孤立的麻豆细胞:与粉和全麦面粉的结构和物理化学特性进行比较
Meng Jia1, Rongrong Ma1, Chang Liu1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Carbohydrate polymers
|August 22, 2024
概括
pectinase酶有效地隔离完整的麻豆细胞,揭示细胞壁如何影响粉特性和食品加工. 这种方法为麻行业提供了新的见解.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物学 植物生物学
- 生物化学 生化学
背景情况:
- 单个植物细胞对于组织结构和食品加工至关重要.
- 了解细胞壁对粉等细胞内成分的影响对于优化食品质量至关重要.
研究的目的:
- 用不同的方法分离麻豆细胞,并比较它们的微观结构和物理化学特性.
- 为了研究完整的细胞壁对粉在加工过程中的行为和功能性质的影响.
主要方法:
- 使用酸,热水和点酶治疗方法分离了草细胞.
- 分析了微观结构,物理化学性质,粉膨胀,粘度,凝化温度和剪切阻力.
主要成果:
- 丁酶隔离产生了更高率和更少损伤的完整细胞,保持了细胞壁完整性和细胞内组成.
- 完整的细胞壁抑制了粉的膨胀和液,导致较低的峰值粘度和较高的凝化温度,与孤立的粉相比.
- 完整的细胞结构和非粉成分增强了凝的剪切阻力,尽管热引起的透性变化,但抑制了粉水解.
结论:
- 隔离的麻细胞适合研究细胞壁对细胞内粉功能的影响.
- 这些发现为麻的细胞结构及其对食品工业的影响提供了宝贵的见解.
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