小麦淀粉
淀粉
化学
微波食品加热
化学工程
食品科学
计算机科学
工程类
电信
作者
Yize Yin,Wenchao Liu,Linlin Li,Weiwei Cao,Junliang Chen,Linlin Zhao,Xiaofei Sun,Xu Duan,Guangyue Ren
标识
DOI:10.1016/j.ijbiomac.2024.135235
摘要
This article investigates the effect of different microwave powers on the crosslinking behavior and microwave freeze-drying characteristics of wheat starch-lauroyl arginate complex during the microwave freeze-drying process. During microwave freeze-drying, as microwave power increased from 0.1 W/g to 0.9 W/g, the freeze-drying time of WS-LA was reduced by 50 %, while the uniformity of freeze-drying was not affected by its composition. In the research results obtained from DSC, Raman spectroscopy, Fourier-transform infrared spectroscopy (FTIR), XRD, and SEM analyses, with the microwave power increased from 0.1 W/g to 0.9 W/g, the enthalpy value of the melting peak of the WS-LA (wheat starch-lauric acid) composite decreased from 1.15 J/g to 0.62 J/g. The full width at half maximum (FWHM) value increased from 25.6 to 30.79. The ratio of absorbance at 1022/995 cm
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