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凝化程度对粉的影响的最新进展:结构,特性和应用
Xudong Yan1, David Julian McClements2, Shunjing Luo1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Carbohydrate polymers
|June 10, 2024
概括
粉的凝化程度 (DG) 通过改变粉结构来影响食物的特性. 了解总局变化是开发改进食品的关键.
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
- 生物化学 生物化学
背景情况:
- 粉凝化是食品制备和加工中的一个关键过程.
- 凝化程度 (DG) 显著影响粉结构和食品特性.
研究的目的:
- 审查粉测量方法 总局.
- 总结GD对粉结构,特性和食品应用的影响.
主要方法:
- 酶性消化过程中的酶性消化
- 颜色测量仪使用颜色测量仪.
- 不同扫描热量计 (DSC)
主要成果:
- 增加的DG破坏了粉的分子组织,改变了颗粒大小,降低了晶度和分子重量.
- 粉-脂质复合体的形成发生在增加DG时.
- 总局的影响因加工条件和粉来源而异.
结论:
- 粉GD影响食品的物理化学,感官和胃肠道特性.
- 了解DG对于创造具有增强或新品质的食品至关重要.
- 这种知识有助于开发更好的制品,炸食品,饮料等.
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