化学处理时间对胶体几丁质理化、流变学和功能特性的影响

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100091
Lokesh Sampath, Soibam Ngasotter, Porayil Layana, Amjad Khansaheb Balange, Binaya Bhusan Nayak, K.A. Martin Xavier
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引用次数: 9

摘要

本研究以商品虾壳α-几丁质为原料,在常温下经不同处理时间的酸水解制备胶体几丁质,考察其物理化学、流变学和功能特性。随着处理时间的延长,其溶解度、水脂结合能力、乳化能力等功能性能显著提高(p<0.05)。胶体几丁质的颜色亮度值和白度指数均高于商品几丁质的(p < 0.05),但不同处理时间间差异不显著(p < 0.05)。去乙酰化程度随治疗时间的延长而降低(p < 0.05)。Carr指数和Housner比值表明,胶体甲壳素粉末的流动性较差。胶体甲壳素悬浮液具有流变变薄的趋势,即黏度随剪切速率的增加而降低。综上所述,与商品甲壳素相比,本研究获得的胶体甲壳素具有更好的功能特性,白度指数提高,适合作为功能性成分应用于食品工业。
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Effect of chemical treatment duration on physicochemical, rheological, and functional properties of colloidal chitin

In this study, the physicochemical, rheological, and functional properties of colloidal chitin prepared from commercial shrimp shell α-chitin by acid hydrolysis at ambient temperature for various treatment durations were investigated. With increasing treatment duration, the functional properties viz solubility, water and fat binding capacity, and emulsion capacity increased significantly (p<0.05). Color of colloidal chitin had higher lightness values and whiteness index than commercial chitin (p<0.05), but were non-significant (p>0.05) among treatment durations. The degree of deacetylation decreased as treatment duration increased (p<0.05). The Carr index and Housner ratio showed that colloidal chitin powders had poor flowability. The colloidal chitin suspensions had rheothinning tendency, i.e., viscosities of the suspensions decreased with an increase in shear rate. These results suggest that colloidal chitin obtained in this study has better functional properties with enhanced whiteness index than commercial chitin, making it suitable for application as a functional ingredient in the food industry.

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CiteScore
4.50
自引率
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审稿时长
61 days
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