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对冷等离子体诱导的粉修饰的新见解:对A型和B型粉的微观结构和物理化学特性进行比较分析

Zhenyu Liu¹, Xilu Zhang¹, Zerui Li²

¹Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration For Market Regulation, Sichuan University, Chengdu 610065, China.

|March 7, 2025

概括

冷等离子体 (CP) 提供环保的食品粉修饰. 粉处理改变了粉的微观结构,降低了结晶性和增强了水容量,从而导致了工业用途的改良消化能力.

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:

对清洁标签食品的日益增长的需求引发了对新粉修改技术的兴趣.
冷等离子体 (CP) 成为一种环境友好的技术,用于修改食品成分.
了解CP对不同类型的粉 (A和B) 的影响对于有针对性的应用至关重要.

研究的目的:

研究冷等离子治疗对A型和B型粉的微观结构和物理化学特性的影响.
为了比较CP对土豆粉 (PS) 和玉米粉 (CS) 的影响.
评估由此产生的粉消化的变化及其潜在的工业意义.

主要方法:

冷血 (CP) 处理用于土豆粉 (PS) 和玉米粉 (CS).
使用电子显微镜进行微结构分析,观察表面变化和粒子形态.
物理化学性质评估,包括相对结晶性和烯链长度分析.
消化性测试以确定缓慢消化粉 (SDS) 和耐性粉 (RS) 含量.

主要成果:

CP处理导致沉沉积在粉表面,而不会改变晶体类型.
相对晶度下降,特别是在土豆粉中减少了6.5%.
土豆粉 (PS) 主要经历了脱聚合,而玉米粉 (CS) 显示了交叉链接和降解.
经过CP修改的粉形成较小的颗粒,增强水能力.
生粉和煮熟粉都显示消化能力低下;未煮熟的PS显示出显著的SDS (11.59%) 和RS (59.69%) 含量.

结论:

冷血有效地改变了粉的微观结构和物理化学性质.
粉处理会影响粉的脱聚合,交叉结合和颗粒大小,影响水容量.
改变了粉的消化能力,特别是增加了耐性粉,为功能性食品成分提供了潜力.
结晶细胞排列的差异有助于对不同类型的粉产生不同的CP效应,从而实现了定制的工业应用.

关键词:

不同的晶体不同.消化器的特性是消化器的特性.处理等离子体治疗.结构特征结构特征结构特征水结合能力的水结合能力.

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