处理方法对Aquafaba粉体物理性能的影响:时间域核磁共振分析
Elif Gokcen Ates1,2, Gokcem Tonyali Karsli1, Ozcan Dilara Ozcan1
1Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Magnetic resonance in chemistry : MRC
|April 5, 2025
概括
通过微波红外加热处理aquafaba (豆水),可显著增加其干物质含量并改善水分,从而创造出更一致和功能更强的植物乳化剂.
科学领域:
- 食品科学与技术 食品科学与技术
- 配料功能 配料的功能
- 可持续的食品加工 可持续的食品加工
背景情况:
- 豆加工的副产品Aquafaba显示出作为植物性乳化剂和稳定剂的潜力.
- 在可靠的工业应用中,水草的不一致的干物质含量和组成构成了挑战.
- 开发方法来标准化aquafaba的属性对于其在食品中更广泛采用至关重要.
研究的目的:
- 通过使用不同的加工技术,提高水草的干物质含量.
- 评估加工方法对水草粉体的物理和功能性质的影响.
- 为了研究豆浸泡时间对水果花的产量和质量的影响.
主要方法:
- 在处理Aquafaba时,使用了微波加热,微波红外加热和常规沸.
- 豆浸泡的持续时间 (包括一夜浸泡) 变化以评估其对干物质产量的影响.
- 时间域核磁共振 (TD-NMR) 用于表征水吸收,水化和乳化特性,从而产生了aquafaba粉.
主要成果:
- 与传统沸相比,微波和微波红外加热方法显著增加了aquafaba的干物质含量.
- 在所有加工方法中,豆一夜浸泡导致了Aquafaba的干物质产量更高.
- 使用微波红外加热处理的Aquafaba显示出更高的水化率和随时间推移增强的乳液稳定性.
结论:
- 微波红外加热提供了一种有效的方法,可以改善水草的干物质含量和功能性质.
- 优化小的浸泡和采用先进的加热技术可以带来更一致和高性能的aquafaba成分.
- 这项研究支持为食品工业开发可持续和可靠的植物性乳化剂.
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