基于化学改性瓜亚博芭蕉淀粉(Musa paradisiaca L.)的低脂(油脂)敷料的性能评估。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-11-15 DOI:10.1177/10820132241297741
Dayanna Alexandra Moreno-Ríos, Juan Carlos Lucas-Aguirre, Magda Ivonne Pinzón-Fandiño, Johan Sebastián Henao-Ossa
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引用次数: 0

摘要

对瓜亚博车前草(GP)淀粉进行乙酰化化学改性,以评估其在低脂敷料中作为稳定剂和乳化剂的作用。用化学改性淀粉(MS)对来自瓜亚博车前草(GP)的原生淀粉(NS)进行了化学改性,并对其吸水指数、水溶性指数、膨胀力、糊化温度(Tg)等功能特性进行了评估。此外,还使用傅立叶变换红外光谱(FT-IR)和扫描电子显微镜鉴定了功能基团和形态。使用 2% 和 3% 两种浓度的 NS 和 MS 制备了低脂敷料(NS2、NS3、MS2、MS3),并评估了敷料在 4 °C ± 2.0 °C 下储存 28 天的稳定性。乙酰化百分比和取代度分别为 2.48% 和 0.01,符合现行规定。MS 的直链淀粉含量(23.62 ± 1.89%)高于 NS(16.01 ± 0.43%)。MS 的 Tg 值降低,傅立叶变换红外光谱中 1012 和 1723 cm-1 处出现的条带表明乙酰化改变了淀粉的功能特性。2% 和 3% 的 MS 乳液(MS2 和 MS3)显示出较小的液滴尺寸和较高的界面分散性。不过,MS3 的粘度更高,导致疏水性增加,絮凝和随后的凝聚延迟。这项研究为在新食品配方中使用 3% MS 敷料提供了有用的信息,在降低脂肪含量的同时保留了功能特性,从而确保了更高的稳定性。
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Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.).

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (Tg), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The Tg of MS decreased, and the appearance of bands at 1012 and 1723 cm-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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