重结晶度对脱骨粉结构和消化能力的影响
Liyang Zhou1, Xiyin Zheng1, Xiaoyang He2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China.
International journal of biological macromolecules
|October 14, 2024
概括
研究人员开发了一种绿色方法,使用脱骨粉 (DBS) 制造耐热粉. 较高的DBS度产生更多的晶体和耐热粉,非常适合低血糖指数的食物.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 传统的粉修改方法可能是复杂和耗时的.
- 开发耐热和高度结晶的粉对于功能性食品应用至关重要.
- 脱枝粉 (DBS) 为新粉材料制造提供了潜力.
研究的目的:
- 开发一种简单,绿色和高效的方法来制造高结晶性和耐热粉.
- 为了研究脱枝粉 (DBS) 度对粉性质的影响.
- 探索DBS在生产3型抗性粉方面的潜力.
主要方法:
- 通过使用不同度的脱骨粉 (0-50%) 的再结晶制造粉.
- 对再结晶的DBS的结构性,热性和消化性质的系统研究.
- 分析峰值化温度,结晶度和耐性粉含量.
主要成果:
- 使用高DBS度的再结晶显著提高了粉结晶度 (23.5%至73.6%) 和耐热性 (最高化温度从77.8°C至114.7°C).
- 耐性粉含量在较高DBS度 (30.8%至72.1%) 的情况下大幅增加.
- DBS度极大地影响了最终粉产品的分子,物理化学和消化特性.
结论:
- 开发的再结晶方法对于大规模生产高结晶性粉具有经济性和有效性.
- 这项研究为制备耐热型-3耐热粉提供了一种新的方法.
- 由此产生的粉适用于低血糖指数食品,以帮助预防糖尿病和肥胖.
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