生物聚合物对含有梅拉德反应产品的低调料的形态和功能的影响
Zhi-Jing Ni1, Yang Liu1, Chun-Bo Liu1
1School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
Food chemistry
|December 29, 2024
概括
生物聚合物通过提高颗粒大小和减少/含量来增强低调料. 可溶性粉和氧甲基纤维素被确定为工业应用的合适选择.
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.
背景情况:
- 开发低调料对公共健康至关重要.
- 传统的低配方经常面临着质地和稳定性的挑战.
- 梅拉德反应产物提供了美味的味道,但需要优化配方.
研究的目的:
- 评估各种生物聚合物对低调料特性的影响.
- 确定可提高均性,降低和含量,增强功能特征的生物聚合物.
- 确定适合用于低调料的实用工业应用的生物聚合物.
主要方法:
- 使用盐,化,酸盐和口味制造低调料的配方 梅拉德反应产物.
- 将各种生物聚合物纳入调味剂矩阵.
- 分析物理性质,包括粒子大小,形态,颜色,流动特性,可溶性,高度性和热稳定性.
主要成果:
- 生物聚合物添加减少了和含量.
- 观察到粒子大小和形态的显著改善.
- 不同的生物聚合物对颜色,流量,可溶性,高度和热稳定性表现出不同的影响.
- 由于具有平衡的特性,可溶性粉和甲纤维素证明适合于工业用途.
结论:
- 纳入生物聚合物是开发均分布的低调料的有效策略.
- 特定的生物聚合物,如可溶性粉和碳素甲基纤维素,提供了理想的功能性质的平衡.
- 这种方法为创建高质量,低替代品提供了可行的途径,而不会影响功能.
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