芬顿反应参数对氧化小麦粉的结构和特性的影响
Adrien Letoffe1, Reza Hosseinpourpia2, Valentin Silveira1
1Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Vallvägen 9C, 75007, Uppsala, Sweden.
Carbohydrate research
|June 17, 2024
概括
使用芬顿反应制造的氧化小麦粉显示出改变的结构. 氧化水平因催化剂度和时间而异,影响粉链和颗粒.
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
- 材料科学 材料科学 材料科学
背景情况:
- 小麦粉是一种广泛使用的生物聚合物,具有改造的潜力.
- 氧化可以改变粉的特性,创造新的功能.
- 芬顿反应为控制粉氧化提供了一种方法.
研究的目的:
- 用芬顿化学研究小麦粉的氧化.
- 分析催化剂度和反应时间对氧化的影响.
- 描述氧化小麦粉中的结构和微结构变化.
主要方法:
- 通过芬顿反应 (H2O2和FeSO4) 氧化小麦粉.
- 富里埃变换红外光谱 (FTIR) 用于功能组分析.
- 用于量化碳基和碳基组的定位.
- 通过X射线衍射 (XRD) 和粉糖含量分析,检测结构变化.
- 扫描电子显微镜 (SEM) 用于微观结构评估.
主要成果:
- 氧化引入了碳基和碳基,由FTIR证实.
- 氧化程度因催化剂度和反应持续时间而异.
- 脱聚合发生在无形阶段,其次是结晶阶段的降解.
- SEM显示了从小粒体降解到交联形态的变化.
结论:
- 芬顿反应有效氧化小麦粉,结果可控.
- 氧化显著改变了粉的宏分子和微观结构性质.
- 该研究提供了针对特定应用量身定制氧化粉的见解.
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