通过用葡萄糖烤逆向降级粉来生产耐性粉
Małgorzata Kapelko-Żeberska1, Tomasz Zięba1, Marta Meisel1
1The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland.
Molecules (Basel, Switzerland)
|June 27, 2024
概括
用葡萄糖烤改性粉会改变其分子结构,产生新的特性. 这一过程产生了一种潜在的有价值的益生菌食品添加剂,具有增强的健康益处.
科学领域:
- 食品科学与技术 食品科学与技术
- 聚合物化学 聚合物化学
- 生物化学 生物化学
背景情况:
- 粉是一种天然聚合物,在工业中被广泛使用,通常以改性形式.
- 改性粉,特别是耐药粉,被公认为具有健康益处的益生菌,并越来越多地作为食品添加剂使用.
- 了解粉修饰对于开发新型功能性食品成分至关重要.
研究的目的:
- 研究用无水葡萄糖回降级粉对其物理化学性质的影响.
- 评估不同烤温度 (110,130,150°C) 和时间 (5,24小时) 对粉修改的影响.
- 分析烤过程引起的结构和分子变化.
主要方法:
- 高性能尺寸排除色谱与折射率检测 (HPSEC/RI) 结合用于分子分析.
- 在DMSO中进行溶解性测试,以评估粉性质的变化.
- 改性粉的物理化学特性被系统地分析.
主要成果:
- 用葡萄糖回降级粉导致其分子结构发生显著变化.
- 观察到粉与葡萄糖的热解降解和聚合的证据.
- 在DMSO中变化的溶解度和其他变化的特性证实了结构变化.
结论:
- 用无水葡萄糖回退化的粉,有效地改变了它的分子结构.
- 该过程诱导了热解降解和聚合,从而产生了新的材料特性.
- 由此产生的改性粉具有作为具有益生菌性质的功能性食品成分的潜力.
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