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多尺度结构与体外粉通过温度差异改变的消化能力之间的相关性研究

Yongting Feng^1,2, Meijuan Xu¹, Dongwei Chen²

¹College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Foods (Basel, Switzerland)

|July 13, 2024

概括

温度差异会改变玉米粉的结构和质量. 高温会降解粉糖,低温会影响粉素,而连续处理可以优化粉的食物应用特性.

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.
生物化学生物化学

背景情况:

物理技术,特别是温度变化,对于提高食品质量和可持续性至关重要.
了解温度差异对粉结构和特性的影响对于优化食品加工至关重要.

研究的目的:

研究高温,低温和温度差 (TD) 处理对玉米粉的影响.
阐明不同温度序列 (H-L和L-H) 所引起的特定结构和质量变化.

主要方法:

玉米粉经过了高温,低温和连续的温度差 (TD) 处理 (H-L和L-H).
结构分析包括检查表面形态,粉含量,链长分布 (A,B1,B2,B3),光强度,生长环透明度,相对晶度 (RC),短距离顺序,水解参数,耐性粉 (RS) 和粘度.

主要成果:

高温降低了粉含量,改变了粉形态.
低温增加了表面微孔,并减少了A链的长度.
TD处理增加了RC,短程顺序,A/B1链,水解参数和RS,同时降低了粉素含量,B2/B3链和粘度.
与L-H序列相比,H-L序列的结果是氨基酸含量较低,RC,A链和RS较高.

结论:

高温主要降解粉素,而低温影响粉素.
TD治疗方法,特别是HL序列,促进了粉的分子重新排列,从而改善了粉的性能,例如增加了耐药性粉.
结果为开发具有针对各种食品应用量身定制特性的新粉提供了洞察力.

关键词:

氨基氨酸的使用方法粉糖是什么粉糖是什么修改的意思是改变的意思.形态学形态学形态学抗粉耐药性粉的方法

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