温度对泰玛林种子多糖的物理化学性质和结构特征的影响
Yantao Liu1,2, Yujia Sun1,2, Diming Li1,2
1Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Molecules (Basel, Switzerland)
|June 19, 2024
概括
与土豆粉 (PS) 相比,茄子种子多糖化物 (TSP) 具有优越的热稳定性和粘度. 了解 TSP 的理解
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物聚合物是一种生物聚合物.
背景情况:
- 茄子种子多糖化物 (TSP) 需要由于蛋白质杂质而进行净化.
- 在水中溶解TSP需要加热,突出需要了解其热行为.
- 研究TSP的特性对于扩大其应用至关重要.
研究的目的:
- 作为温度的函数,描述TSP的粘合行为和质性质.
- 为了比较TSP的热和质特性与土豆粉 (PS).
- 阐明TSP的分子特征,微观结构及其分散机制之间的关系.
主要方法:
- 在不同温度下粘贴行为分析.
- 在温度的函数中测量淋病性质 (G'和G'').
- 扫描电子显微镜 (SEM) 用于分析微观结构变化.
- 与土豆粉 (PS) 的比较分析.
主要成果:
- 与PS相比,TSP显示出更高的峰度和热稳定性.
- 与典型的粉凝化不同的是,TSP的风湿性质 (G'和G') 与温度增加.
- SEM揭示了不同的分散机制:TSP直接碎片化,而PS颗粒扩大,然后碎片化.
结论:
- 与PS相比,TSP具有独特的热稳定性和分散行为.
- 随着温度的增加,TSP可能会直接分散和溶解.
- 聚氨酸经历颗粒膨胀,然后是分解和分散.
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