挤出形成的粉-酸复合物:物理化学性质和体外可消化性
Zixi Wang1, Xi Peng1, Guodong Zhang1
1Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, China.
Carbohydrate polymers
|March 14, 2026
概括
挤出有效地产生了耐药的粉-酸复合物. 玉米粉和酸产生的最稳定,难以消化的复合物由于增强的结构和相互作用.
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-酸复合物提供了增强营养特性和受控释放的潜力.
- 挤出加工是一种多用途的方法,用于修改食品成分.
研究的目的:
- 通过挤出来研究粉-酸复合物的制备和表征.
- 评估不同类型的粉和酸对复合物形成和性能的影响.
- 评估由此产生的复合物的结构,热和可消化的特性.
主要方法:
- 玉米,马和豆粉的挤出加工用铁酸或酸.
- 使用复杂指数,X射线衍射 (XRD),里埃变换红外光谱 (FTIR) 和热重力测量分析 (TGA) 的表征.
- 分子对接模拟和体外消化试验.
主要成果:
- 获得了高复杂度指数 (65.73-96.83%),玉米粉和酸呈现最佳复杂度.
- 证实了V型晶体结构和增强的短距离顺序,从而提高了热稳定性.
- 试验室消化显示耐性粉增加 (8-21%),玉米粉-酸复合体的消化能力最低.
- 复合物形成了空洞的球状石,这些球状石在固体上阻碍了酶性消化.
结论:
- 挤出是一种有效的生产耐性粉-酸复合物的方法.
- 粉来源和酸结构显著影响复杂性质和消化能力.
- 玉米粉-酸复合体表现出优越的耐消化性,为功能性食品应用提供了潜力.
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