Mhedzisiro yeHydroxyPropyl methylcellose (HPMC)

Mhedzisiro yeHydroxyPropyl methylcellose (HPMC) pane yekugadzirisa zvinhu zveupfu hwomukati uye michina inoenderana
Kuvandudza maitiro ekugadzirisa echando ane hupfumi hune kukosha kunoshanda kwekuziva hombe kugadzirwa kwehukuru hwemhando yepamusoro. Muchidzidzo ichi, rudzi rutsva rwe hydrophilic coloid (hydroxypruppropyl methylcellose, yang, mc) yakaiswa muchando chando. Mhedzisiro ye 0.5%, 1%, 2%) pane yekugadzirisa zvinhu zveupfu hwakatsetseka uye hunhu hwechingwa chakabiwa chakaongororwa kuti uongorore mhedzisiro yeHPMC. Pesvedzero pachimiro uye zvivakwa zvezvinhu (gorosi gluten, gorosi starch uye mbiriso).
Mhedzisiro yekuedza yekuvararira uye kutambanudzwa yakaratidza kuti kuwedzera HPMC yakavandudza maitiro ehupfumi kwakawedzerwa pamwe neHPMC panguva yekudzika nguva yakachinja zvishoma, uye iyo hupfumi hwema network yakaramba yakagadzikana. Mukuwedzera, kana uchienzaniswa neboka rekutonga, iyo chaiyo vhoriyamu uye nekukasira kwechingwa chakabikwa zvakavandudzwa, uye kuomarara kwakaderedzwa mushure mekunge chiuru chechando chakawedzerwa ne2% HPMC yakaomeswa kwemazuva makumi matanhatu.
Goridhe gluten ndiyo hwaro hwekuumbwa kweakadzika network network. Kuedza kwacho kwakawana kuti kuwedzera kweI - IPMC yakaderedzwa kuparara kweYD uye kushambadzira zvisungo pakati pegoridhe mapuroteni emapuroteni ekuchengetedza chando. Uye zvakare, mhedzisiro yemunda-munda wenyaya yeNyukireya Sconnet Resonance Kuongorora Electron Microscope yakaratidza intuitively kuti kuwedzera kweHPMC kunogona kuchengetedza kugadzikana kweiyo gluten network chimiro chimiro.
Starch ndiyo yakawandisa yakaoma nyaya mune mukanyiwa, uye shanduko muchimiro chayo chinokanganisa zvakananga maitiro egotoziyumu uye kunaka kwechigadzirwa chekupedzisira. X. Migumisiro ye x-ray fidhraction uye DSC yakaratidza kuti hama yekrarellinity yehunhu hwakawedzera uye gelatinization encalpy yakawedzera mushure mekuchengetedza kwechando. Nekuwedzera kwechando nguva yekuchengetedza chando, simba rekuzvishingisa rakatsauswa pasina HPMC yekuwedzera zvishoma nezvishoma, nepo starchy humitists (pekisimusi, viscosity, kuora kukosha uye kukosha kwekudzora uye kukosha kwekudzoreredza) zvese zvakawedzera zvakanyanya; Munguva yekuchengetedza, kana uchienzaniswa neboka rekutonga, nekuwedzera kweHPMC yekuwedzera, shanduko ye starch crystal chimiro uye zvigadzirwa zveGeatlatization zvishoma nezvishoma zvakadzikira zvishoma nezvishoma.
Iyo fermentation gasi yekugadzira yeiyo mbiriso ine yakakosha pesvedzero pamhando yeiyo yakagadziridzwa zvigadzirwa zvigadzirwa. Kuburikidza nekuedzwa, zvakawanikwa kuti, zvichienzaniswa neboka rekutonga, kuwedzera HPMC kunogona kuendesa zviyero zveGluthione mushure memazuva makumi matanhatu ekusunungura, uye mukati meimwe huwandu hweHPMC hwakanyatsoenderana neyekuwedzera mari.
Mhedzisiro yakaratidza kuti HPMC inogona kuwedzerwa mukanyiwa yechando seyakawedzera rudzi rwechirume yekuvandudza maitiro ayo ekugadzirisa uye kunaka kwechingwa chakabiwa.
Mazwi Akakosha: Chingwa chakabiwa; mukanyiwa wechando; hydroxypruppropyl methylcellulose; gorosi gluten; goramutsu; mbiriso.
Zviri Mukati
Chitsauko 1 chinhanho ........................................................................................................................................................................................................................................... .. 1
1.1 Yazvino mamiriro ekutsvaga kumba uye kunze kwenyika .................................................
1.1.1 Nhanganyaya kuMansuiqi ........................................................................................................................................................... .. 1
1.1.2 Tsvagiridzo mamiriro eBuns akanyura ..................................................................................... . ............ 1
1.1.3 Chando Huroimba Nhanganyaya ....................................................................................................................... 2
1.1.4 Matambudziko uye Matambudziko Ekukanyiwa Chando ........................................................................................... .. .3
1.1.5 mamiriro ekutsvagisa mukanyiwa wechando ........................................... .. .................................................................
1.1.6 Kushandiswa kwehydrocolloids mune yechando hupfu hwekuvandudzwa kwemhando yepamusoro ..................... .5
1.1.7 hydroxyprishpyl methyl cellelose (hydroxyprosl methyl cellelose, i-ipmc) .......... 5
112 Chinangwa uye kukosha kweChidzidzo ................................................................................................................................................................................................ 6
1.3 Zvinyorwa zvikuru zvechidzidzo .......................................................................................................................................................
Chapter 2 Effects of HPMC addition on the processing properties of frozen dough and the quality of steamed bread………………………………………………………………………………………………... 8
2.1 Nhanganyaya ............................................................................................................................................................................................................................................... ..
2.2 Zvigadzirwa zvekuedza uye nzira .................................................................................................................................................................................................................................................................................... 8
2.2.1 Zvigadzirwa zvekuedza ........................................................................................................................................................................................................................................................................................................................................................................................................................ 8
2.2. Zviridzwa zvekuedza uye zvishandiso ...................................................................................................................................................
2.2.3 Nzira dzekuyedza ............................................................................................................................................................................................................................................................................................................................................................................................................................................ 9
2.3 Kuedza Kwayedza uye hurukuro ........................................................................... .. 11
2.3.1 Index yezvikamu zvekutanga zvegorosi furawa ................................................................................... ..
2.3.2 Mhedzisiro yeHPMC yekuwedzera pane iyo salinaceous zvivakwa zveupfumi ...
2.3.3 Mhedzisiro yeHPMC yekuwedzera pane iyo Tensile Properties yeDigh ...
2.3.4 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka nguva pane rateological Properties yeupfumi .................................................. ................................................................................................................................................................................................................................... .. .15
2.3.5 Effects of HPMC addition amount and freezing storage time on the freezable water content (GW) in frozen dough………… ……………………………………………………………………………………15
2.3.6 The effect of HPMC addition and freezing time on the quality of steamed bread………………………………………………………………………………………………………………………………………18
2.4 Chitsauko Chitsauko ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 21
CHITSAUKO 3 Mhedzisiro yeHPMC yekuwedzera pane chimiro uye zvivakwa zvegorosi gluten protein mumamiriro ekusununguka ...
3.1 Introduction .....................................................................................................................................24
3.2.1 Zvigadzirwa zvekuedza .....................................................................................................................................................................
3.2.2 Kuedza Aparatus ............................................................................................................................................... 25
3.2.3 Kuedza Reagents ........................................................................................... ... ................. .. 25
3.2.4 Nzira dzekuyedza ......................................................................................................................................................................................................................................................................................... 25
3. Results and Discussion ................................................................................................................ 29
3.3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten mass………………………………………………………………………………………………………………………….29
3.3.2 Mhedzisiro yekuwedzera huwandu hweHPMC uye kutonhora nguva yekuchengetedza pane yakasarudzika zvinhu zvinyoro-nyoro (CFW) uye kugadzikana kwekutonga 30
3.3.3 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane yemahara sulfhydryl . 34
3.3.4 Effects of HPMC addition amount and freezing storage time on the transverse relaxation time (N) of wet gluten mass…………………………………………………………………………………35
3.3.5 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusununguka nguva yekuchengetedza pane yechipiri chimiro cheGluten ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... ..
3.3.6 Mhedzisiro yeFiPMC Kuwedzera Mari uye Yakasununguka Nguva Pamusoro peHydrophobicity yeGluten Protein ...................................................................................................................................................................................................3
3.3.7 mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo micro-network chimiro cheGluten ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... ..
3.4 Chitsauko Chitsauko .......................................................................................................................................................................................3
Chapter 4 Effects of HPMC addition on starch structure and properties under frozen storage conditions………………………………………………………………………………………………………………………… 44
4.1 Nhanganyaya ................................................................................................................................................................................... .. 44
4.2 Zvigadzirwa zveKuyedza uye Nzira ......................................................................................................... 45
4.2.1 Zvigadzirwa zvekuyedza ............................................................................................................................................................................................................................................................................45
4.2.2 Kuedza Zvishandiso ........................................................................................................................................................................ 45
4.2.3 Kuedza Kuedza ........................................................................................................................................................................................................................ 45
4.3 kuongororwa uye kukurukura ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 48
4.3.1 Zvemukati zvezvinhu zvakakosha zvegorosi starch ........................................................................................... ... 48
4.3.2 Mhedzisiro yeI-IPMC yekuwedzera huwandu uye yechando nguva yekuchengetedza pane yeGeatinization hunhu hwegorosi starch ...
4.3.3 Mhedzisiro yeHPMC Kuwedzera uye Yokusunungura Nguva Yekuchengetedza paShear Viscosity ye Starge Paste ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... .. 52
4.3.4 Mhedzisiro yeHPMC yekuwedzera huwandu uye yenguva yechando yekuchengetedza nguva pane Dynamic viscoellasticity ye starch Paste ........................................................................................................................................................................................................................................................................................... ..
4.3.5 pesvedzero yeHPMC yekuwedzera huwandu uye yenguva yechando yekuchengetedza pane yekuzvimba kwerarch
4.3.6 mhedzisiro yeI-IPMC yekuwedzera huwandu uye yechando nguva yekuchengetedza pane iyo thermodynamic zvinhu zve starch ................................................................................................................................................................................................................................................... .. . 57
4.3.7 mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane imwe hama yekrarstallinity ye starch ........................................................................................................................................................................
4.4 Chitsauko Chitsauko ........................................................................................................................................................................................................................................................................... .. 6 1
Chitsauko 5 mhedzisiro yeHPMC yekuwedzera paYast Kupona kweiyo rate uye kufungidzira chiitiko pasi pechando mamiriro ekuchengetedza ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... .. . 62
5.1Pakombiyuta ................................................................................................................................................................................................................................................................................................................. 62
5.2 Materials and methods ...........................................................................................................． 62
5.2.1 Zvigadzirwa zvekuedza uye zviridzwa .....................................................................................................................................................
5.2.2 nzira dzekuyedza. . . . . ................................................................................................................................... ... 63
5.3 Mhedzisiro uye hurukuro ......................................................................................................... 64
5.31
5.3.2 Mhedzisiro yeHPMC Kuwedzera Mari uye Yakasununguka Nguva Pamazamu Kupukutwa Kwemaruva ...
5.3.3 The effect of adding amount of HPMC and freezing time on the content of glutathione in dough……………………………………………………………………………………………………………66. "
5.4 Chapter Summary .......................................................................................................................． 67
CHITSAUKO 6 Mhedziso uye tarisiro ............................................................................................................................................................................................................................................................................ 68
6.1 Mhedziso ....................................................................................................................................................................................................... .. 68
6.2 Oruk ..................................................................................................................................................................................................................................................................................................... .. 68
Rondedzero yemifananidzo
Mufananidzo 1.1 Iyo formula yefomula ye hydroxypropyl methylcellose ................................... .. . 6
Figure 2.1 The effect of HPMC addition on the rheological properties of frozen dough…………………………………………………………………………………………………………………………………….. 15
Mufananidzo 2.2 Mhedzisiro yeHPMC Kuwedzera uye Inguva Yokusunungura nguva pane yakajeka vhoriyamu yezvingwa zvakanyarara ................................................................................................................................................................
Figure 2.3 The effect of HPMC addition and freezing time on the hardness of steamed bread……………………………………………………………………………………………………………………………………... 19
Mufananidzo 2.4 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka Nguva pane Elasticity yeChingwa Chingwa ............................................................................................................................................................................................................................................................................................................................................................... .. . 20
Mufananidzo 3.1 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka Nguva Pane Iyo Reological Properties yeiyo yakanyorova Gluten ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... .. 30
Mufananidzo 3.2 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka nguva pane iyo Thermodynamic Properties yegorosi Gluten ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... .. . 34
Figure 3.3 Effects of HPMC addition and freezing time on free sulfhydryl content of wheat gluten……………………………………………………………………………………………………………………………... ． 35
Figure 3.4 Effects of HPMC addition amount and freezing storage time on the distribution of transverse relaxation time (n) of wet gluten………………………………………………………………………36
Mufananidzo 3.5 Goridhe Gluten Protein Infrared Spectrum of the Amode ii Band mushure meDecCecupoltion uye yechipiri itstivive yakakodzera ...
Mufananidzo 3.6 Mufananidzo ................................................................................................................................................................... .. ..........39
Figure 3.7 The effect of HPMC addition and freezing time on the microscopic gluten network structure…………………………………………………………………………………………………………... ． 43
Mufananidzo 4.1 Starch Geatination hunhu curve ................................................................... 51
Mufananidzo 4.2 Fluid thixotropy ye starch paste ......................................................................................................................... 52
Figure 4.3 Effects of adding amount of MC and freezing time on the viscoelasticity of starch paste……………………………………………………………………………………………………………………... ． 57
Nhamba
Mufananidzo 4.5 mhedzisiro yeHPMC yekuwedzera uye kusunungura nguva yekuchengetedza pane iyo Thermodynamic Properties ye starch ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... .. . 59
Figure 4.6 Effects of HPMC addition and freezing storage time on XRD properties of starch……………………………………………………………………………………………………………………………………….62
Mufananidzo 5.1 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka nguva pane yekufevedzera kureba kweupfumi ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... ..
Mufananidzo 5.2 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka Nguva pane Yeast Kupukunyuka Kupona ... 67
Mufananidzo 5.3 microscopic kucherechedzwa kwe mbiriso (microscopic bvunzo) ..................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 68
Mufananidzo 5.4 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka Nguva paGluthione (Gsh) Zviri mukati ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... ..
Rondedzero yemafomu
Tafura 2.1 iyo yakakosha zvirimo zvegorosi yegorosi furawa ............................................... .. 11
Tafura 2.2 Mhedzisiro yeI-IPMC yekuwedzera pane iyo salgutsikanaous zvivakwa zvakanyura ............... 11
Tafura 2.3 Mhedzisiro yeI-IPMC yekuwedzera paDough Tensile Properties ...............................................4
Tafura 2.4 Mhedzisiro yeI-IPMC Kuwedzera Mari uye Yakasununguka Nguva pane Yakasununguka Mvura Zvemukati (CF Basa) yeiyo Dough Hupfumi ........................................................................................................................................................................................... ..
Tafura 2.5 mhedzisiro yeI-IPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo yekugadzira zvingwa zvechingwa chakanyarara ...
Tafura 3.1 zvemukati zvezvinhu zvekutanga muGluten ..............................................................................................................
Tafura 3.2 mhedzisiro yeI-IPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane chikamu cheshanduko enthalpy 31
Tafura 3.3 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo Peak tembiricha (chigadzirwa) yeiyo Thermal Denaturation yeGoridhe Gluten ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ 33
Tafura 3.4 Peak Nzvimbo dzeProtein Sekondari Zvivakwa uye Basa Razvo ........ .37
Table 3.5 Effects of HPMC addition and freezing time on the secondary structure of wheat gluten…………………………………………………………………………………………………………………………………….40
Table 3.6 Effects of I-IPMC addition and freezing storage time on the surface hydrophobicity of wheat gluten……………………………………………………………………………………………. 41
Tafura 4.1 zvemukati zvezvinhu zvakakosha zvegorosi starch ........................................................... 4
Tafura 4.2 mhedzisiro yeHPMC yekuwedzera huwandu uye yechando yekuchengetedza nguva pane iyo gelatination hunhu hwegorosi starch ...
Tafura 4.3 Mhedzisiro yeI-IPMC Kuwedzera uye Yakasununguka nguva pane Shear Viscosity yegorosi Starch Paste ................................................................................................................................................................................ 55
Table 4.4 Effects of I-IPMC addition amount and frozen storage time on the thermodynamic properties of starch gelatinization……………………………………………………………….60
CHITSAUKO 1 PURE
1.1Restarch mamiriro kumba uye kunze kwenyika
1.1.1intingcation kune yakakwenenzverwa chingwa
Chingwa chakabiwa chinoreva chikafu chakagadzirwa kubva kune mukanyiwa mushure mekufemerwa uye kurova. Sechikafu cheChinese Chikafu, chingwa chakabikwa chine nhoroondo refu uye inozivikanwa se "chingwa chekumabvazuva". Nekuti chigadzirwa chayo chakapera, chakazara kana chakapfava muchimiro, chinonaka mukuravira, chinonaka pakuravira uye mupfumi mune zvinovaka muviri kwenguva yakareba. Icho chikafu chinonamira chenyika yedu, kunyanya vagari vekumusoro. MaAkisheni ekushandisa kweanenge 2/3 yechikafu chemafuta ezvigadzirwa kuchamhembe, uye anenge 46% yechikafu chekudya cheupfu zvigadzirwa munyika [21].
1.1.2research mamiriro ezvingwa akanyura
Parizvino, tsvagiridzo pane chingwa chakabiwa chinonyanya kutarisa pane zvinotevera zvinhu:
1) kuvandudzwa kwehunhu hutsva hwehunhu hwakamanikidzwa. Kuburikidza neunyanzvi hwechingwa chakasungwa chingwa uye kuwedzera kwezvinhu zvinoshanda zvinoshanda, marudzi matsva ezvingwa zvakabikwa zvakagadzirwa, izvo zvine hutano uye basa. Yakatangwa iyo yekuongorora mwero wehunhu hwekuti zvisizvo zviyo zviyo zvakabiwa nechingwa neyekunyora kuongorora; Fu et a1. . Hao & beta (2012) akadzidza bhari barley Shiau et a1. .
2) Tsvagurudzo pakugadzirisa uye kuwanda kwehunhu hwakakosha hwekuti chingwa chakabiwa. Mhedzisiro yefurawa yefurawa pamhando yehupfu uye kutsvagisa kwehunhu hutsva hwefurawa dzakakwenenzverwa, uye zvichibva pane izvi, muenzaniso wekuongorora weupfu hwekugadzirisa hupfu hwakagadziriswa. Semuenzaniso, zvinokonzeresa migariro yehuremu hwakasiyana hwekugaya nzira dzemafuta eupfu uye hwakakanyiwa buns [7] 81; Mhedzisiro yekuwedzera kweiyo akati wandei wixy Whex inoyerera pane kunaka kweiyo yakakwenenzverwa chingwa [9j et al. ;; Zhu, Huang, & Khan (2001) akaongorora mhedzisiro yeripuroteni yegorosi pamukato, uye akafunga kuti Glutin Zhang, et A1. (2007. uve nemhedzisiro yakakosha [11].
3) Tsvagurudzo pane yakagadzirirwa uye yakanyoroveswa chingwa kugadzira tekinoroji. Tsvagurudzo pane pesvedzero yezvakabiwa chingwa chekugadzira mamiriro emamiriro ayo emhando yake uye process optimization; Liu Changhong et al. . Iyo ine inokanganisa kukosha kwekuongorora kwekunzwa. Kana mamiriro ekuita asina kukodzera, ichaita kuti chigadzirwa chidzorerwe nebhuruu, rima kana yero. Mhedzisiro yekutsvaga inoratidza kuti munguva pfupi yekugadzirira maitiro, iyo nguva yekusanganisa ndeyekuti ndeyekunyora kwemaminitsi mashanu, Pakungurutsa mukanyiwa 15-20 times panguva imwe chete, mukanyiwa wakakanyiwa, wakasviba, elastic uye anopenya. Kana ratolling ratio iri 3: 1, pepa rinopenya rinopenya, uye machena chingwa chakabiwa chinowedzera [L kuenda; Li, et a1. .
4) Tsvagurudzo pakuvandudzwa kwemhando yezvingwa zvakabikwa. Tsvagiridzo pane yekuwedzera uye kushandiswa kweZvingwa zvakabiwa zvakanaka; zvinonyanya kusanganisira zvekuwedzera (senge enzymes, emelsifiers, emelsifiers, etc. (et. Zvinodiwa zveCeliac chirwere (chikafu chekudya chevarwere chine chirwere Celiac chirwere [16.1 chiit.
5) Kuchengetedzwa uye Anti-Kukwegura kweChingwa Chingwa uye ScASE SEAMASISSMS. Pan lijun et al. . Wang, et A1. . Mhedzisiro yacho yakaratidza kuti kurasikirwa kwemvura uye kurasa kwemvura uye starch yekudzokororwa ndiyo yaive chikonzero chikuru chekukwegura kwechingwa chakabiwa.
6) Tsvagurudzo pane iyo application yetsva yakarongedzwa mabhakitiriya uye surukiti. Jiang, et A1. (2010) Kushandiswa kweCheatomium SP. yakaiswa kuti igadzire xylanase (ne- rinoremekedzwa) mune yakakanyiwa chingwa [2L '; GEREZ, et A1. . Wu, et al. . [23]; naGezz, et A1. .
7) Tsvagurudzo pane iyo application mukanyiwa wechando mune chingwa chakabiwa.
Pakati pavo, chingwa chakabiwa chinokwenenzverwa nekukwegura pasi pekuchera mamiriro ezvinhu, icho chakakosha chinorambidza kukura kwekugadzirwa kwechingwa uye kugadzirisa maindasitiri. Mushure mekukwegura, mhando yekunyura chingwa chakaderedzwa - iyo tarisiro inozooma uye yakaoma, inodonha uye marara uye flavour inotsamwisa, iyo yekugayera uye iyo yekugaya uye kukosha kwekudya zvinodzikira. Izvi hazvingangoita chete hupenyu hwayo hwesherufu, asi hunoshandisawo marara akawanda. Sekureva kwehuwandu, kurasikirwa kwegore negore nekuda kwekukwegura ndeye 3% yezvibereko zvezvigadzirwa zvefurawa. 7%. Nekuvandudzwa kwezvekurarama kwevanhu uye nehutano hwekukura, pamwe nekukura kwekudya kwekudya, uye kuwana zvigadzirwa zvine mwero, zvakachengeteka, zvakareruka uye zvakanakira chikafu chinguva Zvichienderana neiyi nhoroondo, mukanyiwa wechando wakavapo, uye kukura kwayo kuchiri mukukwira.
1.1.3Ttroduction kune mukanyiwa wechando
Hupfu hwakatsetseka inyaya itsva yekugadzirisa uye kugadzirwa kwezvigadzirwa zveupfu zvakavandudzwa muma1950s. Iyo inonyanya kureva kushandiswa kwegoro yegorosi seyakagadzirwa mbichana uye mvura kana shuga sezvinhu zvakakosha zvezvinhu zvezvinhu zvebetsero. Akabikwa, akarongedzwa kana asina kubhadharwa, anokurumidza-leadzing uye mamwe maitiro ekuita kuti chigadzirwa chigeze chando, uye zvigadzirwa zvechando.
Zvinoenderana neyakagadzirwa maitiro, mukanyiwa wechando anogona kukonzeresa kuita marudzi mana.
a) Chakajaira mukanyiwa wakakamurwa kuita chimwe chinhu, chinokurumidza-chando, chando, talwed, uye chakabikwa (kubheka, kufambisa, nezvimwewo)
b) Pre-kuridza nzira uye kusununguka nzira: Hupfumi hwakakamurwa kuita chimwe chikamu, mumwe anokurumidza kuomeswa, mumwe anofemerwa, mumwe ari kubikwa (kubheka, etc.)
c) Pre-yakagadziriswa mukanyiwa wechando: mukanyiwa wakakamurwa mune chimwe chidimbu uye chakanyatso kuumbwa, chakabikwa, chakaomeswa, chando, uye chakabikwa, uye chakabikwa, etc.)
d) akanyatsogadziriswa mukanyiwa wechando: mukanyiwa unoitwa mune chimwe chidimbu uye chakaumbwa, ndokuzoratidzwa zvakakwana, uye zvakanyatsovhara, chando, chando uye chakachengetwa uye chakachengetwa uye chakachengetwa uye chando.
Iko kubuda kwechomoka kwechando hakuiti chete mamiriro ekushanda, kutungamirwa, uye kugadzirwa kwechigadzirwa chakapetwa, chinogona kupfupisa nguva yekugadzirisa, kugadzirisa mari yekugadzira, uye kuderedza nguva yekugadzira uye mari yekugadzira. Naizvozvo, kuchembera phenomon yechikafu chokudya kunorambidzwa nemazvo, uye mhedzisiro yekuwedzera hupenyu hwesherufu yechigadzirwa chinowanikwa. Naizvozvo, kunyanya muEurope, America, guta nedzimwe nyika vanoshandiswa zvakanyanya nechingwa (chingwa), chiFrench chinotapira (muffin), Rills), marara (- tsvimbo), makuki)
Makeke uye zvimwe zvigadzirwa zve pasita ane madhigirii akasiyana ekushandisa [26-27]. Sekureva kwehuwandu husina kukwana, pakazosvika 1990, 80% yemabiki muUnited States akashandisa mukanyiwa wechando; 50% yemabiki muJapan akashandisawo mukanyiwa wechando. makumi maviri emakore
Mu1990s, mukanyiwa hupfumi hwekugadzirisa tekinoroji yakaunzwa kuChina. Nekukura kwesainzi kwesainzi uye tekinoroji uye kuenderera mberi kwekurarama kwehupenyu hwezvekurarama kwezvinhu, chando cheginu yekukwana
1.1.4proms uye nematambudziko ehupfu akaomeswa mukanyiwa
Iyo yechando yemukana yehunhu pasina mubvunzo inopa pfungwa inofadza yekugadzirwa kwehunyanzvi hwechinyakare chikafu chakadai sekuti chingwa chakabiwa. Nekudaro, uku tekinoroji iyi kuchine zvimwe zvikanganiso, kunyanya pasi pemamiriro ezvinhu ekupedzisira, chigadzirwa chekupedzisira chichava nenguva huru, kuomarara kwemvura, kuravira kwemvura, kuravira kwemvura, kuderedza kuravira, uye kushaya simba. Mukuwedzera, nekuda kwekutonhora
Mukandwa muliki-chikamu (unyoro, pronein, strarinism, marobhoti (matsvina)
Zvidzidzo zvakawanda zvakaitika Ice makristasi haangoderedze mwero wekupona wembiriso, asiwo unokanganisa simba rekupona. Mukuwedzera, mune iyo nyaya yekuchengetedza chando, tembiricha yekudziya inogona kukonzera echando kuchema nekuda kwekudzokorora [30]. Naizvozvo, maitiro ekudzora zvakashata zvinokonzeresa kuumbwa kwechando uye kukura pane starch, gluten uye mbiriso ndiyo kiyi yekugadzirisa matambudziko ari pamusoro, uye iriwo munda unopisa wekutsvagurudza uye kutungamira. Mumakore gumi apfuura, vaongorori vazhinji vanga vachiita basa iri uye vakawana mamwe maitiro ekutsvagisa. Nekudaro, kuchine mamwe mapundu uye zvimwe zvinhu zvisina kugadziriswa uye zvine nharo mumunda uyu, izvo zvinoda kuwedzeredzwa, senge:
a) Maitiro ekudzora maitiro ekuwedzera kwechando nehurongwa hwekuwedzera kwechando nguva, kunyanya maitiro ekuumbwa uye zvivakwa zvezvinhu zvitatu zveupfumi (starch, gluten uye mbiriso), ichiri nyaya. Hotspots uye nyaya dzakakosha mumunda uyu wekutsvaga;
b) Nekuti kune dzimwe misiyano mukugadzirisa uye kugadzira tekinoroji uye formula yezvigadzirwa zvakasiyana, pachine kushamisika kwekusimudzira kwekuenderana kwakakosha mukanyiwa nemhando dzakasiyana dzechigadzirwa;
c) Wedzera, shandisa uye shandisa mitsva yechando yemhando inokwana, iyo inokodzera kuongororwa kwemabhizimusi echigadzirwa uye huwandu uye mutengo wekudzora emhando dzechigadzirwa. Parizvino, zvinoda kuwedzerwazve uye kuwedzera;
d) Mhedzisiro yehydrocolloids pamusoro pekuvandudzwa kwemhando yechando zvigadzirwa uye michina yakabatana ichiri kufanira kuwedzeredzwa uye yakatsanangurwa zvakarongeka.
1.1.5research mamiriro eupfu hwakatsetseka
Tichifunga nezvematambudziko ari pamusoro uye nematambudziko echando anokosha, ongororo refu yekunyora kwehunhu hwechando, uye maitiro ezvekunyora kwechando. Kunyanya, iyo huru yemumba uye yekune dzimwe nyika mumakore apfuura inonyanya kutarisisa pane inotevera pfungwa:
I.STAUDU shanduko muchimiro uye zvivakwa zvehupfumi chando nekuwedzera kwekuwedzera kwekutonhora nguva, kunyanya mhedzisiro yechando macrology (pronein, st.), semuenzaniso, ice crystallization. Kuumbwa uye kukura uye hukama hwayo nemvura uye kugoverwa; Shanduko mugorosi Gluten protein dhizaini, kuenderana uye zvivakwa [31]; shanduko mune starch chimiro uye zvivakwa; Shanduko mune mukoma microgramu uye zvinoenderana nezvivakwa, nezvimwe.
Zvidzidzo zvakaratidza kuti zvikonzero zvikuru zvekutsamwa kwehurongwa hwekugadzirisa hwevanhu vehupfu hwechando zvinosanganisira: 1) panguva yekugadzira maitiro, kupona kwe mbiriso uye chiitiko charo chinoderedzwa zvakanyanya; 2) Iyo inoenderera uye yakazara network network yemukanyiwa unoparadzwa, zvichikonzera mumhepo zvine simba rehupfu. Uye simba rerudzi rinoderedzwa kwazvo.
Ii. Optimization yekugadzira chando yekugadzira dhizaini, mamiriro echando ekuchengetedza uye formula. Munguva yekugadzirwa kwechando mukanyiwa, tembiricha kudzora, kuridza mamiriro, kurapa kwekusunungura, mwero wekusunungura, nzira dzekuputika, uye nzira dzinoshamisa dzichaita zvivakwa zveupfu hwevanhu chando [37]. Muzhinji, yakakwira mwero emahara inoburitsa echando makristasi ayo ari mashoma muhukuru uye akagoverwa zvakagoverwa, nepo akadzika maronda anogadzira makristasi akakura asina kugovaniswa. Mukuwedzera, tembiricha yekudziya yakatsika pasi pegirazi tembiricha Uye zvakare, kuchinjika kwekutonhora kwekushisa kuchakonzera rerrystallization, iyo ichakanganisa kunaka kwehupfu.
III. Uchishandisa zvinowedzera kuti uvandudze hunhu hwechigadzirwa chechando chechando. Kuti vavandudze chigadzirwa cheukanyiwa chando, vazhinji vanotsvaga vakaita zvekuputika kubva mumaonero akasiyana, semuenzaniso, vachishandisa nzira yekudzvanya network. Inonyanya kusanganisira, i) enzyme gadziriro, dzakadai sekuti, transglutamisamisamis, o [. Amylase; ii) emulsifiers, yakadai se monoglycerate stearate, datem, SSL, CSL, DATEM, ETC.; III) Antioxidants, Ascorbic acid, nezvimwewo.; IV) Polysacride Hydrocolloids, yakadai seGuar Gamu, yeroortarum, Gum Arabic, Konjac Gum, Sodium Alginate, etc.; v) zvimwe zvinhu zvinoshanda, sekuti xu, et a1. .
Ⅳ. Kubereka kweAntiFreeze mbiriso uye kushandiswa kweiyo mbiriso eiast eiast [58-59]. SASANO, et A1. . "
1.1.6Application yeHydrocolloids mune yechando hupfu hwekuvandudzwa kwemhando yepamusoro
Chemical emakemikari eHydrocoliid is a polysaccharide, iyo inoumbwa naMonosachcharides (Glucose, Rhamnose, Arabinos, Mannose, etc.) kuburikidza ne 0 [. 1-4. Glycosidic bond kana / uye a. 1 - "6. Glyconic Bond kana B. 1-4. Glycosic Bond uye 0 [. polysaccharides, senge konjac gum, gum gamu, gamu arabic; ine mabasa ekudzora kutama, nyika uye kugoverwa kwemvura muhurongwa hwekudya. Panguva imwecheteyo, nekuda kwemabasa mazhinji ekutora, kusimbisa, uye nekuchengetwa kwemvura, Hydrocolloids inoshandiswa zvakanyanya kusanganisa mukugadziriswa kwekudya kwezvigadzirwa zvefurawa. Wang xin et al. . Wang Yusheng ET Al. . Chinja zvivakwa, kuvandudza simba rakawanda rehupfu, simbisa kusakwana kwehupfu, asi kuderedza kuwedzera kweupfumi [Delete.
1.1.7hydroxyprenpropyl methyl cellele (hydroxyprupyl methyl cellelose, i-ipmc)
HydroxyPropyl Methyl Cellelose (HydroxyPropyl Methyl Cellyl Cellylose Cellylpropropyl uye methyl chikamu The United States Pharmacopea (United States Pharmacopea)
Nekuda kwekuvapo kwehydrogen zvisungo mumutsara molecular cheni uye crystalline chimiro, cellulose ine murombo wemvura solubility, iyo zvakare inodzikisira mari yekushandisa kwayo. Nekudaro, kuvapo kwevakadzvanya parutivi rwecheni yeHPMC inovhuvhuta hydrogen Semunhu cellulose jodivative-based hydrophilic colloid, HPMC yakave ichishandiswa zvakanyanya muminda yezvinhu, mapepa, zvinyorwa, zvidhori, zvizarisi, mishonga, mishonga [61]. Kunyanya, nekuda kweiyo yakasarudzika yekudzoreredza yeTromo-gelling zvivakwa, HPMC inowanzoshandiswa seyakavharwa capsule chikamu chekushandiswa zvinodhaka; Mukudya, HPMC inoshandiswawo seanoona sarfact Semuenzaniso, kuwedzera kweHPMC kunogona kuchinja hunhu hweGelatination ye starch uye kuderedza simba reGel re starch paste. .
Kunyangwe HPMC yashandiswa muPasta kusvika kune imwe nhanho, inonyanya kushandiswa seyenzi-yekukwira-gwara renji uye etces renje, Nekudaro, kana zvichienzaniswa nehydrophilic coins yakadai seGuar gum, xanthan gamu, uye sodium alginate [75-771] Pachine kushaikwa kwemishumo yakakodzera pamhedzisiro yayo.

1.2Zvirangariro chinangwa uye kukosha
Parizvino, iyo application uye yakakura-chiyero kugadzirwa kweiyo hupfumi hwekugadzirisa tekinoroji munyika yangu yakazara ichiri mudenga rekuvandudza. Panguva imwecheteyo, pane dzimwe nhapwa uye kusakwana mune muchando muchando pachako. Izvi zvinhu zvakazara pasina mubvunzo kudzora zvakare chikumbiro uye kusimudzira mukanyiwa wechando. Kune rimwe divi, izvi zvakare zvinoreva kuti kunyorwa kwechando hakuchina kugona uye zvakanyanya kubva pakuratidzira kwechikamu cheChinese cheChinese cheChigine, kukudziridza zvigadzirwa zvinosangana nezvinodiwa zvevagari vechiChinese. Izvo ndezve kukosha kunoshanda kuti uvandudze hunhu hwechando hwakavakirwa zvakavanzika zvehunhu hweChinese keke uye tsika dzekudya, uye yakakodzera maitiro ekugadzirisa eChinese yeChinese.
Izvo chaizvo nekuti iyo yakakodzera yekutsvaga yeHPMC muChinese noodles ichiri kushaya. Naizvozvo, chinangwa cheiyi kuedza ndechekuwedzera kushandiswa kweHPMC mukanyiwa wechando, uye kuti uone kuvandudzwa kwechando chigaro cheHPMC kuburikidza nekuongororwa kwemhando yezvingwa zvakabikwa. Mukuwedzera, HPMC yakawedzerwa kuzvikamu zvitatu zvikuru zveupfumi (Wheat protein, strane yeHPMC pachimiro uye zvivakwa zveProtein, Starch uye mbiriso uye mbiriso yakadzidzwa. Uye tsanangura matambudziko aro emuchina anoenderana, kuitira kuti ape nzira itsva inogoneka yekuvandudzwa kwemhando yechando, kuti ipe rutsigiro rwekudya, uye kupa rutsigiro rwekudya rwechivanhu chehunhu chaihwo hwakakodzera kuita chingwa chakabiwa.
1.3Mukati makuru ezvidzidzo
Izvo zvinowanzotenda kuti hupfumi hwakaomarara hwakaoma hunyoro hurongwa hwehurongwa hwehunhu hwehuwandu hwehuwandu hwehuwandu hwehuwandu hwehuwandu hwemuguta
Mhedzisiro yekuwedzera huwandu hwehuwandu uye nenguva yekuchengetedza chando pane chimiro chomukati uye chingwa chechando), chimiro uye chimiro chegorosi goridhe, chimiro chegorosi starch, uye chiitiko chegoridhe. Zvichienderana nepfungwa dziri pamusoro, iyo inotevera yekuedza yekuedza yakagadzirwa mune iyi nyaya yekutsvagisa:
1) Sarudza mhando nyowani yehydrophilic coloid, hydroxypruppyl methylcellose (HPMC) seyakawedzera huwandu hweHPMC pasi peyakasiyana nguva (0, 15, mazuva makumi matanhatu nemashanu; zvakafanana pazasi) mamiriro ezvinhu) mamiriro. (0%, 0.5%, 1%, 2%; zvakafanana pazasi) HPMC pane iyo yekugadzirisa zvinhu zveupfu hwakatsetseka;
2) Kubva pamaonero ekuvandudza mechanism, zvinokonzeresa zveHPMC zvinowedzera zvezvivakwa zvemvura
3) Kubva pamaonero ekuvandudza mechanism, zvinokonzeresa zveHPMC yekuwedzera pazvinhu zveGelatinization, maGelSallization zvivakwa, uye zvivakwa zveTermodynamic pasi pemamiriro ezvinhu akasiyana ekuchengetedza akadzidziswa.
4) Kubva pamaonero ekuvandudza mechanism, zvinokonzerwa neakasiyana HPMC yekuwedzera pachiitiko chekusimbisa, chirahwe, uye chekupedzisira gluthione yezvinyorwa zvembiriso zvakasiyana-siyana zvekutenderera zvakadzama zvakadzidzwa.
CHITSAUKO 2 Mhedzisiro yeI-IPMC yekuwedzera pane yechando hupfumi hwekugadzirisa zvivakwa uye zvakabiwa zvingwa zvingwa
2.1 Nhanganyaya
Kazhinji kutaura, kuumbwa kwemanyorero kunoshandiswa kugadzira zvigadzirwa zvefurawa zvinonyanya kusanganisira zvigadzirwa zveBiological. Iyo yakagadzikana uye yakaoma yekunyora system ine yakasarudzika chimiro chakagadzirwa. Zvidzidzo zvakawanda zvakaratidza kuti zvivakwa zvemupfu zvine hunyanzvi hwakakosha pamhando yechigadzirwa chekupedzisira. Naizvozvo, nekutsvagisa kuwanda kuti usangane nechero chigadzirwa uye inhungamiro yekutsvaga yekuvandudza kugadzirwa uye tekinoroji yemhando yechigadzirwa kana chikafu chekushandisa; Kune rimwe divi, kuvandudza kana kuvandudza zvivakwa zvekupembera uye kuchengetedza kuve nechokwadi chekuvandudza kana kuvandudza kunaka kwechigadzirwa zvakare ndiyo nyaya yakakosha zvakare.
Sezvataurwa musumo, kuwedzera HPMC kune hupfumi uye kuongorora mhedzisiro yavo pane zvekunyora (purin, elOology, uye yekupedzisira chigadzirwa mhando zvinhu zviviri zvine chekuita nezvidzidzo zviviri zvakabatana.
Naizvozvo, iyi dhizaini yekuedza inonyanya kuitwa kubva pane zviviri zvikamu: mhedzisiro yeHPMC yekuwedzera pane zvivakwa zvechando system uye mhedzisiro yehunhu hwechingwa chakabiwa.
2.2 Zvigadzirwa zvekuedza uye nzira
2.2.1 Zvigadzirwa zvekuedza
Zhongyu Wheat Flour Binzhou Zhongyu Chikafu Col CO., LTD.; Angel India Inoshanda Mbeu Mbeu Yebeti Yeast Co, Ltd.; HPMC (methyl substitution degree ye 28% .30%, hydroxypruspropyl degree of 7% .12%) Alddin (Shanghai) Chemical Reagent Kambani; mese makemikari reagents anoshandiswa mune ino kuedza ndeyekuongororwa giredhi;
2.2.2 Kuedza zviridzwa nemidziyo
Chiridzwa uye zita remidziyo
BPS. 500CL inogara ichipembera uye humidity bhokisi
Ta-xtl Plus Peful Yese Tester
BSL24S Electronic Ongororo Balance
DHG. 9070a kuputika kupisa oven
Sm. 986S DOLGH musanganiswa
C21. Kt2134 induction cooker
Powder mita. E
Extnsometer. E
Discovery R3 rotational rheometer
Q200 Musiyano Unotarisa Calorimeter
Fd. 1b. 50 vacuum freeze yakaoma
SX2.4.10 muffle choto
KJELTEE TM 8400 otomatiki kjeldahl nitrogen ongorora
Mugadziri
Shanghai Yiheng Sayenzi Chiremba CO., LTD.
Stab micro masisitimu, UK
Sartorius, Germany
Shanghai Yiheng Sayenzi Chiremba CO., LTD.
Yepamusoro Kitchen Appiance Technology CO, LTD.
Guangdong Midea Hupenyu Apliance Kugadzira Co, Ltd.
Brabender, Germany
Brabender, Germany
American Ta Kambani
American Ta Kambani
Beijing Bo Yi Kang Equirement Mushandi Co, Ltd.
Huang shi heng feng feng yekurapa midziyo co., ltd.
Danish Foss Company
2.2.3 nzira yekuedza
2.2.3.1 kutsunga kwezvinhu zvakakosha zveupfu
Maererano neGB 50093.2010, GB 5009.5--2010, GB / T 5009.9.2008, Unonyungudana
2.2.3.3.2 Kutsunga kwezvinhu zvakarongedzwa zvoupfu
Sekureva kwenzira yereferenti GB / T 14614.2006 kutsunga kwezvinhu zvekufungidzira zveupfu [821.
2.2.3.3 Kufunga kweiyo tensile zvivakwa zveupfu
Kufunga kweiyo tensile midziyo yeupfu maererano neGB / T 14615.2006 [831.
2.2.3.4 Kugadzirwa kwechando mukanyiwa
Tarisa kune mukanyiwa kugadzira maitiro eGB / T 17320.1998 [84]. Kuyera 450 g yeupfu uye 5 g yeiyo shanda mbiriso yemubati wemberi, uye pre-speed kumhanya kweiyo 4 min. mumakore gumi nematanhatu / chikamu, chichiisa chikwama cheZiplocal, uye chitsva. Wedzeraiwo nzira yekugadzira (Unftore yekuchengetedza) yakashandiswa seboka rekutonga rekuedza.
2.2.3.5 kutsanangurwa kweiyo rheological zvivakwa zveupfu
Tora samples mukanyiwa mushure meiyo inoenderana nguva yekuwedzera, zviise mufiriji pa4 ° C ye 4 h, woisa ivo pamhepo tembiricha kusvikira iwo manyoreri anonyungudika. Iyo sample yekugadzirisa nzira zvakare inoshandawo kune iyo yekuedza chikamu che2,3.6.
Sampuli (anenge 2 g) yepakati yepakati chikamu chakanyungudika chakanyungudika chakaiswa uye chakaiswa pasi pepasi pheometer (kuwanikwa r3). Kutanga, muenzaniso wakaiswa pasi pehunyanzvi hwekutarisa. Iyo chaiyo yekuedza ma paramita yakaiswa seyinotevera: Ndiro yakafanana neyakajairwa ye40 mm yakashandiswa, iyo gomba raive riine makore 1000, tembiricha yaive 25 ° C, uye huwandu hwekutarisa hwaive 0101%. 100%, samplaple zororo nguva ndeye 10 min, uye kuwanda kwakaiswa ku1HZ. Iyo Linear viscoelasticity Region (LVR) yeiyo yakaedzwa samples yakatemwa nekutsvagurwa. Zvadaro, sampu yakaiswa pasi pesimba. Shanu dze data mapoinzi Mushure mekushungurudzika kwega kwega, sampuli yakawandisa yaive yakanyoroveswa nemushambadzi, uye danda reParaffini mafuta akaiswa kumucheto kwemuenzaniso kudzivirira kurasikirwa kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedza kwemvura panguva yekuedzwa. Muenzaniso wega wega wakadzokororwa katatu.
2.2.3.6 zvemukati zvemvura isingaravirire (zvemukati zvemvura isingaravirire, cf yemukati kutsunga) mune mukanyiwa
Kurera sampuli yegumi nemashanu yeiyo chikamu chegumi chegumi chakanyungudika chakanyungudika chakanyungudika, chisimbiso chakanyungudika (chakakodzera kumasampuli emisangano), uye uiyeiye neyakagadziriswa calorimetry (DSC). Iyo chaiyo chirongwa paramita yakaiswa. Sezvinenge zvichitevera: Kutanga kuenzana pa20 ° C for 5 min, wots donhedza .30 ° Chanda pamwe chete ne5 "C / min, iyo Uchishandisa iyo isina chinhu aluminium inowanzoitika serevo, iyo DSC curve yakaongororwa uchishandisa kuongororwa kweSoftware 2000, uye yekunyungudika (zuva) yeiyo ice cryistal yakawanikwa nekubatanidza peak iri panenge paine 0 ° C. Yakasununguka yemvura zvemvura (CFW) inoverengwa neiyo inotevera formula [85.86]:

Pakati pavo, 厶 anomiririra kupisa kwekunyorova kwemanyoro, uye kukosha kwayo ndeye 334 J Dan; MC (yakazara zvinyoro-nyoro zvemukati) zvinomiririra huwandu hwakazara hwekunyoroveswa mune hupfu (kuyerwa maererano neGB 50093.2010T78]). Muenzaniso wega wega wakadzokororwa katatu.
2.2.3.7 Steamed Bread Production
Mushure mekunyorerana nguva yekuwedzera, hupfu hwakatsetseka hwakaiswa kunze, hwakatanga kuenzana mune 4 ° C frigerator Govanisa mukanyiwa mumakore makumi manomwe emakwenzi pane chikamu, chikaisa muchimiro, uye wobva waisa tembiricha uye humbowo kwemaminitsi makumi matanhatu neshanu. Mushure mekuratidzwa, steam ye 20 min, uye wozotonhorera kune 1 h panguva yekupisa tembiricha kuti uongorore kunaka kwechingwa chakabiwa.

2.2.3.8 Kuongororwa kweiyo yakakwenenzverwa chingwa
.
Sekureva kwaGB / T 20981.2007 [871, iyo Spuneed nzira yakashandiswa kuyera huwandu (basa) yeiyo yakabiwa buns, uye misa (m) yeiyo yakabiwa mabheti akayerwa uchishandisa chiyero chemagetsi. Muenzaniso wega wega wakadzokororwa katatu.
Akasvinwa chingwa chakanangana vhoriyamu (cm3 / g) = yakanyoroveswa chingwa vhoriyamu (cm3) / Steamed Bread Misa (G)
(2) kutsunga kwezvinhu zvekugadzira zvinhu zvechingwa chakabikwa
Reva nzira yeSIM, NOOR AZIA, Cheng (2011) [88] Kugadziriswa kudiki. A 20X 20 x 20 mn'13 inomisa sampu yakachekwa kubva kunzvimbo yepakati yeChingwa chakabikwa, uye tpa (texture Profile Chingwa chakayerwa neyekunyaradzaniswa neyepamhepo tester. Kwakamboitika paramita Muenzaniso wega wega wakadzokororwa katatu.
2.2.3.9 Data Kugadzirisa
Kuedza kwese kwakadzokororwa kanokwana katatu kunze kwekunge zvataurwa neimwe nzira, uye mibairo yekuedza yakaratidzirwa seuneerwe (zvinoreva) ± yakajairika kutsauka (yakajairika kutsauka). Spss Statistic 19 yakashandiswa kuongororwa kwehusiyano (kuongororwa kwekusiyana, anova), uye chikamu chakakosha chaive O. 05; Shandisa mavambo 8.0 kuti ubvise machati akakodzera.
2.3 Kuedza Kuedza uye Kukurukurirana
2.3.1 Basic Promposition Index yeHuro yeGorosi
Tab 2.1 zvemukati zveiyo Elementary Constituent yeGoridhe Hupfu

2.3.2 Mhedzisiro yeI-IPMC yekuwedzera pane iyo carisaceous zvivakwa zveupfu
Sezvinoratidzwa netafura 2.2, nekuwedzera kweHPMC yekuwedzera, iyo mvura yekunyura yakawedzera zvakanyanya, kubva pa5,10% (pasina kuwedzera hpmc mukanyiwa) kusvika 60.60% (kuwedzera 2% HPMC mukanyiwa). Uye zvakare, kuwedzera kweHPMC yakavandudzwa nguva yekudzikama kubva pa10,2 min (isina) kusvika 12.2 min (yakawedzerwa 2% HPMC). Nekudaro, nekuwedzera kweHPMC Kuwedzera, iyo Mukoma Kugadzira Nguva Yakadzikira Zvakanyanya, kubva kuChigheni Yepamhepo ye110.
Nekuti HPMC ine yakasimba mvura yekuchengetwa uye mvura inobata mukana, uye inonyanya kuwanda pane iyo nguva yekunyora inotiza. kuumbwa kwemukanyiwa HPMC inoratidza kuti HPMC inogona kuita basa rekusimbisa kwemukanyoro

Ongorora: Yakasiyana Superscript's mavara mavara mune imwechete column inoratidza kukosha kwakakosha (P <0.05)

2.3.3 Mhedzisiro yeHPMC yekuwedzera pane iyo Dough Tensile Properties
Iyo tensile zvivakwa zvemukaka zvinogona kuratidzira zviri nani zvivakwa zveupfu mushure mekuratidzwa, kusanganisira kuwedzera, tensile kuramba uye kutambanudza ratio yeupfu. Zvivakwa zveTeile THENONA, Smith (1987) [93] vaitenda kuti maPolymers anoenderana nemakemikari maviri emakemikari ari pakati pemanyorerwo emakesi uye kusvibiswa kwemaketani ekuyambuka. Kana iyo gadziriro yekushongedza yeiyo molecular keteni yakaderera, iyo molecular temple haina kukwana uye nekukurumidza kutsungirira kweiyo mbichana, uye kureba kwekutungamira kweiyo molecular ketani, uye kureba kwekuwedzera kweiyo molecular cheni zvakare pfupi. Chete kana mwero wekusvibisa wehembeular cancular inogona kuve nechokwadi chekuti commolar cancular inogona kuremara nekukurumidza uye zvakakwana, uye yekuvharira bond node haina kuputswa, elongation yePolymer inogona kuwedzerwa. Naizvozvo, kuchinja maitiro ehuremu uye elongation maitiro eiyo gluten protein keteni kuchave nekukanganisika pazvinhu zvemupfumi zvehupfumi [92].
Tafura 2.3 inoronga mhedzisiro yehuwandu hwakasiyana hweHPMC (O, 0.5%, 1% uye dzakasiyana-pokana kupokana, kuwanda, kutambanudzwa Mhedzisiro yekuedza inoratidza kuti nzvimbo dzekutenderera dzemanyoro ese ehupfumi hunowedzera neiyo yekuwedzera kweiyo nguva yekufevedzera kunze kwekuwedzera kwekuwedzera kwefiramu. Kuti uwane kukosha kwesimba, kubva pa0 kusvika 9 70 min, kukosha kwesimba kwezororo remberi kwakawedzera zvishoma nezvishoma kunze kwekuwedzera kwe1% HPMC, uye kukosha kwesimba kwese kusamukara sampuli yakawedzera zvishoma nezvishoma. Pakanga pasina shanduko dzakakosha. Izvi zvinoratidza kuti kana nguva yekufemera iri 90 min, iyo network chimiro chehupfumi (kuunganidza-kubatanidza pakati pemanyoreri) kwakaumbwa zvizere. Naizvozvo, nguva yekufevedzera iri yakawedzera kutambanudzwa, uye hapana musiyano wakakosha mukukosha kwesimba. Panguva imwecheteyo, izvi zvinogona zvakare kupa chirevo chekusarudzira nguva yehupuki. Sezvinoratidzwa kwenguva yakareba, kusungirwa kwechipiri pakati pemaketani anonyorwa uye nemaketeni anonyatso kuyambuka, saka kuramba kwakanyanya uye kupokana kwakanyanya uye kupokana kwakanyanya. Panguva imwecheteyo, mwero wekusvibisa wemaketani ehemela zvakare akawedzerawo nekuwedzera kwemaketani ezvemanyorerwo uye akaisa kuderera kwechigadzirwa chehupfumi hwehupfumi hwekuwedzera kwefiramu. Kuwedzera kweiyo tensile kuramba / yakakwira tensile kuramba uye kuderera kwechigadzirwa zvakakonzera kuwedzera kweiyo tensile ll / Maximum tensile ratio.
Nekudaro, kuwedzera kweHPMC kunogona kudzvinyirira zvinobudirira maitiro ari pamusoro apa uye shandura zvivakwa zvemukanyiwa. Kuwedzera kweHPMC Kuwedzera, kupokana kweiyo tensile, kukwidziridzwa kwakanyanya kwetenile uye kukosha kwesimba kwehupfumi zvese zvakaderera zvinoenderana, nepo leongation yakawedzera. Zvakananga, apo nguva yekufemera yaive 45 min, iyo yekuwedzera kweHPMC yekuwedzera, kubva pa148.70-j (Wedzera 0.530 ± 8.84 J (Wedzera 1% HPMC), uye 110.20-A: 6.58
J (2% HPMC yakawedzerwa). Panguva imwecheteyo, iyo yakakwira tensile kuramba mukanyiwa wakadzikira kubva muna 674.50-a: 34.58 bu (a :,5 Nekudaro, ma elongation yehupfu yakawedzera kubva pa154.75 + 7.57 Miti (Blank) kusvika 164.90-A: 4% HPMC yakawedzerwa), uye 1 67.20-A: 1.98 Min (2% HPMC yakawedzerwa). Izvi zvinogona kunge zvichikonzerwa nekuwedzera kweiyo Plasticzer-Mvura yeHPMC, iyo inoderedza iyo Craptur Command, Vhoriyamu yakajeka, chimiro) chechigadzirwa chekupedzisira.

2.3.4 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo rheological zvivakwa zveupfu
Iyo yeReological Proughties yakakosha chikamu chezvivakwa, izvo zvinogona kurongeka zvakarongeka zvivakwa zvakanyanyisa senge viscoelasticity, kugadzikana uye shanduko mune zvivakwa panguva yekugadzirisa nekuchengetedza.

Fig 2.1 Mhedzisiro yeHPMC yekuwedzera pane rheological zvivakwa zveupfu hwacho hwakaomeswa
Mufananidzo 2.1 unoratidza shanduko yekuchengetedza modulus (elastic modulus, g ') mwero weHPMC yakaderera, nepo shanduko yeG "yaive idiki, uye / q (g' '/ g' '/ g') yakawedzera. Izvi zvinogona kuve nekuda kwekuti iyo setiweki yemukaka inokuvadzwa neyechando makristasi panguva yekuchengetedza, iyo inoderedza simba raro uye nekudaro iyo elastic modulus inoderedza zvakanyanya. Nekudaro, nekuwedzera kweHPMC kuwedzera, kusiyana kweG 'zvishoma nezvishoma kuderera. Kunyanya, apo huwandu hwakawedzerwa hweHPMC hwaive 2%, kusiana kweG 'kwaive kushoma. Izvi zvinoratidza kuti HPMC inogona kubatsira zvakanyatso kugadzirwa kwekristasi yechando uye kuwedzera kwehukuru hwemakristasi echando, nekudaro achideredza kukuvadzwa kwechidimbu uye kuchengeta simba remufambisi weupfu. Uye zvakare, iyo G 'Kukosha Kwakakura pane iyo yekunyorova mukanyiwa mukanyiwa, unodzikamisa uye unoparadzaniswa nejira network network. Inowedzera simba rayo uchichengetedza kunyorova.
2.3.5 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo yakasarudzika yemvura yezvinyorwa (OW) mukanyiwa wechando
Haasi ese kunyorova mune mukanyiwa kunogona kuumba echando makristired pane imwe tembiricha, iyo inoenderana neyakaderera (yemahara-yekuyerera, inosanganiswa nezvimwe zvinhu, nezvimwewo) nenzvimbo dzayo. Mvura isingarapiki ndiyo mvura mune mukanyiwa iyo inogona kushandurwa chikamu kuti iite echando makristuru pakudziya kwakadzika. Iyo huwandu hwemvura yakasununguka inobata zvakananga nhamba, saizi uye kugovera kwechando crystal fomu. Uye zvakare, iyo yemvura yakasviba inokanganiswawo nekushanduka kwezvakatipoteredza, sekuwedzera kwezvakatipoteredza nguva yekuchengetedza, kuchinjika kwekutonhora kwekuchengetedza, uye shanduko yezvinhu zvekugadzira zvinhu uye zvivakwa. Kune mukanyiwa wechando pasina hpmc, nekuwedzera kwekusingaperi nguva yekuchengetedza, kubva pa3,38% (chando chando) kusvika 39.13 ± 0.64 Tibetan kwemazuva makumi matanhatu nemashanu), iyo yekuwedzera chiyero yaive 20.47%. Nekudaro, mushure memazuva makumi matanhatu ekuchengetedza chando, nekuwedzera kweHPMC yekuwedzera, iyo yekuwedzera kweCFW yakaderera, ichiteverwa ne 18.41%, uye 12.48% (tafura 2,4). Panguva imwecheteyo, iyo o∥ yeiyo isina kunyorwa yakadzikira zvinoenderana nekuwedzera kwehuwandu hweHPMC yakawedzerwa, kubva muna 32.48A-0.32% (Pasina kuwedzera HPMC) kusvika 31.73 × 0.7% iyo. . Mukuita kwekusununguka kwekuchengetedza, pamwe chete neRevrystallization, chimiro chakanyoroveswa chaparadzwa, zvekuti chikamu chemvura chisingaremeri chinoshandurwa mumvura inosiririsa, nekudaro inowedzera zvirimo mumvura isingarasiki. Nekudaro, HPMC inogona kubatsira zvinobudirira kuumbwa uye kukura kwekrunti yechando uye chengetedza kusimba kweiyo mukanyiwa chimiro, nekudaro vachisimbisa kuwedzera kwemvura yakasarudzika yemvura. Izvi zvinowirirana nemutemo wekuchinja kwezvirongwa zvechando mune chando chakanyorova mukanyiwa, iyo CFW kukosha idiki pane iyo G∥ kukosha yakatemwa neyekunyorova gluten mukanyiwa ugwe (tafura 3.2).

2.3.6 mhedzisiro ye IIPMC yekuwedzera uye nguva yekuregedza pane iyo mhando yeiyo yakakwenenzverwa chingwa
2.3.6.1 Chinjana cheHPMC yekuwedzera huwandu uye nenguva yekuchengetedza chando pane chaiyo vhoriyamu yezvingwa zvakabikwa
Iyo chaiyo vhoriyamu yezvingwa zvakanyatsogona kuita zvirinani kuratidza kutaridzika uye sensory mhando yezvingwa zvakabikwa. Iyo yakakura kwazvo vhoriyamu yechingwa, iyo yakakura huwandu hwechingwa chakabiwa zvemhando imwe chete, uye nhamba chaiyo ine imwe pesvedzero pakuonekwa, ruvara, ruvara, uye kuongororwa kwekunzwa kwechikafu. Kazhinji kutaura, madhiri akanyura ane huwandu hwakakura hwakajeka hwakafarirwa zvakare nezvevatengi kune imwe nhanho.

Fig 2.2 Mhedzisiro yeHPMC yekuwedzera uye chando chando chando pane yakajeka vhoriyamu yeChinese yakabikwa chingwa
Iyo chaiyo vhoriyamu yezvingwa zvakanyatsogona kuita zvirinani kuratidza kutaridzika uye sensory mhando yezvingwa zvakabikwa. Iyo yakakura kwazvo vhoriyamu yechingwa, iyo yakakura huwandu hwechingwa chakabiwa zvemhando imwe chete, uye nhamba chaiyo ine imwe pesvedzero pakuonekwa, ruvara, ruvara, uye kuongororwa kwekunzwa kwechikafu. Kazhinji kutaura, madhiri akanyura ane huwandu hwakakura hwakajeka hwakafarirwa zvakare nezvevatengi kune imwe nhanho.
Nekudaro, iyo chaiyo vhoriyamu yechingwa chakabikwa chakagadzirwa kubva mukanyiwa wechando chakadzikira nekuwedzera kwechando nguva yekuchengetedza. Pakati pavo, iyo chaiyo vhoriyamu yechingwa chakabikwa chakagadzirwa kubva kune mukanyiwa wechando pasina kuwedzera HPMC yaive 2.835 × 0.064 CM3 / G (chando chetofa). 0 mazuva) pasi kusvika ku1.495 ± 0.070 CM3 / G (chando chest chest kwemazuva makumi matanhatu); Nepo iyo chaiyo vhoriyamu yechingwa yakagadzirwa kubva kune chando chidhori chakawedzerwa ne 2% HPMC yakadonhedzwa kubva 3.160 ± 0.041 cm3 / g kusvika 2.160 ± 0.041 cm3 / g. 451 1 Sezvo iyo chaiyo vhoriyamu yechingwa chakakanganiswa hachina kubatwa neiyo mbiriso yeiyo yerection Chiitiko Migumisiro mhedzisiro yezvinhu zvakatsanangurwa pamusoro apa zvinoratidza kuti kutendeka uye kusimba kwechimiro chechimiro chechimiro chakaparadzwa panguva yekuchengetedza maitiro Munguva yekuita, gasi rayo rakabata mukana wakashata, izvo zvinotungamira mukuderera kwehuwandu hwakananga hwechingwa chakabiwa. Nekudaro, kuwedzera kweHPMC kunogona kuchengetedza zvinobudirira kutendeka kwehupfumi hwehukama, saka, mukati menguva yemazuva makumi matanhatu, neyekuwedzera kweHPMC, iyo huwandu hwakaenzana hwekunyorerwazve chingwa chakanyudzwa chakadzikira zvishoma nezvishoma.
2.3.6,2 mhedzisiro yeHPMC yekuwedzera huwandu uye yenguva yechando yekuchengetedza pane iyo yekugadzira zvinhu zveshuwa zvingwa zvakabikwa
Tpa Mufananidzo 2.3 unoratidza mhedzisiro yeHPMC yekuwedzera uye nguva yekusununguka pakuomerwa kwekuomheya chingwa chakabiwa. Mhedzisiro yacho inoratidza kuti hupfu hwenyowani pasina kurapwa, nekuwedzera kweHPMC yekuwedzera, kuomarara kwechingwa chakabiwa zvinowedzera zvakanyanya. Yakadzivirirwa kubva pamakumi matatu neshanu nemakumi mairi nemakumi mairi nemakumi maviri nemashanu. Izvi zvinogona kuve zvine chekuita nekuwedzera kwehuwandu hwakajeka hwekuti chingwa chakabiwa. Mukuwedzera, sezvingaonekwe kubva kuhuwandu .020 ± 0.004 (Wedzera 0.5% HPMC), 1.073 ± 0.006 (Wedzera 1% I-IPMC) uye 1.176 ± 0.003 (Wedzera 2% HPMC). Shanduko dzekuomarara uye nekukasira chingwa chakabikwa chakaratidza kuti kuwedzera kweHPMC kunogona kuvandudza kunaka kwechingwa chakabiwa. Izvi zvinowirirana nezvinoitika zvekutsvagisa zveRosell, Rojew, Benedito de Barber (2001) naBarcenas, Rosell (Hpmc vanogona kuderedza zvakanyanya kuomarara kwechingwa uye kuvandudza kunaka kwechingwa.

Fig 2.3 Mhedzisiro yeHPMC yekuwedzera uye chando chando chengetedzo pakuomesa kwechiChinese chingwa
Kune rimwe divi, nekuwedzera kwechando nguva yekuchengetedza chando chechando, kuomarara kwechingwa kwakaitwa nekuwedzera zvakanyanya (P <0.05), nepo elasticity yakaderera zvakanyanya (P <0.05). Nekudaro, kuomarara kweakabiwa mabhurukwa kwakagadzirwa kubva kune imwe hpmc yakawedzera kubva pamakumi matatu nemakumi mana nemashanu e4.0,03

Kuomarara kweChingwa chakabikwa chakagadzirwa ne 2% HPMC yakawedzera kubva 208.233 Fig 2.4 Mhedzisiro yeHPMC yekuwedzera uye nechando chando yekuchengetera kweChina chakabikwa chingwa cheChinese chakabviswa kubva ku0,92 (tenderera kwemazuva 0 kusvika 0.022 (chando kwemazuva makumi matanhatu); Yakaomeswa ne 2% HPMC yakawedzera elasticity yeiyo yakakwenenzverwa buns yakagadzirwa neyakagadziriswa kubva 1.17 1 Zviripachena, huwandu hwekuwedzera kwekuomesa uye kuderera kweiyo elasticity yakaderera nekuwedzera kweiyo yakawedzerwa huwandu hweHPMC mune imwe mukanyiwa muchando panguva yechando yekuchengetedza chando. Izvi zvinoratidza kuti kuwedzera kweHPMC kunogona kuvandudza zvinobudirira kunaka kwechingwa chakabiwa. Pamusoro pezvo, tafura 2,5 inoronga mhedzisiro yeHPMC yekuwedzera uye nenguva yekuchengetedza nguva pane imwe nzira yekunyora yezvingwa zvakabikwa. ) isina shanduko yakakosha (P> 0.05); Nekudaro, pamazuva maviri ekusunungura, nekuwedzera kweHPMC yekuwedzera, iyo gamukuru uye chidiki chakaderera zvakanyanya (P

Kune rimwe divi, nekuwedzera kwekusununguka nguva, kubatana uye kudzoreredza simba rezvingwa zvakanyarara zvakadzikira zvakanyanya. Zvechingwa chakabiwa chakagadzirwa kubva padhuze nechando pasina kuwedzera Hpmc, chando chakawedzerwa kubva ku03 mazuva makumi matanhatu nemashanu), Nekudaro, kune yakakwenenzverwa buns yakagadzirwa kubva ku2% HPMC yakawedzerwa, kubatana kwakaderedzwa kubva pa0,03 + Uye zvakare, nekuwedzera kwechando nguva yekuchengetedza chando, iyo inonamira uye yakajeka yezvingwa zvakanyarara zvakawedzera zvakanyanya. Kune chingwa chakabiwa chakagadzirwa kubva mukanyiwa chando pasina kuwedzera HPMC, kunamatira kwakawedzera na 336.54 + 37. 24 (mazuva ekuchengetera chando ( however, for the steamed buns made from frozen dough with 2% HPMC added, the stickiness increased from 206.62+1 1.84 (frozen for 0 days) to 472.84. 96 + 45,58 (chando chest yekuchengetedza kwemazuva makumi matanhatu), nepo chidiki chichiwedzera kubva muna 200.78 + 10.21 (chando (chando chest for 404.53 (chando (chando (chando (chando (chando (chando (chando (chando (chando + chando (chando (chando (chando (chando (chando (chando (chando (chando (chando (chando (chando (chando (chando (chando) chando kwemazuva makumi matanhatu). Izvi zvinoratidza kuti kuwedzera kweHPMC kunogona kukanganisa shanduko mune zvekugadzira zvinhu zvechingwa chakakonzerwa chakakonzerwa nekuchengetedza chengetedzo. Uye zvakare, shanduko muzvivakwa zvechingwa zvakakonzerwa nekuchengetedza chingwa (sekuwedzera kwekunamatira uye kuderera kwesimba rekupora) pane zvakare kuwirirana kwemukati nekushanduka kwechingwa chakanyudzwa chingwa chakanyudzwa vhoriyamu. Saka, hupfumi, semuenzaniso, kugara, elotation, uye zvimiro zvezviyo zveHPMC kuti chiumbwe (uye kuyananiswa kwechidimbu), kugadzira chando hupfumi hwemhando yeiyo yakagadziriswa yakakwenenzverwa Buns inovandudzwa.
2.4 Chitsauko Chitsauko
HydroxyPropyl methylcellose (HPMC) ndeye rudzi rwe hydrophilic colodid, uye yekunyora kwayo mukanyiwa wechando neChinese Pasita chikafu (senge chingwa chakabiwa) sezvo chigadzirwa chekupedzisira chiri kushaiwa. Chinangwa chikuru chechidzidzo ichi ndechekuongorora mhedzisiro yeHPMC yekuvandudza kweHPMC yehupfu hwehukama hweHPMC yeHPMC mune yakakwenenzverwa chingwa uye zvimwe zvigadzirwa zveChinese-maitiro. Mhedzisiro yacho inoratidza kuti HPMC inogona kuvandudza zvivakwa zvekufunga zvehupfu. Kana huwandu hwekuwedzera kweHPMC iri 2%, iyo mvura yekunyora yemukoma inowedzera kubva ku58.10% muboka rekutonga kusvika 60.60%; 2 min yakawedzera kusvika pa12.2 min; Panguva imwecheteyo, iyo yekuumbwa yakatarwa nguva yakaderera kubva ku2,1 min muboka rekutonga kusvika 1.5 Mill; Dhigirii rekushaya simba rakadzikira kubva ku55 fu muboka rekutonga kusvika 18 fu. Mukuwedzera, HpMC zvakare yakavandudza iyo tensile zvivakwa zveupfu. Nekuwedzera kwehuwandu hweHPMC yakawedzerwa, elongation yehupfu yakawedzera zvakanyanya; kuderedzwa zvakanyanya. Mukuwedzera, panguva yechando yekuchengetedza chando, kuwedzera kweHPMC kwakaderedza huwandu hwemukati memvura ine manyorerwo, nekuvimbika kweiyo manyorerwo emaoko, nekukasira kuvandudza kugadzikana kweiyo manyorerwo network network. Hunhu hwechigadzirwa chekupedzisira chinovimbiswa.
Kune rimwe divi, mhedzisiro yekuyedza yakaratidza kuti kuwedzera kweHPMC zvakare yaive neyakanaka zvekudzora maitiro uye nekuvandudza mhedzisiro pane chakabikwa chingwa chakagadzirwa kubva kune chingwa chakagadzirwa kubva mune chando chakapetwa. Kune iyo isina kujairika samples, kuwedzera HPMC yakawedzera huwandu hwechingwa chakanyarara uye chakavandudza zviyero zvechingwa chakabiwa, chakawedzera kuomarara kwechingwa, uye panguva imwe chete yakaderedza chingwa uye chingwa chakabiwa chingwa chakabiwa. Uye zvakare, kuwedzera kweHPMC kwakadzivirira kuora kwehunhu hwakagadzirwa kubva pakuwedzera kwekuwedzera kwekuwedzera, nekutsiva kweiyo yakakwenenzverwa buns, pamwe nekushambadzira uye kupora uye kupora uye kudzoreredza simba kuderera.
Mukupedzisa, izvi zvinoratidza kuti HPMC inogona kuiswa pakugadziriswa kwechingwa chakagadzirwa nechingwa chakagadzirwa sechigadzirwa chekupedzisira, uye chine mhedzisiro yekuchengetedza uye nekuvandudza kunaka kwechingwa chakabiwa.
Chitsauko 3 mhedzisiro yeHPMC yekuwedzera pane chimiro uye zvivakwa zvegorosi gluten pasi pekusununguka mamiriro
3.1 Nhanganyaya
GOOT GLUTEN ndiyo yakanyanya kuwanda kuchengetedza protein mune gorosi zviyo, accounting kweanopfuura 80% yeiyo yakazara protein. Sekureva kwekushamisira kwezvikamu zvayo, zvinogona kukamurwa kuita gluteninen mune ethanol mhinduro). Pakati pavo, uremu hwemvura (mw) yeGlutenin yakakwira se 1x107da, uye ine maviri subunits, iyo inogona kuumba musangano wekuparadzira uye intramolecular zvisungo; Nepo iyo smecular uremu hweGliadin iri chete 1x104da, uye pane imwechete subunit, iyo inogona kuumba mamorekuru emukati mekuparadzwa kwemukati [100]. Camppos, Steffe, & NG (1 996) Yakakamurwa kuumbwa kwezvidimbu zviviri: Energy Input (kusanganisa maitiro) uye protein yekudyidzana Zvinowanzofungidzirwa kuti panguva yekuumbwa, Glutenin inosarudza elasticity uye Simba Rakagadzirwa reKukanyiwa, nepo Gliadin ichisarudza visikoka uye fluidity yeupfumi [102]. Zvinogona kuoneka kuti protein yeGluten ine basa rakakosha uye rakasarudzika mukuumbwa kwehupfumi hwehukama, uye anowana mukanyiwa ane chekuita, viscoelasticity uye mvura yekunyora.
Mukuwedzera, kubva kune microscopic point yekuona, kuumbwa kweiyo matatu-dimensional network network yekuumbwa uye intramolecular bonds (yakadai bonds (yakadai seHydrogen zvisungo, hydrophobic masimba) [103]. Kunyangwe iyo simba rezvisungo chechipiri
Kuwanda uye kugadzikana kwakasimba pane zvisungo zvinovharira, asi ivo vanoita basa rakakosha mukuchengetedza kuenderana kweGluten [1041].
Kuti uwane mukanyiwa wechando, pasi pemamiriro ezvinhu okusununguka, kuumbwa uye kukura kwekristuru yechando (crystallization uye retrystallization maitiro) kuchaita kuti chidimbu chigadzikiswe chevhu, uye kuperera kwaro kuchaparadzwa, uye microscopically. Inoperekedzwa nekuchinja muchimiro uye zvivakwa zve gluten protein [105'1061. SaZhao, et A1. . Uye zvakare, iyo spatial inoshandura shanduko uye thermodynamic zvivakwa zveProtein yeGluten ichakanganisa hupfumi hwekugadzirisa zvinhu uye zvigadzirwa zvechigadzirwa. Naizvozvo, mukusunungura kuchengetedza, iko kumwe kukosha kwekutsvaga kuongorora shanduko dzemvura (Ice Crystal State) uye chimiro uye zvivakwa zvePluten mapuroteni akasiyana ekuchengetedza nguva yekuchengetedza nguva yekuchengetedza.
Sezvataurwa mune yekutanga, se cellulose derivative hydrocolloid, iyo hydroxypreloselsl
Naizvozvo, chinangwa chekuedza uku ndechekushandisa goridhe mukanyiwa (seyekutsvagisa modhi kuti uongorore mamiriro ezvinhu Zvivakwa zvefirese, wobva waongorora zvikonzero zvekuchinja kwezvakagadzirwa zveupfu hwakatsetseka, uye chinzvimbo cheHPMC zvinyoreso zvematambudziko, kuitira kuti vanyatsovandudza manzwisisiro ezvinetso zvine chekuita.
3.2 Zvigadzirwa uye Nzira
3.2.1 Zvigadzirwa zvekuedza
Gluten Anhui Rui fu xiang chikafu CO., LTD.; HydroxyPropyl methylcellose (HPMC, yakafanana nepamusoro) Alddin Chemical Reagent Co, Ltd.
3.2.2 Kuedza Aparatus
Zita Equipment
Kuwanikwa. R3 Rheometer
DSC. Q200 Musiyano Unotarisa Calorimeter
PQ00 1 Low-Munda Nmr chiridzwa
722E Spectrophotometer
JSM. 6490lv tungsten filing scanning electron microscope
HH Dhijitari inogara ichipedzisira mvura yekugezera
BC / BD. 272Sc firiji
BCD. 201Lct firiji
Ini. 5 Ultra-microelectronic chiyero
Otomatiki micrapurate Reader
Nicolet 67 Fourer Shanduko Infrared SpectRometer
Fd. 1b. 50 vacuum freeze yakaoma
KDC. 160hr yakakwira-mhanya inopiwa centrifuge
Thermo Fishera FC yakazara Watcheng inotsvaga microplate Reader
Pb. Model 10 ph meter
MYP ll. Type 2 Magnetic Stirer
MX. S Type Eddy ikozvino Oscilllator
SX2.4.10 muffle choto
KJELTEC TM 8400 otomatiki kjeldahl nitrogen ongorora
Mugadziri
American Ta Kambani
American Ta Kambani
Shanghai Niumet Kambani
Shanghai Spectrum Instrument Co, Ltd.
Nippon Magetsi Kugadzira Co, Ltd.
Jintan Jincheng Guoshengeng Equirental Viritsi Factory
Qingdao Haier Group
Hefei Mei Ling Co, Ltd.
Sartorius, Germany
Thermo Fisher, USA
Thermo Nicolet, USA
Beijing Bo Yi Kang Equirement Mushandi Co, Ltd.
Anhui Zhong Ke Zhong Jia Sainzi Chiridzwa CO, LTD.
Thermo Fisher, USA
Certoris Germany
Shanghai Mei ying pu bytiment co, ltd.
Scilogex, USA
Huangshi Hengfeng Meatury Equipment Co, Ltd.
Danish Foss Company
3.2.3 Kuedza Reagents
Ese makemikari reagents anoshandiswa mukuedzwa kwaive kwegiredhi rekuongorora.
3.2.4 Nzira yekuedza
3.2.4.1 kutsika kwezvinhu zvakakosha zveGluten
Maererano neGB 5009.5_2010, GB 50093.0081, GB / GB / Mukati meLBID muGluten zvaive zvakatemerwa zvakatevedzana, uye mhedzisiro inoratidzwa muTafura 3.1 inoratidzwa.

3.2.4.2 Kugadzirira kweiyo Frozen Wet Gluten Dighro (Gluten mukanyiwa)
Kuyera 100 g yeBeaker kuti beaker nguva yenguva (mazuva gumi nemashanu, mazuva makumi matatu uye mazuva makumi matanhatu neshanu). HPMC yekuwedzera.
3.2.4.3 Kugadziriswa kweReological Properties yeNet Gluten Misa
Kana iyo inoenderana nguva yekudzvanya yapera, tora iyo ine chando yakanyorova gluten misa uye inoiisa mune 4 ° C Friligerator kuti yakaenzana kwemaawa masere. Zvadaro, tora semuenzaniso uye uiise mukamuri yekupisa kwemakamuri kusvikira iyo sampula yanyatso tywedy Sampuli (inenge 2 g) yenzvimbo yepakati yeiyo yakanyungudutswa yakanyorova Gluten Misa yakatemwa uye yakaiswa pane iyo sampule yekutakura (Pazasi Plate) yeRheometer (kuwanikwa R3). Strain kutsvaira) Kuti uone mutsara weveviscoelasticity Region 100%, iyo frequency yakaiswa ku1 hz. Zvadaro, mushure mekuchinja sampuli, regai rimire kwemaminitsi gumi, vobva vaita zvine simba
Frequency kutsvaira, iyo chaiyo yekuyedza parameter yakaiswa seinotevera - iyo Strain ndeye 0.5% (kuLVR), uye frequency sweep huwandu ndeye 0.1 HZ. 10 HZ, nepo mamwe ma parametera akafanana nedambudziko rakatsvaira paramita. Scaning data inowanikwa muLogarithmic mode, uye 5 data mapoinzi Zvakakosha kucherechedza kuti mushure meimwe nguva iyo sampuli inodzvanywa neicho chirevo, sampuli yakawandisa inoda kunyorova neiyo banga, uye chidimbu cheParaffin mafuta anoiswa kumucheto wekudzivirira mumuviri panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza panguva yekuedza. kurasikirwa. Muenzaniso wega wega wakadzokororwa katatu.
3.2.4.4 Kufunga kweiyo thermodynamic zvivakwa
Maererano nenzira yeBot (2003) [1081, kusiyanisa kuongorora Calorimeter (DSC Q.200) yakashandiswa mune ino kuedza kuyera iyo yakakodzera thermodynamic zvivakwa zve samples.
(1) kutsunga kwezvinhu zvemvura isingaperi (CF silicon) mune yakanyorova gluten misa
Muenzaniso wegumi nemashanu wemuenzaniso weGluten wakanyorova wairemerwa uye wakasungwa mualuminum croduble (yakakodzera kumasampula samples). Maitiro ekutsunga uye paramita ari kuita: kuenzana pa20 ° C for 5 min, anowedzera kuwanda (min chirevo. Iyo yakawanikwa DSC curve yakaongororwa uchishandisa ongororo yeSoftware Aniversal Ongororo 2000, nekuongorora mapundu ari kutenderera 0 ° C. Chaizvoizvo kuti uwane kunyungudutsa kunyengedzwa kweiyo ice kristasi (YU zuva). Zvadaro, iyo yakasarudzika yemvura zvirimo (CFW) inoverengwa neiyo inotevera formula [85-86]:

Pakati pavo, vatatu, vanomiririra kupisa kwekunyorova kwemanyoro, uye kukosha kwayo ndeye 334 j / g; MC inomiririra iyo yakazara kunyorovesa zvemukati yeiyo Gluten yakanyorova yakayerwa (kuyerwa maererano neGB 50093.2010 [. 78]). Muenzaniso wega wega wakadzokororwa katatu.
(2) kutsunga kweiyo Thermal Denaturation Peak tembiricha (TP) yegorosi goridhe protein
Sunungura-pukuta iyo yekuchengetedzeka-yakarongedzwa-sampuli yekuchera, uye inozvishungurudza, uye ichipfuudza kuburikidza neiyo 100-mesh sove kuti uwane gluten protein A 10 mg gluten protein yakaremerwa uye yakasungwa nechisimbiso mune aluminium croduble (yemasampu akasimba). Iyo DSC kuyerwa ma parmeter akaiswa sekutevera, akaenzana pa20 ° C ye5 min, uyezve yakawedzera kusvika kugumi negumi. Kushandisa chisimbiso chisina kuvharwa serehwa, uye shandisa kuongororwa kweSoftware Universal Ongororo 2000 kuongorora iyo DSC tempturation yekudziya denturation yegorosi yeGluten protein (ehe). Muenzaniso wega wega unodzokororwa katatu.
3.2.4.5 Kutsunga kweMahara Sulfhydryl Zvemukati (c) yegorosi gorosi
Zviri mukati meMahara Sulfhydryl mapoka mapoka akatsunga maererano nenzira yeBeveridg, Toma, & Nakai (1974) [Hu], ine maitiro akakodzera. Kuyera 40 mg yegorosi gluten protein sampuli, inozunungusa zvakanaka, uye ita kuti yakaparadzaniswa mu4 ml ye dodecyl sulfonate
Sodium Sodium (SDS). Tris-hydroxymethyl aminomethane (tris). Glycine (Gly). Tetraacetic acid 7, Amine (Edta) Buffer (10.4 G ETSCINE TGE / L ° Buffer), YAKAITWA PAMUSORO PAMUSORO PAKATI. Centrifugation ye 10 min pa4 ° C na5000 Rag / ML), mushure memaminitsi makumi matatu eCocubation mune 25 【Kugezesa 452 NM Achibva kusarudzika,

Pakati pavo, 73.53 kutsakatika kunoenderana; A ndiyo kukosha kwekusanganisa; D ndiyo nzira yedhiri (1 pano); G ndiyo protein yekuvhara. Muenzaniso wega wega wakadzokororwa katatu.
3.2.4.6 Kugadziriswa kwe1h i "2 nguva yekuzorora
Sekureva kwaKongiorgos, Goff, & Kasapis (2007) nzira [1111, 2 g yePlasiter Magneti Signance Yemagineti Kuyera min Mukuedza uku, yakaiswa kuna O. 5 m s. Imwe neimwe leaday yakaongororwa kagumi nguva kuti uwedzere chiratidzo-kune-ruzha ratio (snr), ne 1 s yekupindirana pakati pega yega scan. Nguva yekuzorora inowanikwa kubva kune inotevera inoenderana equation:

Pakati pavo, m ndiko basa rekuita kwekuwedzera kuora kweiyo chiratidzo chekugadzira nenguva (t) seyakazvimirira inoshanduka; Yang) ibasa reiyo hydrogen proton nhamba density neiyo nguva yekuzorora (d) seyakazvimirira inoshanduka.
Uchishandisa iyo Fly Algorithm muPrevencher kuongorora software inosanganiswa neye laPlay Inverse shanduko, iyo inversion inoitwa kuti iwane kuenderera mberi kwekugovera curve. Imwe neimwe yemuenzaniso yakadzokororwa katatu
3.2.4.7 Kugadziriswa kwechipiri chimiro chegorosi gluten protein
Muedzo iyi, iyo intherform inoshandura infrared onectrared neyekufungidzirwa kamwechete yakaratidziridzwa kufungidzirwa Ose maviri sampuke uye mwero wekumusoro wacho akaongororwa nguva makumi matanhatu nematanhatu aine resolution ye4 cm ~ uye huwandu hwekutarisa hwe4000 cmq-500 cm ~. Paradzira chidiki chidiki cheProtein Solid Powder pamusoro pedhaimani pane iyo ATR yakakodzera, uye mushure meCommarm .
Shandisa Software yeMiNIC yekuita otomatiki Baseline kururamisa uye neyakafambira mberi atr kururamisa pane iyo yakawanikwa yakazara Wavenumber Infrared Spectrum, wobva washandisa peak. FIT 4.12 Software Inoita Baseline Correction, yechipiri Deccount Mari (%), ndiyo, iyo Peak Area / yakazara Peak Nzvimbo. Matatu kufanana kwakaitwa kune imwe neimwe sampuli.
3.2.4.8 Kugadziriswa kweSpory Hydrophobicity yeGluten Protein
Sekureva kwenzira yeCato & Nakai (1980) [112], naphthalene Sulfonic acid (Ans) yakashandiswa seye fluorescent probe kuti isarudze hydrophobiligity yegorosi goridhe gluten. Kuremera 100 mg gluten protein Solid Powder Sampuli, kuudhurikidza muna 15 ML Supernatant, zvinoenderana nezviyero zvekuyera, iyo supernatant inogadziriswa nePBS ye5 gadziriso inodhonza muTendeuka, uye protein yekuvhara iri pa0 .02.0 mg / mg range.
ANDSB MEMOR (L) yakawedzerwa kune imwe neimwe Gradient Sampula Solution. 365 nm sechiitiko chinofadza uye 484 am seyakajeka chiedza. Purch
3.2.4.9 Electron microscope kucherechedzwa
Mushure mekusununguka-kurova gluten yakanyorova pasina kuwedzera HPMC uye nekuwedzera nekisimusi yemazuva 0 neyemagetsi. Kutarisisa kwakatemwa kwakaitwa. Iyo yekutsvakisa voltage yakaiswa kusvika 20 kv uye kukura kwacho yaive zana.
3.2.4.10 data kugadzirisa
Mhedzisiro yese inoratidzwa seyakagadziriswa 4-yakajairika kutsauka, uye zviyedzo zvepamusoro zvakadzokororwa kanokwana katatu kunze kwekutarisa emagetsi emagetsi microscopy. Shandisa mavambo 8.0 kudhirowa machati, uye shandisa spss 19.0 kune imwe. Way Ongororo Yekusiyana uye Duncan's Renji Muedzo, iyo yakakosha mwero yaive 0.05.
3. Mhedzisiro uye hurukuro
3.3.1 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo rateological zvivakwa zvehunyoro gluten misa
Rheological zvivakwa inzira inoshanda yekuratidza chimiro uye zvivakwa zvezvikafu zvekudya uye kufanotaura uye kuongorora chigadzirwa mhando [113j. Sezvo isu tese tinoziva, protein yeGluten ndiyo ndiyo huru yezvinhu inopa mhou viscoellasity. Sezvakaratidzwa mumufananidzo 3.1, iyo Dynamic Frequency Sweep (0.1.10 Hz) Ratidza kuti mwero weGluten akaratidzira kwakasimba-senge rheologics (Mufananidzo 3.1, shamba iyi inoratidza kuti kufambidzana uye Intramolecular Glutenin Iyo Dunual Cross-Linket Chimiro chakaumbwa Moduli weGluten mukanyiwa mukanyiwa ne 0%, 0.5% uye 1% HPMC yakawedzerwa madhigirii akaderera. Kusiyana kwepabonde (Mufananidzo 3.1, D). Izvi zvinoratidza kuti matatu-dimensional network network yejira isina kuparadzwa neyechando yakaumbwa neyekupedzisira nguva, goff, &

Fig 3.1 Mhedzisiro yeHPMC yekuwedzera uye chando chando chando pane rheological zvivakwa zve gluten mukanyiwa
Ongorora: Pakati pavo, ari pakati pavo, a Oscillating frequency kuongorora mhedzisiro yekunyorova pasina kuwedzera HPMC: B ndiyo itscillating frequency kuongorora kwemvura yekuwedzera kuwedzera 0.5% hpmc; C ISCILLATING FONESENTEST Scanning mhedzisiro yekuwedzera 1% HPMC: D ndiyo itscillating frequency kuongororwa kwe2% HPMC yakanyorova oscillation freecency.
Munguva yekuchengetedza chando, iyo unyoro hwekunyoroveswa kwegwenzi nekuti tembiricha yekudzvanywa, uye inoenderana nekukura kwemvura, Kuvimbika kwavo uye kutyora mamwe makemikari zvisungo kuburikidza nekuumbwa kwemuviri. Nekudaro, nekufananidza nekuenzanisa kwemapoka airatidza kuti kuwedzera kweHPMC kunogona kudzivirira kuumbwa nekukasira, uye mukati meimwe huwandu, iyo inhibitory yemhedzisiro yakawedzera nehuwandu hweHPMC yakawedzerwa.
3.3.2 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo freezer moisture yezvinyorwa (CFW) uye inogadziriswa
3.3.2.1 Mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane yakasarudzika zvinyoro nyoro (CFW) mune yakanyorova gluten mukanyiwa
Ice makristasi anoumbwa neyechivhi shanduko yemvura isingaravirire pakupisa pasi pepasi rose rekusununguka. Naizvozvo, zvirimo zvemvura chingarava zvinobata zvakananga nhamba, saizi uye kugovera kwekristasi yechando muchivande muchando. Mhedzisiro yekuyedza (Tafura 3.2) Inoratidza kuti nguva yekuchengetedza inowedzera kubva pamazuva matatu kusvika pamakumi matanhatu, iyo inowirirana nemhedzisiro yezvimwe zvinoitika zvevamwe [117'111111. Kunyanya, mushure memazuva makumi matanhatu ekuchengetedza chando, chikamu chinoshandurwa chinopinda (zuva) yeiyo yakanyorova gluten yakawanda kubva muna12.90% kusvika pa40.08% kusvika 49.78%, kuwedzera kwe19,59%. Nekudaro, nekuda kwemasampuli anowedzera ne 0.5%, 1% uye 2% HPMC, iyo mazuva makumi matanhatu neshanu .
Kuwedzera kweCFW kunonyanya kukonzerwa nekudzokorora maitiro uye shanduko yeiyo gluten protein conform yekuenderana, iyo inoshandura mamiriro emvura kubva kumvura isiri-isina kusununguka kumvura inoshamisa. Shanduko iyi inonyungudutswa inobvumira echando makristasi kuti abatwe muzvikamu zveTetiweki chimiro, pores (pores) zvishoma nezvishoma ichave yakakura, iyo inotungamira mukuparadzwa kukuru uye kuparadzwa kwemadziro ezvipfuyo. Nekudaro, musiyano wakakosha we 0w pakati peiyo sampu ine hpmc uye sampl yemvura inokwanisa kuchengeta iyo mamiriro ekutadza, nekudaro achideredza iyo yekrunti yeCrunti yeCrever, uye kutotambisa mhando yechigadzirwa. kudzikira.

3.3.2.2 zvinokonzerwa nekuwedzera zvakasiyana zvirimo zveHPMC uye kutonhora nguva yekuchengetedza pane iyo inogadziriswa yekudzikama ye gluten protein
Kugadzikana kweTermal kweGluten kune kukosha kwakakosha pane zvekuumbwa kwezviyo uye zvigadzirwa zvechigadzirwa cheiyo yakagadziriswa pasta [211]. Mufananidzo 3.2 unoratidza yakawanikwa DSC curve ine tembiricha (° C) seBasa uye kupisa kuyerera (mw) seyekupedzisira. Migumisiro yekuyedza (Tafura 3.3) yakawana iyo yekupisa denaturation tembiricha yemapuroteni isina girateni uye pasina kuwedzera i-ipmc yaive 52.95 ° C, yaive yakawirirana neLeon, et A1. (2003) uye Khatkar, Barak, & Mudgil (2013) akataura zvakafanana mhedzisiro [120m11. Nekuwedzera kwe 0% Unfropan, O. Kuenzaniswa neHutsturation tembiricha yeProtein ne5%, 1% HPMC mazuva makumi matanhatu yakawedzera kusvika 7,40, 5.02 ℃ uye 4.02 ℃, 4.58 ℃, zvichiteerana. Zviripachena, pasi pemamiriro ezvinhu akafanana ekuchengetedza nguva yekuchengetedza, kuwedzera kweDenaturation Peak tembiricha (n) yakadzikira kutevedzera kweHPMC yekuwedzera kweHPMC. Izvi zvinoenderana nekutonga kwekuchinja kwemhedzisiro yekuchema. Pamusoro pezvo, kune iyo isina kujairika samples, sehuwandu hweHPMC yakawedzerwa inowedzera, iyo n kukosha inoderera kutevedzera. Izvi zvinogona kunge zvichikonzerwa nekudyidzana kwekudyidzana pakati peHPMC nemanyorerwe pamusoro pechiitiko uye gluten, sekuumbwa kwevanovharira uye zvisingaiti zvinovharira-122J].

Ongorora: Vakasarudzika Supercker mavara akanyorwa munhoroondo imwecheteyo anoratidza mutsauko wakakosha Naizvozvo, mapoka mazhinji eHydrophos muGluten akafumurwa panguva yekurega, uye Hpmc aigona kuita zvinobudirira kuenderana neyekuenderana nejluten.

Fin 3.2 Typical DSC Thermograms yeProvince Gluten ne 0% HPMC (C.5% HPMC (c) Kubva ku0D Ongorora: A iri iyo DSC curve yegorosi gluten isina kuwedzera hpmc; B ndiko kuwedzera kweO. DSC curve yegorosi Gluten ine 5% HPMC; C I ndiyo DSC curve yegorosi gluten ine 1% HPMC; D ndiye DSC curve yegorosi yegorosi ine 2% HPMC yekuwedzera huwandu uye nguva yekuwedzera pane yemahara sulfhlar uye intramolecular covent bonds yakanyanya kukosha kuti kusimba kwehunhu hwemagetsi. Chisungo chinodakadza (-ss-) ndeye covage kuunganidzwa kwakaumbwa nekushomeka kweshiri yeaviri yemahara sulfhydryl mapoka (.sh). Glutenin inoumbwa neGlutenin uye Gliadin, iyo yaimbova inogona kuumba musangano wekupokana, nepo yekupedzisira inogona kungogadzira mhirizhonga intranlide nzira yakakosha yekuyambuka-kubatanidza. Kuenzaniswa nekuwedzera 0%, o. C-sh ye5% uye 1% HPMC isina kutonhora kurapwa uye C-sh yeGluten mushure memazuva makumi matanhatu ekusununguka ane madhigirii akasiyana ekuwedzera. Zvakananga, kumeso neHPMC yakawedzera GLUTEN C. SH yakawedzera na 3.74 "mol / glutfish, glutfish, g kusvika ku 7.25" mol / g kusvika 5.66 "G. Zhao A1. (2012) mushure memazuva gumi nemaviri ekuchengetedza mapoka ehudyu akawedzera zvakanyanya pane izvo nguva dzekutyaira dzakatonhora zvakanyanya zvisungo zvekupokana zvaiumbwa munharaunda pfupi. Wang, et aic nguva yekusununguka.

Fin 3.3 Mhedzisiro yeHPMC Kuwedzeredza uye nechando chando pane izvo zveMahara-sh yePluten mapuroteni sezvataurwa pamusoro, mvura yemahara inogona kuumba echando makristures uye kugovera mumakwara ezvipindurudzi. Naizvozvo, nekuwedzera kwekusununguka nguva, iyo echando makristasi akakura, ayo anotungamira kurambidzwa kwemamwe, uye anowedzera kusungwa uye antramolecular zvipingaidzo zvisungo, zvinowedzera zvirimo zvezvikamu zvemahara sulfhydryl. Kune rimwe divi, mhedzisiro yekuedza inoratidza kuti HPMC inogona kudzivirira chisungo chekuparadza kubva mukuwedzera kukuvara kwemakristuru echando, nekudaro achivhiringidza protein yeGluten. 3.3.4 Mhedzisiro yeHPMC yekuwedzera huwandu uye yekuchengetedza nguva yekuzorora pane yekuzorora nguva (T2) yekunyorova Gluten Misa nguva yekudzoreredza (T2) inogona kuratidza maitiro ekutakura uye kusimba kwekutama kwemvura mune zvekutama kwemvura mune zvekudya zvemvura mune zvekudya zvekudya [6]. Mufananidzo 3.4 unoratidza kugoverwa kwemvura yakanyorova pa0 uye makumi matanhatu nemashanu neyekuwedzera kweHPMC inowedzera, inonzi 0.1.1 ms. t22), 10,100 ms (afa (africa) uye 1 00-1 000 ms (T2). Bosmans et al. . Mukuwedzera, KONNGOGORGOS (2007) - T11¨, iyo "tambo" yezvigadziko zvemvura, uye mvura yakawanda, mvura yemvura), mvura iyi iri pakati pekufamba kwemvura yakasungwa nemvura yemahara. Uye T23 inogona kuverengerwa kune yekuzorora nguva yekugoverwa kwemvura yakadziviswa. Iyo T200 Mvura iyi iripo mumaporesi ezvematongerwo enyika, uye kune chete isina kusimba capillary simba neiyo gluten protein system.

Fig 3.4 Mhedzisiro yeFiPMC Kuwedzera uye chando chando chando pane kugovera curves yekufambisa nguva yekuzorora nguva yekunyora nguva
Ongorora: A uye B inomiririra nguva yekuzorora nguva (n) Distriution Curves yekunyorovesa Gluten ine Mukati menguva yeHPMC yakawedzerwa kwemazuva 0 uye mazuva makumi matanhatu mukusunungura, zvichiteerana
Kufananidza iyo yakanyorova mukanyiwa nehuwandu hwekuwedzera kweHPMC yakachengetwa kwemazuva makumi matanhatu uye yakawanikwa yakanyanya kugovera, zvichiratidza kuti hpmc haina kuwedzera zvakanyanya huwandu hwemvura yakasungwa. Zvemukati, izvo zvinogona kuve nekuda kweizvozvo izvo zvinhu zvikuru zvemvura-zvinosungirwa (gluten mapuroteni ane hushoma hwehunhu) hazvina kuchinjwa nekuwedzera kwehuwandu hwe hpmc. Kune rimwe divi, nekuenzanisa nzvimbo dzekuparadzira dzeT21 uye T2 & T2 uye T2,2 YEMAHARA YEMAHARA YEMAHARA YEMAHARA, Icho chinoratidza kuti mvura yakasungwa, ine mvura yakasungwa panguva yekuchengetedza maitiro ekuchengetedza, uye ine kukanganisa kwakashata pane zvakatipoteredza. Shanduko dzisinganyanye kuterera uye kushoma kwakakanganiswa.
Nekudaro, pakanga paine misiyano iri pachena pakukwirira uye nzvimbo yeT23 yekugovera Gluten Misa iyo yakanga isingaomeswe uye ine kuwedzera, kukwirisa uye nzvimbo yeT23 kugovera kwakawedzera (Fig. 3.4). Shanduko iyi inoratidza kuti HPMC inogona kuwedzera zvakanyanya huwandu hwemvura ishoma, uye inoenderana neiyo yakawedzerwa huwandu mukati meimwe huwandu. Mukuwedzera, nekuwedzera kwekutonhora nguva yekuchengetedza, kukwirira uye nzvimbo yeT23 kugovera kweiyo yakanyorova gluuten misa neiyo hpmc yezvinyorwa zvakadzikira madhigirii akasiyana. Naizvozvo, kana zvichienzaniswa nemvura yakasungwa, mvura ishoma yakaratidza mimwe mhedzisiro yekuchengetedza. Kunzwa. Maitiro aya anoratidza kuti kudyidzana pakati peiyo gluten protein matrix uye mvura yakavanzika inova isina simba. Izvi zvinogona kunge zviri nekuti mapoka mazhinji hydrophobic anofumurwa panguva yekurega, iyo inoenderana neiyo inopindirana kujekesa zviyero zviyero. Kunyanya, kukwirira uye nzvimbo yeT23 kugovera kweiyo yakanyorova gluten misa ne 2% HPMC yekuwedzera haina kuratidza mutsauko wakakosha. Izvi zvinoratidza kuti HPMC inogona kudzikamisa kutama uye kugoverwa kwemvura, uye inogona kudzivirira shanduko yemvura yemvura kubva kune yakatemerwa mamiriro kune iyo yakasununguka mamiriro panguva yekusununguka panguva yekusunungura maitiro.
Uye zvakare, kureba kwenzvimbo yeT2 yeT24 yekugoverwa kwakanyorova kweHPMC kwakanyanya kusiyana (Fig. 3.4, A), uye zvemukati zvemvura yemahara yakabatanidzwa nehuwandu hweHPMC yakawedzerwa. Izvi zvinongova zvakapesana neDV Naizvozvo, mutemo mutsauko uyu unoratidza kuti HPMC ine mvura ine kugona uye inoshandura mvura yemahara kumvura. Nekudaro, mushure memazuva makumi matanhatu ekusunungura, kukwirira nenzvimbo yeT24 kugoverwa kwakawedzera kusvika madhigirii akasiyana, izvo zvakaratidza kuti mvura yakachinja kubva kumvura yakadziviswa kusvika kune yakasununguka-kuyerera mamiriro panguva yekufambisa panguva yekudzora. Izvi zvinonyanya kukonzerwa nekushandurwa kweiyo gluten protein conductor uye kuparadzwa kweiyo "layer" chikamu chegwenga, iyo inoshandura mamiriro emvura yakanyorwa iri mazviri. Kunyangwe zvirimo zvemvura chingaremerwa nemvura neDSC zvakare nekuwedzera kwekuwedzera nguva yekuchengetedza, nekuda kwekusiyana kwenzira dzekuyera uye chimiro chevaviri, mvura yemahara uye mvura yemahara haina kunyatsoenzana. Kune iyo yakanyorova gluten misa yakawedzerwa ne 2% HPMC, mushure memazuva makumi matanhatu ekuchengetedza, zvichiratidza kuti HPMC inobudirira kuchengetedza mamiriro emvura nekuda kwemvura yayo uye kudyidzana kwaro nejluten. uye yakagadzikana liquidity.
3.3.5 mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane yechipiri chimiro che gluten protein
Kazhinji, iyo yechipiri chimiro chemapuroteni yakakamurwa kuita marudzi mana, α-spiral, β-yakapetwa, β-makona uye zvisingaiti curls. Izvo zvakakosha kwazvo zvechipiri zvisungo zvekuumbwa uye kusimudzirwa kwespatial kuenderana kwemapuroteni ndeye hydrogen zvisungo. Naizvozvo, protein Denaturation idanho reHydrogen Bond Bydroy Bydrogent uye kuungana shanduko
Fourer Shanduko Infrared Spectrarecopy (Ft-IR) yakashandiswa zvakanyanya nekutsunga kwepamusoro-soro yechipiri yemapurotendi samples. Hunhu hwehurumende mune infrared spectrum yePuroteni inonyanya kusanganisira, ende i band (1700.1600 cm-1), Inoenderana, iyo oride i band iyo yekunyudza Peak inotambanudzwa kubva kuboka reCarbononyl (-C =).) [1271], Kutambanudza kudedera, uye kune yakanyanya kunzwa shanduko muProtein Sekondari Chimiro [128'1291. Kunyangwe iyo yepamusoro matanho emabhendi ese ehunhu husina hunhu hwekunyudza kwemapuroteni, iwo mamwe mazwi, kusimudzira kweImode II Bhendi, saka chokwadi cheProtein cheprotein chakavanzika. Nepo iyo Peak leatorption kuwedzera kweiyo density i band yakakwira, vakawanda vanotsvaga vanoongorora chikamu chechipiri cheProtein neiyi. 1 WAVENUMBER (yakafukidzwa), iyo inoshanduka inokanganisa chokwadi chemhedzisiro. Naizvozvo, kukanganisika kwemvura kunogumira kutsunga kweiyo genide i band mumapuroteni sekondari yekugadzira. Mukuedza uku, kuitira kuti udzivise kupindira kwemvura, zvirimo zvine chekuita nezvezvinyorwa zvina zvechirongwa zveGluten zvakawanikwa nekuongorora iyo III BAND. Peak Position (Wavenumber Interval) ye
Iko kufananidzirwa uye kududzirwa kwakanyorwa muTafura 3.4.
Tab 3.4 Peak chinzvimbo uye basa rezvinyorwa zvechipiri zvakabva kubva pamide iii band in ft-ir spectra

Mufananidzo 3.5 ndiyo infrared spectrum yeiyo III BAND yeGluten protein yakawedzera nezviri mukati meHPMC kwemazuva 0 mushure memazuva e3 mushure mekunge deconvolution uye yakakodzera yechipiri edzinza. . Kuti udzikise huwandu hwezvemukati merimwe sekondari

Fig 3.5 Deconvolution yeAdide Band Iii yeGluten neO% HPMC at 0 d (A), ne 2% HPMC at 0 d (b)
Ongorora: A iri infrared spectrum yegorosi gluten protein pasina kuwedzera HPMC kwemazuva 0 yekuchengetedza chando; B ndiyo inonzi infrared spectrum yegorosi yegoridhe protein yechando yekuchengetedza chando kwemazuva 0 mazuva ane 2% HPMC yakawedzerwa
Nekuwedzera kwechando nguva yekuchengetedza chando, iyo yechipiri chimiro cheGluten mapuroteni ane huwandu hwakasiyana hweHPMC dzakachinja kune dzakasiyana madhigirii. Inogona kuoneka kuti zvese chando chando chando uye nekuwedzera kweHPMC zvine chekuita nechero yechipiri yemapuroteni egluten. Pasinei nehuwandu hweHPMC akawedzera, B. Iyo yakagadziriswa chimiro ndiyo inonyanya kugadzirwa chimiro, accounting kweanenge 60%. Mushure memazuva makumi matanhatu ekuchengetedza chando, wedzera 0%, ob gluten ye5% uye 1% hpmc. Zvemukati menduru yemapepa akawedzera zvakanyanya ne 3.66%, 1.87% uye 1.16%, zvakateerana, izvo zvaive zvakafanana nezvakaitika zvakatemwa naMeziani et al. (2011) [L33J]. Nekudaro, pakanga pasina mutsauko wakakosha panguva yekuchengetedza kwechando yekuchengetedza gluten inowedzera ne2% hpmc. Pamusoro pezvo, kana chando kwemazuva 0, nekuwedzera kweHPMC yekuwedzera, p. Zvemukati menduru yemapepa akawedzera zvishoma, kunyanya kana huwandu hwekuwedzera hwaive 2%, p. Iyo yehama yemukati yemapepa yakawedzera ne2,01%. D. Chimiro chakapetwa chinogona kukamurwa mu intermolecular p. Kupeta (kunokonzerwa nekukwezva kweProtein mamorekuru), antiparallel p. Yakapetwa uye yakafanana p. Matatu matatu akapetwa, uye zvakaoma kuona kuti ndedzipi nzira inoitika panguva yekugadzira maitiro
change. Vamwe vaongorori vanotenda kuti kuwedzera kwehukama kweiyo B-mhando chimiro kuchatungamira mukuwedzera kwakaomarara uye hydrophos yeiyo stericity yekuenderana [41], uye vamwe vatsvagiri vanotenda kuti p. Kuwedzera kwechimiro chakapetwa kuri nekuda kwechikamu cheiyo itsva jecha-folity fomu inoperekedzwa nekushaya simba kwesimba remagetsi rave rakachengetedzwa neHydrogen kusungwa [421]. β- Kuwedzera kwechimiro chakapetwa kunoratidza kuti protein yakarongedzwa kuburikidza neHydrophobic Bonds, iyo yekupararira yekuzorora nguva yakayerwa neyakaderera-munda wenizigineti yemagineti. Protein Denaturation. Kune rimwe divi, akawedzera 0.5%, 1% uye 2% HPMC gluten protein α-whipling. Iyo yehukama yeHelix yakawedzera ne 0.95%, 4.42% uye 2.03% zvakateerana nehuremu hwenguva yekurega, inoenderana neWang, et A1. (2014) akawana mhinduro dzakafanana [134]. 0 of Gluten isina akawedzera HPMC. Pakanga pasina shanduko yakakosha muzvikamu zveHelix panguva yekuchengetedza chando, asi nekuwedzera kwehuwandu hwekuwedzera hwemahara kwemazuva 0. Paive nemisiyano yakakosha muzvinyorwa zvemhando yepamusoro zvekushomeka.

Fin 3.6 Schematic tsananguro ye hydrophobic modion (a), mvura reruzivo (b), uye sekondari shanduko yematrix neyekuwedzera nguva yekuchengetedza chando】 31''1338

Ese samples neiyo yekuwedzera nguva yekurega, p. Mukati memakona emakona aidzikiswa zvakanyanya. Izvi zvinoratidza kuti β-tendeuka inotarisisa kurapa kurapwa [135. 1361], uye ingave hpmc inowedzerwa kana kusava nemhedzisiro. Weller, et A1. . Kunze kwekuti hama yemhando yeanorongeka coly yekugadzira gluten protein yakawedzerwa ne 2% HPMC yakanyanya kuchengetedzwa, mamwe masampuli akaderedzwa zvakanyanya, izvo zvinogona kukonzerwa nekuwedzera kwekristasi yechando. Mukuwedzera, kana chando kwemazuva 0, iyo yekadzi yeiyo Izvi zvinogona kuratidza kuti kune kudyidzana pakati peHPMC uye gluten protein, kugadzira itsva hydrogen zvisungo uye zvino kukanganisa kuenderana kweprotein; kana HPMC inobata mvura mumativi emapuroteni yeProtein Space chimiro, iyo inoshambadzira mapuroteni uye inotungamira mukuchinja kwakawanda pakati pekushandura. Vhara. Kuwedzera kwehama yekirasi yeiyo β-pepa chimiro uye kuderera kweimwe hama yemhando ye β-tendeuka uye α-Helix dhiza inoenderana nefungidziro iri pamusoro. Munguva yekusununguka, kusiyana uye kusatama kwemvura uye kuumbwa kwemakristuru echando kuparadza zvisungo zvehydrogen izvo zvinochengetedza kugadzikana uye kufumura mapoka eHydrophic emapuroteni emapuroteni emapuroteni. Uye zvakare, kubva pamaonero esimba, idiki simba remuchengeti, iyo yakagadzikana. Pakushisa kwakadzika, iyo yekuzvibata-sangano (kupeta uye kusazivikanwa) yeProtein mamorekuru inoenda zvakangoerekana zvaitika uye inotungamira kuchinja shanduko.
Mukupedzisa, kana zvirimo zvakakwirira zveHPMC chakawedzerwa, nekuda kweiyo hydrophilic zvivakwa zveHPMC uye neProtein zvakanyatsoita zvechirongwa cheGluten panguva yekugadzira uye chengetedza protein kuenderana kwakasimba.
3.3.6 mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo nzvimbo yeiyo hydrophobicity ye gluten protein
Mapuroteni mamorekuru anosanganisira ese maHydrophilic uye hydrophobic mapoka. Kazhinji, protein yemapuroteni inoumbwa nemapoka ehydrophic, iyo inogona kusunga mvura kuburikidza neHydrogen kusungwa kuti iite hydration layer kuti dzivirire mamaira ekurima uye kuchengetedza kugadzikana kwavo kugadzikana. Iyo yemukati yemapuroteni ine mamwe mapoka ehydrophobic kuti aumbe uye kuchengetedza yechipiri uye tertiary chimiro chemapuroteni kuburikidza neiyo hydrophobc simba. Denaturation yemapuroteni inowanzo kuperekedzwa nekuwisirwa kwehydrophobic mapoka uye kuwedzera nzvimbo yehydrohobicity.
Tab3.6 Mhedzisiro yeHPMC Kuwedzera uye chando chando chando pamusoro peiyo hydrophobicity ye gluten

Ongorora: Mumutsara mumwe chete, pane tsamba yeSuperscript pasina m uye b, zvichiratidza kuti pane musiyano wakakosha (<0.05);
Akasiyana makuru makuru mavara mavara mune imwechete column inoratidza kukosha kwakakosha (<0.05);
Mushure memazuva makumi matanhatu ekuchengetedza chando, wedzera 0%, o. SOPE hydrophobicity ne5%, 1% uye 2%, 55.63%, 45.97% uye 36.69%, zvakateerana (tafura 3.6). Kunyanya. Panguva imwecheteyo, mushure memazuva makumi matanhatu emazuva ekuchengetedza chando, iyo hydrophobicity yemaprotein yeGluten yakawedzerwa nezviri zvirimo zvakaratidza kusiyana kwakakosha. Nekudaro, mushure memazuva makumi matanhatu ekuchengetera chando, iyo sourdrophobicity ye gluten protein yakawedzera kubva pane imwe nguva yekuchengetedza Izvi zvinoratidza kuti HPMC inogona kudzivirira kudengenyana kweProtein yeGluten, iyo inoenderana nemhedzisiro yeDSC kutsunga kwekushisa kwekupisa kwesheni yekupisa. Izvi imhaka yekuti HPMC inogona kudzivirira kuparadzwa kweProtein Stretures neRevrystallization, uye nekuda kwehydrophilicity,
HPMC inogona kusanganisa mapoka ehydrophic pamapuroteni kuburikidza nekondari zvisungo, nekudaro achichinja zvivakwa zvemapuroteni, uchidzivirira kuratidzwa kwehydrophobic mapoka (tafura 3.6).
3.3.7 mhedzisiro yeHPMC yekuwedzera huwandu uye kusunungura nguva yekuchengetedza pane iyo micro-network chimiro che gluten
Iyo inoenderera ichitenderedza network network ine madhiri mazhinji kuti uchengetedze iyo kabhoni diokisi gasi rinogadzirwa nebast panguva yekufevedzera paupamhi. Naizvozvo, simba uye kugadzikana kweiyo gluten network mamiriro akakosha kune iyo mhando yechigadzirwa chekupedzisira, yakadai seyakajaira, mhando, etc. yekuongorora uye sensory ongororo. Kubva pane microscopic point yekuona, iyo morphology yezvinyorwa inogona kucherechedzwa neyemagetsi emagetsi microscopy, iyo inopa hwaro hunoshanda hwekushandurwa kweiyo gluten network mamiriro panguva yekugadzira.

Fin 3.7 Mifananidzo yeiyo microcenture yeGluten mukanyiwa ne 0% HPMC mukanyiwa ne2% HPMC ye40; (d) yakaratidza gluten mukanyiwa ne2% HPMC ye20d.
Ongorora: A iri microcenture yeiyo gluten network pasina kuwedzera hpmc uye chando kwemazuva 0; B ndiyo microcenture yejira reGluten pasina kuwedzera hpmc uye nechando kwemazuva makumi matanhatu; C Icho microcenture yeGluten network ne 2% HPMC yakawedzerwa uye chando kwemazuva 0: D ndiyo gluten network network ne 2% HPMC yakawedzerwa uye ine chando kwemazuva makumi matanhatu
Mushure memazuva makumi matanhatu ekuchengetedza chando, iyo microdure yeiyo yakanyorova gluuten yakawanda isina HPMC yakachinja zvakanyanya (Fig. 3.7, AB). Pamazuva 0, iyo gluten microcentures ine 2% kana 0% HPMC yakaratidza yakazara yakazara chimiro, hombe
Zvidiki zvidiki zvekutakura zvine simba-senge morphology. Nekudaro, mushure memazuva makumi matanhatu ekuchengetedza chando, masero ari muhupfumi ane hpmc akakura muzvikamu zve "," Bongodo rwekuparadza, rinobata simba nekuvimbika kwechimiro. Sezvakataurwa naKongiorgos & Goff (2006) uye Kontogorgos (2007), matunhu ezvipindiriro eiyo gluten network anodzedzereka, anokonzerwa nekuvhiringidzika kwechimiro [138. 1391]. Mukuwedzera, nekuda kwekushomeka uye kudzikisira, chinorwadza, icho chingave chikonzero chekudzikira mumazuva akasununguka mushure mekuchengetedza kwechando Chimiro cheGluten hachina kukuvadzwa zvakanyanya kwenguva pfupi, inoenderana neWang, et A1. (2014) akacherekedza zvakafanana phenomena [13]. Panguva imwecheteyo, kuparadzwa kwehupfumi hwen'anga kunotungamira kuFreer mvura yekutama uye kugoverwa, iyo inoenderana nemhedzisiro yenguva yakaderera-domain nguva yemagineti (TD-NMR) zviyero. Vamwe vanodzidza [140, 105] vakashuma kuti mushure menguva dzinoverengeka-dzakawanda-thaw madhiri, iyo gelatinization yemutsetse wemupunga uye simba rekusimba rakawanda rakanyanyisa, uye kufamba kwemvura kwakakwira. Kunyange zvakadaro, mushure memazuva makumi matanhatu ekuchengetedza chando, iyo microdhi yeGluten ine 2% HPMC yekuwedzera yakachinja zvishoma, ine madiki madiki pane gluten pasina HPMC yekuwedzera (Fig. 3.7, b, d). Izvi zvinoratidzira kuti HPMC inogona kunyatsotadzisa kuparadzwa kweiyo gluten chimiro nekudzokorora.
3.4 Chitsauko pfupiso
Kuedza uku kwakaongorora rheology yemanyoro egluten mukanyiwa uye anowedzera hpmc nezviri zvirimo (0%, 0,5%, 1%) panguva yekuchengetedza (0%) panguva yekuchengetedza (0, 15, mazuva makumi matatu nemashanu nemazuva makumi matanhatu). Zvivakwa, zvigadzirwa zveTermodynamic, uye zvinokonzeresa zvivakwa zvesimba. Chidzidzo chacho chakawana kuti shanduko uye kugoverwa kwemvura mukati mekusunungura mamiriro ezvinhu zvakanyanya mumvura yeGluten inokonzerwa nekuumbwa kweiyo, uye pakupedzisira yakakonzera kugadzirwa kweiyo hupfu hwacho hwakasiyana. Kudzikira kwechigadzirwa mhando. Migumisiro yekufambisa yakaratidza kuti elastic modulus uye viscous modulus yeiyo gluten misa isina kuderera panguva yekuchengetedza nzira yekuchengetedza, uye emagetsi ekutarisa mifananidzo yakaratidza kuti microscope yayo yakakuvadzwa. Zviri mukati meboka remahara sulfhydryl rakanyanya kuwanda, uye boka rayo hydrobhoti rakafumurwa, iyo yakaita kuti denderedzwa renyare uye tembiricha yeripurusi uye protein yeGluten. Nekudaro, mhedzisiro yekuyedza inoratidza kuti kuwedzerwa kweI-IPMC kunogona kukanganisa shanduko uye neyekuputika kwemvura nguva yekuchengetedza, uye mukati meimwe huwandu, iyi inhibitory inoenderana neHPMC. Izvi zvinodaro nekuti HPMC inogona kuderedza kufamba kwemvura uye nekukatyamadza mvura yakasarudzika yemvura, nekudaro ichivhiringidza iyo Recrystallization phenomenon uye kuchengeta iyo glutu network network network network yepuroteni yakagadzikana. Izvi zvinoratidza kuti kuwedzera kweHPMC kunogona kuchengetedza zvinobudirira kutendeka kwechimiro chechando, nekudaro tichiita kuti chigadzirwa chigadzirwa.
Chitsauko 4 mhedzisiro yeHPMC yekuwedzera pane chimiro uye zvivakwa zve starch pasi pekuchengetedza kwechando
4.1 Nhanganyaya
Starch ndiyo cheni yePolysaccharide ne glucose semonomer. kiyi) marudzi maviri. Kubva pane microscopic point yekuona, starch inowanzo granular, uye saizi yegoridhe yegorosi inonyanya kugoverwa mune maviri manhamba e2-10 pro (b starch) uye 25-35 pm (an starch). Kubva pamaonero ekristaro chimiro, strar granules dzimba dzekristaro uye nzvimbo dzeAmorphous (je Kazhinji, iyo Crystalline nzvimbo ine AmyLopewsin uye nzvimbo yeAmorphous inoenderana neAmylose. Izvi zvinodaro nekuti, kunze kweC Cam (main (mainini main) Chimiro cheiyo crystallite bundle yakarongedzwa neimwe nzira yekuumba kristaro.
Starch ndeimwe yezvikamu zvikuru zveupfu, uye zvirimo zvakakwirira kunge zvinenge zvichiita 75% (yakaoma hwaro). Panguva imwecheteyo, secarbohydrate iripo zvakanyanya mune zviyo, starch zvakare ndiyo huru yesimba yezvinhu zvekudya. Muchimiro chechikoma, starch inonyanya kugoverwa uye yakasungirirwa kune iyo network network yemapuroteni eGluten. Munguva yekugadzirisa uye kuchengetedza, nzara kazhinji dzinowanzoita gilatinization uye matanho ekukwegura.
Pakati pavo, starch gelatination inoreva maitiro ayo madhiri anoiswa zvishoma nezvishoma uye hydrate mune system ine zvemvura ine mvura uye pasi pekupisa mamiriro ezvinhu. Inogona kuve yakakamurwa kuita kuita matatu makuru maitiro. 1) kudzoreredzwa kwemvura yekunyudza nhanho; Usati wasvika tembiricha yekutanga yegelatinization, iyo starch granules kumiswa kwe starch (slurry) chengetedza chimiro chavo chisina kusarudzika, uye chimiro chekunze uye chimiro chemukati chisingachinje. Chete chinjukuru chidiki chinonhuwirira chakapararira mumvura uye chinogona kudzoserwa kune yayo yekutanga mamiriro. 2) iyo isingachinjiki mvura yekunyudza nhanho; Sezvo tembiricha inowedzera, mvura inopinda pakati pegwenzi renyama, dzinotsvaira huwandu hwakawanda hwemvura, zvichikonzera ruzha rwakawanda, uye iyo hydrogen zvisungo pakati pemamorita anonzi anotyorwa. Inobva yatambanudzwa uye makristuru anonyangarika. Panguva imwecheteyo, iyo biritince phenomenon yemasimba, ndiko kuti, iyo muchinjiko weMalta wakacherekedza pasi pesimba remanyorero, rinotanga kunyangarika, uye tembiricha panguva ino inonzi tembiricha yekutanga yemarara. 3) Starch Granule Kuparadzanisa nhanho; Starch mamorekuru akanyatso pinda system yekugadzira starch Pharisa (panguva ino zvokunyepedzera inonzi tembiricha yakakwana, uye kurwarira kwegomba kwakanzi α-starch [141]. Kana mukanyiwa wakabikwa, gelatinization ye starch inowana chikafu chine chimiro chayo chakasarudzika, chinorira, kuravira, ruvara, uye maitiro ekugadzirisa.
Muzhinji, Starch Gelatinization inokanganiswa neiyo simarch, iyo yemhando yeAmylose, uye nekupararira kwezvinhu zveunyanzvi Naizvozvo, kana chimiro che starch (crystalline chimiro, etc.) chinoshandurwa, zvivakwa zveGeatlation, zvivakwa zvekuchera, kuchera, etc.
Zvidzidzo zvakawanda zvakaratidza kuti simba reGel remashizha pasita rinodzikira, zviri nyore kuswera, uye hunhu hwayo hunopedza simba rekuchengetedza, senge tangi, et A1. . Ferrero, et A1. . Nekudaro, pane mashoma mashoma emigumo yekuchengetedza kwechando chando pane chimiro uye zvivakwa zve starch granules (chinomarara), chinoda kuwedzeredzwa. Chando chakavanzika (kusasanganisa pre-yakabikwa chando chakabikwa mukanyiwa) chiri muchimiro chemagirazi asina kujairika pasi pemamiriro ekuchengetedza chando. Naizvozvo, kudzidza chimiro uye shanduko yemunhu munzambiringa nekuwedzera HPMC ine imwe mhedzisiro pakuvandudza iyo yekugadzirisa zvinhu zveupfu hwacho hwakaomeswa. kukosha.
Mukuedza uku, nekuwedzera akasiyana HPMC Mukati (0, 0, 0.5%, 1%, 2%) kune iyo HPMC yakawedzerwa panguva yekuwedzera nguva (0, 15, mazuva makumi matanhatu nemashanu) akachidzidzwa. pane starch crarared uye yayo gelatination pesvedzero yechisikigo.
4.2 Zvigadzirwa Zviero uye Nzira
4.2.1 Zvigadzirwa zvekuedza
GOOT starch binzhou zhongyu chikafu CO., LTD.; HPMC ALADDDIN (SHAVHAI) CHEMICAL REAGENT CO., LTD.;
4.2.2 Kuedza Zvishandiso
Zita Equipment
HH Dhijitari inogara ichipedzisira mvura yekugezera
BSL24S Electronic Balance
BC / BD-272SC firiji
BCD-201LCT FRRIGIGRIGI
SX2.4.10 muffle choto
DHG. 9070a kuputika kupisa oven
KDC. 160hr yakakwira-mhanya inopiwa centrifuge
Discovery R3 rotational rheometer
Q. 200 Musiyano wekutarisa Calorimeter
D / Max2500V Type X. Ray Diffracometer
SX2.4.10 muffle choto
Mugadziri
Jiangsu Jintan Jincheng Guosheng Stuesimenta Fekitori
Sartorius, Germany
Haier Boka
Hefei Life Co, Ltd.
Huangshi Hengfeng Meatury Equipment Co, Ltd.
Shanghai Yiheng Sayenzi Chiremba CO., LTD.
Anhui Zhongke Zhongjia Science Proement Co, Ltd.
American Ta Kambani
American Ta Kambani
Rigaku mugadziri Co, Ltd.
Huangshi Hengfeng Meatury Equipment Co, Ltd.
4.2.3 nzira yekuedza
4.2.3.1 Kugadzirira uye chando chando chekuchengetedza starch kumiswa
Kuremera 1 g ye starch, Wedzera 9 ml yemvura yakadzvanywa, kudedera zvizere uye kusanganisa kugadzirira 10% (W / w) kumiswa kwe starch kumiswa. Wobva waisa mhinduro semuenzaniso. 18 ℃ Firiji, chando chando chest for 0, 15 d, 30 d, 60 d, yeiyo 0 zuva ndiro iri nyowani kutonga. Wedzera 0.5%, 1%, 2% (w / w) HPMC panzvimbo yemhando inoenderana kuti ugadzire masampuli ekuwedzera, uye dzimwe nzira dzekurapa dzinoramba dzisina kuchinjika.
4.2.3.2 rheological zvivakwa
Tora samples dzakataurwa pamusoro apa dzakabatwa nenguva inoenderana, yakaenzana pa4 ° C ye 4 h, wobva waenda kumhepo tembiricha kusvikira vanyatso tswed.
(1) Starch Geatination hunhu
Mukuedza uku, rheometer yaishandiswa panzvimbo yeiyo yekukurumidza viscompeter yekuyera maitiro echiGelatination ye starch. Ona bae et a1. (2014) nzira [1571] ine zvishoma shanduko. Iyo chaiyo chirongwa gadziriso yakaiswa seinotevera: Shandisa ndiro ine diameter yemamita makumi mana, iyo gap (gap) ndeye 1000 mm, uye kumhanya kwekutenderera ndeye 5 rad / s; I) incubate pa50 ° C ye 1 min; ii) pa5. C / mini yakavezwa kusvika 95 ° C; III) inochengetwa pa95 ° C ye2,2,5 min, iv) yakazotonhorera kusvika ku50 ° C A at 5 ° C / min; v) yekupedzisira inoitwa pa50 ° C ye5 min.
Dhirowa 1.5 ml yemuenzaniso wekugadzirisa uye uwedzere pakati peiyo rheometer Sampule semuenzaniso Maererano neGB / T 14490.2008 [158] Kukosha, BV) uye Kuzivisa Kukosha Setback kukosha = yekupedzisira viscosity - shoma viscosity. Muenzaniso wega wega wakadzokororwa katatu.
(2) kutsiura kuyerera kwetsvina yehunhu
Iyo yepamusoro yegwenzi starch yakavezwa kuongororwa kwekuyerera, maererano nenzira yeAcayuthaka [1591, iyo paramende yeSpeth maitiro, ika 100s ~, 2) 100s ~. 0.1 s ~, iyo data inounganidzwa mumamiriro ezvinhu logarithmic, uye gumi edatha Shandisa Mavambo 8.0 kuita nonlinear yakakodzera yeiyi curve uye kuwana iwo ma paramende equation (INI, INI ,,
4.2.3.3 Starge Paste Gel Properties
(1) Kuenzanisa Kwekuenzanisira
Tora 2.5 g ye amyloid uye sanganisa iyo nemvura yakadzikira mune chiyero che1: 2 kuita mutserendende mukaka. Freeze pa 18 ° C for 15 d, 30 d, uye 60 d. Wedzera 0.5, 1, 2% HPMC (w / w) kutsiva chinongedzo chehunhu hwakafanana, uye dzimwe nzira dzekugadzirira dzinoramba dzisina kuchinjika. Mushure mekurapa kwekusunungura yapera, kuibvisa, kuenzana pa4 ° C ye 4 h, uye ipapo thaw pamhepo tembiricha kusvikira yaedzwa.
(3) Star Gel Simba (Gel Simba)
Tora 1.5 ml yemuenzaniso wekuratidzira uye uise pane sampula nhanho yeiyo rheometer Iyo tembiricha inotanga pa25 ° C uye inopera na5
Chikamu chePetrolatum chakanyoroveswa kumucheto cheStarget chakawanikwa pamusoro kuti vadzivise kurasikirwa kwemvura panguva yekuedza kwakazotevera. Achitaura nezve ABEBE & Ronda nzira [1601], an Oscilllatory sporing yaive yekutanga kuitiswa kuongororwa nzvimbo
Ipapo, tsvaira iyo oscillation frequency, isa iyo Strain All Muenzaniso wega wega wakadzokororwa katatu.
4.2.3.4 Thermodynamic zvivakwa
(1) Kuenzanisa Kwekuenzanisira
Mushure mekunyorerana nguva yekurapa kurapwa, samples dzakabudiswa, tilwed zvachose, uye yakaoma mune oveni pa40 ° C ye48 h. Pakupedzisira, yakanga iri pasi kuburikidza neyekupfuura zana-mesh svutugadzike kuti uwane solid poda sampuro yekushandisa (yakakodzera kuongororwa xrd). Ona Xie, et A1. . Freeze pa 18 ° C (0, 15, 30 uye mazuva makumi matanhatu nemashanu). Wedzera 0.5%, 1%, 2% (w / w) HPMC kutsiva mhando inoenderana, uye dzimwe nzira dzekugadzirira dzinoramba dzisina kuchinjika. Mushure menguva yekuchengetedza nguva yekuchengetedza yapera, tora iyo inowanzoitika uye yakaenzana pa4 ° C ye 4 h.
(3) kutsunga kweecheninization tembiricha uye nyanzvi shanduko
Kutora chidimbu chisina kujairika serevo, iyo nitrogen yekuyerera chiyero yaive 50 ml / min, yakaenzana pa20 ° C ye 5 min, uye yakabva yadzika kusvika ku100 ° C at 5 ° C / Min. Pakupedzisira, kuyerera kwekupisa (MW) ndiyo DSC curve yemubvumirano, uye gelatinization peak yaive yakabatanidzwa uye yakaongororwa neyunivhesiti Ongororo 2000. Imwe neimwe yemuenzaniso yakadzokororwa kanokwana katatu.
4.2.3.5 xrd kuyerwa
Iyo TADELD FLARAR SAMASS SAMASS yakaomeswa mune oveni pa40 ° C ye 48 h, ipapo pasi uye yakacheneswa kuburikidza neye-mesh jasi rekuwana star samples. Tora huwandu hwakaenzana hwemasampuli ari pamusoro, shandisa d / max 2500V mhando x. Iyo crystal fomu uye yerudzi rwekristunity yakanga yakatemwa ne x-ray diffartometer. Iyo yekuyedza paramita ndeye voltage 40 kv, zvazvino makumi mana ma, uchishandisa cu. KS se X. Ray Source. Pamhepo tembiricha, iyo scaning angle range ndeye 30--400, uye chiyero chekutarisa ndeye 20 / min. Harterlive Crystallinity (%) = Crystallization Peak Area / Yese Nzvimbo X 100%, uko nzvimbo yakazara iyo huwandu hwenzvimbo yemashure uye peak inobatanidza nzvimbo [1 62].
4.2.3.6 Kutsunga kweStar Sulling Simba
Tora 0.1 g yeiyo yakaomeswa, pasi uye yakavezwa amyloid mune 50 ml yemvura, chizarire zvakanaka, isa iyo mune 95 ° mvura yekugeza pakudziya nguva dzose. Mushure memaminitsi makumi matatu, mushure mekunge gelatinization yakazara, tora iyo centretifige tube uye inoiisa muiri yekugezera yegumi min kuti ndikurumidze kutonhora. Pakupedzisira, centrifuge pa5000 rpm ye 20 min, uye dururira iyo supernatant yekuwana yakajeka. Kuzvimba kwesimba = Spuripitation Masasi / Muenzaniso Misa [163].
4.2.3.7 kuongorora data uye kugadzirisa
Kuedza kwese kwakadzokororwa kanokwana katatu kunze kwekunge zvataurwa neimwe nzira, uye mhedzisiro yekuedza yakaratidzwa sekutsauka uye kwakajairika kutsauka. Spss Statistic 19 yakashandiswa kuongororwa kwekusiyanisa (kuongororwa kwehusiyano, anova) neinokosha chikamu che0.05; Correlation machati akakweverwa achishandisa mavambo 8.0.
4.3 Kuongororwa uye Kukurukurirana
4.3.1 Zvemukati zvezvinhu zvakakosha zvegorosi starch
Maererano neGB 50093.2010, GB / T 5009.9.2008, GB 50094.00 (78-S0), Urwe, Amylose / Amylose / AmyLosepewsin uye ASH Zvinyorwa zvakatsanangurwa. Mhedzisiro yacho inoratidzwa muTafura 4. 1 inoratidzwa.
Tinya 4.1 zvemukati zvekutamanikidzwa kwegorosi starch

4.3.2 mhedzisiro yeHPMC yekuwedzera huwandu uye yechando nguva yekuchengetedza pane iyo gelatination hunhu hwegorosi starch
Kumiswa kwehumwe kwakapiswa neimwe pfungwa kunotsvakwa pane imwe yekuwedzera kuwanda kuti iite iyo starch ilatinized. Mushure mekutanga ku gelatinze, iyo turbid mvura zvishoma nezvishoma inova pasita nekuda kwekuwedzera kwemarara, uye visikoka inowedzera zvichiramba. Pashure pacho, iyo starch granules kuputika uye visikoka vanoderera. Pasita payakatonhorera pane imwe nzira inotonhorera, iyo pasita ichajeya, uye kukosha kwe viscossity ichawedzera kuwedzera. Iyo viscosity kukosha kana ichikonwa kusvika ku50 ° C ndiyo yekupedzisira viscosity kukosha (Mufananidzo 4.1).
Tafura 4.2 Inonyora pesvedzero yezvikamu zvinoverengeka zveStarinization Hunhu, kusanganisira Gelatinization Peak viscosity, kushoma viscosity, kuora kukosha uye kukosha kweHPMC yekuwedzera uye nguva yekuwedzera pane starch paste. mhedzisiro yemakemikari zvivakwa. Mhedzisiro yekuedza inoratidza kuti iyo yepamusoro viscosity, iyo shoma viscosity uye yekupedzisira viscosity yehunhu pasina kuchengetwa kwechando kwakawedzera zvakanyanya nekuwedzera kweHPMC yekuwedzera, nepo kukosha kwekuverenga uye kukosha kwekudzora uye kukosha kwekupora kwakadzikira zvakanyanya. Zvakananga, iyo yepamusoro viscosity zvishoma nezvishoma yakawedzera kubva pamakumi manomwe nenomwe. " Iyo shoma viscosity yakawedzerwa kubva 391.02 + 18.97 CP (isina kumbowedzera) kusvika 46.90 (Wedzera 1% HPMC) uye 553.03 + 55.57 CP (Wedzera 2% HPMC); Iyo yekupedzisira viscosity inobva ku794.62.412.84 CP (pasina kuwedzera HPMC), Kuwedzera 08% HPMC) uye 910.884-34.57 CP (Kuwedzera 2% HPMC); Nekudaro, kukosha kwekunyepedzera kwakadzikira zvishoma nezvishoma kubva ku336.644-71.73 CP (pasina kuwedzera HPMC) kusvika 303.504-11-10 CP (Kuwedzera 0.5% HPMC), 324.19 ± 2,54 CP (Wedzera
Na1% HPMC) uye 393.614-45.94 CP (ne 2% HPMC) HPMC yakawedzerwa). Izvi uye kuwedzera kwehydrocolloids kwakadai saXanthan Gum uye Guar Gum uye SuphartHakatw Izvi zvinogona kunyanya nekuti HPMC zviito serudzi rwe hydrophilic colloid, uye kuwedzera kweHPMC inowedzera pekisimusi kune iyo hydrophic Boka kana iri kuunganidza hydrophic pane starnulic kupfuura stranules pamhepo tembiricha. Uye zvakare, tembiricha yekudziya yeGeatinization Process (Thermogelation Process) yeHPMC yakakura kupfuura iyo yeHPMC inogona kudzvinyirira zvakanyanya muViscosity yekusagadzikana nekuda kwekuparadzaniswa kwemasimba ehondo. Naizvozvo, kushoma viscosity uye yekupedzisira viscosity ye starch Geatination yakawedzera zvishoma nezvishoma nekuwedzera kweHPMC zvemukati.
Kune rimwe divi, iyo huwandu hweHPMC yakawedzerwa zvakafanana, iyo yepamusoro viscossity, kushoma viscosity, kuora kwekusiyana uye kukosha kwekudzora kwe starch Geatlinization kwakawedzera zvakanyanya nekuwedzera kwekutonhora nguva yekuchengetedza nguva yekuchengetedza. Kunyanya, iyo yepamusoro viscosity yekumiswa pasina kuwedzera HPMC yakawedzera kubva ku727.70 cp Kuwedzera 0.5 Iyo Peak viscosity yekumiswa kwe starch kumisikidzwa ne% HPMC yakawedzera kubva pamakumi manomwe neshanu Starch kumiswa ne 1% HPMC yakawedzera iyo Peak viscosity yeiyo Star Marvus Nepo iyo starch kumiswa ne 2% HPMC CP yakawedzera Geatination Peak viscossity kubva pa936.63 CP (0 mazuva echando) yakawedzera kusvika 1240.224.06 CP (mazuva makumi matanhatu nemashanu chando). Panguva imwecheteyo, iyo yakadzika viscosity yekumiswa isina kuwedzerwa kubva 39.02-41 8.97 CP (Yemahara kwemazuva 0.39 CP (kusunungura kwemazuva makumi matanhatu); Kuwedzera 0.5 iyo shoma viscosity yekumisikidzwa ne% HPMC yakawedzera kubva 454.954-36.90 CP (YEMAHARA YEMADZIMAI) kusvika 58.9372.20 CP (YEMAHARA YEMABHURE DZESVONDO); Iyo Starch Kumiswa ne 1% HPMC yakawedzera kushoma kweVicosity yemvura yakawedzera kubva 485.564-54.05 CP (YEMAHARA YEMADZIMAI) kusvika 625.484-60 $); Nepo iyo starch kumiswa yakawedzera 2% HPMC CP yakasungirirwa iyo yakaderera viscosity yakawedzera kubva ku553.04-55.57 CP (0 mazuva echando) kusvika 682.58 ± 20.5 CP (mazuva makumi matanhatu nemashanu chando).

Iyo yekupedzisira viscosity yekumiswa kwe starch isina kuwedzera HPMC yakawedzera kubva ku794.68 CP (chando chando Kwemazuva 013.15 CP (chando chakawanda kwemazuva makumi matanhatu). Iyo Peak viscosity ye Starch kumiswa kwakawedzera kubva 882.24 CP (chando chest yekuchengetedza kwemazuva 022.86 ± 36.23 CP (chando chando chest kwemazuva makumi matanhatu); Iyo Peak viscosity ye Starch Kumiswa ne 1% HPMC iyo viscosity yakawedzera kubva ku88,60 CP uye iyo gelatinization peak viscosity ye starch kumiswa kwakawedzerwa ne 2% HPMC yakawedzera kubva pa91 0,88 ± 34,57 CP
. Zvinoenderana, kukosha kwekunyepedzera kwekumiswa kwe star. Kuwedzera 0.5 Iyo Yekuwedzera Kukosha Kwemasarch kumiswa ne% HPMC yakawedzera kubva pa303.56 cp (chando chest yekuchengetedza kwemazuva 0 kusvika 833.9 ± 26.45 CP (chando chando (chando chando kwemazuva makumi matanhatu); Starch kumiswa ne1% HPMC yakawedzera kukosha kweiyo mvura yakawedzerwa kubva ku334.19 ± CP Paunenge uchiwedzera 2% HPMC, kukosha kwekunyepedzera kwekumiswa kwakakura kubva ku393.61 cp (kusunungura kwemazuva 0 Nepo iyo starch kumiswa pasina HPMC yakawedzera kukosha kwekudzokorora kwakawedzera kubva pa403.60 ± 6. 6.3 c
P (chando chest yekuchengetedza kwemazuva 0 kusvika ku856.38 ± 16.20 CP (chando chest yekuchengetedza kwemazuva makumi matanhatu); Iko kudzoreredzwa kukosha kwe starch kumiswa kwakawedzera ne 0.5% HPMC yakawedzera kubva pamakumi mashanu emakore Iyo yekudzosera kukosha kwe starch kumiswa kwakawedzera ne 1% HPMC yakawedzera kubva ku360.48 ± 41. 39 CP (chando chest yekuchengetedza kwemazuva 0) yakawedzera kusvika 666.46 cp 21.40 CP (chando chando chest kwemazuva makumi matanhatu); Nepo kukosha kwekudzosera kwe starch kumiswa kwakawedzera ne 2% HPMC yakawedzera kubva ku350.85 × 21,000 CP (chando chest yekuchengetedza kwemazuva makumi matanhatu). 0 mazuva) yakawedzera kusvika 515.51 × 20.86 CP (mazuva makumi matanhatu nemashanu chando).
Inogona kuoneka kuti nehurongwa hwekusunungura nguva yekuchengetedza, iyo starch Gelatination hunhu index yakawedzera, iyo inoenderana naTao et A1. F2015) 1. Zvinoenderana nemhedzisiro yekuedza, vakawana kuti nekuwedzera kwehuwandu hwehuwandu hwemahara-tatya Izvi zvinonyanya kuitika nekuti muitiro wekusununguka kwekuchengetedza, iyo Amorphous Region (SEATHE CRANCEPHOCK SOFECART starch gelatinization, uye kuwedzera kweiyo yakabatana yekuwedzera kukosha uye kudzoreredza kukosha. Nekudaro, kuwedzera kweHPMC kwakabhururuka nemhedzisiro yechando crystallization pane starch chimiro. Naizvozvo, iyo Peak viscosity, shoma viscosity, yekupedzisira viscosity, kuora kwekupedzisira uye kudzoreredza chiyero che statarinization yakawedzera neHPMC panguva yekuchengetedza chando. kuwedzera uye kuderera kwemugodhi.

Fig 4.1 Pasing Curves yegorosi starch isina HPMC (a) kana ne2% HPMC①)
4.3.3 Mhedzisiro yeHPMC yekuwedzera huwandu uye nenguva yekuchengetedza chando pane shear viscosity ye starch paste
Mhedzisiro yeye Shear rate pane onear Viscosity (Shear viscosity (Shear viscosity) yemvura yakafemerwa nekuedzwa kwekuyerera, uye chimiro chemagetsi uye zvivakwa zvemvura zvakaratidzwa saizvozvo. Tafura 4.3 inoronga majekiti equation inowanikwa neisipfupi yakakodzera, kureva kuti, iyo yekufambisa chimiro index d, pamwe nekuwedzera kwekuwedzera kweHPMC uye iyo nguva yekuchengetedza yekuchengetedza pane iri pamusoro parameter k suwo.

Fig 4.2 thiskotronism yemashizha pasita pasina HPMC (a) kana ne2% HPMC (B)

Inogona kuoneka kubva kuTafura 4.3 iyo yese yekuyerera hunhu indices, 2, isingasviki 1. " Uye zvakare, iyo Shear rate scans yakabuda kubva ku0.1. s, zvichiteerana. 1 yakawedzera kusvika pa100 s ~, uyezve yakadzikira kubva ku100 SD to O. The Rheological Curves yakawandisa, saka iyo Starise Paste pseudoplastic Fluid (ingave hpmc inowedzerwa kana kuti haina chando kana kuti haina chando kana kuti kwete). Nekudaro, pasi peiyo imwe nguva yekuchengetedza nguva yekuchengetedza, kusiyana kwekuwedzera kwemhedzisiro yeK n kukosha kwezviitiko zviviri zvakadzikira, izvo zvinoratidza kuti kuwedzera HPMC kunoita kuti chimiro chesimba rive pasi pekushushikana. Iyo inoramba yakagadzikana pasi pechiito uye inoderedza iyo "thisiotropic mhete"
(Thiskotropic loop) nharaunda, iyo yakafanana neTemsirong, et A1. (2005) akataura mhedzisiro imwe chete [167]. Izvi zvinogona kuve zvakanyanya nekuti HPMC inogona kuumbwa intermolecular-zvinongedzo zvegwenzi (kunyanya maimani) , kuitira kuti vawedzere kugadzikana kwehukama uye kufanana kwechimiro (chifananidzo 4.2, iyo curve ine shear rate seAnscissa uye Shear kushushikana kweshoko).
Kune rimwe divi, kune iyo starch isina chando, yayo k kukosha kwayo yakaderera nekuwedzera kweHPMC, kubva ku78.250 · 1.662 683 ± 1.035 PAS (Wedzera 0.5% ruoko MC), 43.122 310 × 0.009 (Wedzera 0.5% HPMC), O.013 (Wedzera 1% HPMC), uye Bemiller (2008 Kuwedzera kweHPMC kunoita kuti mvura iite maitiro ekuchinja kubva kuPseudoplastics kuNewotian [1681691]. Panguva imwecheteyo, nekuti chando chakachengetwa chando kwemazuva makumi matanhatu, iyo k, n kukosha kwakaratidza zvakafanana shanduko yekutonga nekuwedzera kweHPMC yekuwedzera.
Nekudaro, nekuwedzera kwekusununguka nguva yekuchengetedza, kukosha kwe k ne n uye ku kwakawedzera kusvika kune dzakasiyana madhigirii, pakati peKukoshwa 2.421 PAS (HAPANA ZVIMWE ZVAKAWANDA), Kuwedzera Kubva ku65.683 ± 1,030 PE.12 · Sp (kuwedzera 1% HPMC, mazuva makumi matanhatu nemashanu)), uye kuwedzera kubva pa1.926 ± 0.92 0.277 ± 0.011 (Pasina kuwedzera HPMC, mazuva 0) Rose) kusvika ku0,014 (Wedzera 1% HPMC, 0 mazuva) kusvika 0.340 × 0.013 (Wedzera 1% HPMC, mazuva makumi matanhatu nemashanu), uye kubva 0.431 (Wedzera 1 mazuva) 2% HPMC, 0 mazuva) kusvika 0,020 (Wedzera 2% HPMC, mazuva makumi matanhatu nemashanu). Nekuenzanisa, zvinogona kuwanikwa kuti nekuwedzera kwehuwandu hwekuwedzera kweHPMC, iyo inochinja kukosha kweHPMC inogona kuiswa pasi pechiitiko chekuyera zvinoenderana.
4.3.4 Mhedzisiro yeHPMC yekuwedzera huwandu uye nenguva yekuchengetedza chando pane dynamic viscoellasity ye starch paste
Iyo Dynamic Frequency kutsvaira kunogona kuita zvinobudirira kuratidza iyo mavheti ezvinyorwa, uye yetsvina pasita, izvi zvinogona kushandiswa kuratidza its sights (gel simba). Mufananidzo 4.3 chinoratidza shanduko dzekuchengetedza modulus / elastic modulus (g ') uye mwoluus / viscosity modhilus (g ") yehunhu gel pasi pemamiriro ezvinhu akasiyana eHPMC uye kusununguka nguva.

Flin
Ongorora: A ishanduko ye viscoellasity yeasina kusarudzika HPMC starch nekuwedzera kwekuwedzera nguva yekuchengetedza; B ndiko kuwedzera kweO. Shanduko yeVacoellasticity ye5% HPMC starch nekuwedzera kwekuwedzera nguva yekuchengetedza; C Shanduko yeiyo viscoellasticity ye1% HPMC starch nekuwedzera kwekuwedzera nguva yekuchengetedza; D ndiko shanduko yeiyo viscoellasticity ye2% HPMC starch neiyo yekuwedzera kwekutonhora nguva yekuchengetedza
Iyo starch Geatination maitiro inoperekedzwa nekuparadzaniswa kwehana Sezvakaratidzwa mumufananidzo 4.3, ye starch isina kuchengeterwa HPMC yekuwedzera, neyekuchengetwa kweiyo hpmc, iyo hpmc inoderedza kurasikirwa kwemvura yerimwe starch Nguva imwe chete, Chaisawang & SuphartHaraka (2005) akawana kuti, akawedzera gamu rekutenderera. Pamusoro peiyo nguva yekuchengetedza yetrange yakaparadzaniswa kuti iumbire starch yakakuvadzwa Kugadzikana uye kuganhurana, uye kuwedzeredzwa kwemanyorerwo eCraregement ye "micelles" . Nekudaro, nekuwedzera kweHPMC kuwedzera, kuderera kwetsika yeG 'kwakadzvanywa, uye izvi zvakanyatsoenderana nekuwedzera kweHPMC. Izvi zvakaratidza kuti kuwedzera kweHPMC kunogona kukanganisa maitiro ezvemari yechando muchimiro uye zvivakwa zvehunhu pasi pechando mamiriro ekuchengetedza chando.
4.3.5 mhedzisiro yeI-IPMC yekuwedzera huwandu uye nenguva yekuchengetedza chando pane srar kuzvimba kugona
Iyo yekuzvimba kwerarch inogona kuratidza saizi ye starch gelatinization uye nekuzvimba kwemvura, uye kugadzikana kwe starch paineti pasi pemamiriro ezasi. Sezvinoratidzwa mumufananidzo 4.4, chesrangine pasina chando chando humhizha hwegirini. Nekudaro, nekuwedzera kwechando nguva yekuchengetedza chando, simba rekuzvimba romarara rakadzikira. Kuenzaniswa ne3 mazuva ekuchengetedza kwechando, simba rekuzvimba renzvimbo rakadzikira kubva ku8,969-A: 0.099 kusvika 7.057 + 0 mushure mekuchengetedza chando kwemazuva makumi matanhatu, zvichiteerana. .007 (hapana HPMC yakawedzerwa), yakaderedzwa kubva ku9.007 + 0.147 kusvika 7.38 Mhedzisiro yacho yakaratidza kuti iyo starch granules yakakuvadzwa mushure mekuchengetedza kwekuchengetedza, zvichikonzera kuyerera kwechikamu chechikamu chakanyoroveswa. Naizvozvo, solubility yemhando yakawedzera uye simba rekuzvipa rakadzikira. Mukuwedzera, mushure mekudzivirira kwekuchengetedza, starch yakasimba starch paste, kugadzikana kwayo uye mvura inobata mukana wakaderera, uye chiitiko chakasanganiswa chevaviri vakadzora simba rekuzvimba rwechimisikidzwa [1711]. Kune rimwe divi, nekuwedzera kweHPMC yekuwedzera, kuderera kwehunhu hwekuzvimba kwakadzikira zvishoma nezvishoma, zvichiratidza kuti HPMC inogona kuderedza huwandu hwekuchengetedza mukati mekusunungura uye kudzivirira iyo degree rekunyepedzera.

Fig 4.4 Mhedzisiro yeHPMC yekuwedzera uye chando chando chando pakuzvimba kwesimba rehuni
4.3.6 mhedzisiro yeHPMC yekuwedzera huwandu uye yechando nguva yekuchengetedza pane iyo thermodynamic zvivakwa zve starch
Iyo gelatination ye starch ndeye endothermic kemikari thermodynamic maitiro. Naizvozvo, DSC inowanzoshandiswa kuona tembiricha yekuona (Tc). Tafura 4.4 inoratidza iyo DSC curves ye starch gelatinization ne2% uye isina HPMC yakawedzerwa kune dzakasiyana dzekuchengetedza nguva dzekuchengetedza.

Fig 4.5 Mhedzisiro yeHPMC yekuwedzera uye chando chando chando pane inopisa zvivakwa zvegorosi starching
Tarira

Sezvinoratidzwa netafura 4.4, kweiyo idzva amyloid, nekuwedzera kweHPMC yekuwedzera, kubva ku7.042 (Wedzera 0,051 (Wedzera 1% HPMC), uye 78.606 【0.034 (Wedzera 2% HPMC), asi 4h zvakakosha kuderera, kubva ku9.095 (pasina kuwedzera HPMC), 8.242A: Kuwedzera 1% HPMC) uye 7 .736 (Wedzera 2% HPMC) Izvi zvakafanana neZhou, et A1. . Izvi zvinonyanya kuitika nekuti HPMC ine hydrophilicity uye iri nyore kubatanidza nemvura kupfuura starch. Panguva imwecheteyo, nekuda kwekudziya kukuru kweiyo yakakwirisa legeny gelation yeHPMC, iyo hpmc inowedzera tembiricha yehukuru hwekutenderera kwemarara, nepo greeninization enghalpy inoderera.
Kune rimwe divi, starch gelatinazation to, t p, tc, △ t uye △ horo yakawedzera nekuwedzera kwenguva yekuwedzera. Kunyanya, Starch Geatinization ne1% kana 2% HPMC yakawedzerwa musiyano wemazuva makumi matanhatu, uye kubva pamakumi matanhatu neshanu ( ± 0.085 (chando chest yekuchengetedza kwemazuva 0) mazuva makumi matanhatu); Mushure memazuva makumi matanhatu ekuchengetedza chando, huwandu hwekukura kwe stat 408 × 0.021 (chando chest yekuchengetedza kwemazuva makumi matanhatu), nepo starch yakawedzerwa ne2% hpmc yakawedzera kubva ku78.34 (chando cheturu. mazuva); Uyezve, δh yakaratidzawo basa rakafanana nekuchinja, iro rakawedzera kubva ku9,450 531 Zvikonzero zvikuru zvataurwa pamusoro apa zveThe thermodynamic zvinhu zve starch Geatralization procating progrant Kubatana kwevaviri ava kunowedzera hama yekrark, iyo inotungamira kuwanda kweiyo thermdynamic Indexizi yakadai se starinization peak tembiricha uye gelatinization encalpy. Nekudaro, kuburikidza nekuenzanisa, inogona kuwanikwa kuti pasi peiyo imwe nguva yekuchengetedza nguva yekuchengetedza, nekuwedzera kweHPMC yekuwedzera, kuwedzera kwe starch Geatinization to, t p, tc, δt uye δt uye δt uye δ Zvinogona kuoneka kuti kuwedzera kweHPMC kunogona kuchengetedza kugadzikana kwehukama kwerudzi rwechirume, nekudaro vachivhiringidza kuwedzera kweiyo thermodynamic zvinhu zve starch gelatinization.
4.3.7 mhedzisiro yeI-IPMC yekuwedzera uye kusunungura nguva yekuchengetedza pane yehama crystallinity ye starch
X. X-Ray DifFraction (XD) inowanikwa neX. X-ray file itsforction iyo inoongorora iyo specttrum yekuwana ruzivo rwezvinyorwa, chimiro kana morphology yemasumbu kana mamorekuru mune izvo zvinyorwa. Nekuti starch granules ine chimiro chekrasaline chimiro, Xd inowanzoshandiswa kuongorora uye kuona iyo crystallographic fomu uye yerudzi rwekrha rezvinyorwa zvemidziyo.
Mufananidzo 4.6. Sezvinoratidzwa muA, zvinzvimbo zvechikwata chemitambo zviri muna 170, 180, 190 uye zvichiteerana, uye hapana shanduko yakakosha munzvimbo dzinotsikisa zvisinei nekuti vanobatwa neHPMC. Izvi zvinoratidza kuti, sepfuma inonyadzisa yegorosi starch crystallization, iyo crystalline fomu inoramba yakagadzikana.
Nekudaro, nekuwedzera kwekusununguka nguva yekuchengetedza, hama yekrisimita yakawedzera kubva pa 20.40 + 0.14 (isina HPMC, 0 mazuva) kusvika 3,40 Mazuva makumi matanhatu nemashanu), uye kuwedzera kubva ku25.75 + 0.21 (2% HPMC yakawedzerwa, mazuva 0.70 ± 0.14 (2) mazuva makumi mana) (2016), mitemo inoshandura yemhedzisiro inoyevedza [173-174]. Kuwedzera kwehama Crystallinity inonyanya kukonzerwa nekuparadzwa kweiyo Amorphous Dunhu uye kuwedzera kwekristunity yeiyo Crystalline Dunhu. Mukuwedzera, kuenderana nemhedziso yekuchinja kweiyo thermodynamic zvivakwa zvehondo yekurovedza muviri, HPMC yaigona kunyatsoita kukuvara kwerimwe njanji uye chengetedza chimiro chavo uye zvivakwa zvakarongeka.

Fig 4.6 Mhedzisiro yeHPMC yekuwedzera uye chando chando chando pane xrd zvivakwa
ONA: A iri X. X-ray difraction pateni; B Ko hama yekristryllinity mhedzisiro yemarara;
4.4 Chitsauko Chitsauko
Starch ndiyo yakanyanya kuoma yakaoma nyaya mune mukanyiwa, iyo, inowedzera hunhu hwakasiyana (hwakawedzera huwandu, chimiro, sensory, etcevor, etc.c.) kune chigadzirwa chakanyorova. Sezvo shanduko yemhando ye starch ichikanganisa hunhu hwayo hwegwenzi, iyo ichakanganisawo mhando yezvigadzirwa zvekurova, muyedzo yegelating, kuyerera uye kuyerera kwechando kwakafemerwa nekuongorora mamiriro ezvinhu eHPMC yakawedzerwa. Shanduko muzvivakwa zveRheologics, Hukurukuramo Rudzi rweCrystal dzakashandiswa kuongorora mari yekudzivirira yeHPMC yekuwedzera kweHPMC Mhedzisiro yekuedza yakaratidza kuti mushure memazuva makumi matanhatu ekuchengetedza chando, iyo Star Iyo gelatination njantshalpy yakawedzera, nepo simba reGel re starch paste rakaderera zvakanyanya; Nekudaro, kunyanya iyo starch kumiswa yakawedzera ne2% HPMC, Crystallinity Kuwedzera Kwemhando yekuchinja, uye Simba reGelina, iro rinoratidza kuti kuwedzera HPMC kunoita kuti starch inochengetedza starch
CHITSAUKO 5 ZVINOGONESESA HPMC Kuwedzera paYast Kupukunyuka Kwemaruva uye Fermentation chiitiko pasi pechando chekuchengetedza mamiriro
5.1 Nhanganyaya
Mbiriso yeiyo Eukaryotic eukaryorgic, masero ayo anosanganisira madziro emusero, menduru membrane, Mitochondria, etc., uye mhando yayo yekuvaka, iyo yehutachiona hwenhaka yeaeroorganism. Pasi pemamiriro ezvinhu eaerobic, inoburitsa doro uye simba, nepo pasi pemamiriro ezvinhu aErobic iyo metabolies kuti igadzire carbon dioxide, mvura nesimba.
Mbiriso yakawandisa yezvishandiso muzvigadzirwa zvepfumi (Sournugh Iyo kabhoni dioxide yakagadzirwa inogona kuita mukanyiwa wakasununguka, porous uye bulky. Panguva imwecheteyo, kufemerwa kwembiriso uye basa rayo sekusungwa kwemberi hakugone kungogadzirisa kukosha kwechigadzirwa, asi zvakare kunatsiridza hunhu hunoputika hwechigadzirwa. Naizvozvo, huwandu hwekupona uye chiitiko chekupona che mbiriso zvine chekuita nemhando yeiyo yekupedzisira chigadzirwa (chaiyo vhoriyamu, uye flavocc.) [175].
Panyaya yekuchengetedza chando, mbiriso ichakanganiswa nekushushikana kwezvakatipoteredza uye kukanganisa zvivakwa. Kana huwandu hwakasununguka hwakanyanya, mvura iri muhurongwa ichakurumidza kuchema uye nekuwedzera iyo yekunze kusimudzira kwembiriso, nekudaro kukonzera masero ekurasikirwa nemvura; Kana huwandu hwakasununguka hwakanyanya. Kana zvakanyanyisa, iyo ice echando ichave yakakura uye mbiriso ichaputsika uye madziro emusero achakuvadzwa; Ose ari maviri anoderedza huwandu hwekupona hwe mbiriso uye chiitiko charo chekuremerwa. Mukuwedzera, zvakawanda zvidzidzo zvakawana kuti mushure mekunge mbiriso okusunungura, ivo vanozodzora glithide chisungo cheboka remagetsi, zvichikonzera kuderera kwemhando yePasta zvigadzirwa [176-17].
Nekuti HPMC ine yakasimba mvura yekuchengetwa uye mvura inobata mukana, achizviwedzera kune iyo hupfumi inogona kudzivirira kuumbwa nekukura kwemakristasi echando. Muedzo iyi, huwandu hwakasiyana hweHPMC zvakawedzerwa kune mukanyiwa, uye mushure meimwe nguva yekuchengetedza chando, kuwanda kwechiyero cheyunivhesiti chakawandisa cheHPMC pane yeregere pamamiriro ezvinhu okusununguka.
5.2 Zvigadzirwa uye Nzira
5.2.1 Zvigadzirwa zvekuedza uye zviridzwa
Zvishandiso nezviridzwa
Ngirozi inoshanda mbiriso
BPS. 500CL inogara ichipembera uye humidity bhokisi
3m firimu yakasimba yefirimu rapeni ripi kuverenga bvunzo chidimbu
SP. Model 754 UV Spectrophotometer
Ultra-yakachena isina kuchena inoshanda tafura
KDC. 160hr yakakwira-mhanya inopiwa centrifuge
ZWY-240 nguva dzose dzekupisa incubator
BDS. 200 yakatsanangurwa Biological Microscope

Mugadziri
Ngirozi yeEast Co, Ltd.
Shanghai Yiheng Sayenzi Chiremba CO., LTD.
3m Corporation yeAmerica
Shanghai Spectrum Scientrument CO, LTD.
Jiangsu Tonga Kuchenesa Midziyo CO., LTD.
Anhui Zhongke Zhongjia Science Proement Co, Ltd.
Shanghai Zhicheng Ongororo Yekugadzira Kugadzira Co, Ltd.
Chongqing auto optical chimbo co., ltd.
5.2.2 yekuedza nzira
5.2.2.1 Kugadzirira mbiriso yemvura
Weiyere 3 g yeanoshanda mbiriso mbiriso, uwedzere kusungwa 50 ml centrifige tube pasi pealptic mamiriro ezvinhu, uye wozunza kumusoro, uye gadzirira 10% (w / w / w) mbiriso prof. Zvadaro, kurumidzai kuenda. Chengetedza mufiriji pa 18 ° C. Mushure megumi nemashanu d, 30 d, uye 60 d yekuchengetedza chando, samples dzakabviswa pakuongororwa. Wedzera 0.5%, 1%, 2% HPMC (w / w) kutsiva iyo inoenderana muzana yeiyo scan yakaoma mbiriso. Kunyanya, mushure mekunge HPMC ichiremerwa, inofanira kunge iri kurwiwa pasi pechirimo cheltraviolet kwemaminitsi makumi matatu ekusvibisa nekuwisirwa.
5.2.2.2 Uhu humbozha kuratidzira urefu
Ona Meziani, et A1. (2012) nzira yekuedza [17 yakataurwa, ine shanduko diki. Kuremerwa 5 g yeiyo mukanyiwa mudenga Zvemasampuli ekumusoro magumo ekumusoro mushure mekuratidzwa, sarudza mapoinzi matatu kana mana panguva dzakaenzana kuyera nzvimbo dzadzo dzinoenderana (semuenzaniso, imwe neimwe 900), uye tsika dzekureba dzakaenzana. Muenzaniso wega wega wakafananidzwa katatu.
5.2.2.3 CFU (Colony-Kugadzira Units) Kuverenga
Kuremera 1 g yeupfu, uwedzere kuyera tube ne 9 ml yeyakajairika saline mashandiro ezviitiko, Rekodha iyo yakajeka gradient se101, wobva wanyudza mutevedzeri wekutevera kusvika pa100'1. Dhirowa 1 ml yeDubition kubva kune imwe neimwe yematumbu emakumi matatu emamende ye3m yekubhadhara (neStures Second Computer 5 D, tora mushure mekupera kwetsika, tanga tarisa iyo koloni morphology yekuziva kuti inoenderana nehunhu hwembiriso yembiriso yembiriso, uye wozoverenga uye microscopically ongorora [179]. Muenzaniso wega wega wakadzokororwa katatu.
5.2.4.4 kutsanangurwa kweGLUTatione Zvemukati
Iyo Alloxan nzira yakashandiswa kuona iyo glutatide yezvinyorwa. Iyo nheyo ndeyekuti chigadzirwa cheGlutatione neAlloxan ine chekusvina peturu pa305 nl. Nzira yakatarwa yekutanga: Pipette 5 ml ye yeast solution mune gumi emamita tube, wedzera 1 ml Izvo, sanganisa zvakanaka, rega mira Iyo glutatione yezvinyorwa yakaverengerwa kubva kune yakajairwa curve. Muenzaniso wega wega wakafananidzwa katatu.
5.2.2,5 Data Kugadzirisa
Migumisiro yekuyedza inoratidzwa se4-yakajairika kutsauka kweizvozvo, uye kuedza kwega kwega kwakadzokororwa kanokwana katatu. Kuongororwa kwekusiyana kwakaitwa uchishandisa spss, uye chikamu chakakosha yaive 0.05. Shandisa mabviro kuti ubvise graphs.
5.3 Mhedzisiro uye hurukuro
5.3.1 Servess yeHPMC yekuwedzera huwandu uye yakaomeswa nguva yekuchengetera pane inodakadza kuratidzira urefu
Kuwedzera kwekureba kwekunyunyuta kunowanzo kukanganiswa nemhedzisiro yakasanganiswa yeJast Fermentation gasi kugadzira gasi chiitiko uye manyoro network network network mamiriro ezvinhu simba. Pakati pavo. Basa rekushamisira rinonyanya kukanganiswa nezvinhu zvekunze (sekuchinja kwezvekunze (sekushanduka kwezvakashata zvakadai seCarbon uye tycle (et)

Fig 5.1 Mhedzisiro yeHPMC yekuwedzera uye chando chando pakukwirira pakukwirira kwehunhu hwekuratidzira
Sezvinoratidzwa mumufananidzo 5.1, kana chando kwemazuva 0, nekuwedzera kwehuwandu hweHPMC yakawedzera, iko kuwedzera kwehupfumi kwakawedzera kubva 4.234-01 cm kusvika 4.274 cm pasina kuwedzera hpmc. -0.12 cm (0.5% HPMC yakawedzerwa), 4.314-02-05.11.17 Cm (2% HPMC yakawedzerwa) Izvi zvinogona kunge zvichinyanya kuwedzeredza Nekudaro, mushure mekutya chando kwemazuva makumi matanhatu, chiratidzo chekureba kwemukaka chakadzikira kumadhigirii akasiyana. Zvakananga, kuwedzera kwekuwedzera kwehupfu hwakaderedzwa kubva 4.234-01 cm (kusunungura kwemazuva 0) kusvika ku3. Iyo mukanyiwa wakawedzerwa ne 0.5% HPMC yakaderedzwa kubva 4.27 + cm (yechando cm (chando chest yekuchengetedza kwemazuva 0) kusvika 3.424-02 cm (chando chando cm (chando chest yekuchengetedza kwemazuva 0). Mazuva makumi matanhatu); Iyo mukanyiwa wakawedzerwa ne 1% HPMC yakadzikira kubva 4.314-05-05 cm (chando chando chengetedzo kwemazuva 0) kusvika 3.774 cm (chando chando chando kwemazuva makumi matanhatu); Ipo mukanyiwa wakawedzerwa ne2% HPMC yakamuka. Iyo bvudzi rakareba rakaderedzwa kubva ku4,594-0.100 CM (chando chest yekuchengetedza kwemazuva 0 kusvika ku4,09 cm (chando chando kwemazuva makumi matanhatu). Inogona kuoneka kuti kuwedzera kwehuwandu hwekuwedzera huwandu hweHPMC, iyo dhigirii yekudzikira mukuwedzera mukuwedzera kwekureba kweiyo mukanyiwa zvishoma nezvishoma zvichidya. Izvi zvinoratidza kuti pasi pemamiriro ekuchengetedza chando, HPMC haigone kungochengetera huwandu hwehupfumi hwehukama, asi zvakare chidzivirira chigadziko chekupona chejeti, nekudaro kuderedza kudzikira kwemhando yeiyo yakagadziriswa mapoinzi.
5.3.2 Mhedzisiro yeI-IPMC Kuwedzera uye Yakasununguka Nguva paJast Reval Rate
Panyaya yekuchengetedza chando, kubva mumvura yechando iri muhurongwa hwechando rakashandurwa kuita makristasi echando, kumanikidza kweasmotic kunze kweiyo mbiriso yakawedzera, zvekuti maProllurts uye masero embeu ari pasi pekunetseka. Kana tembiricha ikadzikiswa kana kuchengetwa pane yakadzika tembiricha kwenguva yakareba, chidiki chekristaro chando chichaonekwa mumarara embiriso, sekusunungurwa kwechitima chejeti, sekusunungurwa kwezvinhu zvinoderedza - glutatione, kana kunyangwe kufa kwakazara; Panguva imwecheteyo, mbiriso pasi pekunetseka kwezvakatipoteredza, basa rayo rezvematare richadzikiswa, uye mamwe mashopu achagadzirwa, ayo anozoderedza basa rekugadzira gasi rekugadzira mbiriso.

Fig
Inogona kuoneka kubva kuMufananidzo 5.2 kuti hapana musiyano wakakosha muhuwandu hwe mbiriso mumasampoloni mune dzakasiyana zvirimo zveHPMC yakawedzerwa pasina kurapwa kusingaperi kurapwa. Izvi zvakafanana nemhedzisiro yakatarwa neHeitmann, Zannini, & Arendt (2015) [2015). Nekudaro, mushure memazuva makumi matanhatu ekusunungura, huwandu hwembiriso yembiru dzakadzikira zvakanyanya, kubva ku3,08x106 cfu to 1.76x106 cfu (pasina kuwedzera hpmc); kubva 3.04x106 cfu kusvika 193x106 cfu (kuwedzera 0.5% hpmc); kuderedzwa kubva 3.12x106 cfu to 2.14x106 cfu (yakawedzera 1% HPMC); Yakaderedzwa kubva 3.02x106 CFU kusvika 2.55X106 CFU (Yakawedzerwa 2% HPMC). Kana ukaenzaniswa, zvinogona kuwanikwa kuti kusagadzikana kwekutenderera kwezvakatochengetedza kwakatungamira pakuderera kweiyo mbiriso yenhamba, asi nekuwedzera kweHPMC yekuwedzera, iyo degree rekuderera kwenhamba yekoroni yakadzikira. Izvi zvinoratidza kuti HPMC inogona kubatsira mbiriso mumamiriro ezvinhu okusununguka. Simba rekudzivirira rinogona kunge rakafanana neiyo yeGlycel, inowanzoshandiswa kushandiswa kwemiwija, kunyanya nekudzora kuumbwa nekukura kwechando makristeni ekunze kune mbiriso. Mufananidzo 5.3 ndiwo mafotocrograph inotorwa kubva ku3m mbiriso inokurumidza kuverenga bvunzo bvunzo mushure mekuongororwa uye microscopic kuongororwa, iyo iri mumutsara neyekunze morphology ye mbiriso yemabast.

Fig 5.3 macrograph of mbesi
5.3.3 Mhedzisiro yeHPMC Kuwedzera uye Yakasununguka Nguva paGluthione Zvemukati mune mukanyiwa
Glutatione idudziro yerudzi rwakanyorwa Kana mbiriso chechiero chaparadzwa uye yakafa, iko kuchizara kwemasero kunowedzera, uye iyo intracellar Glutathione inoburitswa kune iyo kunze kwechitokisi, uye inoderedza. Izvo zvinonyanya kukosha kucherechedza kuti kuderedza gluthione kuchaderedza zvipingamupinyi (-ss-) kuumbwa kwemapuroteni emapuroteni, ekuvatambudza, izvo zvinokanganisa zvinokanganisa manyorerwo. Kugadzikana uye kutendeka, uye pakupedzisira zvinotungamira mukuwedzera kwehunhu hwezvigadzirwa zvakafemerwa. Kazhinji, mukushushikana kwezvakatipoteredza (zvakadai sekushisa kwakadzika, kupisa kwakanyanya, kwakakwirira kweStmotic kumanikidza basa raro uye kuwedzera kushushikana kwayo, kana kuburitsa spores panguva imwe chete. Kana mamiriro ezvinhu akatipoteredza akakodzera kukura uye kubereka zvakare, ozodzosera metabolisi uye kuwedzera simba hutano. Nekudaro, mamwe masere emararadzo ekuramba kuramba kana basa rakasimba metabolic richiri kufa kana vakachengetedzwa munzvimbo yechando yekuchengetedza chando kwenguva yakareba.

Flin
Sezvinoratidzwa mumufananidzo 5.4, iyo glutatione yakawedzera zvisinei nekuti hpmc yakawedzerwa here kana kuti isina, uye pakanga pasina musiyano wakakosha pakati pezvakawanda zvekuwedzera. Izvi zvinogona kunge zvichidaro nekuti zvimwe zveiyo iyo Inoshanda Imbureti yaimboita kuti mukanyiwa ivarasire kushushikana kuramba uye kushivirira. Pasi pemamiriro ekudziya akaderera akasununguka, masero anofa, obva aungasunungurwa, ayo anongoenderana nehunhu hwembiriso yembiriso yaro. Iyo ine chekuita nenzvimbo dzekunze, asi haina chekuita nehuwandu hweHPMC yakawedzerwa. Naizvozvo, zvirimo zveGlutation zvakawedzera mukati memazuva gumi nemashanu ekusunungura uye pakanga pasina musiyano wakakosha pakati pezviviri. Nekudaro, nekuwedzera kuwedzera kweiyo nguva yekusununguka, kuwedzera kweGLUTatione yezvinyorwa zveHPMC kwakawedzerwa kubva pa 2.329A: G (GREGAR Ipo iyo mbiriso yakawedzerwa 2% HPMC, iyo glutatione yezvinyorwa yakawedzera kubva pa2,307 + 0 Izvi zvakaratidza kuti HPMC inogona kubatsira mbeu dzeBEast uye kuderedza rufu rwembiriso, nekudaro kuderedza zviri mukati meGlutatione yakaburitswa kunze kwechitokisi. Izvi zvinonyanya kuitika nekuti HPMC inogona kuderedza huwandu hwemakristasi echando, nekudaro achideredza kushushikana kwemakristasi echando kuti mbiriso uye nekudzora kuwedzera kwekusunungurwa kweGlutatione.
5.4 Chitsauko Chitsauko
Mbiriso isingabvumirwe uye yakakosha chikamu mune yakagadzirirwa zvigadzirwa zvefurawa, uye chiitiko charo chekushomeka chinokanganisa zvakananga kunaka kwechigadzirwa chekupedzisira. Muedzo iyi, mhedzisiro yeHPMC pane yeregine muhurongwa hwechando yakaongororwa nekudzidza kweiyo HPMC yekuwedzera kweHPMC chiitiko, mbiriso yekupona nhamba, Kuburikidza nekuedzwa, zvakawanikwa kuwedzera kweHPMC kunogona kuve nekuchengetedza basa rekusimbisa kwembiriso yemubiki mushure mekusununguka kwemazuva makumi matanhatu ekusunungura, nokudaro vachipa vimbiso yeiyo huwandu hwechigadzirwa chekupedzisira; Uye zvakare, kuwedzera kweHPMC zvinobudirira kuderera kweiyo mbiriso yeiyo nhamba yakadzivirirwa uye iyo yekuwedzera yezvinhu yakaderedzwa Izvi zvinoratidza kuti HPMC inogona kudzivirira mbiriso nekudzivisa kuumbwa nekukura kwemakristuru echando.