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带有高度丰富的B1链的脱枝大米粉增强了芳香分子的封装

Yushen Liang¹, Xiaoxue Lu¹, Qian Xu¹

¹State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

International journal of biological macromolecules

|January 18, 2025

概括

带有特定链条长度的脱枝米粉 (DBS) 有效地封装了芳香分子. 与其他DBS类型相比,DBS1:1.5对C8芳香化合物的封装效率和稳定性更高.

科学领域:

食品科学食品科学食品科学
聚合物化学聚合物化学
材料科学是一种材料科学.

背景情况:

粉修饰对于提高食品质量至关重要.
控制粉链长度会影响其功能性质.
气味分子的封装对于食品系统中的风味稳定性至关重要.

研究的目的:

为了研究C8芳香分子的不同链长的脱枝米粉 (DBS) 的封装效率.
描述DBS-芳香复合物的结构和热性质.
阐明芳香分子结构,疏水性和粉相互作用之间的关系.

主要方法:

在不同的水解溶液与乙醇比率 (1:3, 1:1.5, 1:0) 下,分离脱枝米粉 (DBS).
选择C8芳香分子:1-octanol,1-octen-3-ol和γ-octalactone. 这三种化合物中的一种.
使用分析技术确定包含率和描述复杂性质 (结晶性,秩序,热稳定性).

主要成果:

与DBS1:0 (8.72%-12.16%) 和DBS1:3 (24.26%-48.24%) 相比,DBS1:1.5,具有很高比例的B1链 (DP 13-24),显示了气味分子的显著更高的包含率 (42.30%-68.09%) 和DBS1:0 (8.72%-12.16%) 和DBS1:3 (24.26%-48.24%).
DBS1:1.5-芳香复合体表现出增强的结晶性,短距离秩序和热稳定性.
芳香分子结构和疏水性影响了封装;由于其疏水性和线性结构,1-octanol 显示出更高的相互作用,而 γ-octalactone 的相互作用因其疏水性和乳环大小而减弱.

结论:

带有优化链长分布 (DBS1:1.5) 的脱枝大米粉对于封装C8芳香分子非常有效.
芳香化合物的结构和疏水特性在它们与粉的相互作用和封装中起着至关重要的作用.
这些发现为改善粉食品加工中的香味保留和质量提供了宝贵的见解.

关键词:

气味分子气味分子脱的米粉脱的米粉聚合化的程度.粉链的长度粉链的长度这是V型复合体.

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