不同品种的粘性大米粉的多尺度结构异质性:物理化学性质和可消化的决定因素
Zhaoxian He1, Li Jiang2, Kunkun Wang2
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
质米粉结构因品种而异,影响其特性和消化能力. 了解这些多层次的结构差异对于为特定的工业用途选择米粉至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 质粉的复杂结构影响其功能.
- 米粉的品种差异并未完全理解与其属性的关系.
研究的目的:
- 为了研究五种粘性米粉的多层结构.
- 分析物理化学性质和体外可消化性.
- 为米粉建立结构属性关系.
主要方法:
- 系统地研究多尺度粉结构.
- 物理化学性质的分析.
- 在体外消化性测试.
主要成果:
- TN2072粉显示出更紧的结构,旋转半径较低,结晶层厚度较小.
- 短的氨基蛋白链与和凝化温度负相关,但与峰值粘度正相关.
- 有序结构,高结晶度和低层层厚度与较低的水解速率和较高的耐性粉含量有关.
结论:
- 质米粉的结构取决于品种.
- 多个尺度的结构特征决定了物理化学性质和可消化性.
- 这些发现为为工业应用选择粘性大米粉品种提供了基础.
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