透过精细结构模型了解粉退化:一篇综述
Luyao Zhang1, Jing Zhao1, Fei Li2
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
International journal of biological macromolecules
|June 1, 2024
概括
粉的退化是食品质感的关键,受其精细结构的影响. 特定的乙氨基胺B链促进它,而较短的链抑制它,为粉利用提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉的退化显著影响粉食品的质地和营养价值.
- 由于粉复杂的微型结构,理解粉逆向降解的结构性质关系是复杂的.
- 已经开发了各种粉模型,以帮助理解粉结构.
研究的目的:
- 从粉模型的角度来看,审查和阐明粉回归的结构性质关系.
- 为了将特定的结构参数与粉逆向降解性能相关联.
- 根据结构属性见解,提供用于粉选择和利用的参考资料.
主要方法:
- 审查关于粉结构和逆向降解的现有文献.
- 对粉细质结构的分析,包括氨酸和氨酸链的长度.
- 检查不同的粉模型 (构建块骨干,数学参数化).
主要成果:
- 具有DP 24-36和DP ≥36的氨基白素B链通过形成有序的晶体结构来促进粉的逆行.
- 含有DP 6-12的氨基培链倾向于抑制粉的逆向降解.
- 在构建块骨干模型中,更长的区块链间长度 (IB-CL) 提高了粉的重新调整.
- 数学模型显示了中等氨基菌素链,短氨基酸链和长氨基酸链与粉逆行之间的正相关性.
结论:
- 粉结构,特别是链条长度分布,是逆行变化的关键决定因素.
- 不同的粉模型为理解结构-性质关系提供了有价值的视角.
- 本综述为优化基于结构特征的食品中粉利用提供了全面的参考.
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