相关实验视频

Updated: Jun 28, 2025

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

Published on: November 18, 2022

麦粉-脂质复合物的风湿学,热学和体外粉消化性能

Meng Shen¹, Kai Huang¹, Hongwei Cao¹

¹School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.

International journal of biological macromolecules

|April 17, 2024

概括

麦脂质改变了麦粉的结构,影响了它的热和质特性. 这种修改增强了耐性粉的形成,减缓了消化,改善了粉的整体消化能力.

科学领域:

食品科学食品科学食品科学
生物化学生物化学

背景情况:

麦粉的特性受到加工和成分的影响.
已知脂质与粉相互作用,影响其物理化学特性.

研究的目的:

研究麦脂对麦粉的结构,热,质和体外消化性质的影响.
了解脂质存在的热处理如何改变麦粉.

主要方法:

在X射线衍射 (XRD) 中.
福里埃变换红外光谱学 (FTIR)
不同扫描热量计 (DSC)
在体外粉消化测试试验.

主要成果:

麦脂质诱导了麦粉中的V形晶体结构,增加了秩序和度.
脂质降低了麦粉的粘度和凝强度,阻碍了凝网络的形成.
麦脂质增加了对粉水解的抵抗力,导致了更高的缓慢消化粉 (SDS) 和耐性粉 (RS) 含量.
增加的脂质含量 (7.50%) 显著改变了快速 (C∞1) 和缓慢 (C∞2) 消化分量的最大消化率.
脂质含量,最终粘度和度被确定为影响体外粉消化的关键因素.

结论:

麦脂质显著影响麦粉的结构,热性行为和质性质.
麦脂质的存在增强了耐性粉的形成,调节了粉消化动力学.
了解这些脂类粉相互作用对于优化麦食品开发和营养特征至关重要.

关键词:

麦脂质是一种麦脂质.麦粉是一种麦粉.房地产房地产房地产粉消化消化粉消化粉-脂质复合体是一种复合体.

更多相关视频

Analysis and Specification of Starch Granule Size Distributions

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Molecular Entanglement and Electrospinnability of Biopolymers

Molecular Entanglement and Electrospinnability of Biopolymers

Published on: September 3, 2014

相关概念视频

Lipid Digestion

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.