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凝化温度和湿度对子粉逆向降解的作用

Kanchan A Jane¹, Nazma N Inamdar¹, Nandkishor R Kotagale¹

¹Government College of Pharmacy, Kathora Naka, VMV Road, Amravati 444604, MS, India.

International journal of biological macromolecules

|May 4, 2025

概括

对纯化粉 (PCS) 的凝化温度影响的研究揭示了其对粉质量的影响. 控制湿度对于凝化PCS产品的保质期和质量至关重要.

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
生物化学生化学

背景情况:

由于零食趋势,市场对前凝化种子面粉的需求正在增加.
粉的结晶性会影响食品的保质期和质量.
纯化粉 (PCS) 是食品应用中的潜在成分.

研究的目的:

为了确定凝化温度对纯化粉 (PCS) 的影响.
调查添加的水分对凝化PCS的逆向降解的作用.
建立粉特性与加工条件之间的关系.

主要方法:

纯化粉 (PCS) 在各种温度下被凝化.
研究了添加水分对逆向降解的影响.
分析了粉的特性,包括晶度,水分,粉含量和粘度.

主要成果:

升高的凝化温度破坏了PCS颗粒结构,增加了DG,水化,粉素含量和峰值粘度,同时降低了结晶性.
凝化PCS的逆向降解增加了结晶性,减少了水化和峰值粘度.
湿度水平极大地影响了回升,较低的DG需要较高的湿度,较高的DG需要较低的湿度.

结论:

凝化温度显著改变PCS的特性,影响其适用于食品的适用性.
在加工过程中控制水分含量对于控制退化和确保凝化PCS的质量和保质期至关重要.
PCS对热分解具有抗性,但凝化降低了这种抗性.

关键词:

科伊克斯粉是一种粉.分解分解是什么意思凝化是一种凝化过程.湿度湿度湿度是一种逆行降级是一种逆行降级.

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