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聚醇-大米粉复合物的结构-活性关系:对3D打印和耐性粉形成的影响

Zhenjiang Li¹, Shilin Liu², Xin Hu¹

¹College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.

International journal of biological macromolecules

|March 13, 2025

概括

酸,黄素和氨酸对3D打印的米粉性能产生影响. 聚醇改变了粉结构,影响了打印准确度,并增加了功能性食品开发的耐性粉含量.

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:

米粉是3D打印食品的关键组成部分.
多因其健康益处和结构相互作用而闻名.
了解聚醇-粉相互作用对于开发功能性食品材料至关重要.

研究的目的:

为了研究酸 (GA),素 (LUT) 和素 (QUE) 对大米粉的影响.
分析这些聚醇对粉结构,物理化学性质和3D打印行为的影响.
阐明这些相互作用背后的分子机制.

主要方法:

将GA,LUT和QUE纳入大米粉配方中.
对粘性弹性和3D打印精度的评估.
使用分子对接和结识别的结构分析.
在3D打印产品中定量耐性粉含量.

主要成果:

酸显著降低了粉粘性弹性和3D打印准确度.
氨酸和氨酸保持了粉凝网络强度,对打印的影响最小.
这三种多都通过结与粉形成单螺旋复合物,破坏了凝网络.
在3D打印产品中,聚烯添加物大大增加了耐性粉含量.

结论:

聚醇根据它们的结构对大米粉的3D打印性能产生不同的影响.
结合相互作用是多醇粉复合体形成的关键机制.
增强的抗性粉含量表明开发更健康的3D打印食品的潜力.

关键词:

酸是一种酸.热挤出3D打印技术卢特奥林是什么? 卢特奥林是什么?奎尔丁 (Quercetin) 是一种青素.米粉是一种粉.

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