在热加工过程中将离子纳入米粉/氨酸二元系统的微观结构和实际特征
Bowen Chen1, Yang Xu1, Zhining Chen2
1Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
International journal of biological macromolecules
|July 4, 2024
概括
盐离子会改变食物系统中的粉和酸氨酸相互作用. 这项研究揭示了和离子在热处理过程中如何影响微观结构,结晶性和抗氧化特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 了解粉-氨酸相互作用对于开发高质量的粉食品至关重要.
- 盐离子在热条件下对粉/氨酸系统的微观结构和特性的影响还不太清楚.
研究的目的:
- 为了研究不同盐离子 (Na+,Ca2+) 和度对指示性大米粉 (IRS) 和大米素 (RA) 双系统的微观结构和特性的影响.
- 阐明静电相互作用在修改粉-素结合和整体系统特征中的作用.
主要方法:
- 构建一个Indica大米粉-大米素 (IRS-RA) 双元系统.
- 在存在不同度的Na+和Ca2+离子的情况下,对IRS-RA系统进行热处理.
- 分析微观结构变化,结合,储存模量,旋转半径,相对结晶性和DPPH激素清除活动.
主要成果:
- 盐离子诱导了多孔的凝基质,并通过静电相互作用破坏了粉-氨酸的键.
- 储存模量和旋转半径下降,而相对结晶性随着盐离子的加入而显著增加 (例如,在90°C时20mM Na+和Ca2+).
- 盐离子增强了DPPH激素清除活性,Ca2+由于电荷密度更高,比Na+表现出更明显的效果.
结论:
- 盐离子在调节粉-氨酸系统的热行为和微观结构方面发挥着至关重要的作用.
- 静电相互作用是盐离子影响结和物理性质的关键机制.
- 这些发现为控制加工过程中通过离子操纵控制食品矩阵特性和抗氧化能力提供了洞察力.
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