水热处理和剪切协同调节粉的结构和粘合特性
1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food research international (Ottawa, Ont.)
|August 12, 2025
概括
剪切作用和热水处理改变了玉米粉结构,影响了其粘合性能. 像裂和侵蚀这样的表面变化会影响粉板状结构和水的吸收,最终降低粘度.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 粉的表面特性显著影响水热处理效应.
- 了解这些影响对于优化基于粉的产品功能至关重要.
研究的目的:
- 调查水热温度和剪切作用对玉米粉结构和粘贴性质的协同效应.
- 阐明剪切作用调节粉形态的机制及其对粘贴特征的后续影响.
主要方法:
- 性玉米粉受到不同的热水温度 (50°C,60°C) 和剪切作用 (150rpm,300rpm) 的影响.
- 分析了粉形态,半结晶的板状结构 (长距离周期 (dL) 和结晶板状 (dc)),以及粘贴特性.
- 用皮尔森的相关性分析来确定结构参数和粘贴特性之间的关系.
主要成果:
- 剪切作用诱导了表面裂和侵蚀,在更高的温度下严重性增加.
- 热水处理增加了叶片的厚度,而剪切作用的影响则随温度而变化 (在50°C下降,在60°C增加).
- 所有经过处理的粉都显示了粘合温度,峰值粘度,分解粘度和回落粘度的降低,在片状厚度和粘合特性之间观察到相关性.
结论:
- 剪切作用主要通过表面修改 (裂/侵蚀) 以及在热水处理过程中层结构的随后变化来调节粉粘合特性.
- 剪切和温度之间的相互作用决定了表面损伤和叶片重组的程度,影响了水的吸收和粘合行为.
- 板状结构厚度是与粘合性能相关的关键因素,峰值,分解和回落粘度的负相关性.
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