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莲花种子粉-棕酸复合物的微波介导形成及其多层次的结构变化

Chenxin Wang¹, Xiangfu Jiang¹, Xining Huang²

¹College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

International journal of biological macromolecules

|March 22, 2025

概括

微波处理增强了莲花种子粉-棕酸复合物的V型耐性粉形成. 更高的微波功率增加了复杂性,结晶性和热稳定性,有利于肠道健康.

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:

粉-脂质复合,特别是V型耐性粉,会影响肠道健康.
莲花种子粉 (LS) 和棕酸 (PA) 是复合物形成的关键成分.

研究的目的:

为了研究微波 (MW) 功率对V型LS-PA复合体形成的影响.
分析这些复合体的多尺度结构和热特性.

主要方法:

使用不同的兆瓦功率水平 (600-1000瓦) 准备V型LS-PA复合体.
分析晶体结构 (B + V_6II类型) 和复杂化率.
结果复合物的热性质分析.

主要成果:

MW处理促进了疏水性LS-PA复合,形成了B + V_6II类型的晶体结构.
V型复合率和系统结晶性/稳定性随着MW功率的增加而增加,达到1000W的峰值 (55.409%的复合指数).
V型复合粉形成了热稳定的单螺旋结构,在100-105°C时分离.

结论:

在LS-PA系统中,MW功率是调节V型复合体形成的关键因素.
优化的MW处理增强了耐性粉的结构和热性能.
这些发现为设计具有针对性肠道健康益处的健康粉食品提供了理论基础.

关键词:

莲花种子粉莲花种子粉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉多个尺度的结构结构.棕酸是一种棕酸.这是V型复合体.

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