Nūhou

Nā hopena o ka hydroxyproopylfopyl middlellreal (hpmc) ma ka hanaʻana i nā waiwai o ka frozen dough a me nā mea hana pili
Ka hoʻomaikaʻiʻana i nā waiwai o ka ho'ōlaʻana o ka palaoa frozen i loaʻa i ka nui o ka loaʻaʻana o ka nui o ka palaoa kiʻekiʻe. Ma kēia noiʻi, kahiʻano hou o ka hydrophilic colloid (hydroxyproopyl Nā hopena o 0.5%, 1%, 2%, 2%) i ka papa hana o ka palaoa i loiloiʻia e loiloi i ka hopena o ka hpmc. Ka hopena ma luna o keʻano a me nā waiwai o nā'āpana (Wheat Gluten, Wheat.
Hōʻikeʻia nā hopena hōʻike no ka mahiʻaiʻana a me ka paeʻana i ka hoʻohuiʻana o HPMC i nā huapalapala o ka palaoa, a ua hoʻomauʻia ka uluʻana o ka hana. Ma ka hoʻohuiʻia me ka hui pūpū mana, ua hoʻoliloʻia ka nui o ka palena o kaʻaihue. A emi mai ka paʻakikī ma hope o nā lā he 2% o ka paʻakikī.
ʻO ka wheat gluten ke kumu kumu no ka hoʻokumuʻana i ka hoʻonohonohoʻana o ka papa hana uila. Loaʻa nā hoʻokolohua i loaʻa i ka hoʻohuiʻana o ka mea i hoʻohanaʻia i ka wā hoʻomaha o YD a me nā mea e hoʻopiliʻia ma waena o nā pale o nā belt glut. Ma kahi o nā huahelu o ka hoʻohaʻahaʻa haʻahaʻa haʻahaʻa haʻahaʻa haʻahaʻa a me nā mea e hoʻokaʻawale ai i ka wai o ka waihī o ke aniani. Ua hōʻikeʻo Scanning Electron Microskocope i ka hoʻohuiʻana o HPMC hiki ke mālama i ka paʻa o kaʻoihana o Glutten.
ʻO ka starch ka mea maloʻo loa nui loa i ka palaoa, a me nā loli i konaʻano e pili pono ana i keʻano o ka gelaninization a me ka maikaʻi o ka huahana hope. X.ʻO nā hopena o X-Ray i hōʻikeʻia a me DSC i hōʻikeʻia e ka crystallinity o ka startchnity o ka starch a hoʻonuiʻia keʻano o ka gelanitanizanization ma hope o ka mālamaʻana o ka golthenization. Me ka mana o ka waihoʻana i ka manawa hoʻomaha, keʻano o ka nui o ka starch me kaʻole glatcosity,ʻoi aku ka nui I ka manawa mālama, kūlike me ka hui hui pū, me ka hoʻonuiʻana o ka'ōnaehana o ka huaʻala, hoʻaʻo nā loli o ke kaniʻana o ka HPMC.
ʻO ka hana hana fermentation e hana ana i ka hana nui o ka yeast he hopena nui i ka maikaʻi o nā huahana flur fly. Ma ka ho'āʻoʻana, uaʻikeʻia, hoʻohālikelikeʻia me ka hui mana,ʻoi aku ka hopena o ka hopena o ka HPMC.
Ua hōʻikeʻia nā hopena i hiki ke hoʻohuiʻiaʻo HPMC i ka palaoa pōkole e like me keʻano o ke cryoprotectactant e hoʻomaikaʻi ai i kaʻaiʻana a me ka maikaʻi o ka berena steamed.
Nā hua'ōlelo nui:ʻai i ka palaoa; palaoa palaoa; hydroxyprooppopsllose; mūhela; wawahi; aie.
Nā Papaʻi i nā Papa
Mokuna 1 1 Ua aloha ...
1.1ʻO ke kūlana o ka noiʻiʻana ma ka home a me nā mea'ē aʻe ...................................................
1.1.1 Ua hoʻopuka iā MansouiQI ...
1.1.2 Ke kūlana noiʻi o nā bun steamed bun ... . ^. ............ 1
1.1.3ʻO Frozen Dough Dough i hōʻikeʻia ...............................................................................................................
1.1.4 Nā pilikia a me nā paʻakikī o ka palaoa frozen ................................................................................................3
1.1.5 kūlana noiʻi o ka palaoa frozen ..................................................... ................................................ 4
1.1.6 Ke noi aku nei i nā hydrocolloids i loko o ka maikaʻi o ka frozen
1.1.7.7 hydroxyprooppyl millll cellulouse (hydroxyproopyl milllulse, i-impc) ............ 5
112 Ke kumu a me ke koʻikoʻi o ke aʻoʻana ..............................................................................................................................................
1.3ʻO ka manaʻo nui o ke aʻoʻana ................................................................................
Mokuna 2 Nā hopena o ka HPMC EXPER FORMPORT ON FRET FACHT A me keʻano o ka palaoa iʻaihueʻia ...
2.1ʻO ka hana ..........................................................................................................................................................................................
2.2 Nā Kūlana Kūʻai a me nā Hana ............................................................................................................................
2.2.1 Nā kumuwaiwai hoʻokolohua ..................................................................................................................................................................................
2.2.2 Nā mea hana hoʻokolohua a me nā lako hana ...
2.2.3ʻO nā hana hoʻokolohua ............................................................................................................................................................................................ 9
2.3ʻO nā hopena hoʻokolohua a me ke kūkākūkāʻana ... 11
2.3.1 Ke kikowaena o nā'āpana kumu o ka palaoa palaoa ...
2.3.2ʻO ka hopena o ka hopena o HPMC ma nā waiwai Farinaceous o ka palaoa
2.3.3ʻO ka hopena o ka hopena o HPMC ma nā waiwai o nā Tensile o ka nui o ka palaoa o ka palaoa ..............................
2.3.4ʻO ka hopena o ka hana o HPMC a me ka manuahi manuahi ma nā waiwai RHEOBIcal ma nā waiwai Rheological ma nā waiwai o ka palaoa ... ........................................................................................................................................................15
2.3.5 Nā hopena o ka HPMC hoʻohui i ka nui o ka manawa mālama a me ka mālamaʻana i ka manawa mālama manuahi (GW) ma Frozen Doughs (.
2.3.6ʻO ka hopena o ka hana o HPMC a me ka manuahi manuahi ma ka maikaʻi o ka palaoa o ka palaoa
2.4 Mokuna Summary ......................................................................................................................................................................................................................................................................
Mokuna?
3.1ʻO ka hoʻomakaʻana ...................................................................................................................................................................................................................................................................................................................................................................................................................
3.2.1 Nā kumuwaiwai hoʻokolohua ..........................................................................................................................................................................................
3.2.2 Hoʻolālā Hoʻohui ..............................................................................
3.2.3ʻO nā hoʻoponopono hoʻokolohua ... .................. 25
3.2.4 Nā hana hoʻokolohua ............................................................................................................... 25
3. Results and Discussion ................................................................................................................ 29
3.3.1ʻO ka hopena o ka hoʻohuiʻana o HPMC a me ka manuahi manuahi ma nā waiwai o nā RHEOBIcal ma nā waiwai o ka'ōpū
3.3. 30
3.3.3 Nā hopena o ka HPML hoʻohui i ka nui o ka HPMC a me ka mālamaʻana i ka manawa mālama manuahi ma luna o ka Pūnaewele Sulfhydryl (Ccorel) ... . ^. 34
3.3.4 Nā hopena o ka HPML KOA A ME KA HOA ANA I KA LOHE ANA I KA LOHE LOA
3.3.5 Nā hopena o ka HPML hoʻohui i ka nui a me ka mālamaʻana i ka manawa mālama manuahi ma keʻano o ka gluten ...
3.3.6 Nā hopena o Fubmc e hoʻohui i ka nui a me nā manawa manuahi ma luna o ka hydrophobicity o ka hydrophobicity o ka glutrophobicity
3.3.7 Nā hopena o ka HPMC e hoʻohui i ka nui o ka HPML a me ka mālamaʻana i ka manawa mālama i ka hana o ka micro-net.
3.4 Mokuna summary ......................................................................................................................................................................................................................................................................................................................................
Mokuna 4
4.1ʻO ka HSHORTOND .......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 44
4.2 Nā Kūlana Kūʻai a me nā Hana ............................................................................................. 45
4.2.1 Nā kumuwaiwai hoʻokolohua .....................................................................................................................................
4.2.2 Hoʻolālā Hoʻohui ..................................................................................................................................................................................................
4.2.13
4.3ʻO ka nānāʻana a me ke kūkākūkāʻana ......................................................................................................................................................... 48
4.3.1 Nā manaʻo o nā'āpana kumu o ka barch btarch ..................................................... 48
4.3.2 hopena o I-IPMC i kahi manawa mālama a me ka mālamaʻana i ka manawa o ka belat i keʻano gelat ..............................................................................................................................................................................
4.3.3 Nā hopena o HPMC e pili ana i ka manawa mālama a me ka mālamaʻana i ka manawa mālama i ka starch. 52
4.3.4 Nā hopena o ka HPMC e hoʻohui i ka manawa mālama a me ka mālamaʻana i ka manawa o ka stcomhietictity o ka starcholas i ka starch
4.3.
4.3.6 Nā hopena o I-IPMC i ka manawa mālama a me ka mālamaʻana i ka manawa o ka brazen . ^. 57
4.3.7 Nā hopena o ka HPMC e hoʻohui i ka nui o ka HPMC a me ka mālamaʻana i ka manawa mālama i ka Crosstallinity o Starch ....................................................................................................................................................................................................................................................................................
4.4 Mokuna Summary ................................................................................................................................................................................................................................................................ 6 1
Mokuna 5 5 mau hopena o ka HPMC e pili ana i ke ola ola a me ka hana fermenation ma lalo o nā kikowaena kikowaena chezen ... . ^. 62
5.1Introduction ...................................................................................................................................． 62
5.2ʻO nā mea hana a me nāʻano hana ... 62
5.2.1 Nā kumuwaiwai hoʻokolohua a me nā mea kani ...
5.2.2 Nā hana hoʻokolohua. . ^. . ^. . ^. . ^. ......................................................................................... 63
5.3 hopena a me ke kūkākūkā ........................................................................................................................................................... 64
5.3.1ʻO ka hopena o ka hana o HPMC a me ka manuahi manuahi ma ke kiʻekiʻe o ka nui o ka nui o ka nui ..............................................................................
5.3.2 hopena o ka huina o HPML a me ka manawaʻole i ka manawa e ola ai ma ka Yetival i ka hopena ola ola ..........................................................................................................................................................................................................................................
5.3.3ʻO ka hopena o ka hoʻohuiʻana i ka nui o ka HPMC a me ka manuahi i ka manawa o Glutathionie i loko o ka nui .................................................................................... "
5.4 Mokuna Summary ................................................................................................................................................................................................................................................................................................................................................................ 67
Mokuna 6ʻAʻole nā hopena a me nā mea kōkua ........................................................................................................................
6.1ʻO ka hopena ... 68
6.2 Outlook ................................................................................................................................ 68
Ka papa inoa o nā kiʻi kiʻi kiʻi
Kiʻi 1.1ʻO kaʻano hoʻonohonoho o ka hydroxyproopslfypopyl midderlfalse ........................................ . ^. 6
Kiʻi 2.1ʻO ka hopena o ka hopena o HPMC ma nā waiwai o ka rheological o ka palaoa o ka brozen ............................................................................................................................................ 15
Nā kiʻi 2.2 mau hopena o ka HPMC i hoʻohui a me ka hana manuahi ma luna o ka nui o ka palaoa i ka palaoa i hoʻohanaʻia ..................................................................................................................................................................
Kiʻi 2.3ʻO ka hopena o ka hana o HPMC a me ka manuahi manuahi ma ka paʻakikī
Kiʻi 2.4ʻO ka hopena o ka hopena HPMC a me ka manawa freezing manawa ma ka elasticity o ka palaoa iʻaihueʻia .............................................................................................................................................................................. . ^. 20
Kiʻi 3.1ʻO ka hopena o ka hopena o HPMC a me ka manawa hoʻokaʻawale ma nā waiwai o ka RHEological o nā Pono Rluton ................................................................................ 30
Kiʻi 3.2 Nā hopena o HPMC i ka manawa o HPMC a me ka Freezing manawa ma nā waiwai o ka The Ormadynaminic . ^. 34
Kiʻi 3.3 Nā hopena o ka hopena o HPMC a me ka Freezing Time ma Free Sulfhydryl Opel Glut 35
Kiʻi 34 mau hopena o HPMC i ka nui o ka loaʻaʻana a me ka mālamaʻana i ka manawa mālama i ka hāʻawiʻana i ka wā hoʻomaha (n).
Kiʻi 3.5 Wheat Glut Stein Spictrum Offired Spectrum of Amide III ma hope o ka deconvolution a me ka lua o ka decivant ..............................................................................................................................................................................................................................................................................................................................................
Kiʻi 3.6 Hōʻike ...
Kiʻi 3.7ʻO ka hopena o HPMC e pili ana i ka manawa HPMC a me ka Freezing Time ma ke kikowaena Micrroscopic Glut. 43
Kiʻi (1 BACORM GLACKINITIS CLAGE CLAGE CLAGET CLAGETER ........................................................................................................... 51
Kiʻi 4.2ʻO ka DIMID MIXOTROPY o SCIXOTROPY o Starch Ockette ........................................................................................................................... 52
Kiʻi 4.3 Nā hopena o ka hoʻohuiʻana i ka nui o ka MC a me ka Freezing Time ma ka viscoolastictity o Scart ... 57
Kiʻi 4.4ʻO ka hopena o ka hopenaʻo HPMC a me ka mālamaʻana i ka manawa mālama manuahi ma luna o ka starch chech chech
Kiʻi (,5 hopena o HPMC e pili ana i ka manawa mālama a me ka mālamaʻana i ka manawa mālama i ka lā o ka starch. . ^. 59
Kiʻi 4.6 Nā hopena o HPMC i hoʻohui a me ka mālamaʻana i ka manawa mālama manuahi ma XRD PROTCHES O XD.
Kiʻi 5.1ʻO ka hopena o ka hoʻohuiʻana o HPMC a me ka Freezing Time i ke kiʻekiʻe o ka nui o ka nui ..........................................................................................................................................................................................
Kiʻi 5.2ʻO ka hopena o ka hana o HPMC a me ka manuahi manuahi ma ka Yeast Cyam Wave 3................................................................................................................................................... 67
Kiʻi 5.3 Microscopic ActiveTitation of Yetast of Yeated of yeast of yourte) ... 68
Kiʻi 5.4ʻO ka hopena o HPMC e pili ana i ka manawa HPMC a me ka Freezing Time ma Glutathionene (GSH) ...
Papa inoa o nā palapala
Papa 2.1ʻO kaʻikepili maʻamau o ka palaoa o ka palaoa i ka palaoa ... 11
Papa 2.2ʻO ka hopena o ka loaʻa o I-iPmC e hoʻohui i nā waiwai Farinaceous o ka palaoa o ka palaoa .................
Papa 2.ʻO ka hopena o I-IPMC e pili ana i nā waiwai Trigh Tensile ............................................................. .14
Papa 2.4ʻO ka hopena o ka loaʻaʻana o I-IPMC i ka manawa a me ka hoʻokaʻawaleʻana i ka manawa wai (CF hana) o Frozen Dough?
Papa 2.5 hopena o I-IPMC e hoʻohui i ka manawa mālama a me ka mālamaʻana i ka mālamaʻana i nā helu i ka palapala o ka papaʻa o ka blassired
Papa 3.1ʻO nā kiko'ī o nā mea waiwai nui ma Gluten ...
Papa 3.2 Nā hopena o ka loaʻa o ka I-IPMC i kahi manawa mālama manuahi ma keʻano o ka heleʻana i ka wai (Yi Iv) 31 E noho anei
Papa 3.3 Nā hopena o ka HPML e hoʻohui i ka nui a me ka mālamaʻana i ka manawa mālama i ka pā o ka pā o ka belat (huahana). 33
Papa 3.4 Peak i nā kūlana o nā hana Center Centinary a me kā lākou mau hana ............37
Papa 3.5 hopena o ka hana o HPMC a me ka manuahi manuahi ma keʻano o ka hana lua o ka whet glut
Papa 3.6 Nā hopena o I-IPMC i hoʻohuiʻia a me ka mālamaʻana i ka manawa mālama manuahi ma ka hydrohobicity of wowdrohobicity of whit 41
Papa 4.1ʻike o nā'āpana maʻamau o ka btar starch ...............................................................
Papa helu 4.2 o ka loaʻaʻana o HPMC i kahi manawa mālama a me ka mālamaʻana i ka manawa o ka gelatinizat o ka balat ...............................................................................................................................................................................................................................................................................................................................................................................................
Papa 4.3 Nā hopena o I-IPMC e hoʻohui a me ka Freezing Time ma ka starcosity o ka starch starch ... 55
Papa 4.4 Nā hopena o ka loaʻa o ka I-IPMC i ka manawa mālama a me ka mālamaʻana i ka manawa o ka stomaninic o ka galaninika ..............................................................................................................................................................................................................................
MOKUNA 1 Preface
1.1reseserch i ke kūlana ma ka home a ma waho
1.1.1 kumukuhi i ka palaoa palaoa
ʻO ka papaʻaiʻai i kaʻai i ka meaʻai i hanaʻia mai ka palaoa ma hope o ka hōʻikeʻana a me kaʻaihue. E like me kahi mea kanu Chinese Chinese Chinese Chinese, Steamed Bread he mōʻaukala lōʻihi aʻikeʻiaʻo "Oritiental Bread". No ka mea ua pau ka huahana i pau a iʻole e elongated i keʻano, palupalu i kaʻono, nani loa i ka momona a me ka waiwai ma waena o ka lehulehu. ʻO ia ka mea kanuʻai o ko mākou'āina,ʻoi aku ka poʻe ma luna o nā kānaka'ākau. ʻO nā moʻokāki e pili ana i kahi o 2/3 o ka hoʻolālā meaʻai ma ka North, a ma kahi o 46% o ka nui o ka papaʻaina o ka papaʻaina [21].
1.1.2reseerch i ke kūlana o ka palaoa palaoa
I kēia manawa,ʻo ka noiʻi ma ka papa palaoa ma luna o ka nui o ka papa ma keʻano o nā mea aʻe:
1) ka hoʻomohalaʻana i nā bussistic hou aku i nā bun. Ma o ke ano o na mea i koiia i na kii aihue, a me na hui o na hana hana, ua ulu hou ana na paila hou, aole i hanaia. Ua hoʻokumu i ke kūlana loiloi no ka maikaʻi o keʻano o ka momona miscellaneous e lawe i ka palaoa ma luna o ka nānāʻana i ka loiloi nuiʻana; Fu ET A1. (2015) Hoʻohui i ka pomace pomace e loaʻa ana i ka meaʻai dietary a me nā polyphenols e huki i ka palaoa, a loiloi i ka hana antiexadad o ka palaoa antiodomitad Hao & beta (2012) aʻo i ka barley monley bar a me nā mea waiwai SHIUU ET A1. (2015) loiloi i ka hopena o ka hoʻohuiʻana i ka popo pluple ma luna o nā waiwai bheough a me ka palaoa palaoa. 6].
2) noiʻi i ke kaʻina hana a me ka hoʻohuiʻana o ka palaoa kūikawā no ka palaoa palaoa. ʻO ka hopena o nā waiwai palaoa i ka maikaʻi o ka palaoa a me nā steamed bun a me ka noiʻi houʻana i nā papa hana kanu houʻia o ka hoʻopiliʻana i ka hoʻolālā pohā,ʻo nā hopena o nā hana likeʻole o nā alapine e like me keʻano o ka maikaʻi a me nā bunts a me nā bunts [7] 81 Ka hopena o ka hoʻohuiʻana o kekahi mau waat way palaoa i ka maikaʻi ma ka maikaʻi o ka palaoa iʻaihueʻia [9j et al .; Zhu, huang, & khan (2001) loiloi i ka hopena o ka palaoa a me keʻano o ka galouden / glouden Zhang, et a1. (2007) i manaʻoʻia ke kūlike ma waena o nāʻikepili profilen Beluten,ʻo SPOCH Type, a me ka heluʻana o ka nui o ka nui o ka palaoa kiʻekiʻe. he hopena koʻikoʻi [11].
3) E noiʻi ma ka hoʻomākaukauʻana i ka palaoa a me ka papaʻaina palaoa. Noiʻi ma ka mana o ka hanaʻana i nā kaʻina hana i hoʻopaʻaʻia ma kānaʻano a me ka hoʻolālā i nā kūpono; Liu Changhoong et al. (2009) hōʻike i ke kaʻina o ka hoʻohālikelikeʻana, kaʻina hana e like me ka manawa, he nui ka huina o ka wai, a me ka palaoa i ka manawa wela o ka palaoa i ke keʻokeʻo. He hopena koʻikoʻi ia ma ka loiloi loiloi. Ināʻaʻole kūpono nā kūlana kaʻina, e kumu ia i ka huahana e hoʻohuli i ka uliuli,ʻeleʻele aʻulaʻula paha. Hōʻike ka hopena noiʻi noiʻi i ka wāʻo ka hoʻomakaʻana o ka pōkā kanalima,ʻo ka nui o ka pōpana i kauʻia e ka nui o nā bun chegh ma ke koho balota aila. Ke holo nei i ka nui o ka palaoa 15-20 i ka manawa like, he flaky ka palaoa, elas, elas, elastan; I ka wā o ka ratio RILITO he 3: 1, he nani ka pepa palaoa, a me keokeo o ka berena e piʻi ai [l i; LI, et A1. (2015) Eʻimi i ke kaʻina hana hana o ka nui o ka hoʻouluʻana a me kāna noiʻana i ka hoʻoiliʻana o ka palaoa i ka papaʻaina [13].
4) E noiʻi i ka hoʻomaikaʻiʻana i kaʻai o ka palaoa. Noiʻi ma ka hoʻohuiʻana a me ka noiʻana o ka hoʻonuiʻana i ka papaʻaina palaoa ʻO ka mea nui e pili ana i nā mea hoʻohui (e like me nā mea e like me nā emzelmes, antifidants, etc.) a me nā hoʻohui'ē aʻe hoʻomohalaʻia e hoʻokō i nā koi o nā maʻi celiac
5) Ke mālama nei a me ka hana anti-aging o ka palaoa iʻaihue a me nā mechan. Palo lijun et al. ) Wang, et a1. (2015) aʻo i nā hopena o ka helu plymerization o Glutmer Hōʻike nā hopena i ka loaʻaʻana o ka wai a me keʻano o ka wai i nā kumu nui loa no ka nui o ka palaoa i hoʻopaʻaʻia [20].
6) noiʻi ma ka noiʻana o ka noiʻana o ka mea i hoʻopiʻi houʻia a me ka soourough. Jiang, et a1. (2010) noi noi o ka hale noho sper. fermented e hana i ka xylanese (me ka therostable) ma ka palaoa iʻaihueʻia [2l '; GEREZ, ET A1. ) Wu, et al. ) [Listen] 23 O; Aʻo Gerez, et a1. )
7) noiʻi i ka noiʻana o ka palaoa o ka palaoa i ka palaoa palaoa.
I waena o lākou,ʻo ka papa palaoa kahi e kūleʻa ai ma lalo o nā kūlana mālama maʻamau,ʻo ia kahi mea nui e paʻa ai ka uluʻana o ka berena ma ke kauʻana o kaʻai Ma hope o kaʻehaʻana, ua emiʻia ka maikaʻi o ka palaoa i hōʻemiʻia - lilo ka umauma, a me ka paʻakikī, a heʻala paha, a me nā koina maʻi. ʻAʻole kēia e hoʻopilikia i kona ola pale, akā e hana pū i ka nui o ka pauʻole. Wahi a nā helu helu, ka nalowale makahiki ma muli o ka makahiki he 3% o ka hopena o nā huahana palaoa. 7%. Me ka hoʻomaikaʻiʻana i nā kūlana ola a me ka hoʻokōʻana i nā olakino, me keʻano o ka hoʻonuiʻana i nā huahana noteeʻole, he lōʻihi ka palekana o ka pono. Ke noi aku nei i kēiaʻaoʻao, ua hele mai ka palaoa maloʻo, aʻo kona hoʻomohalaʻana, aia nō hoʻi i ka nui o ka hoʻonuiʻana.
1.1.3intinting i ka palaoa frozen
ʻO ka palaoa frozen heʻenehana hou no ka hoʻoiliʻana a me ka hanaʻana i nā huahana flour i kūkuluʻia i nā makahiki 1950. E pili ana i ka hoʻohanaʻana i ka hoʻohanaʻana i ka palaoa palaoa e like me ka wai nui a me ka wai a me ka wai a iʻole ke kō a me nā kumu kūʻai nui. Hoʻopiliʻia, i hoʻopaʻaʻia a iʻole a iʻole nā mea hou a me nā hana hou a me nā hana'ē aʻe e hiki ai i nā huahana a iʻole.
Wahi a ke kaʻina hana hana, hiki ke hoʻokaʻawaleʻia ka palaoa berozen iʻehā mauʻanoʻehā.
A) MAKAʻI' Uhiʻi'Akeo: ua māheleʻia ka'ōpala i hoʻokahi'āpana, i hoʻopaʻaʻia, a me kaʻohi, metc.)
B)ʻO ka hana mua a me ka hōʻikeʻana i keʻano o ka palaoa i hoʻokaʻawaleʻia, ua hoʻokaʻawaleʻia kahi'āpana, he bely
c) Ua hoʻokaʻawaleʻia ka palaoa i hanaʻia: ua hoʻokaʻawaleʻia ka palaoa i hoʻokahi'āpana, i hoʻopaʻaʻia, i hoʻopaʻaʻia, a laila i hoʻopaʻaʻia, a laila e hoʻomoʻaʻia, etc.)
d) Hoʻopiha piha i ka palaoa maloʻo: hanaʻia ka palaoa i loko o hoʻokahi'āpana a hanaʻia, a laila paʻa a paʻa i ka frozen a me ka laweʻia.
ʻO ka hikiʻana mai o ka uluʻana o ka uluʻana No laila, he'ā'ā kaʻana o ka'ōpū o ka meaʻai ma kahi, a me ka hopena o ka mālamaʻana i ke ola kapu o ka huahana. No laila,ʻoi loa maʻEulopa,ʻAmelika,ʻo Iapana a me nā'āina'ē aʻe
ʻO nā keke a me nā huahana o nā hale'ē aʻe heʻokoʻa nā kiʻekiʻe o ka noiʻana o ka noi [26-27]. Wahi a nā helu heluʻole, ma o 1990, 80% o nā mea kūʻai aku maʻAmelika Hui PūʻIa 50% o nā pahu i hoʻohanaʻia ma Iapana e hoʻohana pū i ka palaoa maloʻo. He iwakālua kenekulia
I ka makahiki 1990 Me ka hoʻolālā mauʻana o kaʻepekema a me kaʻenehana a me ka hoʻomaikaʻi mauʻana i nā kūlana ola o nā kānaka,ʻo Frozen Dound Techce
1.1.4problems a me nā pilikia o ka palaoa maloʻo
Hāʻawiʻia kaʻenehana Douzen Douple i kahi manaʻo kūpono no ka hana maʻamau o ka meaʻai maʻamau e like me ka palaoa nui. Eia nō naʻe, he mau pōkole kēiaʻenehana hana,ʻoi aku ka nui o keʻano o ka manawaʻole,ʻoi aku ka nui o ka huahana,ʻoi aku ka nui. Eia kekahi, ma muli o ka manuahi
ʻO ka palaoa he nui (Mistiture, Scketin,ʻo Militania
Loaʻa ka hapanui o nā haʻawina i loaʻa ka hoʻokumuʻana a me ka uluʻana o ka crystals i ka frozen i nā meaʻai momona he mea nui e alakaʻi ana i ka maikaʻi o ka huahana [291]. ʻAʻole hōʻemi wale nā cripstas i ke ola ola o ke olaʻana, akā e nāwaliwali o ka maʻi o ka hua waina, a e hoʻopilikia i ka maʻi hoʻohiwahiwa. Eia kekahi, i ka hihia o ka waihoʻana o ka frozen, hiki i nā folcckoutation ke kumu i nā crystations e hana i ka crystals e ulu ma muli o ka mea hou aku ma mua o ka mea kūʻai aku ma muli o ka hoʻomaikaʻiʻana No laila, pehea e kāohi ai i nā hopenaʻino o keʻano o ka hauʻana me ka uluʻana, aʻo ia hoʻi kaʻoihana noiʻi wela a me ka pā noiʻi I nā makahiki heʻumi i hala iho nei, ua pili nui nā mea noiʻi nui i kēia hana a loaʻa kekahi mau hopena noiʻi hou. Eia naʻe, aia kekahi mau kīwī a me nā mea hoʻopiʻi i paʻaʻia a me nā mea hakakā i kēia mahina, pono eʻimi houʻia eʻikeʻia, e like me kaʻimi, eʻimi houʻia.
a) Pehea e pale ai i ka hopena o ka maikaʻi o Frozen me ka hoʻonuiʻana o ka manawa a me ka uluʻana o ka nui o nā papa hana Huki nā kiʻi a me nā pilikia kumu ma kēia kula noiʻi;
b) No ka mea aia kekahi mauʻokoʻa i ka hanaʻana a me ka hana hana i nā huahana flour flor i ka hoʻomohalaʻana i nāʻano hana likeʻole
c) Hoʻonui, e hoʻohālikelike a hoʻohana i nā leʻaleʻa maikaʻi o Frozen imple, kahi e hana ai i ka manaʻo o nā huahana huahana. I kēia manawa, pono ia e hoʻoikaika hou a hoʻonui i ka hoʻonuiʻia;
d) ka hopena o nā hydrocolloids i ka hoʻomaikaʻi maikaʻiʻana o nā huahana palaoa a me nā mea e pili ana i nā mea hoʻohana e pili ana a wehewehe houʻia.
1.1.5Reserch i ke kūlana o ka palaoa frozen
I ka nānāʻana i nā pilikia i luna a me nā pilikia o ka palaoa o ka frozen ʻO ka mea maʻamau,ʻo ka mea nui a me nā mea noiʻi nui a me nā haole i nā makahiki i hala aku nei e nānā nui i nā wahi aʻe:
I.study i nā loli i keʻano a me nā waiwai o ka palaoa o ka frozen me ka hoʻonuiʻana o ka hana o ka huahana Ka hoʻokumuʻana a me ka ulu a me kona pilina me ka moku'āina a me ka hoʻolaha; nā hoʻololi i ka whet glut gltien protein spicture, conformation a me nā waiwai. nā hoʻololi i keʻano starch a me nā waiwai; nā loli i ka microstructure a me nā mea pili kūpono, etc. 361.
Ua hōʻikeʻia nā haʻawina e pili ana i nā kumu nui no ka hoʻomakeʻana i nā waiwai o ka wikiwiki o ka pīpī o frozen e ho'ēmiʻia ai a me ke olaʻana o ka hana fermentation 2)ʻO ka hana mau a hoʻopau i keʻano o ka palaoa o ka palaoa, ua lukuʻia, e hopena ana i ka lewa e paʻa ana i ka palaoa. A ua hoʻolōʻihiʻia ka ikaika kumulāʻau mana.
II. ʻO ka Optimization o ka hana hana Frozen Dough Forest World I ka wā hana o ka hanaʻana o ka palaoa maloʻo, hoʻomehanaʻia, nā kūlana hoʻomaʻamaʻa, nāʻano likeʻole, nāʻano likeʻole, nāʻano likeʻole, nāʻano manuahi. Ma ka laulā ākea,ʻoi aku ka nui o nā kumukūʻai kiʻekiʻe e hana ai i ka nui o ka hau i ka nui a me ka nui o nā mea haʻahaʻa haʻahaʻa e hoʻokaʻawaleʻia ai. Eia e hoʻopiʻi ai, he mahana haʻahaʻa haʻahaʻa haʻahaʻa e like me ka mahana o ke aniani (cta) e pono ke mālamaʻia ka hanaʻana, akāʻo ka ukuʻo keʻano maʻamau. Eia kekahi,ʻo keʻano o ka neʻeʻana i ke kiʻekiʻe o ka mālamaʻana i ke kiʻekiʻe,ʻo ia ka mea e pili ana i ka maikaʻi o ka palaoa.
III. Ke hoʻohana nei i nā hoʻohui e hoʻomaikaʻi i ka maikaʻi o ka huahana o ka palaoa o ka frozen. I mea e hoʻomaikaʻi ai i ka maikaʻi o ka huahana o ka palaoa, ua mau ka poʻe noiʻi he nui, e hoʻomaʻamaʻa i ka hoʻohālikelikeʻana o ka nui o kaʻalani. Ka mea nui, i) i nā hoʻomākaukau engzyme e like me, e like me, transglumtase, o [. Alllase; ii) emulsifitien, e like me ka monoglyceride steate, sysm, sls, cls, chl, ka lā, etc.; iii) antioxidants, ascorbic acid, etc .; iv) polysacChede hydrocollids, e like me ka gur gur, grouchgum, gum arabic, etcum algicate, etc .; v) mau mea hana'ē aʻe, e like me xu, et a1. (2009) hoʻohui i ka ice-social sperins i lalo o ka uluʻana ma lalo o nā kūlana o ka paleʻana, a hoʻopaʻaʻia i konaʻano pale a me ka hanaʻana o ka mea kūʻai aku a me ka hana o ka mea pale.
Ⅳ. Ka uluʻana o keʻano antifreeze i antifreeze a me ke noiʻana o ka art your hest antifreeze [58-59]. Sasno, et a1. (2013) loaʻa i nā hana manuahi manuahi ma waena o ka hybridization a me ka ukuʻana ma waena o nā heihei
1.1.6Application o nā hydrocolloids i ka hoʻomaikaʻiʻana i ka maikaʻi
ʻO keʻano kemika o ka hydrocolloid he polyroscharchid,ʻo ia ka mea i hoʻohuiʻia ai nā monosoacrades 1-4. Glycoidic bond a / a a. 1 - "6.ʻO Blycosidic Bond a B. 1-4.ʻO ka Bycosidic Bondulect a me X ʻO nā polysacChesides, e like me Konjac Gum, Gum Gum, Gum Arabory o ke kāohiʻana i ka migration, state a me ka hāʻawiʻana i ka wai i ka'ōnaehana o nā polyrophini Hoʻohana nuiʻia nā hydrocolloids e komo i ka hana o ka meaʻai o nā huahana palaoa. Wang xin et al. (2007) aʻo i ka hopena o ka hoʻohuiʻana i nā polysacrades i huiʻia a me ka gelatin ma ka wela o ka palaoa o ka palaoa [631. Wang yesheng et al. (2013) Ua manaʻoʻiʻo ua loaʻa ka hoʻohui o nāʻano o nāʻano hydropophilic o nā voldrophilicic ke hoʻololi nui i ka kahe o ka palaoa. E hoʻololi i nā waiwai, hoʻomaikaʻi i ka ikaika o keʻano o ka palaoa, e hoʻonui i ka elasticity o ka palaoa, akā e hōʻemi i ka hoʻonuiʻana o ka palaoa
1.1.7RYDSROSYLLLLLLLLLLLYL Celtellse
ʻO Hydroxyprooppyl Milll Cellilose (hydroxyproopyl millllse, hpmc) he mea kūlohelohe e like me ka hydrosel ma ka hydrosel ʻO ka lāʻau lapaʻau pūnaeweleʻAmelika Hui PūʻIa
Ma muli o ke olaʻana o ka hydrogen e paʻa ana i loko o ka molena molela molela a me ka crystalline, cellulose ka palena wai wai, ka palena o ka wai. Eia nō naʻe,ʻo ke alo o nā mea pohō ma ka pahu pahu o HPMC i nā bohū palaualelo i nā wai lepa a me keʻanoʻoi aku ka nui o ka waihīkika [66l], kahi e hiki ai i ka lāʻau kelāʻauʻau E like me keʻano o ka collophiils derivative derivid collid colloid, ua hoʻohana nuiʻia ka hpmc i nā mahina o nā mea waiwai, nā kāpili, nā lāʻau lapaʻau a me nā mea kanu [611. Ma ka'ōlelo kūikawā, ma muli o kānaʻano likeʻole o ka mea hoʻohanaʻoleʻia, hoʻohana pinepineʻiaʻo HPMC i kahi kīʻaha capsule no ka mālamaʻana i nā lāʻau lapaʻau i hoʻopaʻaʻia; I ka meaʻai, ua hoʻohanaʻia nōʻo Hpmc, he koʻikoʻi, nāʻeha, nā pahuhopu i ka hoʻomaikaʻiʻana i ka maikaʻi o ka piliʻana i nā huahana a me kaʻikeʻana i nā hana kūpono. No ka mea maʻamau, hiki i ka hoʻopiliʻana o ka HPMC hiki ke hoʻololi i keʻano gilanization o nā solar a hōʻemi i ka ikaika gel i ka pākī. , Hiki i ka HPMC ke hōʻemi i ka lilo o ka hanu i ka meaʻai, hoʻemi ka paʻakikī o ka berena, a me ka hoʻaukiki o ka berena.
ʻOiai ua hoʻohanaʻiaʻo HPMC ma Pasta i kekahi ākea, hoʻohana nuiʻia ia me he mea nui a me ka nui o ka folful. Eia nō naʻe, hoʻohālikelikeʻia me nā kolamu Hydropphilic e like me Guar Gum, Xanthan Gum, a he nui aʻe,ʻaʻole e hoʻomaikaʻi i ka maikaʻi o ka palaoa i hoʻopaʻaʻia mai ka palaoa Aia kekahi nele o nā hōʻike e pili ana i kona hopena.

1.2research kumu a me ke koʻikoʻi
I kēia manawa,ʻo ka noi a me ka hana nui o kaʻenehana hana frozen dough douple ma koʻu'āina i loko o koʻu'āina e like me keʻano holoʻokoʻa. I ka manawa like, aia kekahi mau huapalapala a me nā hemahema i ka palaoa ma lalo iho. ʻO kēia mau mea i hoʻohālikelikeʻia e pili ana i ka noi hou a me ka hoʻolahaʻana o ka palaoa frozen. Ma kaʻaoʻao'ē aʻe,ʻo ia kekahiʻano o ka noiʻana o ka pīpī fefen maʻamau me kaʻano o ka hanaʻoi aku ka maikaʻi. ʻO ia ka mea kūpono e hoʻomaikaʻi ai i keʻano o ka nui o ka palaoa i kauʻia ma nāʻano he nui o ka China.
Ua maopopo loa ia no ka mea noi noi noi pili pono o HPMC ma HPMC ma nā Noodles China. No laila,ʻo ke kumu o kēia hoʻokolohuaʻo ke hoʻonuiʻana i ka noiʻana o HPMC i ka ulu palaoa o Frozen, a e hoʻoholo ai i ka hoʻomaikaʻiʻana i ka ukuʻana i ka hōʻai'ē pāmaha. Eia kekahi hoʻohuiʻana, hoʻohuiʻiaʻo HPMC i nā'āpana nuiʻekolu o ka nui o ka nui (bail protein, a me ka hopena o ka huaʻai a me ka huaʻai. A wehewehe i kona mau pilikia mechanom e pili ana i hiki ai i ke ala hikiwawe no ka holomua o ka huaʻai, a e hāʻawi i ka berena no ka huaʻai.
1.3 kaʻike nui o ka hoʻopaʻaʻana
Ua manaʻo pinepineʻiaʻo ia ka nui o ka palaoa i kahi'ōnaehana paʻakikī paʻakikī e like me nā hiʻohiʻona o ka lehulehu, lehulehu
ʻO nā hopena o ka hoʻohuiʻana o ka hoʻohuiʻana a me ka manawa mālama i ka manawa a me nā waiwai o ka palaoa a me nā waiwai o ka palaoa. Hoʻokumuʻia ma nā manaʻo i luna aʻe nei, ua hanaʻia ka hoʻolālā hoʻokolohua ma hope o kēia kumuhana noiʻi:
1) E koho i kahiʻano hou o ka collopphilic hou, hydroxyproopyl middlelsel (HPMC) e like me ka hoʻohuiʻana o HPMC (0%, 0.5%, 1%, 2%; ʻO ka hopena holomua o HPMC ma nā waihona hoʻoili o ka palaoa o ka palaoa;
2) Mai ka hiʻohiʻona o ka mīkini hoʻomaikaʻi, nā hopena o nā mea e ae ai nā mea kanu huapalapala a me keʻano o ka wai o ka wai o ka wai.
3) Mai ka hiʻohiʻona o ka hana hoʻomaʻamaʻa, nā hopena o nā mea e hoʻohuiʻia ai nā mea kanu GLATIN ma lalo o nā kūlana o nā GLATY.
4) Mai ka hiʻohiʻona o ka mīkini hoʻomaʻamaʻa hoʻomaikaʻi, nā hopena o nā hana o HPMC ma lalo o nā kaʻina hana Fermentation o ka Yeteping
Mokuna 2 Nā hopena o I-iPmc hoʻohui i ka Frozen Dough Dough Friple a me ka uku palaoa
2.1 Ka Hoʻolālā
ʻO ka'ōlelo maʻamau,ʻo ka huiʻana o ka palaoa i hoʻohanaʻia no ka hanaʻana i nā huahana flur flay i hanaʻia (stepch, a hoʻopiliʻia ma hope o ka hydracher, ke kauʻana a me ka hoʻopiliʻana. ʻO kahi'ōnaehana paʻa a paʻakikī a paʻakikī hoʻi me kahi hoʻolālā kūikawā i kūkuluʻia. Ua hōʻikeʻia nā haʻawina nui e hōʻike ana nā waiwai o ka palaoa i loaʻa i kahi hopena koʻikoʻi i ka maikaʻi o ka huahana hope. No laila, ma kaʻaeʻana i ka hoʻohuiʻana e hoʻokō ai i ka huahana kūikawā a he kuhikuhi noiʻi e hoʻomaikaʻi i ka maikaʻi o ka huahana a me kaʻenehana no ka hoʻohanaʻana; Ma nāʻaoʻao'ē aʻe, e hoʻomaikaʻi ana a hoʻomaikaʻi paha i nā waiwai o ka huaʻana o ka nui a me ka mālamaʻana i ka maikaʻi o ka huahana.
E like me i hōʻikeʻia ma ka hoʻopukapukaʻana, hoʻohui i ka HPMC i kahi'ōnaehana nui a me ka nānāʻana i nā hopena full.
No laila, ua laweʻia kēia hoʻokolohua hoʻokolohua mai nāʻeluaʻelua:ʻO ka hopena o Hpmc e holomua i nā huahana kīwī a me ka hopena ma keʻano o nā huahana BROZEN
2.2 Nā lako hoʻokolohua a me nāʻano hana
2.2.1 Nā kumuwaiwai hoʻokolohua
ʻO Zhongylu wolet palaoa binzhou zhngyu meaʻai co., ltd.; Ange anela ill yest eveast co., ltd .; ʻO HPMC (Mityl Spellments o 28% .30%, hydroxyprostl spellment o 7% .12%) .12%) Aladdin (Shanghai) ʻO nā hana waiwai āpau i hoʻohanaʻia ma kēia hoʻokolohuaʻo ia ka papa kuhikuhi;
2.2.2 Nā mea hana hoʻokolohua a me nā lako hana
Mea hana a me nā inoa kūpono
BPS. 500cl mau mahana a me ka pahu haʻahaʻa
Ta-tx me nā mea waiwai kino kino
ʻO BSal24s Electnic manikini uila
Dhg. 9070a e hoʻomaʻemaʻe i ka umu
Sm. ʻO 986ʻoihanaʻaila piha
C21. Kt2134 Hoʻolālā Kūleʻa Kūʻai
Ka mowder meter. E
Hoʻonui. E
Discovery r3 rotational rheometer
Q200ʻokoʻa chonciet
Fd. 1b. 50 ka mea holoi holoi manuahi
Sx2.4.10 muffle Futnace
Kjeltee tm 8400 londontom o ka loiloi kjeponhl nitrogen
Hana wai
Shanghai Yiheng Scientini Pass Stream COR., Ltd.
Scan systems, uk
ʻO ka Kakuhi, Germany
Shanghai Yiheng Scientini Pass Stream COR., Ltd.
Nā Kūlana Kūʻai Kūʻai Kūʻai Kūʻai Coop
Guangdong mida ola ola ola kino co., ltd.
Brabender, Gamery
Brabender, Gamery
ʻAmelikaʻAmelika Hui PūʻIa
ʻAmelikaʻAmelika Hui PūʻIa
Beijing Bo Yi Kang Kangeants maked Co., Ltd.
ʻO Huang Shi Heng Feng Feliweli Kākoʻo FEG BES CO., Ltd.
ʻO ka Hui Pūnaeweleʻo Danish Foss
2.2.3 Ke kaʻina hana
2.2.3.1ʻO ka hoʻoholoʻana i nā'āpana maʻamau o ka palaoa
Wahi a GB 50093.2010, GB 5009.5--.5-88,81], GB58-81]
2.2.3.2 ka hoʻoholoʻana i nā waiwai o ka palaoa
Wahi a keʻano o keʻano o keʻano GB / T 14614.2006 ka hoʻoholoʻana i nā waiwai o Farinaceous o ka palaoa [821.
2.2.3.3 ka hoʻoholoʻana o nā waiwai o Tensile o ka palaoa
Hoʻoholoʻia o nā waiwai o Tensile o ka palaoa e like me GB / T 14615.2006 [831.
2.2.3.4 hana o ka palaoa frozen
E nānā i ka hana hana palaoa i ka GB / T 17320.1998 [84]. E kaupaona i 450 g o ka palaoa a me 5 g o ka momona maloʻo i loko o ka nui o ka nui o ka papaʻaina. ma kahi o 180G /'āpana, e hoʻopili i keʻano cylindrical, a laila e hoʻokaʻawale i nā hana o ka papa hana. (Unfrozen kahi i hoʻohanaʻia) i hoʻohanaʻia e like me ka hui hoʻokolohua hoʻokolohua.
2.2.3.5 ka hoʻoholoʻana i nā waiwai o nā waiwai o ka palaoa
E lawe i nā'āpana nui ma hope o ka manawa e pili ana i ka hanaʻana, e hoʻokomo iā lākou i loko o kahi papaʻa ma 4 ʻO keʻano hana hoʻohālike hoʻohālike e pili ana i ka mahele hoʻokolohua o 2.3.6.
ʻO kahi hiʻohiʻona (e pili ana i 2 g) o ka'āpana waena o ka palaoa i holoiʻia a waihoʻia ma ka papa lalo o ka rhemeter (discovery R3). ʻO ka mua, ua kauʻia ka laʻana i ka stranac strain scrakin. Ua hoʻonohonohoʻia nā mea hōʻike hoʻokolohua kūikawā e like me kēia: He papa hanaʻo ia me kahi'āpana o 40 mm, ua hoʻonohonohoʻia keʻano he 25,01%. 100%, he 10 mau manawa hoʻomaha ka manawa o ka manawa he 10 min, a hoʻonohonohoʻia ke alaloa i ka 1hz. ʻO ka'āinaʻo Warcoelasisty VisCOelasiaty A laila, ua kauʻia ka mea hoʻohālike i kahi'āpana paʻakikī, a ua hoʻonohonohoʻia nā'āpana kiko'ī,ʻo keʻano o keʻano he crain. Elima mau wahiʻikepili (plots) i hoʻopaʻaʻia ma ka pihi rheology no kēlā me kēia he 10-papa e hoʻonui i kēlā me kēia manawa (mode linear). Ma hope o kēlā me kēiaʻano clamma, ua hoʻopiliʻia ka nui o ka nui o ka paila, a me kahi papa o ka aila o ka aila i ka wā o ka hoʻokolohua. Ua hoʻi houʻia kēlā me kēlā me kēia mau manawaʻekolu.
2.2.3.6ʻO nā manaʻo o ka wai manuahi (ʻike o ka wai manuahiʻole, CF kūloko) i ka palaoa
Kaupaona i kahi hoʻohālike o ka 15 mg o ka papa waena o ka palaoa i lalo o ke aniani Hoʻonohonohoʻia nā papa hana kiko'ī. E like me kēia: E like me ka uku mua ma 20 ° C no 5 min Ke hoʻohana nei i ka Crucally alumini broka Ua heluʻia kaʻikepili wai manuahi (CFW) e ka'ōlelo aʻe [85.86]:

I waena o lākou, 厶 Hōʻike i ka wela o ka wela o ka wai, aʻo kona waiwaiʻo 334 J DAN; MC (ka nui o kaʻikeʻana o ka missure Ua hoʻi houʻia kēlā me kēlā me kēia mau manawaʻekolu.
2.2.3.7ʻO ka hana palaoa palaoa
Ma hope o ka manawa e pili ana i ka hanaʻana, ua lawe muaʻia ka palaoa ma mua, i mua o ka papaʻaina a hiki i ka palaoa. E hoʻokaʻawale i ka palaoa i loko o kahi o 70 mau manawa no ka hapa, e hui pū me nā pahu he 60 mau minuke i ka liʻiliʻi o 85%. Ma hope o ka hōʻikeʻana, steam no 20 min

2.2.3.8 Ka loiloiʻana o ka maikaʻi palaoa
(1) Ka manaʻo o ka nui o ka palaoa iʻaihueʻia
Wahi a gb / t 20981.2007 [871, ua kohoʻia keʻano o ka neʻeʻana o nā bun steamed. Ua hoʻohuliʻia kēlā me kēia i kēlā me kēia mau manawa.
ʻO ka helu palaoa i kohoʻia
(2) Ka manaʻo o nā waiwai o ka helu o ka papa palaoa iʻaihue
E nānā i keʻano o ka Sim, Noorzia, Cheng (2011) [88] me nā hoʻololi liʻiliʻi. He 20x 20 x 20 20 MNN'13 CORE i ka papa o ka palaoa iʻokiʻia, a me ka TPA (Texture Profile Active Active Externated. ʻO nā mea kiko'ī kiko'ī Ua hana houʻia kēlā me kēia hoʻohālike 6 mau manawa.
2.2.3.9 i ka hoʻoili data
Ua hōʻikeʻia nā hoʻokolohua a pau ma kahi oʻekolu mau manawa ināʻaʻole i kuhikuhiʻia, aʻo nā hopena hoʻokolohua e hōʻikeʻia ana e like me keʻano (ʻano maʻamau). Ua hoʻohanaʻiaʻo Spss Statistic 19 mau inoa no ka nānāʻana i nāʻano likeʻole E hoʻohana i ka papa inoa 8.0 e kiʻi i nā kiʻi kūpono.
2.3 Hōʻike i nā hopena hoʻokolohua a me Kūkākūkā
2.3.1ʻO keʻano maʻamau o ka papa inoa o ka palaoa palaoa
Tab 2.1 i nā manaʻo o ka nui o ka nui o ka palaoa palaoa

2.3.2ʻO ka hopena o ka loaʻa o I-IPMC i nā waiwai Farinaceous o ka palaoa
E like me ka hōʻikeʻana ma ka Papa 2.2, me ka hoʻonuiʻana o ka HPM Terica, mai ka nui o ka palaoa i hoʻonui nuiʻia, mai ka makahiki 60.60%. ʻO ka hoʻohui houʻana i ka hoʻohuiʻana o HPMC i ka manawa hoʻokūkū piha mai ka 102 Min (Hoʻohuiʻia 2% HPMC). Eia nō naʻe, me ka hoʻonuiʻana o ka HPMC i ka manawa nui a me ka loaʻaʻana o ka nui o ka nui o ka nui o ka makahiki he 25,57.
No ka mea, ua loaʻa ka HPMC i ka nui o ka wai a me ka wai e paʻa ana i ka nui o ka nui o ka palaoa, e hōʻike ana i ka hopena o ka HPMC ka hoʻokumuʻana o ka palaoa.ʻO ka manawa paʻakikī ka manawa e mālamaʻia ai ka nui o ka nui o ka palaoa a me ka hōʻemi o ka nui o ka palaoa Hōʻike ka hoʻomauʻana o ka nui o ka ulu ma HPMC ke kiʻi i ka hana hoʻokūkūʻoi aku ka paʻaʻana o ka nui o ka nui.

Kuhi:ʻokoʻa nā leka uila e hōʻike i nā leka likeʻole i ka kolamu like (P <0.05)

2.3.3 Ka hopena o HPMC e pili ana i nā waiwai Trigh Tensile
ʻO nā waiwai o nā Tensile o ka palaoa e hiki ke noʻonoʻo maikaʻi i nā waiwai o ka hoʻouluʻana ma hope o ka hōʻoiaʻana, me keʻano o ka hoʻonuiʻana o ka palaoa. ʻO nā waiwai o ka Tensile o ka palaoa i hoʻohuiʻia i ka hoʻonuiʻana o nā molena gluten i ka hoʻonuiʻana o ka palaoa Termonnia, Smith (1987) ua manaʻoʻiʻoʻo ka pauʻana o nā polyers e pili ana i nā kaulahao o nā ceplical ma waena o nā kaulahao celeric ma waena o nā kaulahao cemular ma waena o nā kaulahao Moolecular I ka wā i haʻahaʻa ka helu diameration o ka molula,ʻaʻole hiki i ka kaula molula ʻAʻole hiki ke lilo ka helu o ka deformation o ka chein molecular i hiki ke hoʻopaʻaʻia ka clain molecular,ʻaʻole lawa No laila,ʻo ka hoʻololiʻana i ka hana a me ka hōʻoluʻoluʻana o ka chein protein protein chein e loaʻa ana i ka hopena o ka lepo [92].
Papa inoa 2.3 Nā hopena o nā hopena o nā hpmc (o, 0.5 Hōʻike ka hopena hoʻokolohua e hōʻike ana i nā waiwai o nā tensile o nā mea he nui e hoʻonui me ka hoʻonuiʻana o ka manawa hōʻike. No ka waiwai o ka ikehu, mai 0 a 90 min ʻAʻohe loli nui. Hōʻike kēia i ka wā i ka wā e hōʻikeʻia ai ka manawa hōʻike e 90 min, keʻano o ka huiʻana o ka palaoa Nolaila, ua emi hou mai ka makahiki i ke ano, a heʻokoʻa nui hoʻi ma ka ikaika ka ikaika. I ka manawa like, hiki iā ia ke hāʻawi i kahi mea e hōʻike ai i ka hoʻoholoʻana i ka manawa hōʻike o ka palaoa. E like me ka manawa e hōʻikeʻia ai ka manawa hōʻike,ʻoi aku ka nui o nā kaula ma waena o nā kaula molecular a me nā kaulahao moleke I ka manawa like, ua hoʻomoe ka helu o nā poʻo moleka ma waena o nā kaulahao manaila, kahi i alakaʻiʻia ai i ka uku molekana. Ka hoʻonuiʻana i ka paleʻana o Tensile / kiʻekiʻe kiʻekiʻe a me ka emiʻana o ka emiʻana i ka elongation i hopena i ka hoʻonuiʻana i ka hapa o Tensilel.
Eia nō naʻe, hiki i ka hoʻohui o HPMC ke mālama pono i ka Trend i luna a hoʻololi i nā waiwai o nā thinsile o ka palaoa. Me ka hoʻonuiʻana o ka hoʻohui HPMCL, ke kū'ē o ka tissistance a me ka nui o ka paleʻana a me ka ikaika o ka ikaika a me ka ikaika o ka momona o ka palaoa i hoʻemi houʻia. ʻO ka manawa maʻamau, i ka manawa e hōʻike ai i ka manawa he 45 min, me ka hoʻonuiʻana o ka waiwai o ka HPMCL
J (2% hpmc hoʻohuiʻia). I ka manawa like,ʻo ka paleʻana o ka thinsile o ka nui o ka palaoa i hoʻemiʻia mai ka 674.50-a: 1,5.40 Eia nō naʻe, ua hoʻonuiʻia kaʻai o ka palaoa mai 154.75 + 7% min (2% min (2% min (2% min (2% min (2% min (2% min (2% min (2% min (2% min (2% min. Hiki paha i kēia ma muli o ka hoʻonuiʻana o nā'āpana pepa-wai e hoʻohui i nā mea e hoʻopili ai i ka pā (e like me ka leo nui,'ōlelo kiko'ī) o ka huahana hope loa.

2.3.4 Nā hopena o HPML i hoʻohui i ka manawa mālama a me ka mālamaʻana i ka manawa mālama i nā waiwai o ka palaoa
ʻO nā waiwai o nā rheological o ka palaoa he mea nui he nui o nā waiwai nui, e hiki ke hōʻike i ka piliʻana i nā waiwai i hiki ke nānā aku ai a me nā loli i ka wā e hana ai a mālama.

FIG 2.1ʻO ka hopena o HPMC e pili ana i nā waiwai o Rheological i nā waiwai o ka palaoa o Frozen
Hōʻikeʻia ke kiʻi 2.1 i ka loli o ke kāleka hōʻai'ē (Elastic Modulus, G '" hoʻonui. Hiki i kēia ma muli o ka manaʻo o ka hana o kaʻoihana i hōʻinoʻia e ka'ōpū o ka haunaele, e hōʻemi ana i ka ikaika elastic a pēlā hoʻi ka hoʻemiʻana o ka model Akā, me ka ukuʻana o ka hpmc Hoʻohui, keʻano likeʻole o kaʻano g 'maʻamau. I ka helu kūikawā, i ka wā i hoʻohuiʻia ai ka nui o HPMC i 2%,ʻo kaʻano o ka g 'ʻo ia ka mea liʻiliʻi loa. Hōʻike kēia i ka hikiʻana o HPMC i keʻano o ka crystals a me ka hoʻonuiʻana i ka nui o ka haukapila a me ka hōʻemiʻana i ka nui o ka ulu lāʻau. Ma kahi o ka nui o ka palaoa iʻoi aku ka nui o ka palaoa iʻoi aku ka nui o ka palaoa iʻoi aku ka nui o ka palaoa.
2.3.5 Nā hopena o ka HPMC hoʻohui i ka nui o ka HPMC a me ka mālamaʻana i ka manawa mālama manuahi ma keʻano o ka wai manuahi
ʻAʻole i loko o ka nui o ka palaoa i ka palaoa i hana i nā crystals i nā crystals i kekahi wela haʻahaʻa, e pili ana i nāʻano'ē aʻe ʻO ka wai manuahi ka wai i loko o ka palaoa i hiki ke hoʻohana i ka hoʻololiʻana o ka phase e hana i nā crystals i nā haʻahaʻa haʻahaʻa. ʻO ka nui o nā wai manuahi e pili pololei ana i ka helu, ka nui a me ka hoʻoiliʻana a me ka hoʻoiliʻana o keʻano crystal o ka hau. Ma kahi o ka hoʻohuiʻana o ka wai manuahi manuahi e pili ana i nā loli o ka honua, e like me ka hoʻonuiʻana o ka mālamaʻana o ka'ōnaehana manuahi, a me ka loli o ka waihona kālā manuahi. No ka palaoa o ka frozen me ka hoʻohuiʻoleʻia hpmc, me ka popmc, me ka loaʻaʻana o ka mālamaʻana o ka manawa no ka 32.132% Tibetan no 60 mau lā),ʻo ka nui o ka hoʻonuiʻana he 20.47%. Eia nō naʻe, ma hope o 60 mau lā o ka mālamaʻana i kaʻai, me ka hoʻonui o ka ffw, e emi ana e ka makahiki 18.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%, a me 12.48%. I ka manawa like, e ho'ēmi i ka nui o ka palaoa unfronzen i hoʻopauʻia me ka hoʻonui o ka hpmc (hoʻohui i0.5% hpmc), 3 1.29 + 0.03% (e hoʻohui i ka nui o ka wai i hiki ke hoʻopauʻia. Ma ke kaʻina hana o ka mea kākau kīnāʻole, ua lukuʻia ka puhiʻana, i uhiʻia i ka hapa o ka wai kīnāʻole, e hoʻonui i nāʻike o ka wai freezable. Eia naʻe, hiki i ka HPMC ke hoʻopau maikaʻi i ka hoʻokumuʻana a me ka uluʻana o nā crystals a me ka uluʻana o ka haunaele o ka nui o ka wai. Ua kūlike kēia me ke kānāwai hoʻololi o ka wai o ka wai manuahi i loko o ka palaoa maloʻo

2.3.6 Nā hopena o IPMMC i hoʻohui a me ka hana manuahi ma ka maikaʻi o ka palaoa iʻaihueʻia
2.3.6.1 Ka mana o ka helu HPMC e pili ana i ka manawa mālama a me ka manawa mālama brozen ma luna o ka nui o ka palaoa steamed
Hiki i ka nui o ka palaoa o ka palaoa i hiki ke hōʻike maikaʻi i keʻano a me keʻano o ka maikaʻi o ka palaoa iʻaihueʻia. Ka nui o nā helu kiko'ī o ka berena steamed, ka nui o kaʻai o ka papa he nui, a me keʻano o ka loaʻa, a me keʻano o ka meaʻai. ʻO ka'ōlelo maʻamau,ʻo nā bun steamed bun me ka nui nui o ka nui kiko'ī e kaulana loa me nā mea kūʻai aku i kekahi ākea.

FIG 2.2 hopena o HPMC i hoʻohui a me ka mālamaʻana i ka brozen ma luna o ka nui o ka palaoa i laweʻia
Hiki i ka nui o ka palaoa o ka palaoa i hiki ke hōʻike maikaʻi i keʻano a me keʻano o ka maikaʻi o ka palaoa iʻaihueʻia. Ka nui o nā helu kiko'ī o ka berena steamed, ka nui o kaʻai o ka papa he nui, a me keʻano o ka loaʻa, a me keʻano o ka meaʻai. ʻO ka'ōlelo maʻamau,ʻo nā bun steamed bun me ka nui nui o ka nui kiko'ī e kaulana loa me nā mea kūʻai aku i kekahi ākea.
Eia naʻe,ʻo ka nui o ka berena i hanaʻia mai ka palaoa i hanaʻia mai ka palaoa palaoa i hoʻemiʻia me ka hoʻonuiʻana o ka manawa mālama. I waena o lākou, ka nui o ka berena i hanaʻia mai ka palaoa maloʻoʻole me ka hoʻohuiʻana i ka HPMC i 2.835 ±-0.064 c? 0 mau lā) i lalo i ka 1.495 ± 0,070 cm3 / g (brozen mālama no 60 mau lā); ʻOiaiʻo ka nui o ka helu o ka palaoa i hanaʻia mai ka palaoa palaoa i hoʻohuiʻia me 2% hpmc i hāʻule mai ka 3.1601 cm3 / g. 451 ± 0.033 cm3 / g, no laila, ua emi ka nui o ka berena i hanaʻia me ka piʻi o ka nui o ka hoʻohui. Mai ka nui o ka nui o ka palaoa i hanaʻia e ka hana fermentation e pili ana i ka hana fermetation ʻO nā huahelu helu o nā waiwai o nā mea i hōʻikeʻia ma luna nei e hōʻike ana ka ikaika a me ka ikaika o ka hoʻouluʻana o ka hana kīwī ma keʻano he haki kuokoa. I ke kaʻina hana, heʻilihune kona'ōpū,ʻo ia ka mea i kū ai i nā alakaʻi i ka hōʻemiʻana i ka nui o ka palaoa. Akā naʻe, hiki i ka hoʻohui pūʻana o HPMC ke pale i ka kūlike o ka nui o ka nui, no laila, ma ka hopena o ka maʻi hpu.
2.3.6.2 Nā hopena o ka HPML hoʻohui i ka nui o ka HPMC a me ka mālamaʻana i ka manawa mālama i ka helu o nā palapala i hoʻopaʻaʻia
ʻO TPA (Textral Profile Profile e hōʻike i nā hōʻike pilikino e hiki ke hoʻomaopopo i ka pono o nā mea hana, elasticity,ʻoluʻolu a me ke kūpaʻa. Hōʻikeʻia ke kiʻi 2.3 i ka hopena o ka hana o HPMC a me ka manawa freezing i ka paʻakikī o ka palaoa. Hōʻike ka hopena i no ka palaoa houʻole me ka mālamaʻoleʻana, me ka hoʻonuiʻana o ka papa hana ākea, ka paʻakikī o ka palaoa i hoʻonui nuiʻia. hoʻemiʻia mai ka 355.55 ± 24.65G (PHCMP), 258% HPMC) a me 218.29 G (2% HPMC i hoʻohuiʻia. E pili ana paha i ka hoʻonuiʻana i ka nui o ka berena steamed. Eia kekahi, e like me keʻikeʻia mai ke kiʻi 2.4, e like me ka nui o ka hpmc i hoʻohuiʻia, e hoʻonui nuiʻia mai ka palaoa i hanaʻia, mai 0.968 .020 ± 0.004 (E hoʻohui i 0.5% HPMC), 1.073 ± 0.003 HPMC). ʻO nā loli o ka paʻakikī a me ka elasticity o ka berena kila i hōʻikeʻia e hoʻomaikaʻiʻia ka hoʻohuiʻana o Hpmc i ka maikaʻi o kaʻai pā'ālua. Ua kūlike kēia me nā hopena noiʻi o R Rosell, ROJAS, BETHTOW DE Barts (2001) [Nā Lō] [Kiʻi]ʻO ia ka huahelu hiʻona.

FIG 2.3 Ka hopena o HPMC i hoʻohui a me ka mālamaʻana i ka brozen ma ka paʻakikī o ka palaoa o ka papa
Ma kaʻaoʻao'ē aʻe, me ka pona o ka pahu pahu pahu,ʻo ka paʻakikī o ka berena i hanaʻia e ka nui o ka berena nona (P <0.05). Eia naʻe,ʻo ka paʻakikī o nā bun steamed i hanaʻia mai ka palaoa palaoa me ka hoʻohuiʻia e ka 4,266.014

Pdia10

Ka paʻakikī o ka berena i hanaʻia i ka palaoa maloʻo me 2% hpmc i hoʻonuiʻia mai 208.233. 82838266). Ka hopena o ka Fig 2.4 o HPMC e hoʻohana a me ka mālamaʻana i ka palaoa o kaʻaiʻana i ka palaoa ma kahi o 0.968 mau lā. Frozen me 2% HPMC i hoʻohuiʻia i ka elasticity o nā buns steamed i hanaʻia mai ka palaoa i hoʻemiʻia mai 1.176 ± 0.003 (freezing no 60 mau lā). Maopopo, ka hoʻonuiʻana o ka nui o ka paʻakikī a me ka uku haʻahaʻa o ka elasticity i ka hoʻonuiʻia o ka hpmc i ka wā hoʻomaha. Hōʻike kēia i ka hoʻohui o HPMC e hoʻomaikaʻi maikaʻi i ka maikaʻi o ka berena steamed. Ma kahi o ka papaʻaina 2. E papa inoa i nā hopena o ka hopena o HPMC a me ka manawa mālama i kaʻaiʻana i nā'āpana i nā'āpana i kaʻai. )ʻAʻohe loli koʻikoʻi (P >,05); Eia naʻe, ma nā lā he 0 me ka neʻeʻana o ka manuahi, me ka hoʻonuiʻana o ka hpmc e hoʻohui ana, e ho'ēmi i keʻano a me ka chemuseness a me kaʻoliʻoli nui

Ma kaʻaoʻao'ē aʻe, me ka manawa o ka hana manuahiʻole, ka pīpī a me ka hoʻihoʻiʻana i ka ikaika o ka palaoa i hoʻohemoʻia. No kaʻaiʻana i ka berena i hanaʻia mai ka palaoa maloʻoʻole me ka hoʻohuiʻana iā HPMC, ua hoʻonuiʻia kona mau lā no nā lā he 0.49. Eia nō naʻe, no nā bun steamed i hanaʻia mai ka palaoa maloʻo me 2% hpmc i hoʻohuiʻia no nā lā he 0.93 + 0 mau lā hoʻomaha. Eia kekahi, me ka hōʻoiaʻana o ka manawa mālama brozen, ka paʻu a me ke aloha a me ke aloha o ka berena i hoʻonui nuiʻia. No ka papaʻaina i hanaʻia mai ka palaoa palaoa me ka hoʻohuiʻole hpmc, ua hoʻonuiʻia ka lāʻau e 336.54 +. 24. Eia nō naʻe, no nā bun steamed i hanaʻia mai ka palaoa palaoa me ka 2% hpmc i hoʻohuiʻia, ua hoʻonuiʻia ka māka mai 206.62 + 1 1,84. 96 + [.58 Hōʻike kēia i ka hoʻohui o HPMC i nā loli i nā loli i ka papa o ka palapala i laweʻia e ka mālama manuahi. Ma kahi o nā loli i nā waiwai o ka Palapala Uila i liloʻia e ka neʻeʻana o ka haki. Pēlā, nā waiwai nui (e like me ka mea kūʻai, ellingitation, a me nā waiwai o nā gheologinist
2.4::::::: AʻoaʻoʻO Summary
ʻO Hydroxyproopylfopyl Midylcellse (HPMC) Heʻano o ka colloid hydropphilic ʻO ke kumu nui o kēia aʻoʻana e loiloi i ka hopena o HPMC e ka hanaʻana i ka berena no ka hpmc i nā huahana steamed. Hōʻike nā hopena i hiki iā HPMC ke hoʻomaikaʻi i nā waiwai Farinaceous o ka palaoa. I ka manawa e hoʻohuiʻia ai ka nui o HPMC i ka 2%, ka nui o ka nui o ka nui o ka nui o ka palaoa i hoʻonuiʻia mai 58.10% i ka hui mana i 60.60%; 2 min i hoʻonuiʻia i ka 12.2 min; I ka manawa like, ua emi ka manawa kiʻekiʻe mai 2.1 min i ka hui mana i ka 1,0 Mill; Ua emi ka mea nāwaliwali o ke kauʻana mai 55 mau fu i ka hui mana i 18 fu. Eia kekahi,ʻo HPMC i hoʻomaikaʻiʻia i nā waiwai o ka palaoa. Me ka nui o ka nui o ka nui o hpmc i hoʻohuiʻia, ua hoʻonui nuiʻia ka palaoa; hoʻemi nuiʻia. Ma kahi o ka manawa mālama i ka manawa o ka brozen, ka hoʻohuiʻana o HPMC i ka nui o ka nui o ka nui o ka pā o kaʻoihana. ʻO ka maikaʻi o ka huahana hope e hōʻoiaʻia.
Ma nāʻaoʻao'ē aʻe, hōʻikeʻia nā hopena hōʻike i hōʻikeʻia e ka hpmc maikaʻi a hoʻomaikaʻi maikaʻi ma ka huinaʻawaʻawa. No nāʻano hoʻohālike kūponoʻole,ʻo ka hoʻohuiʻana o ka hipmc i hoʻonuiʻia i ka berena o ka palaoa, a me ka manawa like o ka papaʻaina. ʻO ka hoʻohuiʻana i ka hoʻohuiʻana o HPMC i ka hopena o nā buns steamed
Ma ka hopena, hōʻike kēia e hōʻike ana i hiki ke hoʻopili iā HPMC i ka ukuʻana o ka palaoa i like me ka huahana hope loa.
Mokuna?
3.1 Ua loaʻa iā Anoha
ʻO ka whet gluten ka mea mālama waiwai nui loa i loko o ka palaoa palaoa, he moʻokāki no ka 80% o ka helu helu. Wahi a ka nohona o kāna mau'āpana, hiki iā ia ke hoʻokaʻawale i loko o ka gluten (e hoʻomoʻa i ka hopena alkaline). i loko o Ethanol Soft). I waena o lākou, ua kaupaonaʻia ka momona (MW) o GLutetin e like me 1x107D, a he huiʻelua, a me he mau'āpanaʻelua, a me he mau kime kupu pihaʻole; ʻOiai ke kaumaha o ka molecular o Gliacular wale nōʻo 1x104da, a hoʻokahi wale nō subunit, hiki ke hana i nā mollunu kūloko ʻO nā kāpena, Steffer, & NG (1 996) i hoʻokaʻawale i ka hanaʻana i nā papaʻelua. Ua manaʻo pinepineʻiaʻo ia i ka wā o ka hoʻonuiʻana i ka nui, e hoʻoholo aiʻo Glutien i ka elasticisty a me ka ikaika o ka palaoa a me ka uluʻana o ka hauā [102]. Hiki keʻikeʻia he mea waiwaiʻo Gluten i kahi kūlana i loaʻaʻole a me keʻanoʻole i ka hanaʻana o ka pā uila, a hoʻopau i ka palaoa a me ka laweʻana i ka nui.
Eia kekahi, mai kahi wahi microscopic o ka nānāʻana,ʻo keʻano o ka hanaʻana o ka pā o ka papaʻainaʻelua. ʻOiai ka ikaika o ka pilina o ka lua
ʻO ka nui a me ka paʻaʻana i ka nāwaliwali ma mua o nā mea paʻa e paʻa ana, akā ke pāʻani nei lākou i kahi hana koʻikoʻi i ka mālamaʻana i ke hoʻololiʻana o Gluten [1041].
No ka palaoa palaoa, ma lalo o nā kūlana manuahi, a me ka hoʻokumuʻana o nā crystal a me ka crystokelinization. I hele pū me nā loli i keʻano a me nā waiwai o ka protein gluten [105'1061. E like me Zhao, et a1. (2012) i loaʻa i ka hanaʻana o ka manawa manuahi, ke kaumaha o ka molū a me ka myucular goderal o gluterally. Eia kekahi, he mau loli koloʻana i ka spatal a me nā mea hoʻohālikelike o ka maʻi lapaʻauʻo ka flutonnami No laila, ma keʻano o ka mālamaʻana o ka manuahi manuahi,ʻo ia nō kekahi mea noiʻi e noiʻi ai i nā loli o ka waiʻona.
E like me ka mea i haʻiʻia ma ka preface, e like me keʻano he celilouse derivative hydrocolloid
No laila,ʻo ke kumu o kēia hoʻokolohuaʻo ke hoʻohanaʻana i ka palaoa huahelu Blut (GLUTON THEOMERS i kaʻikepili o ka HPMC (0 a me kāna mau waiwai kino, a laila eʻimi i nā kumu no nā loli i nā pilikia o ka frozen, aʻo ka hana e hoʻomaikaʻi ai i nā pilikia o nā pilikia e pili ana i nā pilikia.
3.2 Nā huahana a me nāʻano hana
3.2.1 Nā kumuwaiwai hoʻohālike
Gluten Anhilau Rui Fu Fu Fu Xiang Food co., ltd .; Hydroxyproopsl middlcellrea (hpmc, like me luna
3.2.2 Hoʻokuʻu hoʻokūkū
Nā inoa inoa
Ka aie laha. R3 RHEOMETER
Dsc. Q200ʻokoʻa chonciet
PQ00 1 LUMB-FARBRS NMR
722e nlealpop Hoi
JSM. 6490lv Tungsten flanoning chononing electron microscope
ʻO HH Digital ka lumiʻauʻau wai
BC / BD. 272sc sniji
BCD. Ua lanakilaʻo 2010
Iaʻu. ʻO ka uku kaulike o Ultra-miclielectronicronic
ʻO ka mea heluhelu heluhelu Microplate
ʻO Nicolet 67 hoʻololi i ka hoʻololiʻana o ka hapahā o ka mea i hoʻokaʻawaleʻia
Fd. 1b. 50 ka mea holoi holoi manuahi
KDC. 160hr kiʻekiʻe-wikiwiki wikiwiki
ʻO Therm Fisher FC Found Waterlenging Transling Reader Reader
Pb. Model 10 Phil Hui
Myp ll. Pākuʻi 2 Magnetic Sturker
Mx. S typed replys ossical i kēia manawa
Sx2.4.10 muffle Futnace
Kjeltec tm 8400 londontom kjeponhl nitrogen
Hana wai
ʻAmelikaʻAmelika Hui PūʻIa
ʻAmelikaʻAmelika Hui PūʻIa
ʻO Shanghai Nuit
Shanghai Spectru Spectr frast Bor., Ltd.
ʻO nā uila Nippon Blue
ʻO Jintn Jincheng Guosheng hoʻokolohua hoʻokolohua
Kūponoʻo Qingdao Huer
Hefei mei ling co., Ltd.
ʻO ka Kakuhi, Germany
THORM HERORRAORY, USA
Theermo OzWILET, USA
Beijing Bo Yi Kang Kangeants maked Co., Ltd.
Andreea Zhong Ke Zhong Jia Dia Sriden Veia Dau Mrientif Hawaiian St., Ltd.
THORM HERORRAORY, USA
Cindors Kelemānia
Shanghai mei Yinga factors Co., Ltd.
Kohena, USA
Nā Mea Hana'Aiʻi Huangshi HongFung Co., Ltd.
ʻO ka Hui Pūnaeweleʻo Danish Foss
3.2.3 Nā uku hoʻokolohua
Ua hoʻohanaʻia nā uku waiwai a pau i nā hoʻokolohua ma ka papa kuhikuhi.
3.2.4 Nā Kūlana Kūlana
3.2.4 ka hoʻoholoʻana i nā'āpana maʻamau o Gluten
Wahi a GB 5009.5_2010, GB 50093.2010

3.2.4.2 E hoʻomākaukau ana i ka palaoa maloʻo maloʻo
Ke kaupaona nei 100 G o Gluten i loko o kahi beaker, e hoʻohui i ka wai wai (40%, e lawe iā ia ma kahi o ka papa aniani .1.30 ʻO kekahi manawa o ka manawa (15 mau lā, 30 mau lā a me 60 mau lā. Nā hoʻohui HPMC.
3.2.4.
I ka wā e pili ana i ka manawa hoʻokaʻawale e pili ana, e lawe i ka burzen burzen mass a waiho iā ia ma kahi 4 ° C Frijiterator no 8 mau hola. A laila, e lawe i ka hoʻohālike a waiho iā ia ma ka lumi lumi a hiki i keʻano o keʻano ma hope o ka hanaʻana ma hope o nā hoʻokolohua He sample (e pili ana i 2 g) o ka pae waena o ka manika o ka manika ma ka nui Strain sweep) E hoʻoholo i ka Riscolay VisCOelastity Round 100%, ua kauʻia ka alapine i 1 HZ. A laila, ma hope o ka hoʻololiʻana i ka sample, e kū i 10 mau minuke, a laila hana i ka hana ikaika
ʻO nā neʻe pinepineʻana, ua hoʻonohonohoʻia nā hiʻohiʻona hoʻokolohua kūikawā e like me:ʻo ka strain ka 0.5% (ma Lvr), a me keʻano maʻamau. 10 hz,ʻoiaiʻo nā'āpana'ē aʻe e like me nā mea kanu strain strain. Loaʻa i nāʻikepili Scanning i nāʻano loiloi, a me 5 mau wahiʻikepili i hoʻopaʻaʻia ma keʻano o ka ranalication Pono ia e hoʻomaopopoʻia ma hope o kēlā me kēia manawa ua kaomiʻia e ka clamp, e pono e hoʻololi i ka aila o ka maka. o ka nalowale. Ua hoʻohuliʻia kēlā me kēia i kēlā me kēia mau manawa.
3.2.4.4 E hoʻoholo i nā waiwai o nā mea hoʻonaninani
Wahi a keʻano o ka bot (2003) [1081, i hoʻohanaʻia i kēia hoʻokolohua o nā hoʻohālike e pono ai.
(1) ka hoʻoholoʻana o nāʻike o ka wai manuahi (CF Silipon) i loko o ka nui o ka nui
He 15 mg not somple o ka glutun i kaupaonaʻia a hoʻopaʻaʻia i kahi rrucible aluminim (kūpono no nā hiʻohiʻona wai). ʻO ka hana hoʻoholo a me nā'āpana likeʻole penei: e hoʻopili i ka 20 ° C i ka helu o 10 ° C / ML .30 Hōʻike. Ua hōʻikeʻia ka curve DSC i loaʻa i ka hoʻohanaʻana i ka polokalamu noiʻi o ke kulanui 2000, ma ka nānāʻana i nā pīkoi ma kahi o 0 ° C. Hoʻopili i ke komoʻana i ka endithappopy e hoʻoheheʻe i ka crystals o ka hau (yu lā). A laila, ua heluʻia kaʻikepili o ka wai manuahi (CFW) e ka'ōlelo aʻe e pili ana i kēiaʻano [85-86]:

I mawaena o lakou, e'ākolu ana, e hōʻike i ke wela wela o nā waiʻole, aʻo kona waiwaiʻo 334 Ua loaʻa / g; MC e hōʻike i kaʻikepili i ka huina o ka nui o ka glutun i kauʻia (ana e like me ka gb 50093.2010 [. 78]). Ua hoʻohuliʻia kēlā me kēia i kēlā me kēia mau manawa.
)
Hoʻokuʻuʻia i ka papa hana i mālamaʻia, e mālama houʻia, a hele houʻo ia ma kahi o 100-mesh salate i loaʻa iā ia ma keʻano he 1008). He 10 mg glutin protein specle sample i kaupaonaʻia a hoʻopaʻaʻia i loko o kahi alumini crucable (no nā hiʻohiʻona paʻa). Ua hoʻonohonohoʻia nā'āpana o DSC e like me penei, me he 20 ° C no ka uku o 5 ° C / ML 6. ML / ML Ke hoʻohana nei i kahi kīwaha i hoʻopaʻaʻia ma keʻano he mea kākau, a hoʻohana i ka polokalamu noiʻi o ke ao holoʻokoʻa e loaʻa ai ka Curle i loaʻa iā Weat Gelten Protein (ʻae). Ua heluʻia kēlā me kēia hoʻohālike iʻekolu mau manawa.
3.2.4.5 ka hoʻoholoʻana i nāʻikepili Sulfhydryl Free (C) o Wheat Gluten
Hoʻoholoʻia nā mea o nā hui pūlū manuahi kolohe e like me keʻano o ka Beveridg, Toma, a me nakina, me ka loli kūpono. Kaupaona he 40 mg o whet glut glut sperin spert spert, e lulu iā ia, a hana iā ia i ka 4 ml of dodecyl sulfonate
Sdium sodium (sds). Tris-hydroxxymyl aminomethane (tris). Glycine (gly). Tetraaticic ACID 7, Amine (Edta) Buffer (10.4% TRISE / L. centricgugation no 10 min ma 4 ° C a me 5000. ʻO Rag / ML), ma hope o 30 mau minuke o ka incubation i loko o kahi papa he 25 ℃

I waena o lākou, 73.53 ka mea e pono ai; ʻO kahi waiwai kūpono; D is the dritition factor (1 maanei); G ka mea e pono ai ka protein. Ua hoʻohuliʻia kēlā me kēia i kēlā me kēia mau manawa.
3.2.4.6 Ka manaʻo o 1h i "2 mau hoʻomaha hoʻomaha
Wahi a Kolntgorgos, Goff, & Kasair ʻO ka ikaika o ka mahinaʻo 0.43 T,ʻo ka manawa hou loaʻo 18.169 HZ, a me nā 10 800 mau manawaleʻa Ma kēia hoʻokolohua, ua hoʻonohonohoʻia i O. 5 m s. Ua hoʻopaʻaʻia kēlā me kēia mea he 8 mau manawa e hoʻonui ai i ka ratio radit-to-haʻuki Loaʻa ka manawa hoʻomaha mai ka hoʻohālikelikeʻana o ka wā e pili ana:

I waena o lākou, m o ka hana o ka hapanui o ka helu hōʻemi o ka helu hōʻailona o ka hōʻailona hōʻailona me ka manawa (t) e like me ke kūʻokoʻa kūʻokoʻa; ʻO Yang) ka hana o ka helu Hydrogen Proton helu helu me ka manawa hoʻomaha (d) e like me keʻano kūʻokoʻa.
Ke hoʻohana nei i ka algorithm e hoʻomau i ka polokalamu loiloi loiloi i hoʻohuiʻia me ka hoʻololiʻana o ka mea i hanaʻoleʻia, e loaʻa i ka curve sidenibtion. Ua hana houʻia kēlā me kēia mau hiʻohiʻonaʻekolu mau manawa
3.2.4.7 Ka hoʻoholoʻana o ka hoʻoponoponoʻana i ka lua o ka cracture glut
Ma kēia hoʻokolohua, i hoʻoponoponoʻia kahi palenaʻehā i ka stractromet i ka noʻonoʻo 'ana i ka pale o ka felliviated. ʻO nā heluʻelua a me keʻano o ka hōʻiliʻiliʻana i nā manawa 64 mau manawa me ka hoʻonā o 4 cm ~ a me kahiʻano o ka 4000 cm ~. E hohola i kahi liʻiliʻi o ka pauka stein solid i ka papa o ke daimana, a laila hiki ke hōʻiliʻili i ka wanaʻao. (Absorption) ka mea i hoʻopiliʻia ma keʻano o ka'ōlelo.
E hoʻohana i ka polokalamu OMCI e hana i ka hoʻoponoponoʻana i ka serodena sterial a me ka holomua o ka mea i loaʻa i ka mea i loaʻa i ka nui E hana ka Fit 4.12 Pūnaewele Hoʻomaʻamaʻa Hana Hana Hou, aʻehā mau helu minu i kūpono i kēlā me kēia pānaʻi. Ka nui (%),ʻo ia,ʻo ia ka wahi a me ka pae kiʻekiʻe. Ua hanaʻia nā'āpanaʻekolu no kēlā me kēia hoʻohālike.
3.2.4.8 Hoʻoholoʻia o ka pale hydrohobicity o ka protein gluten
E like me keʻano o ke auto & Nakai (1980) [112], Naphthalene Sulfonic o Ke Kulanui o WlDrohobicitic o Wulit Glut E kaupaonaʻo 100 mg glut-mc i ka pwped pwdro solid ka supernatant, a laila e like me nā hualoaʻa e like me nā mea i hoʻopaʻaʻia, ua hoʻemiʻia ka supernatant me nā pbs no 5 mau mea paʻa i ka huliʻana ma 0 .02.0.
Hoʻohui i ka 40 mau hua kōkua = 15.0 mmol / l) i hoʻohuiʻia i kahi pākaha lihilihi nui. Hoʻohui a lawe i kahi mākaʻu lepa nm e like me ka māmā o ka mālamalama a me 484 e like me ke kukui e like me keʻano o ka clope.
3.2.4.9 Electron Microscope Nānā
Ma hope o ka hoʻokaʻawaleʻana i ka nui o ka'ōpala gluten ma kahi e hoʻohui i ka hpmc a me ka hoʻohuiʻana i ka 2% a me nā lā he 90. Ua laweʻia ka nānāʻana o Morhological. Ua hoʻonohonohoʻia ka Voltager e 20 KV a me ka Magnification he 100 mau manawa.
3.2.4.10 Ka hoʻoiliʻikepili
Hōʻikeʻia nā hopena āpau e like me keʻano o ka mea 4-maʻamau, aʻo nā hoʻokolohua ma luna aʻe e hana houʻia maʻekolu mau manawa ma keʻano he nui chony E hoʻohana i ka papa inoa 8.0 e kiʻi i nā kiʻi, a hoʻohana i Spss 19.0 no hoʻokahi. Ke hele nei ka nānāʻana o nāʻano likeʻole a me Duncan i ka hōʻike hōʻike o Duncan,ʻo ka pae kiʻekiʻe he 0.05.
3. Nā hopena a me ke kūkākūkā
3.3.1 Nā hopena o ka HPML hoʻohui i ka nui o ka helu mālama a me ka mālamaʻana i ka manawa mālama i nā waiwai o ka RHEOBIcal
ʻO nā waiwai rheological he ala kūpono e hōʻike ai i keʻano a me nā waiwai o nā meaʻai meaʻai a me ka wānana a me ka loiloiʻana i ka maikaʻi huahana [113J. Keʻike nei mākou a pau,ʻo Gluten Protein ka mea waiwai nui ka mea i hāʻawiʻia i ka siscoulastity dough. E like me ka hōʻikeʻana ma ke kiʻi 3.1,ʻo ka nui o nā mea e hōʻikeʻia ai nā hualoahu i ka modulus intramolecular glutenin i keʻano o ka hoʻopiliʻana e pili ana i keʻano o ka pā uila G 'moduli o nā dlut glutona gluten me 0%, 0.5% a me 1% ka hopena o ka hopena o ka hpmc. ʻO nāʻano likeʻole (kiʻi 3.1, D). Hōʻike kēia i ka hana o kaʻoihana pāʻoihanaʻekolu o ka lehulehu o ka uluʻana o ka maʻi kīwī, ua hoʻoholoʻia ka hopena o ka haunaele a me ke kūpaʻaʻana o ka hana

ʻO ka hopena o ka 401 o ka hopena HPMC a me ka mālamaʻana i ka paleʻana i nā waiwai rheological i nā waiwai o nā gluton
Kuhi: Ma waena o lākou,ʻo ia ka oscillating scanning scanning scanning scanning o ka'ōpala o ka hpmc: b ka hpmc C is the oscillating scancy scancy scancy scancy discing o ka hoʻohuiʻana i ka 1% hpmc: d is the Oscillating scancy scancy scancils step respede sweete sweete sweete sweete sweete glute
I ka wā e waiho ai i ka paleʻana o ka crystallizes ma ka nui o nā crystallies Hoʻopili ka hoʻolālāʻana i kaʻoihana pūnaewele i ko lākou kūpaʻa a wāwahi i kekahi mau mea e hoʻopili ai i keʻano o keʻano o ke kino. Eia naʻe, ma ka hoʻohālikelikeʻana me ka hoʻohālikelike o nā hui i hōʻikeʻia e hoʻohālikelikeʻia ka lāʻau lapaʻau a me ka nui o ka nui o ka HPMC i hoʻopaʻaʻia.
3.3.2 Nā hopena o ka HPML e hoʻohui i ka nui a me ka mālamaʻana i ka mālamaʻana i ka manawa ma luna o kaʻike manuahi manuahi (CFW)
3.3.
Hoʻokumuʻia nā crystals i ka neʻe o ka wai o ka wai manuahi ma lalo o kona mau kaʻa kaʻa. No laila,ʻo ka manaʻo o ka wai manuahi e pili pololei ana i ka helu, ka nui a me ka hoʻokaʻawaleʻana o ka crystals i loko o ka palaoa maloʻo. ʻO nā hopena hoʻokolohua (Papa 3.2) e hōʻike ana e like me keʻano o ka mālamaʻana o ka mālamaʻana i nā 3 mau lā. Ma keʻano heʻelua, ma hope o 60 mau lā o ka mālamaʻana o ka brozen, e hoʻonui i ka lehulehu Eia nō naʻe, no ka mea i hoʻohuiʻia me ka 0.5%, 1% a me 2%, a me ka hola 60.9%, e like me ka matad. (2008) i loaʻa i ka mea e hoʻoheheʻeʻia ai nā mea e hoʻoheheʻeʻia nei (y) o nā hoʻohālike me ka hoʻohuiʻana i nā koldrophilic collids i hoʻohuiʻia me nā pohō pōkole [119].
ʻO ka hoʻonuiʻana o ka CFW ma muli o ke kaʻina hana hou a me ka loli o ka hopena o ka GLuten Clofy ʻO kēia hoʻololi i loko o ka moku'āina eʻae i nā crystals o ka hau e hele ai i nā intersties of the corset of the coundation Eia nō naʻe,ʻo kaʻokoʻa koʻikoʻi o 0w ma waena o ka telelelo me kahiʻike o HPMC a me ka hoʻemiʻana i ka hana o ka hua. ka paleʻana.

3.3.2.2 Nā hopena o ka hoʻohuiʻana i nāʻike likeʻole o HPMC a me ka mālamaʻana i ka mālamaʻana i ka mālamaʻana i ka mālamaʻana o GLuTen
ʻO keʻano o ka thermal o Gluten he mana koʻikoʻi ma luna o ka helu grain a me nā huahana huahana o ka pastant i hoʻokumuʻia i pasta [211]. Hōʻikeʻia ke kiʻi 3.2 i ka curve dsc i loaʻa me ka mahana (° C) e like me ka nui o Absciissa a me ka wela. ʻO nā hopena hoʻokolohua (2003) a me Khatkar, Barak, & Mudgil (90) hōʻike i nā hopena like like [120m11. Me ka hoʻohuiʻana o 0% unfrozen, o. i hoʻohālikelikeʻia me ka wela wela o ka waiwai o ka glutun Maopopo, ma lalo o ke kūlana o ka manawa e waiho ana i ka manawa kūʻokoʻa e waiho ana, ka hoʻonuiʻana o ka haukapila kiʻekiʻe. Pili ke kūlike me keʻano hoʻololi o nā hopena o ka uwē. Eia kekahi, no nāʻano unfrozen unfrozen, e like me ka nui o ka hpmc i hoʻohuiʻia, hoʻonuiʻia, e ho'ēmiʻia nā waiwai. Ma muli o kēia ma muli o nā pili waena waena ma waena o HPMC me ka hana moleka me ka hana a me ka gluten

Nānā:ʻO nā leka uila e hōʻikeʻia i nā kolamu liʻiliʻi ma ka like like (p <0.05) i kahiʻano o ka dendropolabic No laila,ʻoi aku ka nui o nā hui hydrophobic i ka gluten i ka wā o ka manuahi, a hiki i ka hpmc hiki ke hoʻoikaika pono i ka hoʻololiʻana o ka mlusen.

Fig 3.2 maʻamau DSC TSC i nā polokalamu GLUTEN me 0% HPMC (a); me 2% HPMC (B); me 2% HPMC (B) Kahakaha: Aʻo ia ka ceck dlnut o ka palaoa iʻole e hoʻohui i ka hpmc; Bʻo ia ka hoʻohui o O. DSC Curve o ka whet gluten me 5% hpmc; C is the dsc cheve of whet gluten with 1% hpmc; D is the dsc cheve of whet gluten with 2% hpmc 3.3.3 hopena o ka golfhydry a me ka manuahi Kahi paʻa paʻaʻole (-s-) he pilina pili i hanaʻia e ka dehydrogend o nā hui sulfhydrylʻelua (.homa). Ua hoʻohālikelikeʻiaʻo Glutenin i ka glutenin a me Gelodin, hiki i ka mea mua ke hana i nā paʻa paʻaʻole o ka intramolecular. ʻO ke ala nui o keʻano o ke kauʻana. Hoʻohālikelikeʻia e hoʻohui i 0%, O.ʻO ka C-Sh o 5% a me 1% HPMC me kaʻole o ka ukuʻole o ka uku. ʻO ka maka,ʻo ka maka me ka hpmc hoʻohuiʻia gluten C. BHI / mol / g a me 1,33 "mol A1. Ua hana pinepineʻia nā mea paʻaʻole i loko o ka manawa pōkole i kahi manawa pōkole [1161. nā lā, me ka hoʻonuiʻia o ka manawa manuahi.

Loaʻa ka Fig 3.3 No laila,ʻo ka pohō o ka manawa manuahi, lilo ka poʻe strolsals iʻoi aku ka nui o ka palu nui a me nā piʻiʻana i nā mea eʻole ai ka pahu o nā glfydl. Ma nāʻaoʻao'ē aʻe, hōʻikeʻia nā hopena hoʻokolohua e hiki ai i ka HPMC ke pale i ka pili lāʻau lapaʻau mai ka hakiʻana o Glutika. 3.3.4 Nā hopena o HPML i kahi manawa hoʻomaha a me ka hoʻokaʻawaleʻana i ka wā hoʻomaha o ka wai. Hōʻike i ke kiʻi 3.4 i ka hoʻolahaʻana i ka nui o ka'ōpala o ka'ōpala ma 0 a me 60 mau lā me ka helu o nā HPMC'ē aʻe. " Bosmans et al. ) . Eia kekahi hoʻohuihuiʻana i pili (2007) - T11iki, nā mea hana maʻamau "a me nā wai kāwili o ka wai. A hiki i ka T23 ke kiʻi i ka manawa hoʻomaha hoʻomaha hoʻomaha o ka wai i hoʻopaʻaʻia. ʻO ka māhele T24 Aia kēia wai i loko o nā'āpana o kaʻoihana pūnaewele, a aia wale nō kahi ikaika capillary me ka'ōnaehana protein shopin.

Fig 3.4 hopena o Fubmc hoʻohui a me ka mālamaʻana i ka paleʻana ma nā pihi hoʻomaha hoʻomaha o ka hoʻomahaʻana i ka wā hoʻomaha
Kahakaha: A aʻo A a me B e hōʻike ana i ka manawa hoʻomaha hoʻomaha hoʻomaha (N) nā pihi o ka HPMC no nā mea'ē aʻe
Ke hoʻohālikelike nei i nā umu o nā'ōpū gluten me ka hoʻohuiʻana o ka HPMC i mālamaʻia i ka waihoʻana o ka HPMC. ʻO kaʻike,ʻo ia paha ma muli o kaʻoiaʻiʻo o nā mea nui o ka wai-binding nui Ma kaʻaoʻao'ē aʻe, ma ka hoʻohālikelikeʻana i nā'āpana o T21 a me T24 a me ka huina o ka hua-liʻiliʻi o ka hanaʻana o HPMC no ka hopena o ka huapalakiha. Ua emi iki nā loli a emi mai ka liʻiliʻi.
Eia nō naʻe, ua maopopo i nāʻokoʻa i ke kiʻekiʻe a me kahi o t23 ka hoʻokaʻawaleʻana i ka nui o ka lehulehu. Hoʻohui nui a me ka neʻe o ka. Hōʻike kēia hoʻololi i ka wikiwiki o HPMC ke hoʻonui i ka pili pili o ka wai kaupaku, a ua pololeiʻia me ka nui i piliʻia i loko o kahiʻano. Eia kekahi, me ka hoʻonuiʻana o ka manawa mālama manuahi, ke kiʻekiʻe a me ka wahi o ka T23 e hōʻemi ana i ka nui o ka HPMC e like me ka nui o nā kiʻekiʻe HPMC. No laila, hoʻohālikelikeʻia me ka wai i hoʻopaʻaʻia, ua hōʻikeʻia ka wai liʻiliʻi i hōʻikeʻia i kekahi hopena ma ka mālama manuahi. Mea noʻonoʻo. Hōʻike kēia trend i ka hoʻopiliʻana ma waena o nā mea i waena o ka gluten matrix a me ka wai i hoʻopaʻaʻia e nāwaliwali. ʻO kēia paha no ka meaʻoi aku ka nui o nā hui hydrophobic i ka wā o ka manuahi, e kūlike ana me nā ana o keʻano o keʻano o keʻano. Ma keʻano kūikawā, ke kiʻekiʻe a me nā wahi o ka T23 e hoʻokaʻawale i ka nui o ka B23 no ka nui o ka Bultten Burten Mass me 2% HPMC i kahiʻokoʻa nui. Hōʻike kēia e hiki i ka hpmc ke kaupalena i ka neʻeʻana a me ka hoʻihoʻiʻana i ka wai, a hiki ke hoʻoili i ka loliʻana o keʻano o ke kaʻawale.
Eia kekahi,ʻoi aku ka kiʻekiʻe o ke kiʻekiʻe o ka T24 ʻO kēia wale nō ke kūlike o ka hoʻokaʻawaleʻana o ka dung. No laila, hōʻike kēia lula e hōʻike ana i ka wai hpmc e paʻa ana i ka mana a e hoʻohuli i ka wai manuahi e hoʻopaʻaʻia ai ka wai. Eia naʻe, ma hope o 60 mau lā o ka manuahi, ke kiʻekiʻe a me ka wahi o T24 ka palena o ka wai i ka wā e neʻe ai i keʻano o ke kaʻina hana manuahi. ʻO kēia ka mea nui ma muli o ka loli o ka hoʻololiʻana o ka glutin profing crafy a me ka lukuʻana i ka'āpana o ka wai i loko o keʻano o ka wai. ʻOiai ka manaʻo o ka wai o ka wai i hoʻoholoʻia e ka DSC e hoʻonui me ka hoʻonuiʻana o ka manawa o ka waihoʻana a me nā mana o ka wai a me keʻano holoʻokoʻa. No ka nui o ka'ōpala maloʻo i hoʻohuiʻia me 2% HPMC, ma hope o 60 mau lā o ka laweʻana i ka wai a me ka wai kūlohelohe.
3.3.5 Nā hopena o ka HPMC hoʻohui i ka nui a me ka mālamaʻana i ka mālamaʻana i ka manawa o ka papa kekona
ʻO ka'ōlelo maʻamau, ua māheleʻia ka lua o ka protein iʻehā mauʻano, α-spiral, ʻO nā mea nui loa e pili ana i ka hana no ka hoʻokumuʻana a me ka hoʻopiliʻana o ka hoʻopiʻiʻana o ka spatial o nā protein he hydrogen bonds. No laila,ʻo ka hōʻoleʻana i ka hōʻoleʻana o ka mea kūʻai aku i ke kaʻina hydrogen e wāwahi a me nā loli loli.
Ua hoʻohana nuiʻia ka palenaʻo Blorier i ka Spectroscopy ʻO nā mea iʻikeʻia i loko o ka spectrum infrared o ka protein i hoʻopili nuiʻia, abide i ka band (1700.0000 cm-1) a me Amide II-1). ʻO ke kauʻana,ʻo ka amedide wau i ka band i hoʻokumuʻia mai keʻano o ka hui amino. " ʻO ka holoiʻana o ka Bond, a loaʻa iā ia kahi hiʻohiʻona kiʻekiʻe e loli i ka hoʻololiʻana i ka Center Central FirtIry [128'1291. ʻOiaiʻo nā'āpana likeʻoleʻekolu i luna o nāʻano mea i likeʻole nā mea i loko o nā protein. ʻOiai ke kiʻekiʻe o ka nui o ka pīkī o abik i kaʻoihana, he nui ka papa noiʻi i ka lua o ka protein e puni 16 130/. 1 ka wantumber No laila, palena ka hiʻona o ka'ōpū o ka wai i ka hoʻoholoʻana o ka amede aʻu i hui ai i ka hoʻopiʻiʻana i ka hoʻopihaʻana iā Profile Center Hume. Ma kēia hoʻokolohua, i mea e pale ai i ka palau o ka wai, ua loaʻa nā pili pili o nā hoʻoponopono papani o ka hoʻopiha o ka fltten i ka hoʻoiliʻana i ka proteiner. Kūlana kūlana (wavenumber maʻamau) o
ʻO ka hoʻoili a me ka hoʻolālāʻana i hoʻopaʻaʻia ma ka Papa 3.4.
Tab 3.4 Peak Possitions a me ka hāʻawiʻana i nā hana lua i hoʻokumuʻia mai Amide III BED-IR Spectra

Kiʻi 3.5ʻo ia ka mea i hoʻopiliʻia i ka mea i hoʻopiliʻiaʻo Amide III i hoʻohuiʻia i nā mea likeʻole o HPMC no 0 mau lā ma hope o ka pauʻana o ka HPMC (2001) pili i ka lua o ka derivative e kūpono i nā peaks deconvoluted me nāʻano like like [1321]. I mea e helu ai i nā loli pili pili pili o kēlā me kēia papa hana maʻamau, e hōʻuluʻulu i ka helu o ka paina o ka nui o nā manawa he nui.

Helu 405 Deconvolution o Amide Gund III o Gluten me O% HPMC ma 0 D (A), me 2% HPMC ma 0 D (B (B
MAKU:ʻO ka mea i hoʻopiliʻia i ka spertrum o ka protein glutrien me ka hoʻohuiʻoleʻana iā hpmc no 0 mau lā o ka waihoʻana o ka brozen; Bʻo ia ka spectrum infrared o ka whet glut glut glunt o ka mālamaʻana o ka brozen no 0 mau lā me 2% hpmc hoʻohuiʻia
Me ka manaʻo o ka manawa mālama i ka manawa, keʻano o ka hoʻonohonohoʻana o ka spern protein me nā hoʻohui likeʻole o ka HPMC i nāʻano likeʻole. Hiki keʻikeʻia he mea paʻa a me ka hoʻohuiʻana o ka frozen a me ka hoʻohuiʻana o HPMC i kahi hopena o ka hana lua o ka protein glut. E pili ana i ka nui o ka nui o HPMC, B.ʻO ka hoʻolālāʻana o ka hoʻopiliʻana,ʻo ia ka hana nui loa, e pili ana i kahi o 60%. Ma hope o 60 mau lā o ka waihoʻana o ka brozen, hoʻohui i 0%, ob gluten of 5% a me 1% hpmc. Ua hoʻonui nuiʻia kaʻike piliʻana o nā pou e ka 3.66%, 1.87% a me 1.16%, e like me ka mea i hoʻoholoʻia e Mezioni et al. (2011) [l33j]. Akā naʻe,ʻaʻoheʻokoʻa nui i ka wā e waiho ai i ka wā o ka pahu pahu pahu no ka glunt i hoʻohuiʻia me 2% HPMC. Eia kekahi, i ka manawa e maloʻo ai nā lā 0 nā lā, me ka hoʻonuiʻana o ka hoʻohuiʻana o HPMC, P. Ua hoʻonui iki ikiʻia kaʻike pili o nā pā kaua,ʻoiai inā he 2%, p. Ua hoʻonuiʻia nā pili pili pili pili e nā pihi e 201%. D. Hiki ke hoʻokaʻawaleʻia keʻano o keʻano i loko o ka intermolecular p. Pā'ālua (ma muli o ka hoʻohuiʻana o nā moleke protein), antipalellel p. Paila a paralal p. ʻEkolu mau mea e hoʻopiliʻia, a he mea paʻakikī ke hoʻoholo i ka wā e hele ai i ka wā o ke kaʻina hana manuahi
loli. Ke manaʻoʻiʻo nei kekahi poʻe noiʻi e ulu ana ka hoʻonuiʻana i nā wahi aloha o ke kīwī B-Tydrohobicicing a me ka hydrohobonity o ka nui o ka nui. ʻO ka hoʻonuiʻana i ka papa pākuʻi ma muli o keʻano o ka hana hou o ka mea hou o ka hana hou e mālamaʻia e ka hanaʻana i ka ikaika Β-ʻO ka hoʻonuiʻana i ka hoʻolālāʻana i hōʻikeʻia e hoʻopiliʻia ana ka protein ma o nā hua o ka haunaele o ka beldrophobic. ʻO ka hale waihona waihona waiwai. Ma ka lima'ē aʻe, hoʻohuiʻia 0.5%, 1% a me 2% a me 2% HPMC GLuten Protein α-Whirling. Ua hoʻonuiʻia ka piliʻana o ka helix e helix e 0.95%, (2014) Loaʻa i nā hopena like [134]. 0 o Gluten me kaʻole i hoʻohuiʻiaʻo HPMC. ʻAʻohe loli koʻikoʻi i loko o kaʻike piliʻana o Helix i ka wā o ke kaʻina mālama kālā, akā me ka hoʻonui o ka hoʻohuiʻana o nā mea hou no 0 mau lā. Aia nāʻokoʻa nui i loko o ka manaʻo pili pili o nā mea hana nui o nā mea hana α-whirling.

ʻO ka hōʻike SCE 3.6 Schematic o ka hoʻolahaʻana i nā moʻolelo hydrophobic (a), nā loli o ka wai (b)

Nā hiʻohiʻona āpau me ka hoʻonuiʻana o ka manawa manuahi, p. Ua emi loa ka pili aupuni o nā kihiʻehā nui. Hōʻike kēia i nā mea e nānā nui loa β-huli i ka mālamaʻana i ka mālamaʻana [135. 1361], a i hoʻohuiʻiaʻo HPMC aʻaʻohe hopena. Weltern, et a1. (2005) i manaʻoʻia e pili ana keʻano o ka CLan-Chain i ka protein glutin e pili ana i keʻano o ke kikowaena o ka cluin postietin ʻOiaiʻaʻole i hōʻemiʻia ka pili pili o ka pili o ka cail maʻamau o kaʻuluʻana o ka Protinen Glut i ka 2% HPMC maʻamau, ua hōʻemiʻia nāʻano o ka huluhulu. Ma kahi o ka manawa, i ka wā e hoʻohuiʻia ai nā lā o 0 mau lā Hōʻike kēia i ka mea i piliʻia ma waena o HPMC a me ka profen protein, e hana ana i nā pani hydrogen hou a laila e pili ana i ka loliʻana o ka profien; a iʻoleʻo HPMC i ka wai i ka wai i loko o ka lua o ka pale o ka protein stein, e hana ana i nā loli i waena o nā subunits. kokoke. ʻO ka hoʻonuiʻana o ka pili o ka pili o ka β-sheet specture a me ka hoʻemiʻana o kaʻike pili o β-huli a me ka huliʻana o keʻano ma luna. I ka wā o ke kaʻina hana manuahi, a me kaʻokoʻa a me ka neʻeʻana o ka wai a me ka hoʻokumuʻana o nā crystals e mālama i nā'ōnaehana hydrophobic Eia kekahi, mai ka hiʻohiʻona o ka ikehu,ʻo ka mea liʻiliʻi loa i ka ikehu o ka protein,ʻoi aku ka nui. Ma ka haʻahaʻa haʻahaʻa, keʻano pilikino pilikino (e hoʻopili ana a me ka weheʻana a me ka weheʻana)
I ka hopena, i ka wā e hoʻohuiʻia ai kahiʻike o HPMC
3.3.6 Nā hopena o ka huina HPMC e pili ana i ka manawa mālama a me ka mālamaʻana i ka mālamaʻana i ka manawa hydrohobicity o Gluten
Hoʻokomoʻia nā Molenin Molecules i nā hui hydropphilic a me nā hui hydrophobic. ʻO ka maʻamau,ʻo kaʻaoʻao protein ka mea e hoʻopiliʻia ai nā hui hydrophilic, e hiki ai i ka wai o ka wai hydrogen a mālama i ko lākou paʻaʻana o ka palekana. Aia ka loko o ka protein i nā hui hydrophobic hou aku e hana a mālama i ka hana o ka lua a me ka testropory o ka protein ma ka ikaika hydrophobic. ʻO ka inoa inoa o nā protein e hele pinepineʻia e ka hōʻikeʻana o nā hui hydrophobic a hoʻonuiʻia i ka hydrohobicity.
Tab3.6 ka hopena o ka hana HPMC a me ka mālama brozen ma luna o ka hydrophobicity o ka gluten

Kaha: I ka lālani like, aia kahi leka superscript me ka m a me m a b, e hōʻike ana i kahiʻokoʻa koʻikoʻi (<0.05);
Nā leka uila o Superscript e hōʻike i nā kolamu like i hōʻike like me kaʻokoʻa koʻikoʻi (<0.05);
Ma hope o 60 mau lā o ka mālamaʻana o ka frozen, hoʻohui i 0%, e ka lani hydrohobicity o ka 4%, 43.69%, 55%. Ma keʻano he nui,ʻo ka hydrohobicity o ka protein gluthobicity me ka hoʻohuiʻoleʻana iā hpmc ma hope o nā lā he 30 mau lā he nui. I ka manawa like, ma hope o 60 mau lā o ka mālamaʻana i ka burzen, i hōʻike i ka hydrohobicity o ka protein i hoʻohuiʻia i nāʻano likeʻole. Eia naʻe, ma hope o 60 mau lā o ka pahu pahu kīlima, ua hoʻohuiʻia ka paleʻana o ka huahana hydrohobicity ma hope o ka mahinaʻo =.949. Hōʻike kēia e hiki i ka hpmc ke hoʻohālikelike i ka denibit o ka protein gluten, e kūlike me nā hopena o ka wela o ka wela o ka wela o ka wela o ka wela. ʻO kēia no ka mea hiki iā HPMC hiki i ka lukuʻana i ka lukuʻana i ka hana protein ma ka hoihoi, a ma muli o kona hydrophinicity,
Hiki i ka HPMC ke hoʻohui me nā hui hydrophilic i loko o kaʻaoʻao o ka protein, ke hoʻololi nei i ka hōʻikeʻana o nā'āpana hydrophobic (papa hana.
3.3.7 Nā hopena o ka HPMC e hoʻohui i ka nui o ka hāʻawiʻana a me ka mālamaʻana i ka mālamaʻana i ka manawa micro-pūnaewele
ʻO ka hoʻolālāʻana o ka pūnaewele gluten i loaʻa i nā pōpoki he nui e mālama ai i keʻano o ke kalaka e hanaʻia e kaʻahaʻaina o ka palaoa. No laila, he mea nui ka ikaika o kaʻoihana pūnaeweleʻo Gluten i keʻano o ka huahana hope loa,ʻano kūpono, maikaʻi loa,ʻano loiloi a me ka hoʻomaikaʻiʻana a me ka hoʻomaikaʻiʻana. Mai kahi wahi microscopic o ka nānāʻana, hiki ke nānāʻia ka morphology o ka waihona ma keʻano e pili ana i keʻano o keʻano o kaʻoihana.

ʻO nā kiʻi o ka Fig 3.7 o ka microstructure o ka palaoa glutten, (a) i hōʻikeʻia me 0% HPMC no 0% HPMC no ka 0% HPMC no ka 0% HPMC i hōʻikeʻia
Kahakaha:ʻO ka microstructure o ka pūnaewele glutten me ka hoʻohuiʻoleʻana iā HPMC a me Frozen no nā lā 0 mau lā; ʻO B ka Michustructure o Glutrunt pūnaewele me ka hoʻohuiʻoleʻana iā HPMC a me ka hau no 60 mau lā; C ka microstructure o ka pūnaewele glutten me 2% hpmc i hoʻohuiʻia a me ka frozen no ka 0 mau lā o ka michustructure pūnaewele me ka 2% hpmc
Ma hope o 60 lā o ka pahu pahu pahu, me ka microprokalalū o ka nunui o ka lehulehu humaikaʻoleʻole me ka hpmc he loli nui (Fig. 3.7, ab). I nā lā 0 mau lā
Liʻiliʻi liʻiliʻi e like me ka brophology prophology likeʻole. Eia naʻe, ma hope o 60 mau lā o ka mālamaʻana o ka chezen, i ka nui o ka molowaʻole, a me ka nui o keʻano. E wāwahi i ka paʻa disulfide, e pili ana i ka ikaika a me ka ikaika o keʻano. E like me ka mea i hōʻikeʻia e ka konntgoriorgos a me Goff (2006) a me nā kontgoriorgos (2007) 1391]. Eia kekahi, ma muli o ka dehydration a me ka hoʻopaʻiʻana, heʻano kūpono loa i ka hanaʻana ma hope o 15 mau lā o ka chezen. ʻAʻole i hōʻehaʻia ka hana glutuen no kahi manawa pōkole, e kūlike ana me Wang, et a1. (2014) 'ohana' 'ō' lelo nui loa [134]. I ka manawa like,ʻo ka lukuʻana o ka mictiatruture e alakaʻi ai i ka microstructure i ka neʻeʻana o ka wai a me ka hoʻihoʻi houʻana i nā hopena o ka manawa haʻahaʻa ʻO kekahi mau noiʻi [140, 105] Hōʻikeʻia ma hope o nā nalu manuʻole, a ua kiʻekiʻe ka ikaika o ka palaoa a me keʻano wai. Eia naʻe, ma hope o 60 mau lā o ka mālamaʻana i ka burzen, ua hoʻololi ka michustructure o ka gluten me 2% mau liʻiliʻi o ka glutc. Hōʻike hou kēia e hiki i ka hpmc ke hiki i ka lukuʻana i ka lukuʻana i ka luku gluten ma ka recrystallization.
3.4ʻO ka paukū
Ua noiʻiʻia kēia hoʻokolohua i ka rheology o ka palaoa gluton a me nā huahana gluten ma ka hoʻohuiʻana iā HPMC (0% a me 2 mau lā). waiwai, nā mea hoʻonani moʻomeheu, a me nā hopena o ke kumu o ke kauka. Uaʻikeʻia ke aʻoʻana i ka loli a me ka hoʻihoʻiʻana i keʻano o ka wai i ka wā o keʻano o ka hana o ka nui o ka gluteal. Ka paleʻana o ka maikaʻi huahana. Ua hōʻike ka hopena o nā huapalapala o ka lehulehu i ka modulus a me ka conscous Model o ka hoʻomakeʻiaʻana o ka micson. Ua hoʻonui nuiʻia kaʻike o ka hui manuahi Sulfhydryl, a uaʻoi aku ka hoʻonuiʻia kona wahi hakahaka, a me nā hydrophobie mana o Gelton. Eia naʻe,ʻo nā hopena hoʻokolohua e hōʻike ana ua hiki i ka hoʻohuiʻana o ka I-IPMC i ka hopena o ka mea kūʻai ʻO kēia no ka mea hiki i ka HPMC ke hōʻemi i ka kaila o ka wai a me ka palena o ka hoʻouluʻana o ka wai. Hōʻike kēia i ka hoʻohuiʻana o HPMC e mālama pono i ka loaʻaʻana o keʻano o ka berogrity o ka hoʻolālā palaoa, i laila e hōʻoia ana i ka maikaʻi o ka huahana.
MOKUNA 4 HOOLAHA O KA HPMC E KOMO ANA O KA GRANCUCTER MA BRITINANT OND
4.1 Ka Aha
ʻO ka barch kahi kaulahao plysacarchide me ka glucose e like me ka monomer. kī)ʻelua mauʻano. Mai kahi wahi microscopic o ka nānāʻana,ʻo ka starch ka mea maʻamau, aʻo ka nui o ka'āpana o ka barch btar Mai ka maka o keʻano o ka crystal i nā hale crystalline e pili ana i nā'āina crystalline a me nāʻano he nui ʻO ka maʻamau,ʻo ka'āinaʻo Grostalline kahi o ka Amylopen a me ka'āina Amorpous e noho nui ana o Amylose. ʻO kēia no ka mea, ma kahi o ka C Chain (manina nui), he mau kaulahao a me ka carbic) a me ka carbon charch "e like me ka lāʻau cuin. Ua hoʻonohonohoʻia keʻano o keʻano o ka crystallite i kekahi ala e hana ai i kahi crystal.
ʻO ka starch kekahi o nā'āpana nui o ka palaoa, aʻo kona mau mea e like me ka kiʻekiʻe e like me 75% (maloʻo). I ka manawa like, e like me ke kaʻaahi kaʻa i hōʻike nuiʻia i loko o nā loko,ʻo ka pā o ke kumu nui o ka nui o ka nui o ka meaʻai. I ka'ōnaehana palaoa, ua hoʻokaʻawaleʻia ka starch i ka hapanui a hoʻopiliʻia i ka hoʻonohonoho pūnaewele o ka protein gluten. I ka wā e hana ai a mālama i nā hōkū, nā hōkū i lalo o ka gelanitanization a me nā kauʻana.
Ma waena o lākou, e pili anaʻo Galaninization GelatinIzation i ke kaʻina hana i keʻano o nā Grouch Grach Hiki ke hoʻokaʻawaleʻia i nā kaʻina hanaʻekolu. 1) O ka wai i hoʻohuli i ka wai; Ma mua o ka hōʻeaʻana i ka mahana mua o Gelatinization ʻO ka mea liʻiliʻi wale nō i hoʻopiliʻia i loko o ka wai a hiki ke hoʻihoʻiʻia i kāna kūlana mua. 2)ʻO ka wai inuʻole i ka wai kai; Ke hoʻonui nei ka mahana, komo ka wai i waena o nā pahu o ka starstallite, e hoʻonui ana i ka nui o ka wai E lilo ia i mea e nalowale ana nā crystals. I ka manawa like, ka pākuhi kilaʻo Phenoneson o Scarch,ʻo ia ka maltese ma lalo o ka microscope, ua hoʻomaka ka mahana o ka pākōlani. 3)ʻO ke kahuaʻo Starch Grand Ua kāheaʻo Starch Molecules i ka'ōnaehana'ōnaehana e hana ai i ka paila Gelanity Ke kukeʻia nei ka palaoa, ke kauʻana o ka gelanitanization o ka starch i ka meaʻai me kona mauʻano likeʻole, e kala, a me ke kalaʻana, a me ka hoʻoiliʻana i nāʻano.
Ma ka laulāʻo General, ua hoʻopilikiaʻiaʻo Galaninization ma keʻano a me keʻano o ka lāʻau, e like me ka hoʻololiʻana o ka paʻakai No laila, keʻano o ke kāʻei o Storr (keʻano o ka morphology, crystalline maʻamau, etc.) nā waiwai o ka gheninization, nā huahana gheninities, nā mea kanu gheninitinity, nā mea kanu gheninities, ka nui o nā mea kanu, etc.
Ua hōʻikeʻia nā papa he nui, ua emi ka ikaika o ke ampika o ka Gel i ka hana o ka manuahi, aʻo ia konaʻano kalepa, e like me ke kalepa, et a... (2005) aʻo i ka hopena o ke kaheʻana o ka mahana o ka pā o kaʻuala o kaʻuala; Ferrero, et a1. (1993) noiʻi i nā hopena o ka helu manuahi a me nāʻano likeʻole o nā mea hoʻohui ma nā waiwai o ka palaoa a me nā pahu pahu pahu. Eia nō naʻe, ua liʻiliʻi nui nā hōʻike ma ka hopena o ka waihoʻana o ka brozen ma keʻano a me nā waiwai o ka starch grach ʻO ka palaoa frozen (ka haʻaleleʻana i ka palaoa maloʻo mua ma mua o ka nui o nā kīwaha i lalo o ka hale o ka brozen. No laila, e aʻo ana i nā hoʻololi a me nā loli a me nā hoʻololiʻana o nāʻano kama'āina ma ka hoʻonuiʻana o HPMC i ka hoʻomaikaʻiʻana i ka nui o ka huaʻana o ka wikiwiki. mea nui.
Ma kēia hoʻokolohua, ma ka hoʻohuiʻana i nā manaʻoʻokoʻaʻo Hpmc (0, 0.%, 2 mau lā o ka HPMC i kahi manawa freezing, ka lā 60, 30 mau lā) i aʻoʻia. ma keʻano starch a me kānaʻano gelanization i keʻano o keʻano.
4.2 Nā kumu hoʻohālike a me nāʻano hana
4.2.1 Nā kumuwaiwai hoʻokolohua
Wherch binzhou zhzyu meaʻai co., ltd .; HPMC ADDIDIN
4.2.2 Hoʻokuʻu hoʻokūkū
Nā inoa inoa
ʻO HH Digital ka lumiʻauʻau wai
ʻO nā kaulike kālā BSAL24
BC / BD-272SC Driji
Bcd-2010 friji
Sx2.4.10 muffle Futnace
Dhg. 9070a e hoʻomaʻemaʻe i ka umu
KDC. 160hr kiʻekiʻe-wikiwiki wikiwiki
Discovery r3 rotational rheometer
Q. 200 i nā calorimet
D / Max2500v Type X. Ray Diffractometer
Sx2.4.10 muffle Futnace
Hana wai
ʻO JiangSu Jint Jincheng Guosheng hoʻokolohua
ʻO ka Kakuhi, Germany
Hui pūnāwai
Hefei Meili Oau Co., Ltd.
Nā Mea Hana'Aiʻi Huangshi HongFung Co., Ltd.
Shanghai Yiheng Scientini Pass Stream COR., Ltd.
Andreea Zhongke Zhongzia Scientini Gustom Factory St.,
ʻAmelikaʻAmelika Hui PūʻIa
ʻAmelikaʻAmelika Hui PūʻIa
Rgaku hana Co., LTD.
Nā Mea Hana'Aiʻi Huangshi HongFung Co., Ltd.
4.2.3 Ke kaʻina hana
4.2.3.1 hoʻomākaukau a me ka paleʻana i ka paleʻana o ka starch starch
Weigh 1 G o Starch, hoʻohui i ka 9 ml o ka wai o ka wai, piha loa a hui pū e hoʻomākaukau ai i kahi pākaukau 10% (W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W / W). A laila e kau i ka hopena simple. 18 ℃ Refrigietory, mālama pahu no 0, 15 d, 30 D, 60 D,ʻo ia ka lā hou. E hoʻohui i ka 0.5%, 1%, 2% (W / W) HPMC ma kahi o nāʻano likeʻole e hoʻomākaukau ai i nāʻano likeʻole
4.2.3.2 Rheological waiwai
Lawe i nā mea i hōʻikeʻia ma luna nei i hanaʻia ma luna o ka manawa hana e pili ana i ka manawa e pili ana, e kaulike ana i ka 4 ° C no 4 h, a laila e neʻe piha i ka lumi o ka lumi.
(1) nā hiʻohiʻona glatina
Ma kēia ho'āʻo, ua hoʻohanaʻia kahi rheomer ma kahi o kahi viscomer e ana i keʻano gelanization o Statearch. Eʻike i BaE et A1. (2014)ʻano [1571] me nā hoʻololi liʻiliʻi. E hoʻonohonohoʻia nā papa hana kiko'ī e like me nā mea penei: E hoʻohana i kahi pā me kahi'āpana o 40 mum,ʻo ka wikiwiki (ʻo ka wikiwiki a me ka wikiwiki. I) incubate at 50 ° C no 1 MX; ii) at 5. c III) Mālamaʻia ma 95 v) paʻa hope ma 50 ° C no 5 min.
E kiʻi i ka 1,5 ml o ka hopena simple a hoʻohui i ke kikowaena o keʻano o keʻano o keʻano o keʻano o keʻano o keʻano o keʻano. Wahi a GB / T 14490.2008 [158],ʻo ka helu Gelanization e pili ana (Rear) Ka waiwai, BV) a me ka waiwai hou (Studeban waiwai, SV), kahi kiko'ī ʻO ka waiwai Stickback = hope loa viscosity - liʻiliʻi liʻiliʻi. Ua hoʻi houʻia kēlā me kēlā me kēia mau manawaʻekolu.
(2)ʻO ka hōʻikeʻana o ke kaheʻana o ka starch
Ua kauʻia nā mea i luna ma luna o GLATINIVIVIVIVIVATED i ka ho'āʻoʻana e like me keʻano o Achayuthakan & Super Scan Scan Round he 1) 0.1 S hoʻokahi. 100s ~, 2) 100s ~. 0.1 s ~, uaʻohiʻia kaʻikepili i ka mode logrithmic E hoʻohana i ka papa inoa inoa 8.0 e hana i ka ponoʻole o kēia curve a loaʻa i keʻano o keʻano o ka mana
4.2.3.3 Storch Paste Gel Properties
(1) Mākaukau hoʻomākaukau
E lawe iā 2,5 g o Amyloid a kāwili pū me ka wai o ka wai ma kahi o 1: 2 e hana ai i ka waiū. Manuahi ma 18 ° C no 15 D, 30 D, a me 60 D. E hoʻohui i 0.5, 1, 2% HPMC (W / W / W) e hoʻololi i keʻano o keʻano likeʻole, a me nāʻano'ē aʻe e loliʻoleʻia. Ma hope o ka pauʻana o ka mālamaʻanaʻana o ka mīkini neʻeʻana, e lawe i waho, equilibrate ma 4 ° c no 4 h, a laila e ho'āʻoʻia.
(3) BACORM GEL ikaika (Gel ikaika)
E lawe i ka 1.5 ml o ka hopena simple a waiho i keʻano hoʻohālike o ka rheometer. Hoʻomaka ka mahana o ka mahana ma 25 ° C a me ka hoʻopauʻana ma 5. C / MIN, i hoʻopaʻaʻia no ka 2 MIN.
Ua hoʻopiliʻia kahi'āpana o Petrolatum i ka lihi o ka gel starch i loaʻa ma luna nei e pale i ka nalowale o ka wai i nā hoʻokolohua ma hope. E pili ana i ka Abebe & Ronda Traint [1601],ʻo kahi strain srain step sweep sweep sweep stccoolastic
A laila, e huki i ka pinepine o OSCillation, e hoʻonohonoho i ka nui o ka strain Ua hoʻi houʻia kēlā me kēlā me kēia mau manawaʻekolu.
4.2.3.4ʻO nā waiwai TheModynaminic
(1) Mākaukau hoʻomākaukau
Ma hope o ke kauʻana i ka manawa mālama mālamaʻana, ua laweʻia nā pepa, make, a maloʻo i loko o kahi umu ma 40 ° C no ka 40. ʻO ka mea hope loa, ua kaheʻia ma o ka hoʻopiʻi 100-Mesh e loaʻa i kahi kiʻi powder paʻa no ka hoʻohanaʻana (kūpono no ka hoʻohana 'ana. E nana xie, et a1. (2014) keʻano no ka hoʻomākaukauʻana a me ka hoʻoholoʻana o ka waiwai o ka wai. Freeze ma 18 ° C (0, 15 a me 60 mau lā). E hoʻohui i 0.5%, 1%, 2% (W / W) HPMC e hoʻololi i keʻano kūpono o ka Starch. Ma hope o ka pauʻana o ka mālamaʻana i ka manawa hana, e lawe i ka mea maikaʻi a me ke kaulike ma 4 ° C no 4 h.
(3) Ka manaʻo o ka mahana Gelalanization a me ke hoʻololiʻana
Ke lawe nei i keʻano o ke kino ma keʻano he mea e pili ana i keʻano o ka helu nitrogen, he 50 ml / min ʻO ka hopena, ke kahe wela wela
4.2.3.5 XD XD XD
Ua maloʻo nā'āpana o nā starch starch i kahi umu i 40 ° C no ka 48 h, a laila a laila e loaʻa ka Suid Powder Powder. E lawe i kekahi nui o nā hiʻohiʻona ma luna nei, hoʻohana i D / Max 2500v Type x.ʻO keʻano Crystaltinity a me ka Crystallinity. ʻO nā helu hoʻokolohua he 40 kv, i kēia manawa 40 ma, ka hoʻohanaʻana iā cu. Ks as x. ray source. Ma ka lumi lumi,ʻo ke poʻo o ke poʻo ākea he 30--400, aʻo ka helu Scanning a he 20 / min. ʻO ka crystallinity crystallity
4.2.3.6 ka hoʻoholoʻana i ka mana o ke kāʻei
Lawe iā 0.1 g o ka maloʻo, lepo a me kaʻeha a me ka nui o ka wai, e hoʻohui iā ia ma kahi o 95 ml Ma hope o 30 min ʻO ka hope loa, centrifuge ma 5000 rpm no 20 min, a ninini i ka supernatant e loaʻa ai kahi kūpono. Ka mana o ka mana = ka nui o ka lehulehu / sample mass [163].
4.2.3.7 Nāʻikepiliʻikepili a me ka hoʻoiliʻana
Ua hoʻolahaʻia nā hoʻokolohua a pau iʻekolu mau manawa keʻole i hōʻikeʻia, a ua hōʻikeʻia nā hopena hoʻokolohua e like me keʻano maʻamau. Ua hoʻohanaʻiaʻo SPSS Static 19 no ka nānāʻana i nāʻano likeʻole Ua kiʻiʻia nā kaulahao Correlation i hoʻohanaʻia ma ka papa inoa 8.0.
4.3ʻO ka nānāʻana a me ke kūkākūkā
4.3.1 Nā manaʻo o nā'āpana maʻamau o ka lāʻau palaoa
Wahi a GB 50093.2010, GB / T 5009.9.2008 Hōʻikeʻia nā hopena i ka Papa 4. 1 hōʻikeʻia.
Tap 4.1 i kaʻike o ka lāʻau o Wheat

4.3.2 Nā hopena o ka HPMC e hoʻohui i ka nui o ka HPMC a me ka manawa mālama berozen ma keʻano o ka gelatinization o ka balat starch
Hoʻokipaʻia ka starch me kahi mea i hoʻomehanaʻia ma kekahi manawa i kekahi manawa he nui e hōʻeha ai i ka gelaninized gelaninized. Ma hope o ka hoʻomakaʻana i GLALINIZE, e lilo i ka wai ma kahi o ka pā kaua ma muli o ka hoʻonuiʻana o ka starch, a hoʻonui mau ka viscosity i ka hoʻomau mau. Ma hope aʻe, ua hoʻopiʻi ka starch Grach I ka wā e hoʻoleleʻia ai ka paste i kekahi manawa hoʻomaha,ʻo ka paste e gel, a me ke kumukūʻai viscosity e hoʻonui houʻia. ʻO ka waiwai o ka viscosity i ka wā i hoʻomoʻaʻia ai i 50 ° C ka mea hope loa Viscosity hope (kiʻi 4.1).
Hoʻopili ka papaʻaina 4.2 i ka hopena o nā hōʻike koʻikoʻi o ka GLACHITION GLANTISH, e pili ana i ka loaʻaʻana o ka golcosity. nā hopena o nā waiwai waiwai. Hōʻike ka hopena hoʻokolohua e hōʻike ana i keʻanoʻo Peak, ka haʻahaʻa haʻahaʻa haʻahaʻa a me ka uku o ka uku Ke hoʻonui pinepineʻia nei,ʻo ka Storcosity i hoʻonui nuiʻia mai 727.66 + 995 cp (e hoʻohui ana i ka hpmc); Ua hoʻonuiʻia ka viscosity liʻiliʻi mai ka 391.02 + 18.97 cp (e hoʻohui i ka 1,5.5.0. ʻO ka viscosity hope loa mai 794.62.412.84 CP (me ka hoʻohuiʻana i ka HPMC). Eia nō naʻe, ua emi iki ka waiwai o ka atteuation mai ka 336.644-71.73 CP (me ka hoʻohuiʻana iā HPMC)
Me ka 1% HPMC) a me 393.614-45.94 CP (150.28484-41.28484-41.39 Cp (2% hpmc hoʻohuiʻia). ʻO kēia a me ka hoʻohuiʻana o nā hydrocolloilads e like me Xanthan Gum a me Guar Gum i loaʻa iā Achayuthaki ʻO kēia paha ka nui no ka meaʻo HPMC e like me keʻano o ka colcosinic hydropphilic Ma kahi o nā kaʻina hana o ke kaʻina o ke kaʻina o ka gelaninitashization (ʻo ke kaʻina hana o ka HPMOGILELY) eʻoi aku ka nui o ka storstic (nā hopena o ka haʻuki No laila,ʻo ka hekikia nui o ka hewalakiko a me ka pouna hope o ka Hale Hōʻikeʻike Gulanizanization Me Gechninizanina i hoʻonui mauʻia me ka hoʻonuiʻia o HPMC.
Ma kaʻaoʻao'ē aʻe, i ka wā e hoʻohuiʻia ai ka nui o HPMC,ʻo ka Viscosityʻo Siscosit ʻO ka mea maʻamau,ʻo ka nānāʻana o ka piko o ka starch e hoʻokuʻuʻoleʻia me ka hoʻohuiʻoleʻana i ka hpmc mai 727.66. hoʻohui i ka 0.5ʻO ka nānāʻana i ka siscosity o ka starch no ka starch i hoʻopauʻia me ka% hpmc i hoʻonuiʻia mai nā lā 758.12 cp (freezing no 60 mau lā); Ua hoʻopiʻiʻo Starch me 1% HPMC i kahi o ka piak siscosity i hoʻonuiʻia mai ka wai o ka moku. ʻOiai ke kāpaeʻana o ka starch i ka 2% hpmc cp i hoʻohuiʻia i ka glatcosity ma ka 946.64 ± 9.625-94.06. I ka manawa like, ua hoʻonuiʻia ka viscosity haʻahaʻa o ka starch me ka hpmc mai ka 391.02-41) Hoʻohuiʻiaʻo 0.5 i kaʻoi loa o ka viscosity o ka starch no ka starch i ka% hpmc i hoʻonuiʻia mai 454.93.92.22.22.22.22.22.22.22.22.22.22.22.32.22.22.22 Hoʻopiliʻia ka starch me ka 1% HPMC i kaʻoi loa o ka waihoʻoluʻu o ka wai i hoʻonuiʻia mai 485.5.05 cp (freezing no 60 mau lā); ʻOiaiʻo ka starch susppension i hoʻohuiʻia i 2% HPMC CP GLALINIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVIVED VISCOOSITY mai ka 103234-55.55.55.55.55.55.55.55.55.55.586

ʻO ka viscosity hope loa o ka starch i hoʻokuʻuʻoleʻia me ka hoʻohuiʻoleʻana iā hpmc mai 794.62 Ua hoʻonuiʻia ka siscosity o ka starcosity o ka starch mai 882.24 ± 22.40 CP (DIGZEN CP Ua hoʻohuiʻiaʻo iaʻo ka siscosity o ka starch o starch me 1% hpmc i ka viscosity mai 846.04 ± 8 mau lā. A ua hoʻohuiʻiaʻo Gelanitanization siscosity o ka starch susporon i hoʻohuiʻia me 2% hpmc i hoʻonuiʻia mai 91 0.88 ± 34.57 cp
(Ka waihoʻana i ka pahu pahu no nā lā 0 mau lā) i ka 1198.09 ± 41.15 CP ʻO ka heluʻana, ka waiwai nui o ka starch no ka hoʻonuiʻana i ka HPMC mai ka hola 96.64 ± 71.64 ±) Hoʻohui i ka 0.5 i ka waiwai o ka starch o ka starch i hoʻopauʻia me% hpmc i hoʻonuiʻia mai nā hola he 3233.25 cp Ua hoʻopiʻiʻo Starch me 1% HPMC i ka waiwai o ka waiwai o ka wai i hoʻonuiʻia mai 324.19 cp (manuahi ʻOiai e hoʻohui ana i 2% HPMC, ka waiwai o ka waiwai o ka starch i hoʻonuiʻia mai ka 393.61 ± 77.64 ± 77.64 ʻOiai ke kāpaeʻana o ka starch i hoʻohuiʻia me ka hpmc i hoʻohuiʻia i ka waiwai retrogradation i hoʻonuiʻia mai 403.60 ± 6.13 c
P Ua hoʻohuiʻia ka waiwai o ka Retrogradation o Susternation Susternsion me 0.5% HPMC mai ka 427.29 ± 15.99 CP (BROZN CP Ua hoʻohuiʻia ka waiwai o ka Retrogradation o Scarch i hoʻohuiʻia me 1% HPMC mai ka makahiki 360.48 ± 41. 39 CP ʻOiai ke kumukūʻai o ka retrogradation o ka starch susternsion i hoʻohuiʻia me 2% hpmc i hoʻonuiʻia mai ka 357.85 ± 21 mau mahina no 60 lā). 0 nā lā) hoʻonuiʻia i 515.51 ± 20.86 CP (60 mau lā Frozen).
Hiki keʻikeʻia me ka noʻonoʻoʻana o ka mālamaʻana i ka mālamaʻana i ka manawa,ʻo keʻano o keʻano gelasinization e hoʻonuiʻia, e kū pū ana me ka tao et a1. F2015) 1. E kūlike me nā hopena hoʻokolohua,ʻike lākou me ka nui o ka helu o ka galanization, ka helu hope loa o ka staterani ʻO kēia ka mea nui no ke kaʻina hana o ka mālama manuahi, nā wahi a Amorpus) i hoʻopauʻia. ʻO Galaninization Gelatinization, a hoʻonui i ka nui o ka waiwai e pili ana i ka waiwai a me ka waiwai retrogradation. Eia nō naʻe,ʻo ia ka hoʻohui o HPMC i ka hopena o ka crystallization o ka hau ma keʻano starch. No laila,ʻo ka Viscosity piccosity,ʻoi aku ka liʻiliʻi o ka viscosity hoʻonui a hoʻemi i ka nānāʻana.

FIG 4.1 Nā papa hana o Weat Store Storch me ka HPMC (A) a iʻole 2% HPMCC①)
4.3.3 Nā hopena o HPML hoʻohui i kahi manawa mālama a me ka mālamaʻana i ka manawa o ka pahu ma luna o ka star sporch
ʻO ka hopena o ka heluʻana i ka heluʻana ma ka viscosity iʻikeʻia (ʻo ia hoʻiʻo Siscosity) o keʻano o ka maʻi loiloi, a me nāʻano o ke kino. Hoʻopili i nā papa 4.3 i nā pakuhi hoʻohālikelike i loaʻa e ka hanaʻoleʻole,ʻo ia hoʻi, ka mana o ka hoʻopiliʻana o ka HPMC

FIG 4.2 THIXOTROWCOM o ka starch i nā paste me ka hpmc (a) a iʻole a iʻole 2% hpmc (b)

Hiki keʻikeʻia mai ka papaʻaina 4.3 i nā mea āpau o nā mea āpau, 2, e emi ana ma lalo o ka nui o ka maʻi. Eia kekahi,ʻo nā scall shear he nui i hoʻopaʻaʻia mai 0.1 s, e noho pū. 1 Hoʻonui i ka 100 s ~, a laila e hōʻemiʻia mai ka 100 sd i ka curudoplastic pseudoplastic Akā, ma lalo iho o ka manawa mālamaʻole o ka manawa me emi aʻe ka palena o ka hpmc, e hōʻike ana i ka hopena o ka hoʻolaha ma lalo o ka maʻi kīwaha. E noho mau ana ia ma lalo o ka hana a hōʻemi i ka "jixotropic a ke kani"
(Thixowrop Spot) wahi,ʻo ia hoʻi e like me Temsiripong, et a1. (2005) hōʻike i ka hopena like [167]. Hiki paha i kēia no ka mea hiki i ka HPMC ke hana i nā loulou GATMOLECURL me Amylose Coans) , no ka mea e mālama ai i ka pilina pili a me keʻano o keʻano
Ma kaʻaoʻao'ē aʻe, no ka pā haleʻole me ka mālamaʻana o ka meaʻole, i ka waiwai o ka hpmc, mai ka hola 1,6640 ± 1 683 ± 1.035 Pa · SN 310 ± 0.009 (E hoʻohui i ka 0.5% hpmc), a me ka helu 1% Ua hanaʻo HPMC i keʻano o ka wai e hoʻololi ai mai ka pseudoplastic i Newtonian [168 ]'1691]. I ka manawa like, no ka mea, mālamaʻia ka palau ma ka maloʻo? 60 lā, hōʻikeʻia nā haumāna k, nā kumukūʻai e hōʻike i ka hoʻohuiʻana o HPMC
Eia naʻe, me ka hoʻopaʻaʻana o nā manawa mālama manuahi, nā mea waiwai o ko K a me ke koiʻana, 0 mau lā) i ka 95.5, ma hope o ka 95.5. 2.421 Pa · GR Pa · GN 0.277 ± 0 1 mau lā) i hoʻohuiʻia, 0 mau lā (0 mau lā) i 0.323 mau hola. HPMC, 60 mau lā), a mai 0.431 ± 0 mau lā) i 0.404 HPMC, 60 mau lā 2% HPMC, 60 mau lā 2%. Ma ka hoʻohālikelikeʻana, hiki ke loaʻa i ka hoʻonui o ka hoʻohuiʻana o ka HPMC e kūlike.
4.3.4 Nā hopena o ka HPMC e hoʻohui i ka nui o HPMC a me ka mālamaʻana i ka manawa mālama i ka siscount sisch
Hiki i ka Sweep pinepine ke hōʻike i ka Story Exedep Hōʻike ka kiʻi 4.3 Nā loli o nā hoʻololi o MoDULUS RODULOS / ELACUS MODULUS (G ')

ʻO ka Fig 4.3ʻO ka hopena o HPMC i ka hoʻopauʻana a me ka paleʻana i ka brozen ma luna o ka elastic a me ke kāleka snocous o ka starch
Kahakaha:ʻO kahi loli o ka viscoolasticity o ka starch hpmcded hpmc me ka hoʻonuiʻana o ka manawa mālama manuahi; Bʻo ia ka hoʻohui o O.ʻO ka hoʻololi o ka viscoolastictity o 5% HPMC Starton me ka hoʻonuiʻana o ka manawa mālama manuahi; C ka loli o ka viscoolasticity o 1% HPMC Starton me ka hoʻonuiʻana o ka manawa mālama manuahi; D ka loli o ka viscoolasticity o 2% hpmc start i ka hoʻonuiʻana o ka manawa mālama manuahi
Ua hele pūʻia ke kaʻina galaninizanizanizanization glateranization e ka weheʻana o nā barch barch, ka nalowaleʻana o ka nui o ka crystally E like me ka hōʻikeʻana ma ke kiʻi 4.3, no ka pahu pahu, a emi mai ka nui o ka hpmc, a me ka nui o ka wai o ka glatch. ʻO ka manawa like, Chaisawang & Suphantharika Ua hoʻokaʻawaleʻiaʻo Amorpous o Garch Gruch i kahi papa hana i hoʻopauʻia (Starch ʻO ka paʻaʻana a me ke kikowaena, a me keʻano o keʻano o ka haunaele o ka haunaele,ʻo nā micloles e hoʻohālikelike ai i keʻano o ka starch. (Molecular Chain Mobitility), aʻo ka hope loa i kumu i ka ikaika o ka gel o ka starch e emi ai. Akā, me ka hoʻonuiʻana o ka hana hpmc, ua hoʻopaʻaʻia ka hoʻohaʻahaʻa haʻahaʻa o G ', a ho'ōlaʻia kēia hopena me ka lono o HPM. Hōʻike kēia i ka hoʻohuiʻana o HPMC i ka hopena o ka crystals o ka hau ma lalo o keʻano o nā kūlana i lalo.
4.3.5 hopena o ka loaʻaʻana o ka I-iPmc e hoʻohui i ka manawa mālama a me ka mālamaʻana i ka manawa ma luna o ka starch
Hiki i keʻano o ke kaʻe o ka starch ke hōʻike i ka nui o ka glalatization a me ka wai wai, a me ka haunaele o ka starch i lalo o nā kūlana centrifugal. E like me ka hōʻikeʻana ma ke kiʻi 4.4, no ka starchʻaʻohe mea e hoʻonui ai i ka hpmc i ka hopena ʻO nā hiʻohiʻona glatinization glatina. Eia nō naʻe, me ka hoʻonuiʻana o ka manawa mālama i ka manawa, ua emi ka mana o ke kāʻei o ke kāʻei. Ua hoʻohālikelikeʻia me 0 mau lā o ka waihoʻana o ka frozen, ua emi ka mana o ka starch mai 8.969-a: .0017 Ua hōʻikeʻia nā hopena i ua hōʻinoʻia nā grut sruples ma hope o ka mālamaʻana i ka paleʻana, e hopena ana i ka hopena o ka'āpana o ka starch sorch a me ka centrifigation. No laila, ua hoʻonui ka hoʻololi o ka starch a ua emi ka mana o ka mana. Eia kekahi, ma hope o ka hoʻopaʻaʻana i ka pahu kīlima, starch galanized stach, i hoʻopaʻaʻia, a paʻa ka wai a me kona kino a me ka wai o ka huiʻana o ka puaʻa. 17 Ma kaʻaoʻao'ē aʻe, ua emi iki ka palena o ka hua huna. E hōʻike nei i ka nui o ka ScanWECH

Ka hopena o ka 44 hopena o HPMC i ka hoʻopauʻana a me ka mālamaʻana i ka brozen ma luna o ka mana o ka starch
4.3.6 Nā hopena o HPMC i ka nui o ka HPMC a me ka manawa mālama brozen ma nā wahi o ka TheModynamic
ʻO ka gelanitanization o ka starch he kaʻina hana indothermic indothermic. No laila, hoʻohana pinepineʻiaʻo DSC e hoʻoholo i ka mahana o nā mahana. (TC). Hōʻike ka Papa 4.4 i nā pihi DSC o GLACHINY GALRCH me 2% a me kaʻole o HPMC no nā manawa paʻaʻole.

Ka hopena o ka 4.5 hopena o HPMC i hoʻohui a me ka mālamaʻana i ka brozen i nā waiwai o ka mea kanu palaoa
MAKUA:ʻO kahi curve dsc o ka starch me ka hoʻohuiʻoleʻana iā hpmc a me ka frozen no 2, 15 a me 60 a me 60 mau lā

E like me ka hōʻikeʻana ma ka Papa 4.4, no ka allhc hou, me ka nui o ka hpmc) HPMC), akā, akā 4h ka hopena nui loa, mai 9.450 ± 0.0 Ua like kēia me Zhou, et A1. (2008) i loaʻa i ka hoʻohuiʻana i kahi kolamu hydrophlilic i hoʻemiʻia i ka gelaninizan gelatinization a hoʻonui i ka galani galanization pek mahana [172]. ʻO kēia ka mea nui no ka meaʻoi aku ka maikaʻi o HPMC i ka hydrophinicity aʻoi aku ka maʻalahi o ka hoʻohuiʻana me ka wai ma mua o ka wai. I ka manawa like, ma muli o keʻano nui o keʻano o ke kaʻina hana o ka galani e hoʻonui ai i ka galani,ʻoiai keʻano o ka gelanitanization e hoʻonui ai i ka gelalc.
Ma kaʻaoʻao'ē aʻe,ʻo Galach Gelatinization e, t p, tc, △ t a me △ hele hoʻonuiʻia me ka hoʻonuiʻana o ka manawa manuahi. Ua hoʻohui pūʻiaʻo Salanitani ma Slatch me ka 1% a iʻole 2% HPMC no nā hola he 48.905 71.613 ± 0,085 Ma hope o 60 mau lā o ka mālamaʻana i kaʻai, ua loaʻa ka ulu ulu o ka gulanization gumkini i hoʻohuiʻia mai nā hola he 77.530 408 ± 0.021 nā lā); ʻO ka hoʻohui houʻana i hōʻikeʻia i keʻano hoʻololi like like, kahi i hoʻonuiʻia mai 9.450 (lā maʻamau, he 60 mau lā). 531 ± 0.030 (E hoʻohui i ka 0.5%, 0 mau lā), a me 1,252 ʻO nā kumu nui no nā loli i hōʻikeʻia ma luna nei i nā mea i hōʻikeʻia ma luna o nā mea i hōʻikeʻiaʻo Galaninika i ka wā o ka starch i hoʻopauʻia. ʻO ka comevicence o nā meaʻelua e hoʻonui i ka crystallinity o ka starch Akā, o ka hoʻohālikelike, hiki ke loaʻa ke loaʻa ma lalo o ka manawa kahakaha, me ka hoʻonuiʻana o ka puahele o ka pāmaka, t p, Δt a i nalo loa aku ka hoʻonuiʻana. Hiki keʻikeʻia ua hiki i ka hoʻohui o HPMC ke mālama pono i ka hoʻokūkū o keʻano o keʻano o ka startch cristnizanic
4.3.7 Nā hopena o I-IPMC i hoʻohuiʻia a me ka mālamaʻana i ka manawa mālama manuahi ma keʻano he nui o ke aloha
X. X-Ray diffraction (XD) i loaʻa e X. X-Ray diffraction e like me keʻano o ka waihona. No ka mea,ʻo Garch Gruples kahi hoʻolālā maʻamau, hoʻohana pinepineʻiaʻo XD e nānā a hoʻoholo i keʻano crystallogic a me keʻano he crystallinity o nā crystals o ka strorch.
Kiʻi 4.6. E like me ka hōʻikeʻana i loko o ka, aia nā kūlana o ke Stortch CrySstallization Peaks ma 170, 180, a me 230 a me 230, a he 230 Hōʻike kēia i kēlā, ma keʻano he waiwai intrinsic o ka crystallization butch
Eia nō naʻe, me ka manaʻo o ka manawa mālama manuahi, ua hoʻonui ka naʻau ma mua o 20.40 + me he 2.50 60 lā), a hoʻonuiʻia mai 25.75 + 0.21 (2% HPMC hoʻohuiʻia, 0 mau lā (2% 2. (2016), ke hoʻololi nei nā lula o nā hualoaʻa o nā hualoahu ʻO ka hoʻonui nuiʻana i ka crystallinity ka mea i hanaʻia e ka lukuʻana o ka'āina amorpous a me ka hoʻonuiʻana i ka crystallinity o ka crystalline. Eia kekahi me ka palena o ka loliʻana o nā loli i ka nui o ka solanina o keʻano o ka starch.

Ka hopena o ka Fig 4.6 ka hopena o HPMC a me ka pale o ka brozen ma nā waihona xrd
Kaha: A he x. X-ray raincraction kumu; Bʻo ia ka hopena crystallininity o ka stach;
4.4 Kaʻaila Hō'ī
ʻO ka pā,ʻo ka nui loa o ka palaoa nui loa i ka palaoa, ma hope, e hoʻohui i nāʻano likeʻole No ka mea,ʻo ka loli o keʻano o ke kahuaʻana e pili ana i konaʻano golativization, kahi e hoʻopilikia ai i keʻano o ka pā o ka HPMC. Nā loli i nā waiwai rheological, nā waiwai o ka sristynamic a me keʻano o ka crystalmini e loiloi ai i ka hopena o ka HPMC i ka hopena o ka HPMC Ua hōʻikeʻia nā hopena hoʻokolohua ma hope o 60 mau lā o ka mālamaʻana o ka brozen,ʻo keʻano he nui a me ka hoʻonuiʻana i ka nui o ka startch. Ua hoʻonuiʻia ke Kulanui Geubility,ʻo ka ka nui o ka nui o ka salch o Skart; Eia nō naʻe,ʻoi aku ka hoʻopiʻiʻana i ka starch i hoʻohuiʻia me 2% HPMC, e hōʻemi ana ka nui o ka GLATALL
Mokuna 5 5 mau hopena o ka HPMC E hoʻohui i ke ola ola ola a me ka hana fermetation ma lalo o nā kūlana paʻa
1,1 KA HOOMAKA
ʻO Yeete he unicelitatic unicellatoitic uniningantic Ma lalo o nā kūlana Anaere Iēhova, e hana ai i ka waiʻona a me ka ikaika,ʻoiai i lalo o nā'ōnaehana Aerobolizes e hana i ka waibonanizes, ka wai a me ka ikaika.
ʻO Yeest he nui o nā noi e pili ana i nā huahana flur i hoʻopihapiha (ʻo Sourdough e loaʻa i nā huahana carbon a me ka wai. Hiki i ke kaila kalapona e hana i ka lulu'ūhū nui, pōkole a me ka kaumaha. I ka manawa like,ʻaʻole hiki i ka nui o ka pepehi ana a me kona paona eduge o ka huahana. No laila,ʻo ke ola ola ola a me ka hana fermentation o ka yeast he hopena koʻikoʻi i ka maikaʻi o ka huahana hope
I ka hihia o ka waihoʻana o ka frozen, e hoʻopilikiaʻia ka yeast e ke kaumaha kino a pili i konaʻano. I ka wā kiʻekiʻe loa ka wikiwiki o ka wikiwiki, eʻoi aku ka wai ma ka'ōnaehana o ka'ōnaehana o ka mea hoʻomana, a laila e hoʻolilo i ka wai. Ke kiʻekiʻe loa ka helu manuahi. Inā he haʻahaʻa loa ia, e nui loa nā crystals i ka hau e hōʻemi nā meaʻelua i ke ola ola o ka mea hoʻowahāwahā a me kona hana ferteation. Eia kekahi, ua loaʻa nā haʻawina he nui ma hope o ka pauʻana o nā huahana o kaʻoihana
No ka mea, ua loaʻa ka HPMC i ka nui o ka wai a me ka wai e paʻa ana i ka wai, e hoʻohui ana i ka'ōnaehana palaoa hiki ke hoʻopaʻaʻia i keʻano a me ka uluʻana o nā hau hau. Ma kēia hoʻokolohua, ua hoʻohuiʻia nā'āpana likeʻole i ka palaoa, a ma hope o kekahi manawa o ka huaʻai, e loiloi ana i ka hopena o ka pume.
5.2 Nā mea hana a me nāʻano
5.2.1 Nā mea hoʻohālike a me nā mea hana
Nā mea hana a me nā mea hana
Ange a'ānela
BPS. 500cl mau mahana a me ka pahu haʻahaʻa
3M Solid kiʻi kiʻi iā Coophy Rapid i ka helu ho'āʻoʻana
Sp. Movie 754 UV VitropdomomTuTomer
ʻO ka papaʻaina maikaʻi loa a Ultra-Coffice
KDC. 160hr kiʻekiʻe-wikiwiki wikiwiki
ʻO ZWY-240 i keʻano maʻamau
BD. ʻO 200 Microcoppe Microscope

Hana wai
'Ālelo We., Ltd.
Shanghai Yiheng Scientini Pass Stream COR., Ltd.
3M hui oʻAmelika Hui PūʻIa
Shanghai spectrum scientitif stumber,
Nā Manaʻoʻo Jiangsu Tongjing Nā KeʻenaʻOihana'Ake Uila Co., Ltd.
Andreea Zhongke Zhongzia Scientini Gustom Factory St.,
Shanghai Zhaicheng papa hana hana ma Cor., Ltd.
Chngqing auto auttant whatical mea hana co., ltd.
5.2.2 Nā Kūlana Kūlana
5.2.2.1 Mākaukau o ka wai o ka wai
Kaupaona i ka 3 g o ka mea make maloʻo maloʻo, hoʻohui iā ia i kahi sterlilized 50 ml centicufuge, a laila e hoʻohui iā 4% (W / W / W / W / W / W / W). A laila, e neʻe koke i. Store ma Friji i 18 ° C. Ma hope o 15 D, 30 D, a 60 D o ka waihoʻana o ka brozen, ua laweʻia nā'āpana no ka ho'āʻo. E hoʻohui i 0.5%, 1%, 2% HPMC (W / W / W / W) e hoʻololi i ka pakeneka e pili ana i ka nui o ka nui. Ma ka noʻonoʻo mua, ma hope o ka hoʻopauʻiaʻana o ka HPMC, pono e'āhewaʻia ma lalo o kahi kukui Ultravilet i lalo o kahi kukui Ultravilet i he mau minuke no ka loaʻaʻana a me ka hoʻopaha.
5.2.2.2 Dough e kiʻekiʻe kiʻekiʻe
Eʻike Meziani, et a1. (2012) E kaupaona iā 5 G o ka palaoa maloʻo i loko o kahi pahu cupletric a 50 No nā hiʻohiʻona me nā hope loa ma hope o ka hōʻikeʻana ma hope o ka hōʻikeʻana, koho i nā 10 a 4 paha paha i nā helu kiʻekiʻe o ke kumukūʻai. Ua hoʻololiʻia kēlā me kēia hoʻohālikeʻekolu mau manawa.
5.2.2.3 CFU
Kaupaona 1 g o ka palaoa, e hoʻohui i kahi pahu hōʻike me 9 ml o ka hana o keʻano o nā mea hana he 101. E kiʻi i ka 1 ml o ka dilina mai kēlā me kēia o nā tubes ma luna nei 5 D, lawe aku ma hope o ka pauʻana o ka moʻomeheu, nānā mua i keʻano o ke koloni colony e hoʻoholo ai i keʻano o ka colony i keʻano o ka colony i keʻano o ka colony i keʻano o ka colony Ua hoʻi houʻia kēlā me kēlā me kēia mau manawaʻekolu.
5.2.2.4 E hoʻoholo ana i nāʻike glutathionene
Ua hoʻohanaʻia ke ala Alloxan e hoʻoholo i kaʻike glutathionese. ʻO ke kumu nui ka huahana o ka hopena o ka glutathionene a me alloxan he mea nui e pili ana i ka manawa ma 305 NL. ʻO ke kaʻina hana kūpono I ia, hui pono, e kū pono no 6 min, a hoʻohui koke i ka 1 ml, a me keʻano o ka spectrophotomet ma hope o ka huiʻana. Ua heluʻia kaʻike Glutathionese mai ka pihi maʻamau. Ua hoʻololiʻia kēlā me kēia hoʻohālikeʻekolu mau manawa.
5.2.2.5 Ka hoʻoiliʻikepili
Hōʻikeʻia nā hopena hoʻokolohua he 4-maʻamau maʻamau o ka manaʻo, a ua hana houʻia kēlā mau hoʻokolohua maʻekolu mau manawa. Ua hanaʻia ka loiloiʻana o keʻano o keʻano me ka hoʻohanaʻana i ka spss, aʻo ka pae kiʻekiʻe he 0.05. E hoʻohana i kahi kumu e kiʻi i nā kiʻi.
5.3 Ka hopena a me Kūkākūkā
5.3.1 Ka mana o ka helu HPMC i ka manawa mālama a me ka mālamaʻana i ka manawa i ka wā e loaʻa ai ka nui
ʻO ke kiʻekiʻe o ka nui o ka palaoa i hoʻopilikia pinepineʻia e ka hopena hui o ka hana fermentation o ka fermetation i ka hana a me ka ikaika o kaʻoihana. Ma waena o lākou, e pili pololei ana i ka hana fry futeadation i kona hiki ke hana a hana i ka hana o ka huaʻaiʻana, a me ka nui o ka nui o ka huaʻaiʻana i ka nui o ka flip flir ʻO ka hana fermentation o ka yeast nui i hoʻopilikiaʻia e nā mea o waho (e like me nā loli i nā mea kanu e like me nā carbon.

FIG 5.1 FREAT O KA HPMC PROTER A ME KA HPMCE KE AKUA MA KE PILI ANA
E like me ka hōʻikeʻana ma ke kiʻi 5.1, i ka wā e hoʻonui ai i nā lā he 4, me ka nui o ka nui o ka hpmc mai ka 4 -0.12 CM (0.5% i hoʻohuiʻiaʻo HPMC), 4.314 Eia nō naʻe, ma hope o ka hāʻuleʻana no 60 mau lā, ke kiʻekiʻe e hōʻike ana i ke kiʻekiʻe o ka palaoa i hoʻemiʻia i nā pae kiʻekiʻe. Maʻamau, ke kiʻekiʻe o ka nui o ka palaoa me ka hpmc i hōʻemiʻia mai ka 4234-0.11 cm (nā pahu pahu (mau lā); Ua hoʻohuiʻia ka palaoa me 0.5% hpmc mai ka 4.27 + 0.12 cm (nā pahu pahu no ka 0 mau mahina). 60 mau lā); Ua hōʻemiʻia ka palaoa me 1% HPMC mai 4.314-0.19 CM (Kāleʻa CM (CHMILL) ʻOiai ua hoʻohuiʻia ka palaoa me 2% HPMC. Ua hōʻemiʻia ke kiʻekiʻe o ka lauoho mai 4.594-0.17 cm (mālama brzen no 0 mau lā) i nā lā he 4 mau lā. Hiki keʻikeʻia me ka hoʻonui o ka hoʻohui o HPMC Hōʻike kēia i ka pae o keʻano o ka pahu pahu,ʻaʻole hiki i ka huahelu ka nui o ka maluhia o ka maluhia o ka maluhia. Akā naʻe,ʻoi aku ka maikaʻi o ka hana ola o ka piha o nā huaʻai.
5.3.2 hopena o ka loaʻaʻana o I-iPmC a me ka hana manuahi ma ka manawa ola
I ka hihia o ka mālamaʻana o ka haki,ʻo ka wai o ka wai i hoʻohuliʻia i ka wanaʻae, ma lalo o ka nui o kaʻanuʻu i lalo o ka. Ke lōʻihiʻia keʻano o ke aniani a mālamaʻia ma ka pae haʻahaʻa no ka manawa lōʻihi, e heleʻia ka nui o ka wīwī o kaʻaukā huaʻala o ka ho'ōlaʻana - ka hopena o ka makeʻana. I ka manawa like, e hoʻoemiʻia kaʻai ma lalo o kaʻike i ka ai o kona kino.

FIG 5.2 hopena o HPMC elike a me ka mālamaʻana i ka brozen i ke olaʻana ma ke ola ola
Hiki keʻikeʻia mai ke kiʻi iā 5.2ʻAʻoheʻokoʻa kekahiʻokoʻa o ka nui o ka iʻa i nā pale likeʻole me nā'ōnaehana o ka hpmc. Ua like kēia me ka hopena i hoʻoholoʻia e Heitmann, Zannini, a me Arndt (2015) Eia nō naʻe, ma hope o 60 mau lā o ka manuahi, ua emi nui ka nui o nā colloy, mai 3.08x106 cfu (me ka hoʻohuiʻoleʻana iā hpmc); mai 3.04x106 cfu a 193x106 cfu (hoʻohui i 0.5% hpmc); Hoʻemiʻia mai 3.12x106 CFU a 2.14x106 CFU (hoʻohuiʻia 1% HPMC); hoʻemiʻia mai 3.02X106 CFU i ka 2.55x106 CFU (hoʻohuiʻia 2% HPMC). Ma ka hoʻohālikelikeʻana, hiki iā ia keʻikeʻia keʻano o ka mālamaʻana i keʻano o ke kaheʻana o ka color color color Hōʻike kēia e hiki i ka hpmc hiki ke pale aku i ka ho'ōlaʻana i nā kūlana kūʻokoʻa. ʻO keʻano o ka pale o ka pale e like me ia e like me nā glycetrol Kiʻi 5.3ʻO ka kiʻi kiʻi kiʻi kiʻi kiʻiʻia mai ka helu ho'āʻoʻana o ka 3m Yest Yeast ma hope o ka hoʻomākaukauʻana a me keʻano o ka microscoopic

FIG 5.3 Microopoa o nā wai
5.3.3 Nā hopena o HPMC e pili ana i ka manawa HPMC a me ka Freezing Time ma Glutathionen
ʻO Glutathionene kahi hui pūʻana o ka hui pūʻana o ka glutamic o ka glutamic acid, cysteine a me glycine, a loaʻa nāʻanoʻelua. I ka wā i lukuʻia ai keʻano o ka cell cellint infture He mea kūpono paha ia e hōʻike ana i nā glutathionie e hōʻemi i nā mea paʻaʻole e hoʻopau i nā huahana glutusdryl (.s ʻO ka paʻa a me ke kūpaʻa, a me ke alakaʻi nuiʻana i keʻano o ka maikaʻi o ka maikaʻi o nā huahana flur flur. ʻO ka maʻamau, ma lalo o ke kaumaha kūlohelohe (e like me ka haʻahaʻa loa, nāʻano loiloi osmotic, a hoʻonui i kāna'ā'ī Ke kūpono nā kino o nā konohoʻa no kona ulu a me nā paipai, a laila hoʻihoʻi i ka'iblimiss a me ka hoʻopiʻi loea a me ka hoʻomaikaʻiʻana. Eia nō naʻe, ua make kekahi mau holoholona me ka hewaʻole a me ka hana metabolic e make inā e mālamaʻia lākou inā mālamaʻia lākou i kahi manawa hoʻomaha hoʻomaha.

FAC 5.4 hopena o HPMC i hoʻohui a me ka mālamaʻana i ka paleʻana i kaʻike o Glutathionene (GSH)
E like me ka hōʻikeʻana ma ke kiʻi 5.4, ua hoʻonuiʻia nāʻike o Glutathione e pili ana me ka meaʻole o HPMC a iʻole,ʻaʻoheʻano koʻikoʻi ma waena o nā helu likeʻole. ʻO kēia paha no ka mea o kahi o ka make maloʻo maikaʻi i hoʻohanaʻia e hana i ka palaoa maikaʻiʻole a me keʻano. Ma lalo o ke kūlana o ka wela haʻahaʻa e kaomi ana, E make ana nā kukulu, a laila ua hoʻokuʻuʻia nā pahu o kaʻahaʻaina no kaʻahaʻaina; E pili ana ia i ka pili o waho, akāʻaʻohe mea e hana me ka nui o ka hpmc hoʻohuiʻia. No laila, ka nui o ka poʻe gultataila i hoʻonui i loko o nā lā 15 o Nenezing aʻaʻoheʻokoʻa loa ma waena o nāʻelua. Eia nō, me ka hoʻolālā houʻana o ka manawa hoʻohuli, hoʻoholoʻaka ka hopena o ka Pūnaewele, me ka heihei hua (G (like). ʻOiai e hoʻohui i ka wai yeast i hoʻohuiʻia i 2% HPMC, e hoʻonuiʻia kona mau helu Glutathionen mai 2.307 + 0,051 mg / g (0 0 .051. Ua hōʻike hou kēia kēia iā YEPMC hiki ke pale i nā cell a hōʻemi i ka make o Gltathing, ua hōʻemi nā mea i waho o ka glutathing ma waho o ka cell. ʻO kēia ka mea nui no ka mea hiki iā HPMC ke hōʻemi i ka nui o nā crystals o ka hau
5.4 Kahoʻolelo Mokuna
ʻO Yeete he mea nui a me nā mea koʻikoʻi nui i nā huahana palaoa flement, a e pili pololei ana kona hana ferteation i ka maikaʻi o ka huahana hope. Ma kēia hoʻokolohua, ka hopena o ka hpmc ma ka hemolele i ka'ōnaehana o ka maʻi froteation ma Yetivation, a me nā helu ola. Ma o nā hoʻokolohua, uaʻikeʻia e pono ke mālama i ka hpmc i ka papa hana o ka hua ma hope o 60 mau lā manuahi no ka uku kumu. Eia e hoʻopili ai i ka hoʻohuiʻana o HPMC i ka hōʻemiʻana o ka helu ola o kaʻahaʻaina me ka hōʻemi o Gltathione i ka hoʻouluʻiaʻana o Glutathione i ka hana paʻahana i ka pānaʻi kapu. Hōʻike kēia e hiki i ka HPMC ke pale i ka satist ma ka hoʻohālikelikeʻana i keʻano a me ka uluʻana o nā crystals o ka hau.

POST manawa: Oct-08-2022

Nā hopena o ka hydroxxpropspopkōnā ke hydroxlselse (HPMC)