在真空微波中揭示莲花根加工:基于水分,结构和体外可消化的粉-酸相互作用
Yiyang Yu1, Dianbin Su1, Huihui Xu1
1School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, Shandong 255049, China.
Food chemistry
|January 17, 2025
概括
黄酸真空微波预制 (MVMP) 改变了莲花根 (LR) 粉的结构,增加了耐性粉 (RS) 并保存了有益的化合物. 这种新的方法增强了粉的特性,用于潜在的食品应用.
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.
- 农业科学 农业科学
背景情况:
- 莲花根 (LR) 是一个有价值的食物来源,具有复杂的碳水化合物结构.
- 了解对LR粉的预条件影响对于食品加工和功能成分开发至关重要.
- 酸真空微波预制 (MVMP) 是一种新兴的技术,在食品改造中具有潜在的应用.
研究的目的:
- 研究酸真空微波预调 (MVMP) 对莲花根 (LR) 特性的影响.
- 分析水分含量,介电性质,微观结构和粉成分的变化.
- 评估对化合物,黄类化合物和耐性粉 (RS) 形成的影响.
主要方法:
- 评价湿度和介电性质 (介电常数 ε',介电损耗因子 ε′′).
- 使用LF-NMR和FT-IR光谱学的微结构分析.
- 评估粉特性:结晶度,耐性粉 (RS) 含量,粉含量,溶解度,膨胀力和热度.
主要成果:
- 介电性质与微波功率影响的水分含量和水迁移相关.
- 增加的微波功率和酸度导致了粉颗粒的损伤和水解.
- MVMP治疗保留了更高水平的和黄化合物.
- 用MVMP处理的LR粉显示结晶度增加,最大耐性粉 (RS) 含量为68.3%.
结论:
- MVMP有效地修改了莲花根 (LR) 粉结构,增强了耐性粉 (RS) 含量和结晶性.
- 该过程保留了有价值的和黄化合物.
- MVMP提供了一种有前途的方法,用于为食品应用功能化莲花根 (LR) 粉.
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