中国洋 (Dioscorea opposita Thunb.) 是一种有着的植物. 粉-酸复合物:制备,表征和物理化学性质
Shuqiong Tan1, Huiqing Chen1, Yating Huang1
1School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou, Fujian, China.
Journal of food science
|January 20, 2025
概括
酸 (FA) 的添加修改了中国粉 (CYS) 的结构,增强了其溶解性和弹性等特性. 这些CYS-FA复合体显示出食品和健康应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 聚醇与粉相互作用,形成包含复合物.
- 中国粉 (CYS) 的性能可以通过添加多来提高.
研究的目的:
- 研究酸 (FA) 度对中国粉 (CYS) 结构和物理化学特性的影响.
- 探索CYS-FA复合物在食品和健康产品中的潜力.
主要方法:
- 进行X射线衍射分析以确定结构变化.
- 物理化学性质的评估,包括溶解性,保持水分的能力,硬度,透射率,粘度,弹性和逆向.
主要成果:
- 酸 (FA) 诱导了B型到V型的晶体形态过渡在中国粉 (CYS).
- FA增加了CYS的溶解性,保持水分的能力,硬度,粘度和弹性,同时降低了逆向降解.
- 随着FA度的增加,CYS复合物的传导率下降.
结论:
- 酸 (FA) 显著改善了中国粉 (CYS) 的结构和物理化学特性.
- CYS-FA综合体为健康和药用食品产品的发展提供了有前途的途径.
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