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玉米衍生的阿拉比诺基兰调节了粉粘合,凝结构和逆向降解

Nicola Gasparre¹, Fatma Boukid², Cristina M Rosell^1,3

¹Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.

Journal of the science of food and agriculture

|November 21, 2025

概括

玉米阿拉比诺基兰 (MAX) 显著改变了玉米粉的凝性质. 添加MAX可以改善油的结合,降低粘度,增强凝的性和稳定性,提供一种定制食品质感的方法.

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.
生物化学生物化学

背景情况:

粉-纤维相互作用对于粉食品的功能和稳定性至关重要.
玉米阿拉比诺基兰 (MAX) 是影响粉性质的关键纤维成分.

研究的目的:

调查不同玉米阿拉比诺基兰 (MAX) 度对玉米粉凝的水分,粘贴,纹理和微观结构特征的影响.
了解MAX-粉相互作用背后的机制,以改善食品产品的开发.

主要方法:

在不同度 (0-9g/100g) 的玉米粉-MAX复合物的制备.
评估水和油的结合能力.
使用快速粘度分析仪 (RVA) 分析粘合性能.
使用纹理分析 (TPA) 评估凝纹理,并通过扫描电子显微镜 (SEM) 评估微观结构变化.

主要成果:

加入MAX减少了水的结合,但增加了油的结合能力.
RVA 档案显示,峰值,分解和最终粘度降低,MAX 增加,表明受限的胀和逆行.
通过TPA检测出更高的MAX度 (≥6g/100g) 提高了凝的性,性,性和弹性.
SEM 显示了从多孔的转变为密集的,凝聚的微结构,并增加了 MAX 含量.

结论:

玉米阿拉比诺基兰 (MAX) 有效地修改玉米粉凝,从而控制粘度,增强结构稳定性和减少逆向降解.
这些发现为设计适用于特定食品应用的粉纤维复合材料提供了基础.
结合MAX提供了一种改善粉食品质感和保质期的策略.

关键词:

阿拉伯诺克西兰人凝质地凝质地玉米粉玉米粉是一种微观结构的微观结构粘贴性质具有粘贴性质.后退阶级是指后退阶级.粉纤维相互作用

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