{"id":9310,"date":"2024-08-23T09:23:10","date_gmt":"2024-08-23T09:23:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9310"},"modified":"2024-08-23T09:23:10","modified_gmt":"2024-08-23T09:23:10","slug":"modified-starch-3","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/modositott-kemenyito-3\/","title":{"rendered":"Milyen hat\u00e1ssal van a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 a kukoricaitalok stabilit\u00e1s\u00e1ra?"},"content":{"rendered":"<p>A kukorica t\u00e1panyagokban gazdag, \u00f6sszet\u00e9tele viszonylag teljes, amellett, hogy gazdag kalciumban, magn\u00e9ziumban, szel\u00e9nben, vasban, karotinban, vitaminokban \u00e9s m\u00e1s alapvet\u0151 t\u00e1panyagokban, de gazdag feh\u00e9rj\u00e9ben (8%-14%), zs\u00edrban (3,5%-5,7%, amelyb\u0151l a linolsav ak\u00e1r 60%), \u00e9s csak a kem\u00e9ny\u00edt\u0151tartalom olyan magas, mint 64%-78% .<\/p>\n<p>Ezek a kukoricaitalban tal\u00e1lhat\u00f3 makromolekul\u00e1k (pl. kem\u00e9ny\u00edt\u0151 \u00e9s feh\u00e9rje) tipikus termodinamikai instabil rendszer, ez\u00e9rt a gy\u00e1rt\u00e1si folyamat \u00e9s a polcokon val\u00f3 t\u00e1rol\u00e1s sor\u00e1n nagyon k\u00f6nnyen el\u0151fordulhat agglutin\u00e1ci\u00f3 \u00e9s csapad\u00e9klev\u00e1l\u00e1s, \u00edgy a kukoricaital zavaros \u00e9s stabil \u00e1llapota elv\u00e9sz, ami az ital \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9nek cs\u00f6kken\u00e9s\u00e9hez vezet.<\/p>\n<p>A megfelel\u0151 m\u00f3dos\u00edt\u00f3 kezel\u00e9ssel el\u0151\u00e1ll\u00edtott m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k t\u00f6bbs\u00e9ge sz\u00e1mos kiv\u00e1l\u00f3 tulajdons\u00e1ggal rendelkezik, mint p\u00e9ld\u00e1ul alacsony paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet, nagy \u00e1tl\u00e1tsz\u00f3s\u00e1g, magas viszkozit\u00e1s \u00e9s j\u00f3 stabilit\u00e1s, kis koagul\u00e1ci\u00f3, j\u00f3 fagy\u00e1ll\u00f3s\u00e1g, j\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1gok, valamint sav- \u00e9s l\u00fag\u00e1ll\u00f3s\u00e1g \u00e9s er\u0151s mechanikai tulajdons\u00e1gok.<\/p>\n<p>Jelenleg a hidroxipropilvegy\u00fcletekkel m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t, az acetil\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t \u00e9s a hidroxipropil-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151t t\u00f6bb kutat\u00e1ssal alkalmazz\u00e1k az \u00e9lelmiszerekben, de kev\u00e9s jelent\u00e9s sz\u00f3l a gabonaitalokban val\u00f3 felhaszn\u00e1l\u00e1sukr\u00f3l.<\/p>\n<p>Annak \u00e9rdek\u00e9ben, hogy a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1s\u00e1t jobban \u00f6ssze lehessen kapcsolni a gabonaitalok feldolgoz\u00e1s\u00e1val, e k\u00eds\u00e9rlet c\u00e9lja, hogy a fenti h\u00e1rom m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t stabiliz\u00e1tork\u00e9nt v\u00e1lasszuk ki, amelyeket a kukoricaitalok stabilit\u00e1s\u00e1nak jav\u00edt\u00e1sa \u00e9rdek\u00e9ben a kukoricaitalokhoz adunk, hogy elm\u00e9leti alapot \u00e9s folyamatparam\u00e9tereket biztos\u00edtsunk a kukoricaitalok el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz \u00e9s feldolgoz\u00e1s\u00e1hoz.<\/p>\n<p><strong>A hidroxipropilvegy\u00fclettel m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hat\u00e1sa<\/strong><br \/>\n<strong>Hat\u00e1s a kukoricaital stabilit\u00e1s\u00e1ra<\/strong><\/p>\n<p>Amint az 1. \u00e1br\u00e1n l\u00e1that\u00f3, a hidroxipropil m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9vel a kukoricaital f\u00e9nyelnyel\u00e9si stabilit\u00e1sa n\u0151tt, majd cs\u00f6kkent, \u00e9s a f\u00e9nyelnyel\u00e9si egy\u00fctthat\u00f3 akkor volt a legnagyobb, amikor a hidroxipropil m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 mennyis\u00e9ge 2,8% volt; a centrifug\u00e1lis \u00fcleped\u00e9s el\u0151sz\u00f6r cs\u00f6kkent, majd n\u0151tt, \u00e9s a centrifug\u00e1lis \u00fcleped\u00e9si sebess\u00e9g akkor volt a legkisebb, amikor a hidroxipropil m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 mennyis\u00e9ge 2,8% volt, \u00e9s a rendszer viszkozit\u00e1sa m\u00e9rs\u00e9kelt volt.<\/p>\n<p>Ez annak tulajdon\u00edthat\u00f3, hogy a kem\u00e9ny\u00edt\u0151 denatur\u00e1l\u00f3d\u00e1sa ut\u00e1n hidroxipropilcsoportot vezettek be, amely funkcion\u00e1lis csoportk\u00e9nt akad\u00e1lyozta a kem\u00e9ny\u00edt\u0151molekul\u00e1k dehidrat\u00e1l\u00f3d\u00e1s\u00e1t a molekul\u00e1k k\u00f6z\u00f6tti hidrog\u00e9nk\u00f6t\u00e9s r\u00e9v\u00e9n, \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 magas viszkozit\u00e1s\u00fa maradt magas h\u0151m\u00e9rs\u00e9klet, nagy ny\u00edr\u00f3er\u0151 \u00e9s alacsony pH mellett.<\/p>\n<p>Amikor a hidroxipropil-m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t kukoricaitalokhoz alkalmazz\u00e1k, a kukoricaitalok egyes \u00f6sszetev\u0151ivel (pl. kem\u00e9ny\u00edt\u0151molekul\u00e1kkal) h\u00e1l\u00f3zati kapcsolatokat alak\u00edthat ki. A hidroxilcsoportok \u00f6sszegy\u0171lnek a hat\u00e1rfel\u00fcleten \u00e9s k\u00e9miailag \u00f6sszekapcsol\u00f3dnak a kukoricaitalban l\u00e9v\u0151 \u00f6sszetev\u0151kkel, ami fokozza a hidrat\u00e1ci\u00f3t az \u00f6sszetev\u0151k k\u00f6z\u00f6tt, stabiliz\u00e1lja a feh\u00e9rjemolekul\u00e1kat a h\u00e1l\u00f3zatban, gyeng\u00edti a hidrog\u00e9nk\u00f6t\u00e9st a kukoricaitalban l\u00e9v\u0151 eredeti kem\u00e9ny\u00edt\u0151molekul\u00e1k k\u00f6z\u00f6tt \u00e9s blokkolja a v\u00edz szabad mozg\u00e1s\u00e1t, \u00edgy az eg\u00e9sz rendszer el\u00e9ri a v\u00edzmegk\u00f6t\u00e9s \u00e9s a szuszpenzi\u00f3 stabiliz\u00e1l\u00e1s\u00e1nak hat\u00e1s\u00e1t.<\/p>\n<p><strong>Ez\u00e9rt a kukoricaital stabilit\u00e1sa akkor volt a legjobb, amikor 2,8% hidroxipropilvegy\u00fclettel m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t adtak a kukoricaitalhoz.<\/strong><\/p>\n<p><strong>Acetil\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151<\/strong><br \/>\n<strong>Hat\u00e1s a kukoricaital stabilit\u00e1s\u00e1ra<\/strong><\/p>\n<p>Amint a 2. \u00e1br\u00e1n l\u00e1that\u00f3, az acetilezett m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9s\u00e9vel a kukoricaital f\u00e9nyelnyel\u00e9si stabilit\u00e1sa el\u0151sz\u00f6r n\u0151tt, majd cs\u00f6kkent, \u00e9s el\u00e9rte a maximumot, amikor az acetilezett m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa 2,8 volt; a centrifug\u00e1lis kicsap\u00f3d\u00e1s el\u0151sz\u00f6r cs\u00f6kkent, majd n\u0151tt, \u00e9s alacsonyabb szinten volt, amikor az acetilezett m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa 2,8% volt, \u00e9s a rendszer viszkozit\u00e1sa m\u00e9rs\u00e9kelt volt, \u00e9s homog\u00e9n zavaross\u00e1g form\u00e1j\u00e1ban volt.<\/p>\n<p>Ez annak k\u00f6sz\u00f6nhet\u0151, hogy az acetil\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 j\u00f3 v\u00edzfelv\u00e9tel \u00e9s hidrofil k\u00e9pess\u00e9g, a kukorica ital kever\u00e9si rendszerben nem csak a v\u00edzmolekul\u00e1k, hanem a nagy molekul\u00e1k a kukorica ital (p\u00e9ld\u00e1ul feh\u00e9rj\u00e9k), a kombin\u00e1lt v\u00edz egy kis r\u00e9szecskem\u00e9ret\u0171 egyenletesen eloszlik az eg\u00e9sz kever\u00e9si rendszer, a n\u00f6veked\u00e9s az \u00f6sszeg a hozz\u00e1ad\u00e1s a rendszer fokozatosan stabiliz\u00e1l\u00f3dik, de amikor az \u00f6sszeg a hozz\u00e1ad\u00e1s 2,8%, a rendszer el\u00e9rte a mezostabil \u00e1llapot, \u00e9s a viszkozit\u00e1s volt egys\u00e9ges zavaross\u00e1g. Amikor azonban a hozz\u00e1ad\u00e1s mennyis\u00e9ge el\u00e9ri a 2,8%-t, a rendszer el\u00e9r egy mezostabil \u00e1llapotot, amikor a kukoricaital stabilit\u00e1sa jobb.<\/p>\n<p><strong>Ez\u00e9rt a 2,8% acetil\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151vel rendelkez\u0151 kukoricakem\u00e9ny\u00edt\u0151 rendelkezik a legjobb stabilit\u00e1ssal.<\/strong><\/p>\n<p><strong>A hidroxipropil-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151 hat\u00e1sa a kukoricaitalok stabilit\u00e1s\u00e1ra<\/strong><br \/>\n<strong>Hat\u00e1s a kukoricaital stabilit\u00e1s\u00e1ra<\/strong><\/p>\n<p>Amint a 3. \u00e1br\u00e1n l\u00e1that\u00f3, a hidroxipropil-okt\u00e9nil-szukcin\u00e1t kem\u00e9ny\u00edt\u0151 n\u00f6vel\u00e9s\u00e9vel a kukoricaital f\u00e9nyelnyel\u00e9si stabilit\u00e1sa el\u0151sz\u00f6r n\u0151tt, majd cs\u00f6kkent, \u00e9s 1,6%-n\u00e9l \u00e9rte el a cs\u00facsot; m\u00edg a kukoricaital centrifug\u00e1lis \u00fcleped\u00e9si sebess\u00e9ge 1,4%-n\u00e9l \u00e9rte el a maxim\u00e1lis \u00e9rt\u00e9ket, \u00e9s 1,6%-n\u00e9l a minim\u00e1lis \u00e9rt\u00e9ket.<\/p>\n<p>Ennek oka az lehet, hogy a hidroxipropil-okt\u00e9nil-szukcin\u00e1t-\u00e9szterezett kem\u00e9ny\u00edt\u0151, ellent\u00e9tben m\u00e1s hagyom\u00e1nyos \u00e9tkez\u00e9si c\u00e9l\u00fa m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151kkel, olyan fel\u00fcletakt\u00edv anyag, amely lipofil \u00e9s hidrofil csoportokat egyar\u00e1nt tartalmaz, \u00e9s amely a hidroxipropil-okt\u00e9nil-szukcin\u00e1t-\u00e9szterezett kem\u00e9ny\u00edt\u0151 lipofil csoportjain kereszt\u00fcl k\u00e9pes \u00f6sszekapcsolni az olaj- \u00e9s a v\u00edzf\u00e1zist a kukoricaital-rendszerben.<\/p>\n<p>A kukorica ital egyfajta olaj-v\u00edz emulzi\u00f3, a hidroxipropil-okt\u00e9nil-szukcin\u00e1t m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a kukorica italhoz az emulge\u00e1l\u00e1s \u00e9s stabiliz\u00e1l\u00e1s szerep\u00e9t j\u00e1tszhatja, \u00edgy a kukorica ital rendszer egys\u00e9ges \u00e9s stabil diszperzi\u00f3t vagy emulzi\u00f3t k\u00e9pez.<\/p>\n<p><strong>Ez\u00e9rt a kukoricaital akkor a legstabilabb, ha 1,6% hidroxipropil-okt\u00e9nil-szukcin\u00e1t m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t adnak a kukoricaitalhoz.<\/strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9311\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-273.png\" alt=\"\" width=\"517\" height=\"413\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-273.png 517w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-273-15x12.png 15w\" sizes=\"(max-width: 517px) 100vw, 517px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9312\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-361.png\" alt=\"\" width=\"527\" height=\"363\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-361.png 527w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-361-18x12.png 18w\" sizes=\"(max-width: 527px) 100vw, 527px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9313\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-301.png\" alt=\"\" width=\"523\" height=\"360\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-301.png 523w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-301-18x12.png 18w\" sizes=\"(max-width: 523px) 100vw, 523px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Corn is rich in nutrients, the composition is relatively complete, in addition to rich in calcium, magnesium, selenium, iron, carotene, vitamins and other essential nutrients, but also rich in protein (8%-14%), fat (3.5%-5.7%, of which linoleic acid is up to 60%), and only the content of starch is as high as 64%-78% . 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