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化物和HCl化土豆的残留物的物理化学特性
Ji-Eun Bae1, Moo-Yeol Baik2, Sanggil Lee1
1Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan, 48513 Republic of Korea.
Food science and biotechnology
|February 13, 2025
概括
使用盐酸 (HCl) 处理土豆纸,有效地溶解粉和乳酸,产生有价值的糖. 这种可持续的方法减少了浪费,并从常见的食品加工副产品中创造了新的材料可能性.
科学领域:
- 农业科学 农业科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 土豆粉,是土豆粉提取的副产品,未得到充分利用.
- 它复杂的碳水化合物矩阵 (粉,点,纤维素) 提出了加工挑战.
- 使用不足有助于环境污染和经济损失.
研究的目的:
- 为了研究土豆纸的酸水解.
- 描述由此产生的可溶性水解盐和不溶性残留物.
- 评估将土豆纸价值化为可持续材料的潜力.
主要方法:
- 马纸经过50°C的2N盐酸 (HCl) 处理.
- 水解的持续时间因物理化学变化而有所不同.
- 分析包括可溶和不可溶分量的表征.
主要成果:
- 酸性水解主要溶解了粉和点,使纤维素在很大程度上保持完整.
- 溶解分数产生了脱聚合成葡萄糖和麦芽糖的寡合物.
- 不溶性残留物显示,在24小时后,凝化度和粘合粘度降低.
结论:
- 盐酸处理提供了一种可行的方法,用于马纸的价值化.
- 该过程将碳水化合物转化为有价值的糖,并修改残留物质.
- 这提高了土豆纸的利用率,减少了对环境的影响,并创造了可持续的材料.
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