结解粉的最新进展:机制,性能变化,影响因素和修改策略
Yijun Liu1, Caiyun Liu1, Mengmeng Cao1
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Carbohydrate polymers
|December 31, 2025
概括
冷解周期会损害冷食品中的粉质量. 本综述探讨了通过化学,物理和酶的修改来改善冷解稳定的方法,以获得更好的食品.
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:
- 粉在食品中至关重要,但冷解 (FT) 周期会降解冷粉制品.
- FT损伤涉及冰晶在结过程中的压力和解过程中的分子重组.
研究的目的:
- 审查以粉为基础的食品系统中增强结解 (FT) 稳定的策略.
- 分析FT损害的机制和影响因素.
- 讨论评估FT稳定性和改性粉应用的方法.
主要方法:
- 总结了化学,物理和酶修饰策略的最新进展.
- 讨论了FT引起的损害机制和影响稳定性的因素.
- 描述了评估FT稳定性和FT后属性的方法.
主要成果:
- 化学修饰增强了水的结合,并抑制了再结晶.
- 物理方法通过破坏晶体结构来减少可结的水.
- 酶方法可以创建分支结构,以限制冰晶的形成.
- 组合修改为FT弹性提供了协同效应的改进.
结论:
- 改性粉具有增强的FT弹性,对冷面团,炸食品,乳液和3D打印食品有价值.
- 未来的研究应该集中在先进的冷食品设计的环保方法和结构功能关系上.
- 清洁标签趋势有利于物理和酶修饰方法.
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