来自二十五种品种的茶种粉的物理化学特性
Yue Gu1, Yaqi Hu2, Yining Ying2
1Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
International journal of biological macromolecules
|July 2, 2024
概括
茶种粉呈现出高明显的粉含量和耐性粉,使它们适合低血糖指数的食物. 它们的多样化的物理化学特性在食品工业中提供了多样化的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 粉是食品中至关重要的成分.
- 了解来自不同来源的粉的物理化学特性对于食品应用至关重要.
- 茶代表了未充分利用的粉来源,具有潜在的工业价值.
研究的目的:
- 分析来自25种茶种品种的粉的物理化学特征.
- 评估茶种粉在低血糖指数食品生产中的潜力.
- 为了确定物理化学性质和潜在的食品应用之间的相关性.
主要方法:
- 从25种茶种品种中分离和分析粉.
- 测量表面粉含量 (AAC),耐性粉,凝化温度和质性质.
- 相关性分析以确定粉性质与逆向降解之间的关系.
主要成果:
- 茶种粉显示出明显高粉含量 (28.94-39.91%) 和耐药粉 (4.64-8.24%).
- 观察到峰值粘度,分解,逆转,凝硬度,凝化温度 (61.6-77.5°C) 和流动行为指数 (0.163-0.390) 的显著变化.
- 显而易见的粉含量被确定为影响粉退化的一个关键因素.
结论:
- 茶种粉具有适用于低血糖指数食品生产的特征.
- 茶种粉的多样化的物理化学特征使其在食品工业中具有多样性的应用.
- 这项研究为开发增值食品提供了关于茶种粉质量的宝贵见解.
相关概念视频
03:35Classifying Matter by Composition
Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures.
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated.
A mixture is composed of two or more types of...
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures.
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated.
A mixture is composed of two or more types of...
02:57Physical and Chemical Properties of Matter
The characteristics that enable us to distinguish one substance from another are called properties.
02:19Physical Properties Affecting Solubility
Solutions of Gases in Liquids
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
03:12Freezing Point Depression and Boiling Point Elevation
Boiling Point Elevation
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
01:24Freezing Point Depression and Boiling Point Elevation
When a non-volatile solute is added to a pure solvent, it results in the lowering of the freezing point of the solvent. This phenomenon is called freezing point depression. The extent to which the freezing point is lowered depends on the molality of the solute -the number of moles of solute per kilogram of solvent and the cryoscopic constant of the solvent.From the plot of chemical potential, μ, against temperature, it is evident that the μ of both solid and liquid solvents decrease with...
01:19Fineness Modulus
The fineness modulus (FM) of aggregate is a numerical index that measures the coarseness or fineness of the particles. It is calculated by adding the cumulative percentages of aggregate retained on each of a specified series of sieves and dividing the sum by 100.
Consider performing sieve analysis on sand through a set of ASTM sieves. The weight of aggregate retained in each sieve and pan placed at the bottom is recorded, as given in Column B of Table 1.
To determine the fineness modulus of...
Consider performing sieve analysis on sand through a set of ASTM sieves. The weight of aggregate retained in each sieve and pan placed at the bottom is recorded, as given in Column B of Table 1.
To determine the fineness modulus of...