谷氨酸无水化物的化促进小麦粉/谷蛋白复合物凝相互作用:形成,表征和油凝的应用
Qian Lin1, Wenqing Zhao1, Wei Liang1
1Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
这项研究探讨了由谷蛋白和化粉制成的复合凝. 最佳的化改善了凝结构和油吸附,但过多的蛋白质降低了性能,为食品和工业应用提供了洞察力.
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:
- 粉化是一个关键的修改过程.
- 谷蛋白是一种植物性蛋白质,具有潜在的功能性质.
- 复合凝需要了解组件相互作用.
研究的目的:
- 研究质蛋白和粉化对复合凝特性的影响.
- 为了确定最佳的比率和化水平,以提高凝性能.
- 探索在食品和化学工业中的潜在应用.
主要方法:
- 复合系统的制备与不同的质蛋白:化粉比率 (100:0到80:20) 的复合系统.
- 使用不同级别的化粉 (3%和6%).
- 微观结构观测,质性质分析,热稳定性评估 (DSC) 和核磁共振 (NMR) 成像.
主要成果:
- 化增加了粉凝粘度;3%的化产生了密集的网络.
- 较高的化 (6%) 减少了排序,晶体结构和热稳定性.
- 谷蛋白改善了凝结构和油吸附,但比例≥10%降低了性能.
- 核磁共振和油水分布证实了结构性影响.
结论:
- 复合凝系统显示基于质蛋白和化水平的调节性质.
- 最佳配方为设计食品级固体脂肪提供了潜力.
- 开发的凝结构适用于化学应用中的吸附剂模板.
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