一种新型烘焙添加剂:小麦面包用盐酸壳聚糖/羧甲基淀粉钠纳米凝胶的制备、表征及应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-06 DOI:10.1016/j.foodhyd.2023.109459

Xinlai Dou , Yanling Hao , Ying Sun , Pin Yang , Linlin Liu , Yinyuan He , Yanguo Shi , Chunhua Yang , Fenglian Chen

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引用次数: 0

摘要

在本研究中，我们假设盐酸壳聚糖/羧甲基淀粉钠(CHC-CMS-Na)纳米凝胶可以作为烘焙添加剂改善面包品质。以EDC·HCl(1-(3-二甲氨基丙基)-3-乙基碳二亚胺盐酸盐)为原料，将CHC与CMS-Na共价交联制备淀粉基纳米凝胶。在pH值为3时，CHC-CMS-Na比为2:1 (v/v)的CHC-CMS-Na纳米凝胶粒径最小，为41.85 nm, PDI为0.33，产率最高，呈球形，傅里叶红外光谱(FTIR)证实在1596 cm−1处形成新键。CHC-CMS-Na纳米凝胶具有粘弹性，具有较高的G′和G′。x射线衍射(XRD)结果表明，CHC的加入破坏了CMS-Na的晶体结构，相应的峰逐渐减弱，为CHC-CMS-Na纳米凝胶的形成提供了进一步的证据。与对照样品相比，添加0.50% (w/w) CHC-CMS-Na纳米凝胶的小麦面包比体积为3.12 mL/g，含水量为25.12%(主要由结合水和部分结合水组成)，孔隙率为6.06%，弹性从0.87提高到0.93，硬度从1367.17 gf降低到1283.62 gf。因此，CHC-CMS-Na纳米凝胶在食品工业中作为新型烘焙添加剂具有很大的潜力。

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A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread

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A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread

In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm⁻¹ was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.