在土豆粉化过程中,试图用天然汁代替纯酸
Ewa Tomaszewska-Ciosk1, Ewa Zdybel1, Małgorzata Kapelko-Żeberska1
1The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
Molecules (Basel, Switzerland)
|June 19, 2024
概括
使用天然汁来修改土豆粉为化学处理提供了"绿色化学"的替代方案. 这种方法产生粉酸盐与可比的化和增强的酶耐药性,可能增加消费者接受.
科学领域:
- 食品科学 食品科学 食品科学
- 绿色化学 绿色化学
- 生物化学 生物化学
背景情况:
- 食品成分如粉的化学修饰 (例如,E14xx代码) 可能会引起社会关注.
- 为了提高消费者接受度,正在寻求替代性,天然的粉修饰方法.
- 酸是一种改性粉,在食品加工中具有潜在的应用.
研究的目的:
- 调查使用汁缩剂作为酸的天然来源用于土豆粉的化.
- 为了比较使用汁生产的粉酸盐与使用纯酸生产的粉酸盐的特性.
- 评估汁衍生基酸作为食品加工中社会可接受的替代品的潜力.
主要方法:
- 使用汁缩物和纯酸进行了化土豆粉.
- 分析了两种改性粉的化程度.
- 评估了改性粉对粉溶解酶的耐药性.
主要成果:
- 用汁缩剂对土豆粉的化产生了酸,其化程度与使用纯酸产生的化程度相当.
- 使用汁生产的粉酸盐与使用纯酸生产的粉酸盐相比,对氨溶酶的抗性增加了两倍.
- 通过使用汁而不是纯酸来促进化过程.
结论:
- 汁缩剂可以有效地用于土豆粉的化,产生粉酸盐.
- 用汁制成的粉酸具有与使用纯酸制成的粉酸具有相似或优异的特性 (例如,酶耐药性).
- 在粉改性中用汁取代纯酸是一种可行的"绿色化学"方法,有可能提高对改性食品成分的社会接受度.
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