热水处理通过改变细胞壁和粉结构来调节麻豆细胞的热,质和粉消化特性
Meng Jia1, Rongrong Ma1, Chang Liu1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Carbohydrate polymers
|October 21, 2025
概括
热水处理改变了木麻的细胞结构,影响了质和粉消化能力. 优化这些条件是开发功能性麻粉食品的关键.
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.
背景情况:
- 香是一种重要的全球粮食来源,但其细胞结构和粉特性限制了其功能应用.
- 了解加工如何影响麻豆细胞组件对于食品产品开发至关重要.
研究的目的:
- 调查热水处理对麻豆细胞结构,质学和粉消化能力的影响.
- 阐明将处理变量与功能性质联系起来的机制.
主要方法:
- 将麻豆细胞置于不同的热水处理条件下.
- 分析细胞结构的变化,细胞壁的透性和粉晶体的完整性.
- 测量质性质 (G',G′′) 和粉消化能力.
主要成果:
- 增强的热水条件破坏了粉晶体,并增加了细胞壁的透性.
- 粘度受到细胞壁多糖在低粉凝化和胀的粉颗粒在更高程度的影响.
- 菜细胞分裂成群,而不是在剪切下单独破裂.
- 由于粉的降解和细胞壁成分的损失,自缩降低了粘度.
结论:
- 热水处理显著改变了麻豆细胞的功能.
- 细胞壁透性和粉结构是粉消化的关键调节者.
- 结果为优化加工提供了洞察力,以创建定制的麻食品成分.
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