米粉-蛋白系统的结构特征:逆向降解时间和快速结温度的影响
Jiayuan Liu1, Rui Zhang2, Xiaowen Pi1
1Chongqing 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 19, 2024
概括
理想的快速冷米面需要在-32°C下6个小时老化. 这种方法保留了米粉-蛋白系统.
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.
背景情况:
- 快速冷湿米面的质量受到大米粉-蛋白系统内的复杂相互作用的影响.
- 了解加工过程中的多层次结构变化对于优化面条质量至关重要.
研究的目的:
- 调查逆向降解时间和结温度对大米粉蛋白系统的多尺度结构的影响.
- 为了确定优质快速冷湿米面的最佳加工条件.
主要方法:
- 米粉蛋白系统经历了不同的逆向降解时间 (0-8小时) 和结温度 (-20°C,-32°C,-80°C).
- 分析了多个尺度的结构性质,包括相对的结晶性,多孔性和微观结构.
- 评估了质量碎形维度和冰晶大小.
主要成果:
- 增加的逆行时间增强了相对的结晶性和多孔性,但损坏了微观结构.
- 6小时的逆行时间产生了更好的微观结构和质量.
- 降低结温度 (-20°C至 -80°C) 增加了质量碎形尺寸和相对结晶度,减少了粉的逆向降解,并最大限度地减少了微型破坏.
- 在 -32°C和 -80°C的结温度下,结构特征相似.
结论:
- 快速冷湿米面的最佳质量是通过在-32°C快速冷和6小时老化来实现的.
- 这种加工组合平衡了结构完整性和理想的纹理特性.
- 这些发现为食品行业提供了改善冷面条生产的实际指导方针.
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