在玉米粉中通过糖醇-乙醇热替代方法形成V型结构的基础机制
Zhijie Zhu1, Kai Du2, Zhiqian Ma1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
Carbohydrate polymers
|November 19, 2024
概括
研究人员开发了一种使用甘油-乙醇热替代制造V型粉的新方法. 这一过程阐明了非水性溶剂中V型粉形成的机制,为其制备提供了多功能方法.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物医学科学 生物医学科学
背景情况:
- 在各种科学领域中,V型粉至关重要.
- 在非水性溶剂中V型粉的形成机制尚不清楚.
研究的目的:
- 研究非水性溶剂中V型粉的形成机制.
- 开发一种易于使用和多用途的方法来制备V型粉.
主要方法:
- 在大气压下使用甘油-乙醇热替代.
- 扫描电子显微镜和对焦激光扫描显微镜用于分析粉颗粒形态.
- 量化了结晶度和螺旋结构的比例.
主要成果:
- 粉颗粒的破裂开始于,随着温度升高 (100130°C) 周边扩散.
- 在140°C时,马耳他十字消失,形成圆圈形圆圈.
- 随着温度的升高,V型结晶度和单螺旋结构显著增加,而A型结晶度和双螺旋结构下降.
- 甘油可能通过结结稳定粉素构成,促进V型螺旋形成.
结论:
- 糖醇-乙醇热替代是一种有效的方法,用于制备V型粉.
- 温度在调节V型粉形成方面起着至关重要的作用.
- 这项研究阐明了非水性环境中V型粉形成的机制.
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