绿豆淀粉基吸管快速冷却后退火温度的作用机理

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-10-10 DOI:10.1016/j.jcs.2024.104043

Kun Wang , Chuanjin Xia , Lu Lu , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun

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引用次数: 0

摘要

为了揭示退火温度对绿豆淀粉基饮品吸管凝结结构的影响，对快速冷却的饮品吸管进行了不同温度的退火处理。分析了退火饮料吸管的结构和功能特性。结果表明，随着退火温度从 70 °C 升至 90 °C，饮料吸管中氢键之间的相互作用减弱。然而，随着退火温度继续升高至 130 °C，氢键之间的相互作用增强。随着退火温度的升高，相对结晶度、弯曲断裂强度、弯曲弹性模量和糊化焓最初降低，随后升高。这项研究证实，退火温度对吸管凝聚态结构的影响是一个复杂的过程。研究成果将为改善淀粉、纤维素和蛋白质等大分子材料的性能提供新思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws

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The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws

To reveal the impact of annealing temperature on the condensed structure of mung bean starch-based drinking straws, the rapidly cooled drinking straws were annealed at different temperatures. The structural and functional characteristics of annealed drinking straws were analyzed. The results revealed that the interactions between hydrogen bonds in the drinking straws weakened as annealing temperature increased from 70 °C to 90 °C. However, the interactions increased as annealing temperature continued to increase to 130 °C. The relative crystallinity, fracture strength in bending, elastic modulus in bending, and gelatinization enthalpy decreased initially and then increased as annealing temperatures increased. This research confirmed that the influence of annealing temperature on the condensed matter structure of drinking straws was a complex process. The outcomes would provide new ideas for improving the properties of macromolecule-based materials such as starch, cellulose and proteins.

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.