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粉多尺度结构的机制在确定粉珍珠的纹理特性和可塑性
Xi Zhao1, Shixiang Xu2, Minghao Xu1
1College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
International journal of biological macromolecules
|December 5, 2024
概括
粉结构会影响粉珍珠的质地和制备. 了解粉链长度和结构是改善食品工业加工和产品质量的关键.
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.
- 聚合物科学 聚合物科学
背景情况:
- 粉珍珠在泡泡茶和甜点中很常见.
- 粉珍珠纹理的形成机制尚不清楚.
研究的目的:
- 调查粉的多尺度结构和粉珍珠纹理之间的联系.
- 为优化粉选择和加工提供见解.
主要方法:
- 分析了粉的细结构,晶体结构和质行为.
- 进行了粉珍珠的纹理分析.
- 检查的粉凝具有不同的短链粉含量.
主要成果:
- 粉凝中较高的短链粉含量导致较弱的可塑性和较低的流动行为指数 (n*),提高了珍珠的硬度和弹性.
- 菜,马和粉,富含长链氨酸和氨酸,显示较弱的有序结构.
- 这导致粘度 (峰值和最终) 和一致性系数 (k*) 的增加,改善了可塑性稳定性,粘度和可性.
结论:
- 粉的多尺度结构显著影响粉珍珠质地和可塑性.
- 这些发现为食品工业的粉选择和加工优化提供了宝贵的指导.
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