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不同非离子多糖的不同非离子多糖对Curdlan热诱导凝特性的影响

Guoyan Zhong^1,2, Zhaojun Wang^1,2, Qiuming Chen^1,2

¹State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

|December 17, 2024

概括

添加特定的非离子多糖类,如康杰克 (KGM) 和豆 (LBG),可以改善其凝性质. 这些牙,与侧链,增强curdlan.

科学领域:

食品科学食品科学食品科学
聚合物科学聚合物科学
材料科学是一种材料科学.

背景情况:

库德兰是一种多糖,由于高凝度,水溶性差以及与其他多糖不相容,因此在食品应用中面临限制.
修改curdlan的特性对于扩大其在食品合体中的使用和改善其功能至关重要.

研究的目的:

为了研究各种非离子多糖的不同非离子多糖对热诱导的黄的影响.
了解多糖结构,特别是侧链如何影响Curdlan的凝行为和相互作用.

主要方法:

库德兰混合了不同度 (0.05-0.3%) 的非离子多糖:普鲁兰 (PL),豆 (LBG),瓜尔 (GG) 和康雅克 (KGM).
评估了热引起的凝性质,重点关注凝硬度和性行为.
分析了侧链 (银糖,乙) 在多糖与库德兰相互作用中的作用.

主要成果:

普鲁兰 (PL),缺少侧链,对库德兰的特性影响很小.
豆 (LBG) 和康杰克 (KGM),分别具有银河糖和乙侧链,增强了黄凝的硬度,并促进了黄的展开.
含有大量银河糖残留的瓜尔 (GG) 呈现出对抗作用,削弱混合凝的特性.

结论:

没有侧链的非离子多糖类与兰相互作用较弱,导致属性变化微不足道.
带有银河糖或乙侧链的多糖化合物通过结合促进的展开和稳定的悬浮.
通过结合具有特定侧链的多糖化合物,对兰进行战略性修改,为更广泛的食品应用增强其功能提供了一种可行的方法.

关键词:

库尔德兰库尔德兰是什么意思银河系的曼南斯人热感应凝是一种热感应凝.这是一种非离子多糖,非离子多糖.拉拉拉拉拉拉拉拉拉拉拉拉

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