阿奇拉粉的物理化学,热学和消化特性经过单一和双重化学修改而得到修改
Vicente Espinosa-Solis1, Cesar Roldan-Cruz2, Walfred Rosas-Flores3
1Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico.
Journal of food science
|April 10, 2025
概括
使用酸水解和酸对阿奇拉粉进行双重化学修饰,显著提高了其耐性粉含量和热稳定性. 这些改性粉显示出各种食品应用的前景.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 阿奇拉粉 (NS) 具有独特的特性,但需要对更广泛的食品应用进行修改.
- 化学改造是为满足特定工业需求而定制粉功能的一个关键策略.
- 了解不同修饰方法对粉性质的影响对于产品开发至关重要.
研究的目的:
- 研究单一和双重化学修饰对阿奇拉粉 (NS) 的影响.
- 分析对物理化学,热学,学和消化性能的影响.
- 探索食品产品中增强应用的潜力.
主要方法:
- 单次修改:轻度酸水解 (0.1M HCl) 6小时和12小时.
- 双重修饰:酸性水解,然后用酸化物或酸 (CA) 进行化.
- 使用富里埃变换红外,X射线衍射,热分析,质学和消化性测试进行了表征.
主要成果:
- 与单个修改相比,双重修改显著改变了阿奇拉粉的结构组织.
- 改性粉呈现了减少的质量损失,增加的水溶性和减少的膨胀力.
- 峰值粘度显著下降,归因于水解和基组的加入.
- 与CA的双重修饰显著增加了耐性粉含量 (从13.91%增加到79.80%),同时减少了快速消化的粉.
结论:
- 双重化学修饰,特别是酸化,产生具有高耐性粉含量的功能化阿奇拉粉.
- 这些改性粉具有增强的热稳定性,使其适用于热加工和冷食品.
- 由于双重修饰而产生的明显变化,扩大了阿奇拉粉在汁,,冷和乳制品中的应用潜力.
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