处理和储存对纤维功能的影响:从光谱技术的见解
G O Coelho1, D Champion1, O Heintz2
1Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, PAM UMR A 02.102, F-21000 Dijon, France.
International journal of biological macromolecules
|November 7, 2024
概括
纤维的功能随着储存而下降,这是由于化学成分和结构的变化造成的,这会影响保持水分. 表面化学保持不变,表明老化,而不是表面变化,导致功能损失.
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
背景情况:
- 类纤维需要再水化才能实现应用功能.
- 化学成分,结构和表面化学影响纤维的功能.
- 处理和储存可以改变这些参数,影响功能稳定性.
研究的目的:
- 研究制备和储存对果纤维功能的影响.
- 评估随着时间的推移,化学成分,结构和表面性能的变化.
主要方法:
- 福利埃变换红外光谱 (FTIR) 用于化学分析.
- 对表面元素组成的X射线光电子光谱 (XPS).
- 评估水容量 (WHC),水膨胀能力 (WSC) 和凝刚度 (G').
主要成果:
- 在360天的储存时间内观察到WHC,WSC和G'的下降.
- 老化会对保持水分产生负面影响,尤其是在更高的温度下.
- 干燥尺度没有影响化学成分或结构,但改变了表面的碳和氧水平.
- 长时间储存改变了多糖的组成和结构,导致功能丧失.
结论:
- 果纤维的功能,特别是保持水分,随着长时间的储存而减少.
- 功能性丧失与多糖的化学组成和结构的大体变化有关.
- 表面化学成分 (通过XPS分析) 没有改变,表明它不是功能损失的原因.
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