Controlling the molecular structure of food hydrocolloids
Controlling the molecular structure of food hydrocolloids
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DOI：
10.1016/j.foodhyd.2005.03.017
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发表时间：
2006-03-01
影响因子：
10.7
通讯作者：
Williams, PA
中科院分区：
文献类型：
--
作者：
Al-Assaf, S;Phillips, GO;Williams, PA
描述了一种能够以可控的方式修改各种食品水胶体的分子结构的方法。它涉及在介质气体存在的情况下，用电离辐射处理固态的水胶体。分子量可以增加到不再完全溶于水的程度，此后，随着剂量的进一步增加，形成水凝胶状态。本文介绍了阿拉伯半乳聚糖蛋白等球状结构、普鲁兰和葡聚糖等支链多糖、羧甲基纤维素等化学修饰结构以及黄原胶、果胶和卡拉胶等胶凝结构的变化。蛋白质也可以进行类似的修饰，明胶就是一个例子。物理性质和功能的变化，反映了分子的变化，特别是乳化、水结合、粘度和粘弹性。当这些材料的固态混合物被共同处理时，可以产生相互作用的混合物。(c) 2005 Elsevier Ltd版权所有。
A process is described which enables the molecular structure of a wide range of food hydrocolloids to be modified in a controlled manner. It involves treating the hydrocolloid in the solid state with ionising radiation in the presence of a mediating gas. The molecular weight can be increased to the point where it ceases to be completely water soluble, and thereafter, with further dose increases, a hydrogel state results. The paper describes the changes which have been introduced into globular structures such as arabinogalactan proteins, branched chain polysaccharides such as pullulan and dextran, chemically modified structures such as carboxymethyl cellulose and gelling plysaccharides such as xanthan, pectin and carrageenan. Proteins can also be similarly modified and gelatin is used as an example. The change in physical properties and functionality, reflect the molecular changes, particularly emulsification, water binding, viscosity and viscoelasticity. Interactive blends can be produced when solid state mixtures of these materials are co-processed. (c) 2005 Elsevier Ltd. All rights reserved.