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洞察在化修饰过程中化和颗粒性化-先化粉的形成:温度的关键作用
Huijing Chen1, Huiying Li1, Sheng Liu2
1College of Food Science, Southwest University, Chongqing 400715, PR China.
Food chemistry
|August 14, 2024
概括
经过酸酸无水化 (OSA) 的修饰,产生了化粉 (ES) 和颗粒式化粉 (EPS). EPS显示了增强的特性,如更高的替代性和粘度,使其适合低能耗食品.
科学领域:
- 食品科学与技术 食品科学与技术
- 碳水化合物化学 碳水化合物化学
- 材料科学 材料科学 材料科学
背景情况:
- 乙化粉 (ES) 和颗粒性乙化粉 (EPS) 是具有潜在应用的改性粉.
- 了解它们的形成条件和特性差异对于优化它们的使用至关重要.
研究的目的:
- 研究ES和EPS的形成条件和物理化学性质,这些ES和EPS是通过Octenyl succinic anhydride (OSA) 修饰制备的.
- 为了比较ES和EPS之间的功能差异.
主要方法:
- 粉的修饰性酸氧化物 (OSA) 的粉.
- 控制温度的变化以影响形成.
- 物理化学性质的表征,包括取代程度,膨胀能力,吸水能力,粘度,分子量和分子顺序.
- 显微镜 (SEM) 和X射线衍射 (XRD) 用于结构分析.
主要成果:
- 变化温度影响了ES和EPS的形成量和时间.
- 与ES相比,EPS表现出更高的替代度,冷水膨胀能力,吸水能力和明显粘度.
- 结构分析显示ES和EPS的分子量和分子顺序下降.
- SEM证实EPS保留了颗粒状形态,而XRD表明EPS中更多的粉脂复合物.
结论:
- 建立了一种新的方法来制备ES和颗粒性化粉.
- 与ES相比,EPS表现出优越的功能特性.
- 这些改性粉是低能量的配方食品的有希望的添加剂.
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