微粉化豌豆粉与小麦复配混合粉的特性研究  被引量:4

Characteristics of micronized pea fl our mixed with wheat fl our

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作  者:郭婷[1,2] 汪丽萍[1] 谭斌[1] 田晓红[1] 

机构地区:[1]国家粮食局科学研究院,北京100037 [2]北京工商大学,北京100048

出  处:《食品科技》2013年第12期183-187,共5页Food Science and Technology

基  金:"十二五"国家科技支撑计划课题(2012BAD34B05;2012BAD34B08)

摘  要:讨论了豌豆粉(普通粉、微粉A、微粉B)与小麦粉复配混合粉(豌豆粉添加量为0%~30%)的粉质特性及RVA特性。结果表明,随着豌豆粉添加量的增加,面团吸水率、弱化度、粉质指数增大,形成时间、稳定时间缩短;混合粉的峰值黏度、最低黏度、衰减值、最终黏度有较明显的减小趋势,峰值时间缩短,回生值、消减值增大。添加量相同时,随着豌豆粉粒径的减小,面团吸水率、弱化度增大,形成时间、稳定时间、粉质指数降低;混合粉的的峰值黏度、最低黏度、衰减值、回生值都有所降低。Tourmaline/chitosan(Tur/CS) composite fibers were prepared with Chitosan as the matrix and tourmaline as the dispersed phase by solution spinning, and characterized by optical microscope, SEM and FTIR. MG63 cells were co-cultured with Tur/CS composite fibers to assess the cytocompatibility. The results show that the tourmaline particles were wrapped by chitosan and fully dispersed in the composite fiber. There were no bare tourmaline particles on the surface. Cytocompatibility test using MG63 revealed positive cell viability and proliferation over a period in vitro. And materials appeared no apparent toxicity. These results indicate that the material can be a kind of good wound repair dressing.

关 键 词:微粉化豌豆粉 流变学特性 RVA特性 

分 类 号:TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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