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用食用油丰富的土豆粉挤出物的物理化学特征
Marzena Włodarczyk-Stasiak1, Małgorzata Jurak2, Agnieszka Ewa Wiącek2
1Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, Poland.
Molecules (Basel, Switzerland)
|January 28, 2026
概括
用食用油修改的土豆粉挤出物显示出增强的功能性质. 使用6%的日油获得了最佳结果,这表明功能性食品产品开发的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 粉挤出物是食品,药品和制药中的生物活性化合物的多功能载体.
- 粉的物理化学修饰可以提高其功能性质,用于各种应用.
研究的目的:
- 为了表征豆粉挤出物,添加了菜或向日油.
- 为了研究使用K2CO3进行化学修饰对粉挤出物质性能的影响.
- 为了确定最佳的油度,以改善功能参数.
主要方法:
- 用3%,6%,9%度的食用油 (菜,向日) 化学修饰粉挤出物.
- 使用光学/对焦显微镜,FTIR和低温吸附 (LTNA) 的结构分析.
- 通过静态/动态光散射 (SLS/DLS),神经测量和电泳性移动性对粉分散的表征;粘度测量.
主要成果:
- 含有6%日油的粉挤出物表现出优越的功能性质.
- 最佳的挤出材料表现出增强的稳定性,增加的结构秩序和改善的油复合.
- 化学修饰影响了粉系统的物理化学和结构特性.
结论:
- 用6%的向日油丰富的土豆粉挤出物具有最佳的功能特性,适用于工业应用.
- 改性粉挤出物为开发先进的功能性食品产品提供了显著的潜力.
- 该研究强调了石油丰富和化学修饰在定制粉基材料中的作用.
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