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添加/对粉-豆蛋白水解复合物的作用:微观结构,质性和消化能力

Cuiping Han¹, Zhuojia Lv¹, Yujie Duan¹

¹College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry: X

|June 9, 2025

概括

化 (CaCl2) 和化 (NaCl) 可以改善结构,并减少快速消化的粉在粉-豆蛋白水解复合物 (RS-CPH) 中. 这种盐调节为开发具有控制粉消化功能的功能性食品提供了潜力.

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:

粉和豆蛋白水解剂 (RS-CPH) 是食品系统的关键组成部分.
了解它们的相互作用对于开发功能性食品至关重要.
盐对生物聚合物复合物的影响是积极研究的领域.

研究的目的:

研究化 (CaCl2) 和化 (NaCl) 对RS-CPH复合物的影响.
分析对微观结构,物理化学性质和粉消化能力的影响.
探索盐调制作为一种控制食品特性的方法.

主要方法:

用不同的CaCl2和NaCl度 (0-2%,w/w) 制备RS-CPH复合物.
使用聚焦激光扫描显微镜 (CLSM) 分析微观结构.
使用X射线衍射 (XRD) 进行结构变化的表征.
评估物理化学性质和粉消化能力.

主要成果:

CaCl2 (0-1.5%,w/w) 和NaCl (0-1%,w/w) 增强了RS和CPH之间的键.
随着盐的添加,CLSM在RS矩阵中发现了更均的CPH分布.
XRD表明,复合体内的无形区域增加了.
在最佳盐度 (1.5%CaCl2和1%NaCl) 的情况下,快速消化的粉含量显著下降.

结论:

盐度在调节RS-CPH复合物的结构和特性方面发挥着至关重要的作用.
CaCl2和NaCl可以有效地提高RS-CPH的均性并降低其消化能力.
这项研究为在设计功能性食品时使用盐调节提供了基础,并定制了粉消化能力.

关键词:

化酸是一种化.豆蛋白质的解酸化.米粉是一种粉.化和化的使用方法

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