玉米面粉中的粉的结构,物理化学特性和体外消化性
Xinqi Li1, Jiannan Yan1, Jiale Gao1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Food chemistry: X
|August 20, 2025
概括
超声波辅助湿磨 (UNWM) 通过提高粉结构和消化能力来提高玉米面粉的质量. 这种方法为玉米粉提供了更高的磨粉效率和有益的抗消化性.
科学领域:
- 食品科学与技术
- 农业化学
- 生物技术
背景情况:
- 玉米面粉是主要的食品, 但它的粉特性可以通过加工进行修改.
- 传统的磨粉方法会影响粉的结构,物理化学性质和消化能力.
- 这是一种改变玉米特性的传统过程.
研究的目的:
- 研究各种磨粉技术对玉米面粉粉的影响.
- 评估nixtamalization和超声波辅助对粉性能的影响.
- 确定加工对体外粉消化能力和磨粉效率的影响.
主要方法:
- 干 (DM),半干 (SDM),湿 (WM),无化湿 (NWM) 和超声波辅助无化湿 (UNWM) 的比较.
- 分析粉结构,受损的粉含量,颗粒大小,热稳定性和结晶性.
- 评估体外可消化性 (RDS,SDS,RS) 和粘合性,质性和凝质地.
- 评估工业应用的磨削效率.
主要成果:
- NWM 和 UNWM 的损坏粉和颗粒尺寸最小.
- NWM和UNWM显示了增强的热稳定性,短距离秩序和结晶性.
- 这些方法改善了粘合,质和凝质地.
- NWM和UNWM增加了缓慢消化粉 (SDS) 和耐性粉 (RS),增强了食纤维活性.
- UNWM 的磨削效率高于NWM.
结论:
- 超声波辅助的nixtamalization显著提高了玉米面粉的质量.
- 提高粉结构,物理化学特性和抗消化性.
- 这种方法提供了高效的玉米面粉生产和改善营养效益.
- UNWM提出了一种先进的玉米面粉加工方法.
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