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在甜粉的模拟凝化过程中通过热水处理进行多层次的结构演变

Sijie Zhang¹, Weiguo Wu¹, Jihe Zhu²

¹College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Food chemistry: X

|January 20, 2025

概括

热水处理 (HMT) 提高了甜粉 (SPS) 的性能. HMT-SPS显示了增强的粘性弹性和更高的凝化温度,在加工过程中发生了结构变化.

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:

生甜粉 (RAW-SPS) 具有伪塑性流体特征和C型晶体结构.
了解粉凝化对于食品加工和材料应用至关重要.

研究的目的:

为了研究热湿处理 (HMT) 在凝化过程中对甜粉 (SPS) 特性的影响.
阐明HMT在SPS产生的结构和财产改善.

主要方法:

在凝化过程中对RAW-SPS和HMT-SPS的特性和结构进行比较分析 (S1-S6).
评估质性质 (伪可塑性,剪切薄化,厚度变异性),凝化温度,粘性弹性和颗粒大小.
微观分析 (极化交叉) 来观察晶体结构的变化.

主要成果:

HMT将SPS的凝化温度提高到82.55°C.
在凝化过程中,HMT-SPS表现出更好的粘性弹性 (S3-S6) 和更小的颗粒大小.
HMT-SPS的晶体结构发生了变化,在初始凝化后,再结晶形成了分层结构.

结论:

HMT显著增强了甜粉的特性,特别是其粘性弹性和热稳定性.
在凝化过程中由HMT诱导的结构变化为观察到的性能改进提供了机制性的解释.
用HMT修改的甜粉有可能用于需要提高稳定性和质感的先进食品和材料应用.

关键词:

凝化阶段凝化阶段热湿处理是一种热湿处理.结构变化结构变化甜土豆粉是一种甜土豆粉.

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