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臭氧诱导的OSA米粉的结构变化:对粉的热行为及其稳定皮克林乳液的影响

Meng Du^1,2, Lei Chen^1,2, Zia-Ud Din³

¹Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.

Food chemistry: X

|August 26, 2024

概括

臭氧处理增强了改性米粉 (OSA-粉) 的特性. 这种修改提高了热稳定性和水能力,使其适合食品应用.

科学领域:

食品科学与技术食品科学与技术
聚合物化学聚合物化学
材料科学材料科学材料科学

背景情况:

米粉 (St) 是一种常见的食品成分,其热稳定性和保持水分能力有限.
酸酸无水化 (OSA) 修饰是一种已知的提高粉功能的方法.
臭氧处理为粉修饰提供了一种新的方法,有可能增强其性能.

研究的目的:

研究臭氧处理对OSA-化米粉 (OSA-St) 的影响.
描述改性粉的分子结构,热行为和乳液稳定性.
评估臭氧处理的OSA粉在食品应用中的潜力.

主要方法:

米粉通过OSA的预化进行了修改,随后进行了臭氧处理.
特性包括1HNMR和XPS用于分子结构分析.
使用TGA,RVA和DSC评估热性能;还评估了乳液稳定性.

主要成果:

臭氧处理氧化基和诱导交联,增加分子秩序.
经过修改的OSA-OSt显示增加了保持水分的能力 (29.15%) 和膨胀能力 (52.8 g/g),溶解度降低 (0.35%).
观察到增强的热稳定性和冷解稳定性,归因于氧化诱导的交叉连接和弱凝形成.

结论:

臭氧处理是一种有效的方法,可以改善OSA化米粉的热性能和功能性质.
改性粉表现出增强的稳定性,使其成为各种食品的有希望的成分.
这项研究表明,在先进的粉应用中,将OSA修饰与臭氧处理相结合的潜力.

关键词:

这是一种乳液乳液.在OSA-粉.氧化过程中的氧化.臭氧臭氧是什么?臭氧臭氧是一种热性能热性质热性质

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