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用高压均质化器制备的先化粉的形态,物理化学和粘合性能:对来自不同资源的粉进行比较研究
Xuanyi Zhang1, Xiaojun Lin1, Baojun Xu1
1Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
Food research international (Ottawa, Ont.)
|November 22, 2024
概括
高压均质化 (HPH) 有效地产生预凝化粉,改善冷水胀. 这项研究详细介绍了来自11个不同的植物来源的HPH改性粉的各种特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 前凝化粉,修改为冷水胀,具有广泛的工业应用.
- 传统的凝化前方法可能耗费大量能量或显著改变粉的特性.
研究的目的:
- 评估高压均质化 (HPH) 作为生产预凝粉的方法.
- 为了比较来自11个不同的植物来源的先化粉的形态,物理化学和粘贴特性.
主要方法:
- 来自豆,豆,小麦,甜,麻豆,玉米,非米,米,豆,豆,豆和栗子的粉使用HPH在150MPa下进行了三个周期的加工.
- 通过表面结构分析来评估形态变化.
- 使用标准分析技术和X射线衍射,评估了物理化学性质 (吸水性,溶解性,结晶性) 和粘贴特性.
主要成果:
- HPH处理破坏了粉颗粒结构,增加了水的吸收和可溶性,同时降低了结晶性.
- 米粉显示了最高的前凝化 (90.27%) 和吸水指数 (61.95%).
- 麻粉表现出最高的峰值,低谷和最终粘度,这表明它具有卓越的粘合性能.
结论:
- 高压均质化是一种有效的技术,用于生产具有增强功能性质的预凝化粉.
- 粉的来源显著影响了化前的程度,以及由此产生的物理化学和粘贴特性.
- 这些发现有助于更深入地了解前凝化粉,支持它们在食品和其他行业的更广泛应用.
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