对粉-脂质复合物的新洞察力,抑制了粉在麦谷物蒸期间的粉凝化
Zhaoxian He1, Zhijie Zhu1, Li Jiang2
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Food research international (Ottawa, Ont.)
|November 4, 2025
概括
麦谷物蒸形成粉-脂质复合物,形成一种防护屏障,抑制粉的凝化和水解. 这一发现为控制蒸时间提供了洞察力,以提高造效率.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物加工 谷物加工
- 生物化学 生化学
背景情况:
- 粉凝化和水解是谷物利用中的关键过程.
- 了解麦谷物蒸对粉结构的影响对于优化造至关重要.
研究的目的:
- 为了研究粉粒蒸过程中粉脂复合物的形成.
- 阐明这些复合物抑制粉凝化和水解的机制.
主要方法:
- 扫描电子显微镜 (SEM) 用于观察粉颗粒状结构.
- 13C核磁共振 (NMR) 用于分析粉螺旋含量.
- 同焦激光扫描显微镜 (CLSM) 用于可视化粉-脂质复合物的形成.
主要成果:
- 在剩余的未拉丁化粉 (RUS) 中,蒸汽诱导了粉-脂质复合物的形成.
- 粉-脂质复合物形成了一个保护性屏障,阻碍了水的透,并延迟了凝化 (74.25°C至87.20°C).
- 屏障使粉水解率从77.93%降低到68.54%.
结论:
- 粉蒸过程中粉脂复合体的形成显著抑制了粉的凝化和水解.
- 这项研究为控制土蒸时间提供了理论基础,以提高造效率.
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