用食品相容性方法获得的具有卡菲林的功能性树脂在烘焙工业中的应用

IF 2.1 4区 农林科学
R. S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, L. M. Martínez, C. Chuck‐Hernández
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引用次数: 0

摘要

摘要对两个高粱品种的不同提取方法进行了评价,以获得技术功能浓缩物。浓缩物在“面团状”树脂系统中进行流变学评估,以评估其作为面筋替代品的潜力。在酸性提取(乙醇70%,pH 2.5)条件下,白高粱(WS)和红高粱(RS)的产率分别为56.98%和46.31%,其中WS的纯度最高(74.54%)。WS蛋白用于制备以乳酸(LA)为增塑剂的树脂,显示出与玉米醇溶蛋白相似的延展性(11.37对11.89 mm),但低于小麦面筋(42.61 mm)。kafirin树脂的微观结构表现为空气包封和纤维排列。这项研究允许探索卡菲林的新的食品相容性提取物,并使用简单的树脂方法评估它们在揉捏阶段的流变性能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry
ABSTRACT The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. The concentrates were rheologically evaluated in a “dough-like” resin system to assess their potential as a gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields of 56.98% and 46.31% for white (WS) and red sorghum (RS) were obtained, with the highest purity for WS (74.54%). A characteristic electrophoretic pattern was obtained for kafirins, including fractions α1, α2, β and γ. The WS protein was used to prepare resins with lactic acid (LA) as a plasticizing agent, showing similar extensibility to zein (11.37 vs. 11.89 mm respectively) but below wheat gluten (42.61 mm). The microstructure of kafirin resins showed air encapsulation and alignment as fibers. This study allowed to explore new food-compatible extractions for kafirin and evaluate how they will perform rheologically at the kneading stage using a simple resin method.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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