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酸化改性长链胰岛素对小麦粉的影响:物理化学性质和逆向降解行为

Ruijie Zhang¹, Denglin Luo^1,2, Chonghui Yue^1,2

¹College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.

Food chemistry: X

|February 20, 2025

概括

酸化长链胰岛素 (PFXL) 通过降低分解和逆转值来增强小麦粉 (WS) 的应用. PFXL提高了WS糊的流动性,并抑制了粉的老化,为食品提供了更好的稳定性.

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:

长链胰岛素 (FXL) 被修改,以提高其在粉制品中的功能.
了解改性因林对粉性质的影响对于食品应用至关重要.

研究的目的:

研究酸化长链胰岛素 (PFXL) 对小麦粉 (WS) 的粘贴,质,微观结构和逆向降解的影响.
评估PFXL在抑制WS衰老方面的有效性,与本地FXL相比.

主要方法:

酸化FXL以产生PFXL.
分析WS的属性,包括粘合 (粘度,分解,逆转),质,微观结构 (SEM),水分布和逆行 (XRD,FTIR).

主要成果:

PFXL显著降低了WS的崩和挫折值.
加入PFXL降低了WS糊的粘性弹性,提高了流动性.
SEM显示PFXL>5%覆盖WS结构,减少水损失.
与FXL相比,PFXL更有效地抑制了烯胺再结晶和WS老化.

结论:

PFXL是小麦粉的有效修饰剂,可以改善其功能性质.
PFXL增强了小麦粉的稳定性,并减少了小麦粉的退化,使其适用于各种食品应用.
在短期和长期储存中,PFXL证明了小麦粉的优越抗衰老能力.

关键词:

长链胰岛素是一种长链胰岛素.酸化修饰的修饰是一种酸化修饰.物理化学特性物理化学特性退化行为的行为.小麦粉是一种小麦粉.

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