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
{"title":"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","authors":"Lokesh Sampath,&nbsp;Soibam Ngasotter,&nbsp;Porayil Layana,&nbsp;Amjad Khansaheb Balange,&nbsp;Binaya Bhusan Nayak,&nbsp;K.A. Martin Xavier","doi":"10.1016/j.fhfh.2022.100091","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>p</em>&lt;0.05). Color of colloidal chitin had higher lightness values and whiteness index than commercial chitin (<em>p</em>&lt;0.05), but were non-significant (<em>p</em>&gt;0.05) among treatment durations. The degree of deacetylation decreased as treatment duration increased (<em>p</em>&lt;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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000383/pdfft?md5=e7094d187bd1d965d0d0d53e8c497b82&pid=1-s2.0-S2667025922000383-main.pdf","citationCount":"9","resultStr":"{\"title\":\"Effect of chemical treatment duration on physicochemical, rheological, and functional properties of colloidal chitin\",\"authors\":\"Lokesh Sampath,&nbsp;Soibam Ngasotter,&nbsp;Porayil Layana,&nbsp;Amjad Khansaheb Balange,&nbsp;Binaya Bhusan Nayak,&nbsp;K.A. Martin Xavier\",\"doi\":\"10.1016/j.fhfh.2022.100091\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<em>p</em>&lt;0.05). Color of colloidal chitin had higher lightness values and whiteness index than commercial chitin (<em>p</em>&lt;0.05), but were non-significant (<em>p</em>&gt;0.05) among treatment durations. The degree of deacetylation decreased as treatment duration increased (<em>p</em>&lt;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.</p></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2667025922000383/pdfft?md5=e7094d187bd1d965d0d0d53e8c497b82&pid=1-s2.0-S2667025922000383-main.pdf\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2667025922000383\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025922000383","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
期刊最新文献
Green synthesis of silver nanoparticles from mulberry leaf through hot melt extrusion: Enhanced antioxidant, antibacterial, anti-inflammatory, antidiabetic, and anticancer properties Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese Re-processing of pharmaceutical herb residues using isolated probiotics from plant sources and their beneficial effects on diarrhea Investigating next-generation edible packaging: Protein-based films and coatings for delivering active compounds Recent advances on antimicrobial peptide and polysaccharide hydrogels
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1