关于干热处理 (DHT) 用于粉修饰的概述:目前的进展和未来的应用
Hong-Ju He1, Guanglei Li1, Mohammed Obadi1
1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
Current research in food science
|March 17, 2025
概括
干热处理 (DHT) 通过环保的物理修饰提高了粉的功能和食品质量. 本综述探讨了DHT机制,对粉性质的影响和应用,强调了其在食品创新的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 粉是一种重要的生物聚合物,具有多种应用.
- 提高粉的功能对于改善食品质量和产品创新至关重要.
- 物理修饰技术为粉改善提供了可持续的途径.
研究的目的:
- 审查目前关于各种植物来源粉的干热处理 (DHT) 的研究.
- 阐明DHT对粉结构和物理化学特性的影响和机制.
- 探索联合应用组件的协同效应和DHT修饰粉的食品工业应用.
主要方法:
- 对粉干热处理研究的综合文献综述.
- 通过DHT对粉进行修改的方法分析.
- 对DHT后粉的结构,物理化学和功能变化的研究进行评估.
主要成果:
- DHT是一种有效的,环保的方法,可以显著改善粉的特性.
- DHT改变了粉的结构,从而提高了质化和逆向化等物理化学特性.
- 与离子,氨基酸和糖一起治疗可以进一步优化DHT修饰粉的功能.
结论:
- 干热处理是开发食品工业高性能粉的一个有希望的方法.
- 了解DHT机制为有针对性的粉修饰提供了基础.
- 对DHT应用的进一步研究可以推动食品质量和功能方面的创新.
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