主要方法:
- 在不同的NaCl度下测量WS-AS矩阵的风湿学测量 (粘合,ZSV,厚度,粘弹性).
- 微角X射线散射 (SAXS) 分析以确定相关度长 (ξ) 和旋转半径 (Rg).
主要成果:
- 与无盐对应物相比,盐水矩阵显示延迟粘合和降低粘性弹性.
- 0.02 M NaCl 溶液表现出最低的 ZSV (23,710 Pa·s) 和最高的切割回收 (33.7%).
- 萨克斯发现与盐添加的相关长度和旋转半径增加,表明纠减少和链流动性增强.
结论:
- 盐度显著调节WS-AS矩阵的超分子结构和质性质.
- 削弱的线圈螺旋,阴性-性和同位素-异位素过渡与观察到的形变化有关.
- 结果为设计具有量身定制品质的液体/半固体食品提供了洞察力.
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