热处理技术的机制改变全粒高地大麦的结构,功能和面粉加工特性
Jie Wang1, Vitoria H Cauduro2, Meng-Na Zhang1
1Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Food chemistry
|January 4, 2025
概括
热流化有效地通过改变粉和蛋白质结构来修改整个高地大麦面粉. 这种加工方法增强了面粉的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 谷物加工 谷物加工
- 材料科学 是一种材料科学.
背景情况:
- 全粒高地大麦是一种有价值的作物,有可能用于各种食品应用.
- 了解热加工对大麦面粉性能的影响对于优化其使用至关重要.
- 现有的热空气干燥和微波辐射等方法在修改面粉特性方面存在局限性.
研究的目的:
- 系统地研究热空气干燥,微波辐射和热流化对高地大麦面粉的影响.
- 评估这些热处理对结构,功能和面粉加工性能的影响.
- 确定最有效的方法,以提高高地大麦面粉的食品工业适用性.
主要方法:
- 三种热处理技术的比较:热空气干燥,微波辐射和热流化.
- 分析粉颗粒和蛋白质二次结构的结构变化.
- 功能性质的评估,包括水/油容量,弹性,度和分解粘度.
- 从经过处理的面粉制成的新鲜面条的纹理特性评估.
主要成果:
- 热流化导致粉颗粒聚合,蛋白质封装,与其他方法的部分损伤不同.
- 热流化导致相对晶度最低 (3.43%) 和蛋白质结构变化最大 (α → β).
- 用热流化处理的面粉显示改善了水/油的容量,增强了弹性,减少了度和分解粘度.
- 由热流化处理的面粉制成的面条表现出优越的纹理特征.
结论:
- 与热空气干燥和微波辐射相比,热流化是修改整个高地大麦面粉的优越方法.
- 热流化引起的结构变化显著提高了大麦面粉的功能和加工特性.
- 热流化提供了一种有前途的方法,以增加高地大麦在食品工业中的价值和应用范围.
相关概念视频
01:23Physical Methods for Controlling Microbial Growth: Temperature
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
01:19Thermal Strain
616
Thermal strain is a concept that arises when we consider how temperature changes affect structures. Unlike the conventional assumption that structures remain constant under load, real-world scenarios often involve temperature fluctuations that can significantly impact these structures. Consider a homogeneous rod with a uniform cross-section resting freely on a flat horizontal surface. If the rod's temperature increases, the rod elongates. This elongation is proportional to the temperature...
616