在制造面包过程中,小麦粉生物聚合物的分子变化和相互作用:将面包废物再循环转化为生物塑料的含义
Wanxiang Guo1, Maria Julia Spotti1, Guillermo Portillo-Perez1
1Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
Carbohydrate polymers
|July 24, 2024
概括
面包制造分解了小麦的生物聚合物,如烯和阿拉比诺克西兰. 这种转化使陈旧的面包能够被重新用于具有抗氧化性能的柔性,透明的薄膜.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物科学 聚合物科学
- 生物化学 生物化学
背景情况:
- 在面包制造过程中,小麦内精生物聚合物经历了显著的变化.
- 了解这些分子转换是利用面包成分在新材料中的关键.
研究的目的:
- 为了研究在制造面包过程中小麦内精生物聚合物的分子和超分子变化.
- 为了探索从陈旧的白面包制造独立的电影.
主要方法:
- 分析了烯和阿拉比诺基兰的分子量 (Mw) 和链条长度 (WEAX,WUAX).
- 薄膜的特性包括透明度,阻光,抗氧化能力,高度,抗拉强度和破裂时的延长.
主要成果:
- 面包降低了氨酸和WEAX的Mw,并减少了氨酸的长度,主要是通过链分裂.
- 不溶性细胞壁残留物增加,改变了WUAX特性和质网络的形成.
- 从面包制成的膜是灵活的,透明的,阻光,并拥有抗氧化活性,与面粉膜相比具有独特的机械性能.
结论:
- 面包制造导致小麦生物聚合物的显著分子碎片化.
- 陈旧的面包可以有效地被重新利用为创建功能性聚合物薄膜的原材料.
- 这项研究为将面包废弃物价值化为先进的复合材料开辟了道路.
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