改性粉的新衍生品用于食品技术
Emilia Konował1, Joanna Sulej-Chojnacka2, Krystyna Prochaska3
1Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.
Molecules (Basel, Switzerland)
|July 27, 2024
概括
化学改性粉及其水解剂在食品工业中至关重要. 这项研究表明,改性粉中的碳基具有显著影响水结合能力和质性质.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 聚合物化学 聚合物化学
背景情况:
- 化学改性粉和解剂由于其乳化特性在食品工业中至关重要.
- 为了满足行业的需求,不断需要新的粉衍生物和改进的制备方法.
研究的目的:
- 研究化学修饰生物聚合物及其酶化水解产物的物理,化学和功能性质.
- 了解修改类型和程度如何影响粉性质.
主要方法:
- 使用氧化和乙化土豆和玉米粉,具有不同程度的替代性.
- 在连续循环膜反应器 (CRMR) 中进行酶性水解.
- 评估属性包括水结合能力 (WBC),膨胀能力,溶解性和脂肪吸收能力.
主要成果:
- 物理化学性质取决于生物聚合物的起源和修饰类型/程度.
- 碳基团是关键的,影响质性质和水结合能力.
- 在玉米粉中,低氧化率 (0.2%) 和乙化率 (2.5%) 与原生粉 (161.4%) 相比,WBC (206.3%) 显著增加.
- 高氧化率 (2.5%) 与原生粉相比,降低了胀能力.
结论:
- 碳酸基的存在和含量是改性粉功能的关键决定因素.
- 量身定制化学修饰为优化粉性能提供了一条途径,用于特定的食品应用.
- 在CRMR中进行酶性水解是生产功能性粉水解剂的有效方法.
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