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体结构特征和皮凝在热处理过程中的变化模式

Na Xu¹, Minyi Han², Xuefei Shao¹

¹State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

|August 19, 2025

概括

皮凝 (CSG) 的热处理提高了它的结构和稳定性. 长时间加热会增强凝的质量.

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
生物化学生物化学

背景情况:

皮凝 (CSG) 是一种有价值的食品成分.
了解其在热加工过程中的结构变化是优化食品产品的关键.
热处理参数显著影响凝的特性.

研究的目的:

在热处理过程中研究CSG的体结构特征.
在热处理下分析CSG物理化学性质的变化模式.
阐明CSG结构变化背后的分子机制.

主要方法:

通过将皮在85°C温度下加热20-100分钟来制备CSG.
分析颗粒大小,热特性,学特性,氧化特性和结构特征.
评估分子相互作用,如键和疏水性相互作用.

主要成果:

长时间加热导致了均的颗粒大小分布和增强的热稳定性.
经过长时间加热,CSG表现出增加的伪塑性行为和更紧的凝网络结构.
观察到增强的蛋白质氧化,由增加的碳酸含量表明.
原体的降解和重组加强了分子相互作用,导致更稳定的内部结构.

结论:

热处理显著改变了CSG的体结构和物理化学特性.
优化加热时间可以提高凝的稳定性和网络形成.
结果为改善基于凝的食品加工和利用皮资源提供了见解.

关键词:

的皮肤凝凝.氧化过程中的氧化.类风病学类风病学类风病学结构结构是一个结构.

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