粉素部分提取对土豆粉的酸盐化的影响及其在结构和物理化学修饰中的作用
Danyang Liang1, Haiyu Luo1, Zhuangzhuang Sun1
1Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China.
Carbohydrate polymers
|May 19, 2024
概括
在化之前从粉中去除粉素可以提高生产效率. 这种修改影响了粉结构,物理化学特性,并增强了消化缓慢的粉含量.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物化学 聚合物化学
- 生物化学 生化学
背景情况:
- 粉的修改对于定制材料特性至关重要.
- 粉含量显著影响粉的行为和反应性.
- 化是用于粉功能化的关键化学修饰.
研究的目的:
- 用酸研究粉在粉化中的氨糖的作用.
- 评估部分粉素提取如何影响化粉的结构和特性.
- 为了确定粉去除对粉修饰的效率和特征的影响.
主要方法:
- 从粉中部分提取粉素.
- 使用酸对粉进行化.
- 对改性粉的多层结构,物理化学性质和功能特征的分析.
- 评估替代度 (DS),链比,分子量,粘合粘度,凝化的度,短距离排序和可消化的程度.
主要成果:
- 粉糖含量降低与化时间增加相关.
- 较高的酸度导致更高的替代度 (DS).
- 粉去除对粉晶体结构的影响最小,但降低了A/B1链比和分子量.
- 酸性水解加剧了结构变化.
- 含有减少粉的化粉显示出较低的粘合粘度,降低了凝化的度,并减少了短距离订购.
- 随着粉的去除,观察到消化缓慢的粉含量增加.
结论:
- 粉的存在影响了粉的化反应.
- 在化之前去除粉素可以提高生产效率.
- 通过去除粉和随后的化来修改粉会改变其结构和功能性质,可能会提高消化能力.
相关概念视频
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