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首页> 外文期刊>Journal of Food Science and Technology >Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
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Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy

机译:傅里叶变换红外光谱法测定共冻干混合物中乳糖,β-乳球蛋白和淀粉之间的相互作用

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摘要

Processing and storage change food powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model food systems were prepared by co-lyophilization of lactose, beta-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of food powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O-H and C-H stretching vibration bands.
机译:由于乳糖的结晶和各成分之间的相互作用,加工和储存会改变含有大量乳糖的食品粉末。通过将乳糖,β-乳球蛋白(BLG)和糊化淀粉共冻干来制备模型食品系统。使用混合物设计来定义每种混合物成分的百分比,以模拟各种食品粉末。在储存三个月之前和之后,使用傅立叶变换红外(FT-IR)在不同的相对湿度(RH)下研究了乳糖,BLG和淀粉之间的相互作用。结果表明这些组分之间存在氢键。此外,乳糖,淀粉和BLG之间的相互作用或氢键的形成使BLG免受冷冻和冻干冲击的影响。乳糖的结晶可以通过在O-H和C-H拉伸振动带上比较无定形和结晶乳糖的红外光谱来鉴定。

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