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在凝化过程中对豆类粉结构变化的动态表征
Xiaojun Zhang1, Chongyang Zhu2, Donghui Geng3
1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Basic Medical Sciences, Future Health Laboratory of Innovation Center of Yangtze River Delta, Zhejiang University, Hangzhou 314100, China.
International journal of biological macromolecules
|January 10, 2025
概括
豆类粉 (常见,豆,豆) 经历了不同的凝化阶段:胀,结构破裂和化. 豆粉在凝化后表现出最高的密度.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 豆类粉是重要的食品成分.
- 了解粉凝化对于食品加工和产品开发至关重要.
- 凝化过程中的动态结构变化会影响粉的功能.
研究的目的:
- 为了研究在凝化过程中普通,豆和豆粉中的动态变化.
- 阐明结构转变的序列及其对粉性质的影响.
主要方法:
- 豆类粉的热分析 (常见,豆,豆).
- 观察吸水,胀,结构破裂和融化的情况.
- 状分析用于研究无形和晶体区域的行为.
- 由此产生的凝化系统的密度测量.
主要成果:
- 所有粉都表现出一致的凝化模式:胀 (50-65°C),破裂 (65-75°C) 和化/重组 (75-90°C).
- 凝化始于双螺旋解离和结构秩序下降.
- 形态区域首先膨胀,然后是晶体区域.
- 豆粉产生了最密集的化物,其次是豆和普通粉.
结论:
- 豆粉凝化涉及一个连续的解离,胀和融化过程.
- 结构变化取决于温度,在不同豆类粉中密度不同.
- 研究结果提供了关于豆粉形态和热处理过程中的结构动态的见解.
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