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使用不同的反应条件,开发和描述用麦粉和羊/牛酸生产的粉-脂肪酸复合物
Betül Oskaybaş-Emlek1, Ayşe Özbey1, Levent Yurdaer Aydemir2
1Dept. of Food Eng., Niğde Ömer Halisdemir University, Niğde, Türkiye.
International journal of biological macromolecules
|November 8, 2025
概括
麦粉与酸和酸形成复合物,增强耐性粉 (RS) 含量. 最佳的复合发生在60-90°C和pH值5-8时,影响潜在的食品应用中粉的特性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 麦粉是一种有价值的碳水化合物来源.
- 了解粉脂相互作用是食品应用的关键.
- 耐药粉 (RS) 提供了益生菌的好处,并改善了肠道健康.
研究的目的:
- 研究影响麦粉-脂肪酸复合体形成的反应参数.
- 评估复杂化对粉物理化学和消化性质的影响.
- 在复杂形成后,描述麦粉的结构变化.
主要方法:
- 复杂的形成使用麦粉与酸和酸.
- 优化反应温度 (60-90°C) 和pH值 (5-8).
- 分析物理化学性质,粘贴行为,体外可消化性,X射线衍射 (XRD) 和里埃变换红外光谱 (FTIR).
主要成果:
- 反应温度和pH值显著影响复杂指数 (CI) 值.
- 复杂化增加了协同作用,同时降低了糊的清晰度和膨胀力.
- XRD证实了从A型粉模式向V型粉模式的转变.
- 含有RS的含量显著增加,在酸中达到36.25%,在酸中达到30.60%.
结论:
- 在特定的反应条件下,可以形成麦粉-脂肪酸复合物.
- 复合改变了粉的物理化学和结构性质.
- 这些复合物显示出增强食品配方中耐性粉含量的潜力.
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