在不同的冷解周期下,预微生物寡糖粉相互作用及其对小麦粉特性的影响的表征
Xu Lu1, Han Su2, Jiaxin Zuo3
1College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
概括
氧化糖类,像氧化糖类 (XOS),在结解周期期间保护小麦粉结构. XOS显著降低了回落粘度,并提高了冷食品的质量.
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
背景情况:
- 在冷解 (FT) 周期中,小麦粉经历结构变化,影响产品质量.
- 了解这些变化对于改善冷食品配方至关重要.
研究的目的:
- 调查小麦粉在重复的FT循环中对小麦粉结构和特性产生的寡糖化物 (XOS,GOS,FOS) 的影响.
- 评估寡糖类作为冷产品中的功能性糖替代品的潜力.
主要方法:
- 小麦粉用16% (重量/重量) 寡糖化物 (XOS,GOS,FOS) 进行处理.
- 粉样本经历了多次冷解周期.
- 分析了结构性,凝化和质性质.
主要成果:
- 橄糖保存了粉超分子堆叠,并抑制了FT后的结构重组.
- 氧化氧化糖 (XOS) 是最有效的,在11个FT周期后,减少了39.3%的回归粘度.
- XOS的水透度有限,螺旋形/短距离有序结构发展,以及长距离的晶体秩序,增强剪切阻力和结构恢复.
结论:
- 寡糖,特别是XOS,在结解周期期间有效地减轻小麦粉中有害的结构变化.
- 这些发现为选择功能性糖替代品提供了宝贵的见解,以提高冷食品的质量和稳定性.
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