在射频加热过程中诱导的Na+/Cl-离子极化作用对玉米粉的多尺度结构的影响
Dingting Zhou1, Xiaojiang Wang2, Gaoji Yang2
1College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9, Canada.
International journal of biological macromolecules
|November 18, 2024
概括
无线电频率 (RF) 处理通过加热和分子振动来改变玉米粉结构. 最佳的结构变化和粘度发生在70°C,增强了链间的键和结晶性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物物理学的生物物理.
背景情况:
- 粉的结构改造是食品加工的关键.
- 无线电频率 (RF) 加热提供了快速的体积加热.
- 了解RF在粉上的机制需要详细的结构分析.
研究的目的:
- 研究由射频加热引起的原生玉米粉 (NS) 的结构和物理化学变化.
- 阐明快速加热和分子振动在粉修饰中的作用.
- 为了确定粉结构增强的最佳射频处理温度.
主要方法:
- 本地玉米粉在五个目标温度下在NaCl溶液中用RF处理.
- 使用X射线衍射 (XRD),富里叶变换红外光谱 (FTIR) 和拉曼光谱来评估结构修改.
- 使用快速粘度分析仪测量了包括导电性,粒子大小,泽塔电位和粘度在内的物理化学性质.
主要成果:
- 随着温度的上升,射频处理增加了粉的导电性,颗粒大小和泽塔潜力.
- 射频能量显著影响了分子振动模式,但没有形成新的化学键.
- 在70°C的温度下进行处理,最大限度地提高了链间的键能量,结晶性和低谷粘度.
- 70°C处理导致了最小的晶体体尺寸,半最大的峰值宽度,分解和回落粘度.
结论:
- 射频加热通过快速加热和增强的分子振动有效地改变了玉米粉结构.
- NaCl溶液促进了离子和二极运动,影响了粉的有序/无序结构.
- 在70°C达到最佳的结构和质性质,这表明粉具有量身定制功能的潜力.
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