{"id":8313,"date":"2024-08-13T12:36:28","date_gmt":"2024-08-13T12:36:28","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8313"},"modified":"2024-08-13T12:36:28","modified_gmt":"2024-08-13T12:36:28","slug":"starch-resistance-regrowth","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/genvaekst-af-stivelsesresistens\/","title":{"rendered":"Hvad er de nye initiativer for genv\u00e6kst af stivelsesresistens i f\u00f8devarer?"},"content":{"rendered":"<p><strong>Forskning i modificeret stivelse<\/strong><\/p>\n<p>Forskernes interesse for modificeret stivelse er gradvist steget i de senere \u00e5r. Baseret p\u00e5 ford\u00f8jelsesadf\u00e6rd kan stivelse klassificeres i hurtigt ford\u00f8jelig stivelse (RDS), som for\u00e5rsager en pludselig stigning i blodsukkerniveauet efter indtagelse, langsomt ford\u00f8jelig stivelse (SDS), som ford\u00f8jes langsomt, men fuldst\u00e6ndigt i tyndtarmen, og resistent stivelse (RS), som ikke ford\u00f8jes i tyndtarmen, men fermenteres i tyktarmen afh\u00e6ngigt af ford\u00f8jelsens hastighed og omfang [1], hvilket normalt er positivt korreleret med graden af stivelsesregenerering. I \u00f8jeblikket modificeres f\u00f8devarer normalt for at \u00f8ge indholdet af resistent og kronisk ford\u00f8jelig stivelse i stivelse ved hj\u00e6lp af enzymatisk modifikation, fysisk modifikation [2] og kemisk modifikation [3].<\/p>\n<p>Zhu [4] og andre unders\u00f8gte forholdet mellem amylasef\u00f8lsomhed og stivelsesgenv\u00e6kst fra forskellige kilder s\u00e5som quinoa, og fandt, at den h\u00f8jere termiske stabilitet og entalpi af smelte\u00e6ndringer af stivelse afspejler en mere ordnet struktur, som er relateret til den h\u00f8jere modstand af genv\u00e6kst stivelse til enzymatisk hydrolyse.Ding [5] og andre viste i en unders\u00f8gelse af effekten af ultralydbehandling p\u00e5 stivelsens molekyl\u00e6re struktur og ford\u00f8jelsesegenskaber, at den oprindelige r\u00e6kkef\u00f8lge af stivelsesmolekyler blev forstyrret og omarrangeret, og dette nye arrangement af stivelsesmolekyler \u00f8gede indholdet af resistent stivelse.Kim [6] et al. brugte natriumtrimetaphosphat\/natriumtripolyphosphat (STMP\/STPP) til at krydsbinde med majsstivelse og acetylere med eddikesyreanhydrid, hvilket effektivt forsinkede \u00e6ldningsprocessen for majsstivelse.<\/p>\n<p>Uanset om det er enzymmodifikation, fysisk modifikation eller kemisk modifikation, p\u00e5virker de alle stivelsespasta og genv\u00e6kst ved at \u00e6ndre stivelsesmolekylernes indre struktur, som er blevet anvendt industrielt, og nu begynder forskningsretningen at dreje sig om tv\u00e6rbindingseffekten af forskellige stivelsesmodifikationsmetoder, hvilket vil v\u00e6re en anden id\u00e9 til at udforske stivelsesgenv\u00e6kstprocessen i fremtiden.<\/p>\n<p><strong>Anvendelse af nye komponenter mod genv\u00e6kst<\/strong><\/p>\n<p>Unders\u00f8gelsen af nye antireturneringskomponenter har v\u00e6ret i fokus for folks opm\u00e6rksomhed, mange naturlige og kemisk syntetiserede antireturneringskomponenter kan spille en god effekt i stivelsesregenereringsprocessen, men p\u00e5 nuv\u00e6rende tidspunkt forbliver det kun i den teoretiske forskning, hvis det anvendes yderligere til industriel produktion, skal nogle nye antireturneringskomponenter v\u00e6re egnede til at blive tilsat til f\u00f8devarerne yderligere demonstreret.<\/p>\n<p>Diao [7] et al. fandt i deres unders\u00f8gelse af virkningerne af ascorbinsyre og natriumsulfit p\u00e5 teksturen af kogte ris, at b\u00e5de natriumsulfit og ascorbinsyre som reduktionsmidler gendannede teksturen af kogte ris med hensyn til viskositet, h\u00e5rdhed og viskositet og h\u00e5rdhedsforhold til niveauet for friske ris, hvilket indikerer en betydelig forbedring af teksturen af kogte ris. Natriumsulfit fremmer adskillelsen af stivelseskorn, hvilket f\u00f8rer til en reduktion af partikelst\u00f8rrelsen og reducerer sandsynligheden for omkrystallisering af stivelseskorn, hvilket forbedrer teksturen af ris; ascorbinsyre, som et sikkert f\u00f8devaretils\u00e6tningsstof, fremmer ikke kun adskillelsen af stivelseskorn, men fremmer ogs\u00e5 h\u00e6velsen af stivelseskorn og forbedrer teksturen af kogte ris, hvilket har en indlysende effekt i forbedringen af den spiselige kvalitet af ris.<\/p>\n<p>Yu [8] et al. viste, at tils\u00e6tning af 2,0% NaBH4 reducerede den relative krystallinitet af majsstivelse og glutin\u00f8s majsstivelse med henholdsvis 62,22% og 100% i en unders\u00f8gelse af den h\u00e6mmende effekt af natriumborhydrid p\u00e5 genv\u00e6ksten af normal og glutin\u00f8s majsstivelse. Natriumborhydrid h\u00f8rer dog ikke til de tils\u00e6tningsstoffer, der er tilladt i GB 2760-2014-standarden for brug af f\u00f8devaretils\u00e6tningsstoffer, og dets sikkerhed skal unders\u00f8ges.<\/p>\n<p>L\u00fc [9] et al. fandt ved at studere teprodukters (te-polyfenoler og catechiner) rolle i hvedestivelses genv\u00e6kstproces, at te-polyfenoler og catechiner kompleksbundet med hvedestivelse giver bredere O-H-str\u00e6kning og C-O-H-b\u00f8jningsvibration Teprodukter kan danne hydrogenbinding med hvedestivelse, hvilket forstyrrer rekombinationen af stivelsesk\u00e6den under opbevaring og dermed forsinker genv\u00e6ksten. Derfor kan teprodukter bruges som potentielle anti-nedbrydningsadditiver i f\u00f8devareindustrien. Te-polyphenoler er almindelige naturlige antioxidanter, og tils\u00e6tning af sm\u00e5 m\u00e6ngder te-polyphenoler til egnede stivelsesbaserede f\u00f8devareprodukter kan b\u00e5de forsinke stivelsens genv\u00e6kst og beskytte produktets oxidationsudsatte komponenter.<\/p>","protected":false},"excerpt":{"rendered":"<p>Research on Modified Starch The interest of researchers in modified starches has gradually increased in recent years. Based on the digestive behavior, starch can be classified into rapidly digestible starch (RDS) which causes a sudden increase in blood glucose level after ingestion, slowly digestible starch (SDS) which is slowly but completely digested in the small [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the new initiatives for starch resistance regrowth in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/genvaekst-af-stivelsesresistens\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the new initiatives for starch resistance regrowth in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Research on Modified Starch The interest of researchers in modified starches has gradually increased in recent years. 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