Mmetụta nke hydroxypylthylthylcelllose (hpmc)

Mmetụta nke Hydropyythylthylthylthllose (HPMC) na Njirimara nke mgwakota agwa na usoro
Meziwanye Njirimara Njirimara mgwakota agwa nwere ụfọdụ ihe bara uru maka ịghọta nnukwu ihe achịcha dị mma dị mma. N'ime ọmụmụ ihe a, ụdị ọhụụ nke coldrophilic (hydroxypyl methylcelllose, yang, mc) etinyere mgwakota agwa jụụ. Mmetụta nke 0.5%, 1%, 2%) na Njirimara Njirimara mgwakota agwa na ogo nke achịcha steamed na ogo nke HPMC. Mmetụta na ihe owuwu na akụrụngwa nke usoro (wheat gluten, stat starch na yist).
Nsonaazụ nnwale nke terenality na ịgbatị gosipụtara na mgbakwunye nke HPMC na-arụpụta ihe nhazi mgwakota agwa agbakwunyere na obere ihe na-agbanwe agbanwe, yana mgwakota agwa network dịtụ adị. Na mgbakwunye, e jiri ya tụnyere otu njikwa, e ji olu dị iche iche dịkwuo mma, na-ebelata na-ebelata mgbe mgwakota agwa ahụ gbakwunyere na 2% hpmc jụrụ oyi maka ụbọchị 60.
Wheat gluten bụ ihe ndabere maka nguzokota nke osisi network. Nnwale ahụ chọpụtara na mgbakwunye nke m - ipmc belatara mmerụ nke yd na agbụ dị n'etiti nchekwa wheat gluten protein n'oge nchekwa oyi. Na mgbakwunye, nsonaazụ nke ngụkọta ikuku dị ala na ntụgharị nke mmiri na-ebelata, na-egbochi mmetụta nke uto nke ice crystal na ngọngọ ya. Nyochaa microscope elektrọn gosipụtara na mgbakwunye nke HPMC nwere ike ịnọgide na-ejide nkwụsi ike nke ihe owuwu network.
Starch bụ ihe akọrọ nke ukwuu na mgwakota agwa, na mgbanwe na ya ga-emetụta njirimara gelatinization na ogo nke ngwaahịa ikpeazụ. X. Nsonaazụ nke ngbanwe X-ray gosiri na mkpu iti mkpu nke stachi mụbara na gelatinization iuthon na-abawanye mgbe nchekwa oyi. Site na ogologo oge nchekwa na-enweghị atụ, ike na-enweghị nke na-enweghị njiri hpmc (viscosity opekempe, uru viscosity, uru ala, ire ere na-abawanye nke ukwuu; N'oge nchekwa nchekwa, ma e jiri ya tụnyere ndị otu njikwa, na-enwe mmụba nke mgbakwunye HPMC, mgbanwe nke klọb Cych Cristal na Njirimara Gelatinization na-eji nwayọọ belata.
Arụ ọrụ gas nke yist nwere mmetụta dị mkpa na ogo ntụ ngwaahịa fermented. Site na nnwale, ma e jiri ya tụnyere otu njikwa, mgbakwunye nke HPMC nwere ike ịnwe mmụba ọrịa nke glutatte na-edozi, na n'otu ebe, mmetụta nchebe nke HPMC na-edozi ya na mgbakwunye HPMC.
The results indicated that HPMC could be added to frozen dough as a new type of cryoprotectant to improve its processing properties and the quality of steamed bread.
Okwu okwu: achịcha sushed; a na-ajụkwa oyi. hydroxypylth methylcellose; wheat gluten; start starch; yist.
Tebulu ọdịnaya
ISI NKE IKE 1
1.1 Ọnọdụ nyocha dị ugbu a n'ụlọ na mba ọzọ, ............................................................. l
1.1.1 Mpme Mmemme Maka Manssuiq......................................................................................... 1
1.1.2 Ọnọdụ nyocha nke bushed buns ..................................................... . ............ 1
Okwu Mmeghe 1.1................................................................................................ ihe
1.1.4 Nsogbu na ihe ịma aka nke mgwakota agwa, ................................................ .3
1.1.5 Ọnọdụ nyocha nke mgwakota agwa nke 2.1.......................... .........................................
1.1.6 A na-eji hydrocolloids dị mma na-adịwanye mma ....................5
1.1.7 hydroxyl methyl cellulose (hydroxypylthyl methyl cellulose, i-ipmc) .......... 5.
112 Nzukọ na ihe ọmụmụ ihe ahụ bara uru .......................................................................... 6
1.3 Isi ihe ọmụmụ a ..................................................................................
Isi nke 2 nke Njirimara HPMC na Njirimara nke Achịcha na-ajụ oyi na ogo nke achicha steamed :..................................................................................................................................................................................
2.1 Okwu Mmeghe .................................................................................................................................................................................................. 8
2.2 Ihe Nnyocha Ọgwụ na Usoro .................................................................................................... 8
2.2.1 Ihe omuma nke .................................................................................................................................................. 8
2.2.2 akụrụngwa na akụrụngwa ..........................................................
2.2.3 ụzọ nnwale .............................................................................................................................. 9
2.3 Nsonaazụ nnwale na mkparịta ụka ................................................................................................ 11
2.3.1 Index nke ihe eji ọka wheat nke ọka wit ..........................................1l
2.3.2 Mmetụta nke mgbakwunye HPMC na Njirimara Njirimara nke mgwakota agwa ....................11
2.3.3 Mmetụta nke mgbakwunye HPMC na Njirimara Igwe nke mgwakota agwa ............................ 12
2.3.4 Mmetụta nke mgbakwunye HPMC na kefriza oge ihe na mgwakota agwa nke mgwakota agwa nke mgwakota agwa ................................. ............................................................................................................................
2.3.5 mmetụta nke mgbakwunye HPMC ego na oge nchekwa mmiri na-aga n'ihu (GW) na mgwakota agwa nju oyi .......................................................................................................................................... 15
2.3.6 Mmetụta nke mgbakwunye HPMC na kefri nso na ogo nke achicha steamed dị mma .............................................................................................................................................................................................................................................................................................................................____________________..................................
6. 1 Nchịkọta isia ............................................................................................................................................................. ]..................................................................................................].
Isi nke 3 na-agbakwunye mgbakwunye na ihe owuwu na akụrụngwa nke ọka wheat n'okpuru ọnọdụ ifo ....................................... 24
Okwu Mmeghe ................................................................................................................................................................... 24
3.2.1 Ihe nnwale :............................................................................................................................. 25
3.2.2 Actural Surgwọ Ahụhụ ....
3.2.3 nnwale nyocha ..................................................................................................................................... ................ 25
3.2.4 ụzọ nnwale .......................................................................... 25
3. Ọzịza na mkparịta ụka .......................................................................................................... 29
3.3.1 Mmetụta nke mgbakwunye HPMC na kefriza oge ihe na-acha uhie uhie nke mmiri gluten na-egbu egbu, kama.
3.3.2 mmetụta nke ịgbakwunye ego nke oge nchekwa nke hpmc na kefriza na mmiri na-enweghị mmiri (CFW) na nkwụsi ike ikuku (cfw.1.................................................... Iri ato
3.3 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na ọdịnaya sulfhydry (c arịa. . 34
Mmetụta nke HPMC nke HPMC ego na oge nchekwa na-agagharị na oge ezumike (n))
Ihe mgbakwunye HPMC nke HPMC ego na oge nchekwa nke ihe nke abụọ na-a gluten ......................
3.3.6 Mmetụta nke mgbakwunye ego na oge kefriza na elu hydrophobicity nke protein protein nke gluten....................................................................................... 41
Mmetụta nke HPMC nke HPMC ego na oge nchekwa netwọọdụ Micro-network na-a gluten .......................................................................................................................................................................................................
3. Ndepụta isiakwụkwọ ................................................................................................................................................................................................... ihe. 13 1
Isi nke 4 mmetụta nke mgbakwunye HPMC na ihe owuwu nke stachi
4.4 Mmeghe .......... 44
4.2 Akụrụngwa Ahụhụ na usoro ......................................................................................... 45
4.2.1 Nnwale akụrụngwa ...................................................................................................... ............ .45
4.2.2 Awọrọ nnwale nnwale ............................................................................................................ 45
4.2.3 Nnwale Nnwale .................................................................................................................... 45
4.3 Nyocha na mkparịta ụka ................................................................................. 48
4.3.1 ọdịnaya nke ihe ejiji ọka wit .................................................................... 48
4.3.2 Mmetụta nke M-IPMC Akwụsị na Oge Nchekwa Gelatinization Starch ........................................................................... .48
4.3.3 Mmetụta nke mgbakwunye HPMC na oge nchekwa nke starchi .................................... 52
4.3.4 Mmetụta nke Nkwekọrịta HPMC nke HPMC oge na-enweghị ntụpọ nke Cerchic Vonce Vita ..................................................................................
4.3.5 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na-aghọ ihe na-arịwanye elu ......................
4.3.6 Mmetụta nke I-Ipmc Akwụsị na oge nchekwa ọkụ na akụrụngwa nke starchimic Njirimara nke stachi .................................................................................................................. . 57
4.3.7 Mmetụta nke HPMC Akwụ ụgwọ na oge nchekwa na-aga n'ihu na Cutch :................................................................... .59
4.4 Nchịkọta isiakwụkwọ .......................................................................................................................................................................... 6 1
ISI NKE IKPUTA NIILE NA HPMC ONWU NA BUNT REET NA EGO NA-EKWU ỌZỌ ................................................................................................. . 62
5.1introdection .................................................................................................................................................................. 62
5.2 Akụrụngwa na ụzọ .............................................................................................................................. 62
5.2.1 ihe na akụrụngwa ................................................................. ihe
5.2.2 ụzọ nnwale. . . . . ...................................................................... 63
5.3 Mmepụta na mkparịta ụka ....................................................... ]... 64
5.3.1 Mmetụta nke mgbakwunye HPMC na kefri oge na-egosi ihe dị elu nke mgwakota agwa dị elu nke mgwakota agwa dị elu nke mgwakota agwa nke mgwakota agwa dị elu nke mgwakota agwa dị elu nke mgwakota agwa nke mgwakota agwa
5.3.2 Effects of HPMC addition amount and freezing time on yeast survival rate…………………………………………………………………………………………………………………………………………65
5.3.3 Mmetụta ịgbakwunye ego nke HPMC na kefriza oge na ọdịnaya nke glutathee na mgwakota agwa nke glutathe na mgwakota agwa .......................................................................... "
5.4 :....... 67
ISI NKE 6 IKPUKWU EGO .......................................................................................................................................................................... ......... 6
6.1 Mme mmechi ..................................................... 9.11 kama .1111 .1: kama .1 :... 68
6.2 Onu ............ 68
Ndepụta ihe atụ
Ọgụgụ 1.1 usoro usoro nke hydropyylylthylthylthylthylthyllllose ........................ . 6
Figure 2.1 The effect of HPMC addition on the rheological properties of frozen dough…………………………………………………………………………………………………………………………………….. 15
Ọgụgụ 2.2 nke mgbakwunye HPMC na kefriza oge ụfọdụ akọwapụtara nke ọma ....
Ọgụgụ 2.3 Mmetụta nke mgbakwunye HPMC na nju oyi na mgbagwoju anya na ihe siri ike nke achịcha na-egbu egbu ....................................................
Ọgụgụ 2.4 Mmetụta nke mgbakwunye HPMC na kefriza oge na-agbasa achịcha dị na achịcha steamed .................................................. . Keigwu
Figure 3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten…………………………………………………………………………………………………………………………. Iri ato
Ọgụgụ 3.2 mmetụta nke mgbakwunye HPMC na kefri nso na akụrụngwa ọkụ nke wheat Glutan .................................................................................. . 34
Ọgụgụ 3.3 nke mgbakwunye HPMC na oge kefriza na ọdịnaya nkịtị sulfhydryl nke wulfhydryl na-anyụ nke willy whiten .............................................................. 35
Onu ogugu 3.4 nke mgbakwunye HPMC ego na oge nchekwa nke transsen ......................................
Ọgụgụ protein 3.5 wheat protein nke Emii Bluein mgbe agbanwee ihe dị mma :.......................................................................... ihe
Ihe atụ 3.6 .......................................................................................................................................... ..........39
Ọgụgụ 3.7 Mmetụta mgbakwunye HPMC na oge nju oyi na netwọk gluten gluten guru. 43
Ọgụgụ 4.1 Starch Gelatimization Ejikọtara Usoro :.................................................................... 51
Ọgụgụ 4.2 Flowtọ Flolopy nke Starch Taste .................................................................................. 52
Ọgụgụ 4.3 mmetụta nke ịgbakwunye ego nke Mc na kefriza oge na friza na steeti stachi .............................................................................................................................................................. 57
Ọgụgụ 4.4 Mmetụta nke mgbakwunye HPMC na oge nchekwa na ikike Starch :...................................................
Ọgụgụ 4.5 mmetụta nke mgbakwunye HPMC na oge nchekwa nke starmodynamic Njirimara nke stachi ......................................................................................................... . 59
Figure 4.6 Effects of HPMC addition and freezing storage time on XRD properties of starch……………………………………………………………………………………………………………………………………….62
Ọgụgụ 5.1 Mmetụta nke mgbakwunye HPMC na kefriza oge dị elu nke mgwakota agwa dị elu nke mgwakota agwa dị elu nke mgwakota agwa nke mgwakota agwa dị elu nke mgwakota agwa nke mgwakota agwa
Ọgụgụ 5.2 Mmetụta nke mgbakwunye HPMC na kefriza oge dị larịị ......................................................................................................................................................................... 67
Figure 5.3 Microscopic observation of yeast (microscopic examination) …………………………………………………………………………………………………………………………. 68
Ọgụgụ 5.4 nke mgbakwunye HPMC na kefri nso na glutathoone (GSH)
Ndepụta ụdị
Tebụl 2.1 Ihe mejupụtara ọnụ ọgụgụ nri ọka with :................................................................... 11
Isiokwu 2.2 Mmetụta nke I-IPMC gbakwunye na ihe ndị dị anya nke mgwakota agwa .........................
Tebụl 2.3 Mmetụta nke M-IPMC gbakwụnyere na mgwakota agwa na ihe Njirimara tensile ......................................14
Isiokwu 2.4 nke mgbakwunye I-IPMC ego na kefriza oge na ọdịnaya mmiri na-enweghị atụ (cf ọrụ) nke a na-ajụ oyi kpọnwụrụ:
Isiokwu 2.5 nke M-IPMC Akwụsị na Oge Nchekwa Ezubere nke Achịcha Nri ................................................................................
Isiokwu 3.1 ọdịnaya nke ihe ndị bụ isi na gluten ............................................25
Isiokwu 3.2 nke mgbakwunye I-IPMC ego na oge nchekwa nke ọma (ya na-ev) na nri mmiri na-apụta .................. 31
Isiokwu 3.3 mmetụta nke mgbakwunye HPMC ego na oge nchekwa nke ikuku (ngwaahịa) nke ikuku ikuku (ngwaahịa) nke ikuku na-egbukera nke ikuku (ngwaahịa). 33
Isiokwu nke 34
Isiokwu 3.5 nke mgbakwunye HPMC na kefriza oge nke abụọ na-apụtachaghị nke ọma na usoro nke abụọ.
Isiokwu 3.6 nke mgbakwunye I-Ipmc na oge nchekwa na ihu hydrophodicy nke with :............................................................................. 41
Isiokwu 4.1 ọdịnaya nke ihe eji ọka wheat ...................................................
Isiokwu 4.2 mmetụta nke mgbakwunye HPMC ego na oge nchekwa ọkụ gelatinization nke wheat stachi ............................................................................ 51
Tebụl 4.3 Mmetụta nke I-Ipmc mgbakwunye na nju oyi na spring oge na vioti nke ọka witche ................................................................................................ 55
Isiokwu 4.4 nke mgbakwunye I-IPMC ego na oge nchekwa ọkụ na akụrụngwa nke starmodynamization nke starch gelatining ................................
Isi nke 1 Isi mmalite
1.1Research Ọnọdụ n'ụlọ na mba ọzọ
1.1.11.1introduction na achịcha dị uzuoku
Achịcha steamed na-ezo aka nri ndị a na-eme site na mgwakota agwa mgbe ekwuputara na steepụ. Dị ka nri nkewa China, achịcha steamed nwere ogologo akụkọ mgbe niile ma mara dị ka "achịcha esi". N'ihi na ngwaahịa ya mechara dị omimi ma ọ bụ elongated na ọdịdị, dị nro na uto, na-atọ ụtọ na ụtọ na ọgaranya na nri [l] Ọ bụ nri nri nke obodo anyị, ọkachasị ndị bi n'ebe ugwu. Ihe oriri na nkwari ihe dị ka 2/3 nke ihe oriri nke nri dị na ugwu, ihe dị ka 46% nke usoro ntụ ọka nri na obodo [21].
1.1.2Research ọnọdụ nke achịcha steamed
Ugbu a, nyocha ahụ na achịcha steamed na-elekwasị anya n'akụkụ ndị a:
1) mmepe nke ihe omumu ohuru butere buns. Site na mmeghe nke ihe eji eme achịcha na mgbakwunye nke ihe arụrụ ọrụ, ụdị ọhụrụ nke achịcha stemped, nke nwere ugboro abụọ na ọrụ. Guzobere ọkọnọ ọkọlọtọ maka ogo nke ọka steepụ steamed sitere na nyocha nke ngalaba. FU na A1. (2015) Agbakwunyere lemon poomace nwere nri nri na polyphenols ka a na-eme achịcha, ma nyochaa antioxidant nke achịcha na-acha uhie uhie; HAO & Beta (2012) Gụtara Barley Banley Band na Flaxseed (ọgaranya na ihe ndị na-ekpo ọkụ) Shinuu na A1. (2015) enyocha mmetụta nke ịgbakwunye eriri pelp na mgwakota agwa na mgwakota agwa na njiri mara mma [6].
2) nyocha na nhazi na nhazi nke ntụ ọka pụrụ iche maka achịcha steamed. Mmetụta nke ntụ ọka ngụkọta na ogo nke mgwakota agwa na steamed buns na nyocha ọhụrụ a na-eme, usoro nyocha nke nhazi ntụ ọka e guzobere [7]; Iji maa atụ, nsonaazụ nke usoro igwe ihe dị iche iche na ntụ ọka na steamed buns [7] 81; Mmetụta nke ogige nke ọka waxy ntụ ọka wres na ogo nke achịcha steamed [9j et al.; Zhu, Huang, & Khan (2001) Achịcha nke ọka wit na achịcha na-acha uhie uhie, ma sie ike na-adịghị mma na-adịghị mma na-adịghị mma ọnụ na-adịghị mma. Zhang, et a1. (2007) Nchịkọta Mmekọ ahụ dị n'etiti ọdịnaya protein, protein ụdị, ihe akụrụngwa na-eme ka ọ bụrụ na ọdịnaya protein na-emetụta ogo nke dị na osisi ugwu. Nwee mmetụta dị ukwuu [11].
3) nyocha na mgwakota agwa mgwakota agwa na ịkọ achịcha. Nyocha banyere mmetụta nke oke mmiri na-emepụta usoro dị iche iche na ogo ya na nhazi usoro; Liu Chargong et al. (2009) gosipụtara na n'usoro mgwakota agwa, paradaịs usoro dịka mgbakwunye mmiri, oge nsị nri, na mgwakota agwa bara uru nke achịcha steamed bara uru. O nwere mmetụta dị ukwuu na nyocha Senoory. Ọ bụrụ na ọnọdụ usoro adịghị mma, ọ ga-eme ka ngwaahịa ahụ gbanwee, ọchịchịrị ma ọ bụ edo edo. Nsonaazụ nyocha ahụ gosipụtara na n'oge mgwakota agwa usoro, ego nke mmiri kwukwara ruru 45%, ~ mgbe ọ bara uru na mgwakota agwa nke a na-enyocha nnukwu akpụ akpụ akpụ akpụ akpụ akpụ akpụ akpụ akpụ akpụ akpụ. Mgbe ị na-atụgharị mgwakota agwa 15-20 ugboro n'otu oge, mgwakota agwa ahụ bụ flaky, ezigbo, na elu; mgbe ihe na-acha uhie uhie bụ 3: 1, mpempe akwụkwọ a na-enwu enwu, na ụdị ọcha nke achịcha a na-eme ka mmiri na-abawanye [l; Li, na A1. (2015) Nyochaa usoro mmepụta nke gbara ọkpụrụkpụ mgwakota agwa na ngwa ya na achịcha steamed [13].
4) Nnyocha na ndozi ogo nke achịcha steamed. Nchọpụta na mgbakwunye na ntinye nke akara mma dị mma. na-agbakwunye mgbakwunye (dịka enzymes, Emulssidiers, Antioxidants, wdg) na-agbanwe agbanwe (na-enweghị ike. Glutan) A chọrọ ọrịa Celiac (ọ dị mkpa nke ndị ọrịa nwere ọrịa Celiac [16.1 CIT.
5) Ichekwa na Anti-iking nke achịcha steamed na usoro metụtara ya. Pan Lijun et al. (2010) Ebuputa ihe omimi mejupụtara ya na ezigbo mgbochi na-akawanye njọ site na nnwale nnwale [l emeghị; Wang, na A1. (2015) Mụọ nsonaazụ nke potetin protein protein, mmiri, na recryvalization dị na ọnụego achịcha steamed site na inyocha anụ ahụ na kemịkal nke achịcha steamed. Nsonaazụ gosipụtara na Interblizalization mmiri bụ isi ihe kpatara ya na ịka nká nke achịcha steamed [20].
6) Nchọpụta na ntinye nke nje bacteria ọhụrụ na ụdị sourdough. JIang, EE1. (2010) Ngwa nke Chatomium SP. gbaa ụka iji mepụta xylanase (ya na akwa) na achịcha steamed [2l '; Gerez, na A1. (2012) Ejiri ụdị nje actic acid dị na ngwaahịa nri ma na-enyocha ogo ha [221; Wu, et al. (2012) Guo uto nke umu agbogho nke di na nwunye di iche iche na-eme ka udiri ahihia a, olu lactabacis, lactabacumes Brevis na LEVBUACKUSTUS na LACKOBAGULS, wdg) nke achịcha stesin steepụ [23]; na Gerez, na A1. (2012) Jiri njirimara gbaa ụka abụọ nke ahịhịa abụọ acctic a iji mee ngwangwa hydrolysis nke Gliadin iji belata nzacha ọka [awa 24] na akụkụ ndị ọzọ.
7) nyocha na ntinye nke mgwakota agwa achịcha.
N'etiti ha, achịcha steamed na-enwe ike ịka nká n'okpuru ọnọdụ nchekwa, nke bụ ihe dị mkpa na-egbochi mmepe nke mkpụrụ osisi steamed na nhazi mmepụta ihe. Mgbe ịkasịrị aka, ogo nke achịcha steamed - a na-ebelata nkụ ma sie ike, na-ada, ogo mmetụta na ọnụego nri na-ebelata. Ọ bụghị naanị na nke a na-emetụta ndụ shelf, kamakwa mepụtara ọtụtụ ihe mkpofu. Dabere na ọnụ ọgụgụ, ọghọm mfu kwa afọ n'ihi ịka nká bụ 3% nke ngwaahịa ngwaahịa. 7%. Site na ndozi nke ụkpụrụ dị ndụ na ahụike ahụike, yana oke ahụike nke ngwaahịa nri, na nri na-eto eto na-etolite na-eto eto, nchekwa, dị elu ma dịkwa elu ma dịkwa mma ma dịkwa elu ma dị mma. Dabere na nzụlite a, mgwakota agwa dị jụụ batara na ya, ihe a ka bụ n'Ebe ya ka nọ na Site.
1.1.3introduction na mgwakota agwa
Achịcha jụrụ oyi bụ teknụzụ ọhụrụ maka nhazi na mmepụta nke ngwaahịa ngwaahịa malitere na 1950s. Ọ kachasị na-ezo aka na ojiji ntụ ọka ọka dị ka ihe dị oke mma nke anụ na mmiri ma ọ bụ shuga dị ka ihe eji eme ihe. A na-eme achịcha ma ọ bụ wepu ya ma ọ bụ wepu ngwa ngwa, ngwa ngwa na usoro ndị ọzọ na-eme ka ngwaahịa ahụ daa na 18 "c, nke a na-egosi, esi nri, wdg [251].
Dabere na usoro ihe mmepụta, mgwakota agwa a na-ajụ oyi na-ekewa ụdị anọ.
a) Anwụrụ mmiri gbara agba: mgwakota agwa kewara n'ime otu mpempe, ngwa ngwa - kpọnwụrụ akpọnwụ, ma sie ya, steamis, wdg)
b) A na-eji ihe eji eme ihe na-egosiputa ihe eji eme ihe eji eme ihe:
c) mgwakota agwa a na-agbakọ ọnụ: mgwakota agwa kewara n'ime otu mpempe ma guzobe, na oyi, kpọnwụrụ, na-eche, ma sie ya, whesh, wdg)
D) Mgwakọta zuru oke, a na-eme mgwakota agwa n'ime otu ibe ma guzobere, wee sie ike nke ọma, kpọnwụrụ akpọnwụ, kpọnwụrụ ma chekwaa ma chekwaa ya ma chekwaa ya ma chekwaa ya.
Ngosipụta nke mgwakota agwa nke mgwakota agwa maka ụlọ ọrụ, nhazi, na n 'ịmịnye ya, melite oge mmepụta na ụgwọ ọrụ. Ya mere, ịka nká nke nri pasta ahụ na-emetụta n'ụzọ dị mma, na mmetụta nke ogologo ndụ nke ngwaahịa a na-enweta. Ya mere, ọkachasị na Europe, America, Japan na mba ndị ọzọ, a na-eji achịcha dị mma (achịcha), na-apụta), na-apụta), ahịhịa na-acha uhie uhie), kuki), kuki
Achịcha na ngwaahịa pasta ndị ọzọ nwere ogo dị iche iche [[26-27]. Dabere na ọnụ ọgụgụ na-ezughị ezu, ka ọ na-erule 1990, 80% nke Bariation na United States jiri mgwakota agwa ajụ oyi; 50% nke Baries na Japan ji mgwakota agwa ajụ oyi. narị afọ nke iri abụọ
N'afọ 1990s, a na-etekarị akwụkwọ nhazi nke ahịhịa na-acha odo odo na China. Na mmepe na-aga n'ihu nke sayensị na teknụzụ na-aga n'ihu ụkpụrụ ndụ ndị mmadụ, teknụzụ jụrụ oyi nwere atụmanya mmepe nke na nnukwu mmepe
1.1.4probles na nsogbu nke mgwakota agwa
Teknụzụ dị jụụ na-enye echiche na-enweghị atụ na-enye echiche dị egwu maka mmepụta ọrụ nke mkpụrụ nri ọdịnala ndị China dịka achịcha saramed. Agbanyeghị, teknụzụ nhazi a ka nwere adịghị ike, karịsịa n'okpuru ọnọdụ nke oge dị ogologo, ngwaahịa ikpeazụ, ike dị ala, oke mmiri, na-ebelata ụtọ, na ọghọm dị mma. Na mgbakwunye, n'ihi kefriza
Mgwakọta bụ ọtụtụ akụkụ (mmiri, protein, protein, microorgace (macroorals, na - eme ihe ga - eme ka ọ dị nro), yabụ, ọtụtụ ihe kpatara ya dịgasị iche iche.
Imirikiti ọmụmụ ihe achọpụtala na nguzobe nke kristal ice na-eteta na nri oyi kpọnwụrụ akpọnwụ bụ ihe dị mkpa na-eduga na mmebi ngwaahịa [291]. Ice kristal na-abụghị naanị belata lanarị yist, ma mebie stachi celstalinity na gel, nke na-ebelata gas na-ebelata ike gabigara gluten. Na mgbakwunye, n'ihe banyere nchekwa ajụ oyi, ntụgharị okpomọkụ nwere ike ime ka ice kristal tolite n'ihi ịmaliteghachi [30]. Ya mere, otu esi ejikwa ihe na-adịghị mma na-eme ka ihe na-egbu egbu na-eto eto, gluten na yist bụ isi ihe iji dozie nsogbu ndị a dị n'elu, ọ bụkwakwa ụlọ ọrụ nyocha na ntụziaka. N'afọ iri gara aga, ọtụtụ ndị nchọpụta emewo ọrụ a ma nweta ihe nyocha ụfọdụ na-arụpụta. Agbanyeghị, enwere oghere ụfọdụ na ụfọdụ nsogbu a na-achịkwa na esemokwu dị na mbara ubi a, nke kwesịrị ịmaliteghachi, dịka:
a) Otu esi egbochi ogo nke mgwakota agwa na ndọtị nchekwa oge, ọkachasị otu esi ejikwa mmetụta nke ntọala na akụrụngwa nke mgwakota agwa (stachi, gluten na yist), ka bụ okwu. Hotspots na nsogbu dị iche iche na mpaghara nyocha a;
b) N'ihi na enwere ụfọdụ ọdịiche dị na nhazi nhazi yana usoro mmepụta na usoro ngwaahịa dị iche iche, a ka nwere enweghị nyocha gbasara mgwakota agwa dị iche iche;
c) na-amụba, bulie ma jiri mgwakota agwa dị mma dị mma, nke na-enyere gị aka njikarịcha nke ụlọ ọrụ mmepụta na mkpokọta ngwaahịa. Ka ọ dị ugbu a, ọ ka ga-esikwu ike ma gbasaa;
D) Mmetụta nke hydrocolloids na ndozi ogo nke osisi oyi kpọnwụrụ akpọnwụ na usoro metụtara ya na usoro metụtara ya ka a na-amụ ma kọwaa ya.
1.1.5Research ọnọdụ nke mgwakota agwa kpọnwụrụ akpọnwụ
N'ihi nsogbu na ihe ịma aka nke mgwakota agwa dị larịị, nyocha afọ ọhụrụ na usoro nke mgwakota agwa na ihe nchọpụta dị oke njọ na mpaghara mmiri oyi na-adịbeghị anya. Kpamkpam, isi ụlọ na ndị ọzọ na ndị ọzọ na-adịbeghị anya na-elekwasị anya n'ihe ndị a:
I. busty mgbanwe na ihe owuwu na akụrụngwa nke mgwakota agwa dị jụụ na ndọtị na-emebi emebi, iji nyochaa ihe ndị na-emebi ngwaahịa (protein, wdg), wdg). Guzo na uto na mmekorita ya na onodu mmiri na nkesa; Mgbanwe na wheat gluten protein, mmekorita ya na ihe ndị [31]; mgbanwe na usoro stachi na akụrụngwa; Mgbanwe na mgwakota agwa micro agwa na akụrụngwa kọmpụta, wdg 361.
Nnyocha e mere egosila na isi ihe kpatara nke ihe nhazi nke mgwakota agwa ajụ ajụkọ gụnyere: 1) N'oge akpachichara ya na-ebelata; 2) Ọ na-aga n'ihu ma mezue ihe owuwu network na mgwakota agwa, nke na-ebute ikuku na-egbochi mgwakota agwa. A na-ebelata ike nke ukwuu.
II. Unlicationdị njikọta nke mgwakota agwa usoro, ọnọdụ nchekwa na usoro. N'oge mmepụta okpomoku, njikwa okpomọkụ, ihe na-egosi ọnọdụ, usoro ọgwụgwọ, ihe na-acha uhie uhie, na ụzọ na-acha uhie uhie ga-emetụta mgwakota agwa jụụ [37]. Na mkpokọta, ọnụego kefriza dị elu na-ewepụta kristal ice na-pere mpe na keta ma kesaa ekesasị ya, ebe dị ala na-amịpụta kristal ice na-anaghị ekesa nke ọma. Na mgbakwunye, obere okpomọkụ ọbụna n'okpuru ụdị ntụgharị mmiri (CTA) nwere ike ikwesie ike, mana ọnụ ahịa dị elu, yana oge na-efe efe na oge okpomoku oyi na-abụkarị obere. Na mgbakwunye, ịdị mma nke okpomọkụ nke na na na na na na na na na ga-esi megharịa ihe, nke ga-emetụta ogo mgwakota agwa.
III. Iji ihe mgbakwunye iji melite ogo ngwaahịa nke mgwakota agwa ajụ oyi. Iji meziwanye ogo nke mgwakota agwa ajụ oyi, o mere ka ndị nchọpụta mee ihe site na mgwakota agwa dị iche iche, wdg. N'ịma ụzọ gụnyere, i) Enzyme nkwadebe, dị ka, tradeggtotase, o [. Amylase; II) memilssians, dị ka monaGlyceride staate, das, SSL, CSL, Dater, wdg.; III) antioxidint, ascorbic acid, wdg; IV) Polysackoids hydrocolloids, dị ka Guar chịngọm, odo na-edo edo, arabic, gonjac chịm, sodium alganati, wdg alget, wdg alganati, wdg.; V) Ihe ndị ọzọ na-arụ ọrụ, dịka XU, na A1. (2009) protein na-agbakwụnye ihe na-akpụ akpụ na-egbutu mmiri dị n'okpuru ebe a na-ete mmiri, ma mụọ mmetụta ya na usoro na ọrụ nke gluten protein [y71.
Ⅳ. Izu oke nke antifelzen yist na itinye yist ọhụrụ na-emegide [58-59]. Sasano, na A1. (2013) Enwetara eriri ejikọtara ọnụ site na njikọta na mgbakwunye n'etiti ụdị bigenic nke na-eweta Erwisia na iji chebe gbaa ụka site na ọnọdụ dị ọcha [62J.
1.1.6Application nke hydrocolloids na-eme ka agwakọta nju oyi
Museningdị kemịkal nke hydrocolchoid bụ polysiccharide, nke mejupụtara monasacchariode (glucose, rampas, manc.) site na 0 [. 1-4. Glycosidic nkekọ ma ọ bụ / na a. 1 - "6. Glycosidic nkekọ ma ọ bụ By-4. Glycosidic nke njikọ nke njikọ Glycythythythyl, celloxyythyl cellulose (cmc); ② callycharides, dị ka polysic chịngọm, gum Arabic; ③ Arabic; ③ Arabic Polysic; polibaed di iche iche nwere otutu ihe eji eme ya .polan di nfe. steeti na nkesa mmiri na sistemụ nri. Ya mere, mgbakwunye nke coldroids hydrocoldides na-eme ka ọtụtụ ọrụ dị n'etiti ndị ọzọ. Wang xin et al. (2007) Mmụta nke ịgbakwunye poliwhoued poysacchariode na gelatin na iko ntụgharị mmiri [631. Wang yushreng et al. (2013) kwenyere na mgbakwunye mgbakwunye nke mkpokọta hydrophilic nwere ike ịgbanwe mgwakota agwa dị iche iche. Gbanwee Njirimara, meziwanye ike tensile nke mgwakota agwa, na-eme ka nrịba di na mgwakota agwa ahụ, belata mgwakota agwa ahụ.
1.1.7hydydyyypylthypylthyl Cellulose (hydroxypylthyl methyl cellulose, i-ipmc)
Hydroxypyl Methyl Cellulose (hydroxylthylthyl methyl) nke na-eme hydropyyl na-edochi hydropose akụkụ setrigo sey [65] (Fig 1. 1). Chomocopiacia (United States na-ekekọta HPMC) otu ọdịiche dị na hypymellization polymerial: E (hypromellose 2906) na k (hypromellose 2208).
N'ihi ịdị adị nke hydrogen na linear molear moleard di na kristal, cellulose nwere mmiri na-ekwe nkwa na-adịghị mma. Agbanyeghị, ọnụnọ nke ndị na-arụ ọrụ n'akụkụ nke HPMC na-agbaji agbụ hydrogelar hydrogen, na-eme ka ọ bụrụ hydrophilic [66l] ngwa ngwa na-efe efe na obere okpomọkụ. Dị ka ihe dị iche iche celloid nke sitere na cpronose, a na-eji HPMC mee ihe n'ọtụtụ ihe, mpempe akwụkwọ, akwụkwọ edemede, ịchọ mma, ọgwụ na nri [6 71]. Karịsịa, n'ihi ihe ndị ọzọ na-emegharị anya na-atọgbọgharị, a na-ejikarị HPMC na-ejikarị ngwa agha maka ọgwụ mgbochi maka ọgwụ na-achịkwa; Na nri, a na-eji HPMC mee ihe dị ka ihe na-enye ya ihe, ndị na-eme mkpọtụ, emulsifiers, wdg. Dịka ọmụmaatụ, mgbakwunye nke HPMC nwere ike ịgbanwe njirimara gelatinization nke stachi ma belata ike gel nke stachi mado. , Hpmc nwere ike belata mmiri n'ime nri n'ime nri, belata isi nri achịcha isi, ma jiri achịcha achịcha na-akaghị ezi.
Ọ bụ ezie na ejirila HPMC mee ihe na pasta ruo oge, onye na-eme ihe na-eme ka ọ na-aga, wdg. Agbanyeghị, e jiri ya tụnyere hydrophilic colliid dị ka Guar chịngọm, Xanthan chịngọm [75-771] A ka nwere akụkọ dị mkpa na mmetụta ya.

1.2Research ebumnuche na mkpa
Ugbu a, ngwa ahụ na nnukwu mmepụta nke mgwakota agwa mgwakota agwa na obodo m n'ozuzu ka na mmepe ọkwa ahụ. N'otu oge ahụ, enwere ụfọdụ nsogbu na adịghị ike na mgwakota agwa ahụ n'onwe ya. Ihe ndị a na-eme zuru oke doro anya na-amachibido ngwa ọzọ na ịkwalite mgwakota agwa ọzọ. N'aka nke ọzọ, nke a pụtakwara na ngwa nke mgwakota agwa nwere nnukwu olile anya, ọkachasị site na ijikọ nri nke ọdịnala, iji zụlite ọtụtụ ngwaahịa ndị bi na China. Ọ bụ ihe bara uru iji meziwanye mgwakota agwa mgwakota agwa dabere na njirimara nke achịcha ndị China na omume nri ndị China, dịkwa mma maka njirimara nke achịcha ndị China.
Ọ bụ kpọmkwem n'ihi na nyocha ngwa dị mkpa nke Hpmc na Cona noodles na-enweghị ụkọ. Ya mere, nzube nke nnwale a bụ ịgbasa ngwa nke Hpmc na mgwakota agwa nke mgwakota agwa nke mgwakota agwa mgwakota agwa site na Hpmc site na ntule nke ogo achicha steamed. Na mgbakwunye, a na-agbakwunye HPMC na ihe atọ dị mkpa nke mgwakota agwa (protein stark, stachi mmiri), na nsonaazụ nke protein protein, starch na yist na-amụ ihe. Ma kọwaa nsogbu ndị metụtara ya, iji nye ụzọ ọhụụ na - eme ka ọ dị mma maka mgwakota agwa nke mgwakota agwa, yana inye nkwado nke mgwakota agwa dị mma maka ime achịcha steamed.
1.3The ọdịnaya nke ọmụmụ
A na-ekwere na mgwakota agwa bụ usoro dị mgbagwoju anya sistemụ dị mgbagwoju anya nke nwere njirimara nke ọtụtụ akụkụ, ọtụtụ interface, ọtụtụ oge, na ọtụtụ.
Mmetụta nke mgbakwunye na oge nchekwa ọkụ na ihe owuwu na akụrụngwa nke mgwakota agwa (achịcha na-ajụ oyi), ihe owuwu na akụrụngwa nke yist. Dabere na nchebara ndị a dị n'elu, e mere ihe osise a nnwale na isiokwu nyocha a:
1) Họrọ ụdị nke hydrophilic, hydroxypyl methylcellose (HPMC) dị ka mgbakwunye na oge hpmc n'okpuru oge dị iche iche (0 60 ụbọchị; otu ihe ahụ dị n'okpuru). (0%, 0,5%, 1%, 2%; Njirimara nke mgwakota agwa kpọnwụrụ akpọnwụ;
2) Site n'echiche nke usoro mmelite ahụ, nsonaazụ nke mgbakwunye HPMC dị iche iche nke mmiri na-egbu egbu na ihe owuwu na ihe ndị na-acha uhie uhie.
3) Site n'echiche nke usoro mmelite ahụ, ihe mgbakwunye nke mgbakwunye Gelatinization, ihe Njirimara GELtinization, Njirimara CryMalization nke Starch n'okpuru ọnọdụ nchekwa oge dị iche iche.
4) Site n'echiche nke usoro mmelite ahụ, nsonaazụ nke mgbakwunye HPMC dị iche iche na ọrịa gbaa ụka, ọnụego nke glatiteone ọdịnaya dị n'okpuru ebe nchekwa oge dị iche iche a mụrụ.
Isi nke 2 mmetụta I-IPMC na mgwakota agwa na-eme ka ihe ngosi na-acha uhie uhie
2.1 Okwu mmeghe
N'ikwu okwu, ihe onwunwe nke mgwakota agwa eji eme ihe maka imepụta nri ntụcha mmiri na-eme ka ọ bụrụ ihe dị omimi (stachi, na-etolite ma ọ bụrụ na hydration, na njikọta na mmekọrịta. Usoro ihe siri ike na nke siri ike nwere ihe puru iche. Ọtụtụ ọmụmụ egosila na Njirimara nke mgwakota agwa nwere mmetụta dị ukwuu na ogo nke ngwaahịa ikpeazụ. Ya mere, site na ijikwa ogige iji mezuo ngwaahịa a kapịrị ọnụ ma ọ bụ ntuziaka iji meziwanye usoro ọgwụgwọ na teknụzụ nke ogo ngwaahịa ma ọ bụ nri maka iji; N'aka nke ọzọ, imeziwanye ma ọ bụ imezi ihe Njirimara nke nhazi mgwakota agwa na ichekwa iji hụ ma ọ bụ melite ogo ngwaahịa a bụkwa ihe kpatara nyocha nyocha.
Dịka e kwuru na mmeghe, na-agbakwunye HPMC na usoro mgwakota agwa ma na-enyocha nsonaazụ ya na akụrụngwa mgwakota agwa (Phiology, wdg) na nke ikpeazụ ọmụmụ bu ihe omumu abuo.
Ya mere, a na-ebu atụmatụ nyocha a site na akụkụ abụọ: mmetụta HPMC gbakwunye na akụrụngwa nke mgwakota agwa mgwakota agwa na nsonaazụ nke ngwaahịa achịcha steamed.
2.2 ihe nlere na uzo
2.2.1 Ihe nnwale
Zhongyu witheat ntụ ọka Binzhou zhongyu nri Co., ltd.; Angel na-arụ ọrụ ọkpọọgwa Ee na mmụọ ozi Yist Co., LTD.; Ngule HPMC (Methyl Ibe 4% .30%, Hydroxypyl Nileta ọkwa nke 7% .12%) Aladdin (Shanghai); Ihe ndị na-emepụta kemịkal niile ejirila na nyocha a bụ nyocha nke nyocha;
2.2.2 Ngwongwo nnwale na akụrụngwa
Aha na akụrụngwa
BPS. Igbe nke 500Cly oge okpomọkụ na iru mmiri
Ta-xt gbakwunyere onye na-enyocha anụ ahụ
BSAL24s nyocha nyocha
Dhg. 9070A gbawara agba agba
Sm. 986s mgwakota agwa
C21. KT2134 Nduzi
Ntụ ntụ. E
Gbasaa. E
Nchọpụta R3 Retational REAMEter
Q200 dị iche iche kalorimita
FD. 1b. Igwe 50
SX2.4.10 Muffle
KJelzee TM 8400 akpaka akpaka kjeldahl Nitrogen
Mmewe
Shanghai Yihong Ticount Center Co., LTD.
Systems micro sistemụ, UK
Sartorius, Germany
Shanghai Yihong Ticount Center Co., LTD.
Top kichin Ngwa Nkà na ụzụ CO., LTD.
GuangDong ọrịa na-emepụta arụmọrụ Co., LTD.
Brablender, Germany
Brablender, Germany
Ụlọ ọrụ America
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2.2.3 nnwale
2.2.3.1 Mkpebi nke Components nke ntụ ọka
Dabere na GB 50093.2010, GB 5009.5--2010, GB / T 5009.5.2009.5.2009.5.2000094.2009.5.2009.5.2008.5.20000.5.2009.5.2008.5.2008.5009.5.201.2009.5.2008.2009.5.2009.5.2008, protein, ọdịnaya starch na nkpuru osisi.
2.2.3.2 Mkpebi nke Njirimara Njirimara
Dabere na usoro ntụaka GB / T 14614.2006 mkpebi siri ike nke mgwakota agwa [821.
2.2.3.3 Mkpebi nke Njirimara Njirimara
Mkpebi nke Njirimara Tensile dị ka GB / T 14615.2006 [831.
2.2.3.4 Mmepụta nke mgwakota agwa kpọnwụrụ akpọnwụ
Rụtụ aka na mgwakota agwa na-eme usoro GB / T 17320.1998 [84]. Tụọ 450 g nke ntụ ọka na 5 g nke na-arụ ọrụ na-eme ka ọ dị obere ma ọ bụ na-eme ka ọ dị obere ma kesaa ya. A na-ejikwa ya na-asụ cylindrical, jiri ya mechie ya na akpa Ziplock, ma tinye ya. otu.
2.2.3.5 Mkpebi nke Rheological Njirimara nke mgwakota agwa
Wepụ mgwakota agwa ahụ mgbe ọ kwekọrọ n'oge kefriza, tinye ya na friji na 4 Celsius C maka ụlọ okpomọkụ ruo mgbe mgwakota agwa kpamkpam. Usoro nhazi nlele a na-etinyekwa akụkụ nnwale nke 2.3.6.
Ihe nlere (ihe dị ka 2 g) nke akụkụ nke akụkụ nke akụkụ gbazee agbaze ma tinye ya na ala efere nke rhemeometer (nchọpụta r3). Nke mbu, a na-eme ka ihe nlele a di egwu. E debere usoro nnwale ahụ dị ka ndị a: a na-eji mpempe akwụkwọ dị ka nke 40 mm mee ihe, a ga-edobe ya, ọnọdụ ahụ bụ 25 CHLAN C, na nyocha ahụ dị 0.01%. 100%, oge izu ike ahụ bụ minit 10, a ga-edobe oge na-esote 1Hz. A na-ekpebi mpaghara viscoelastic (LVR) nke nyocha a nwalere kpebiri site na nyocha. Mgbe ahụ, a tọọkwa ihe nlele ahụ, a tọọkwa usoro a kapịrị ọnụ dị ka ndị a: Ntọala LVR dị 0.5%, na nsị ahụ kwekọrọ na ntọala paramita. Edere ihe data ise (a na-edekọ ihe data (a na-edekọ ihe) na usoro Rhiology maka mmụba nke iri ọ bụla na ugboro ugboro (ọnọdụ Linear). Mgbe ọ bụla clupday Desiptions, a na-arịgụ na-acha odo odo na-acha uhie uhie, na a na-etinye mmanụ dị na paraffin mmanụ na nsọtụ ihe nlereanya iji gbochie ọnwụ mmiri n'oge nnwale. A na-ekwughachi ihe nlele ọ bụla ugboro atọ.
Ojuju mmiri nke mmiri (ọdịnaya nke mmiri na-enweghị atụ) na mpaghara CF n'ime) na mgwakota agwa
Tụ ihe atụ nke ihe dị ka 15 mg nke akụkụ dị mkpa nke mgwakota agwa gbazee, dabara na agwọ anụ ahụ (adabara maka ihe nlele mmiri), ma tụọ ya carorimetry (DSC). A na-edobe paramita a. Dịka ndị a: mbụ na-eme nke mbụ na 20 Celsius C maka 5 min, wee banye na ọnụego 10 "C / min, min, min, na ọnụego ya dị 50 ml / min. Iji ngbanwe nke aluminom dị ka ihe atụ, a na-enyocha usoro a na-enyocha DSC nwetara site na nyocha a na-ahụ maka nyocha nke abụọ (ụbọchị) nke Crystal Crystal (Day) nke dị na 0 Celsius C. A na-agbakọ ọdịnaya mmiri (CFW) na-agbakọ site na usoro ndị a [85.86]:

N'ime ha, na-anọchi anya mmiri mmiri na-aga n'ihu, na uru ya bụ 334 J Dan; Mc (mkpofu mmiri) na-anọchite anya mkpokọta mmiri ọdịnaya na mgwakota agwa (tụọ dị ka GB 50093]). A na-ekwughachi ihe nlele ọ bụla ugboro atọ.
2.2.3.7 achicha
Mgbe emechara nri oge, a na-ebugharị mgwakota agwa ajụ oyi, buru ụzọ kechie ya na 4 Celsion Crrkie maka 4 h, ma tinye ya na ụlọ okpomọkụ ruo mgwakota agwa zuru ezu kpamkpam. Kewaa mgwakota agwa ahụ n'ihe dị ka gram 70 n'otu akụkụ, wee tinye ya n'ụdị okpomọkụ ma gosipụta ya maka nkeji 60 na 30 Celsius C na iru mmiri nke 85%. Mgbe akọwachara, Steam maka 20 min, wee jụọ oyi maka 1 h n'ụlọ ime ụlọ iji nyochaa ogo achịcha steamed.

2.2.3.8 ntule nke ogo achicha ahihia
(1) Mkpebi nke Onyinye Achịcha nke achicha steammed
Dabere na GB / T 20981.2007.2007 [871, a na-eji usoro mgbochi ahụ dịgide iji tụọ olu ahụ ka ọ na-atụle olu ahụ, na-eji elektrọniki eletrik. Ihe nlereanya zuru oke ugboro atọ.
Achịcha achịcha dị iche iche (cm3 / g) = achịcha dị achịcha (cm3) / achịcha steamed (g)
(2) Mkpebi nke Njirimara Njirimara nke achịcha steamed core
Rụtụ aka na usoro SIM, POROREOR AZAH, Cheng (2011) [88] na obere mgbanwe. A na-egbutu achịcha achịcha nke 20x 20 x13. Paramethers a: nyocha a bụ p / 100, ọnụego pre-nhata bụ 1 mm / a, ọnụego mkpọchi nke etiti bụ 30 s, ike na-emegharị bụ 5 g. Ihe nlere ọ bụla ugboro atọ.
2.2.3.9 Nhazi data
A na-ekwughachi nnwale niile opekata mpe atọ ma ọ bụrụ na akọwapụtara ya, yana nsonaazụ nyocha ahụ pụtara (pụtara) ígwè ngbanye ígwè (ihe ndọpụ uche). A na-eji Spass Statistic 19 maka nyocha nke ọdịiche (nyocha nke iche, aova), na ọkwa dị mkpa bụ O. 05; Jiri si 8.0 iji dọpụta eserese ndị dị mkpa.
2.3 Nsonaazụ na mkparịta ụka
2.3.1 Ihe mejupụtara ntụ ọka wit
Taabụ 2.1 ọdịnaya nke ụkpụrụ ọka wheat

2.3.2 Mmetụta nke I-IPMC gbakwunye na Njirimara Njirimara
Dịka e gosipụtara na Isiokwu 2.2, na mmụba nke mgbakwunye HPMC, mmiri mmiri mgwakota agwa mụbara nke ukwuu, na-enweghị ịgbakwunye hpmc mgwakota agwa) ruo 60.60% (na-agbakwunye 2% hpmc mgwakota agwa). Na mgbakwunye, mgbakwunye nke HPMC mere ka mgwakota agwa sie ike oge site na 10.2 min (oghere) ruo 12.2 min (gbakwunye 2% hpmc). Agbanyeghị, na mmụba nke mgbakwunye HPMC, ma mgwakota agwa na-etolite oge na mgwakota agwa na-esighi ike, n'otu mmiri na-agbaze, na-agbadata ogo nke 18.57% na 67.27%, n'otu n'otu.
N'ihi na HPMC nwere njigide mmiri siri ike na mmiri na-agbadakwu ya, na mgwakota agwa na-ebelata oge a na-eme ka ọ dị mma, nke na-egosi na mgbakwunye nke HPMC na-akwalite E guzobere mgwakota agwa ahụ. Oge nkwụsi ike bụ oge a na-eme ka ọdịiche dị na ya, nke ahụ na-anọchi anya usoro nke mgwakota agwa na njedebe nke mgwakota agwa ahụ Site na HPMC na-egosi na HPMC nwere ike rụọ ọrụ iji kwụsie ike na mgwakota agwa, nsonaazụ ya na-egosi na mbido Roseel, olu olu, & Haros (2007).

Mara: Dị Mkpa Susters Creethambodo na otu kọlụm ahụ na-egosi ọdịiche dị mkpa (P <0.05)

2.3.3 mmetụta nke mgbakwunye HPMC na mgwakota agwa
Njirimara tensile nke mgwakota agwa nwere ike igosipụta ihe nhazi nke mgwakota agwa mgbe akọwachara, gụnyere nnweta, nguzogide na mpempe akwụkwọ. A na-egosiputa ihe ndị dị na Tensile nke mgwakota agwa na ndọtị glutenin na mgwakota agwa, dị ka obe na-ekpebi nkọ nke mgwakota agwa [921]. Seyponia, Smith (1987) [193] Mgbe nrụrụ nrụrụ nke eriri moleculatik dị ala, eriri akwara enweghị ike ịgabiga site na ịgbatị mgbatị ahụ site na ịgbatị ụkwụ nke akwara nke akwara dicha. Naanị mgbe nrụrụ ahụ nke akwara nwere ike ijide na enwere ike imebi ngwa ngwa ma zuru oke, yana akụkụ nke njikọ ahụ agaghị abawanye nke polymer nke polymer. Ya mere, ịgbanwe nrụrụ na omume nke ịkwa iko glutein ga-enwe mmetụta na akụrụngwa Njirimara nke mgwakota agwa [92].
Tebụl 2.3 depụtara nsonaazụ nke HPMC (O, 1% na 2%) na mgwakota ala, 95 min) na-agbatị na ogo dị elu). Nsonaazụ nnwale gosipụtara na akụrụngwa tensile nke mgwakota agwa nke mgwakota agwa na-abawanye na ndọtị nke oge na-agbadata na ndọtị nke oge. Maka uru ike, site na 0 ruo 90, uru ike nke ndị ọzọ na-abawanye nke ọma ma ọ bụrụ na mgbakwunye nke 1% hpmc, na ike nke mgwakota agwa niile na-abawanye nke nta. Enweghị mgbanwe ndị dị mkpa. Nke a na-egosi na mgbe oge na-egosi bụ 90 min, ihe owuwu netwọkụ nke mgwakota agwa (ijikọ ihe n'etiti ụdọ molecia. Ya mere, a na-agbatịkwu oge na-egosi, ma enweghị ọdịiche dị mkpa na uru ike. N'otu oge ahụ, nke a nwekwara ike iwepụta ihe maka ịchọpụta oge ihe ngosi nke mgwakota agwa. Ka ihe na-ekwupụta oge dị ogologo, nke abụọ nke abụọ n'etiti a na-etolite kpụrụ ụdọ molecular kpụrụ ma nwee njikọ chiri anya, yabụ na-eguzogide na nguzogide tensile na oke iche iche na-eguzogide nwayọ. N'otu oge ahụ, nrụrụ nrụrụ belatara na-agbadata na mmụba nke agbụ n'etiti agbụ abụọ na njigide nke mlarị nke mgwakota agwa nke mgwakota agwa na-agabiga. Mmụba na Tensile na-eguzogide / nguzogide tensile na mbelata na mbara ala rụpụtara mmụba na tensile LL / Oke Tensile Runda.
Agbanyeghị, mgbakwunye nke HPMC nwere ike iwepụ omume dị n'elu ma gbanwee ihe ndị na-edozi tensies nke mgwakota agwa. Site na mmụba nke mgbakwunye HPMC, nguzogide iche iche iche na-eguzogide na ike iche ọnụ na ike nke mgwakota agwa niile belatara nke ọma, ebe akpacha elu mụbara. Na-ekwu okwu, mgbe oge ruru 45, na mmụba nke mgbakwunye HPMC, na 148.20 J (30.20 JPMC), na 110.20-a: 6.58
J (2% HPMC kwukwara). N'otu oge, oke iche echiche nke mgwakota agwa ahụ belata site na 674.50-a: 64.70 bu 091.40 bu 10.40 - 110 - 2% Bu (2% HPMC kwukwara). Agbanyeghị, ịba n'ime mgwakota agwa mụbara site na 154.75 + 7.70 - 1 655-a: 2,55-a: 1.20-a: 1.20 min (2) min (2% hpmc kwukwara). Nke a nwere ike ịbụ mmụba nke ọdịnaya mmiri plastizer site na ịgbakwunye HPMC Olu, ederede) nke ngwaahịa ikpeazụ.

2.3.4 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na-aga n'ihu na mgwakota agwa nke mgwakota agwa
Njirimara Njirimara nke mgwakota agwa bụ akụkụ dị mkpa nke mgwakota agwa akụrụngwa, nke nwere ike gosipụta usoro Njirimara nke mgwakota agwa dị ka njigide, nkwụsi ike na Njirimara n'oge Ngwu na nchekwa.

Njirimara Fign 2.1 nke Njirimara HPMC na Njirimara Njirimara nke Mgwakota agwa
Ọgụgụ 2.1 na-egosi mgbanwe nke nchekwa nchekwa (ike modulu (g ") nke mgwakota agwa dị iche iche, ebe mgbanwe nke mgwakota atọ dị iche iche. Nke a nwere ike ịbụ n'eziokwu ahụ bụ na akwa kristal nke mgwakota agwa mebiri emebi n'oge nchekwa na iche iche, nke na-ebelata ike ya ma si otú a na-ebelata ike na-ebelata ihe dị mkpa. Agbanyeghị, na mmụba nke mgbakwunye HPMC, mgbanwe nke G 'jiri nwayọọ nwayọọ belata. Karịsịa, mgbe ego a gbakwunyere na HPMC bụ 2%, mgbanwe nke G 'dị ntakịrị. Nke a na-egosi na HPMC nwere ike ime ka e guzobe oke mkpuchi ma na-abawanye na ice kristal, site na ibelata mmebi nke mgwakota agwa ma na-emebe ya. Na mgbakwunye, g 'uru mgwakota agwa dị ukwuu karịa nke gluten mgwakota agwa dị obere, nke nwere ike ịbụ ihe dị obere karịa nke mmiri. Ọ na-abawanye ike ya mgbe ị na-ejigide ike mmiri.
2.3.5 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na mmiri na-eme ka ọdịnaya mmiri na-aga n'ihu
Ọ bụghị mmiri niile dị na mgwakota agwa nwere ike itolite ice na okpomoku, nke metụtara steeti mmiri (nke a machibidoro ya na ihe ndị ọzọ, wdg) na gburugburu ya. Mmiri a na-eme ka mmiri dị na mgwakota agwa nke nwere ike ịgbanwe mgbanwe usoro iji mepụta kristal ice na obere okpomọkụ. Ọnụ ego nke mmiri freeble na-emetụta ọnụ ọgụgụ, nha na nkesa nke usoro ice. Na mgbakwunye, mgbanwe mmiri na-agbanwe agbanwe na-emetụta, dị ka ndọtị nke nchekwa oge, ịgagharị nke nchekwa nke freesin, yana mgbanwe nke usoro ihe owuwu na akụrụngwa. Maka mgwakota agwa na-agbakwunye hpmc, na ogologo oge nke nchekwa oge, q.48 ± 09.13 ± (nchekwa oyi (nchekwa oyi (nchekwa oyi). Tibetan maka ụbọchị 60), mmụba ahụ bụ 20.47%. Agbanyeghị, ka ụbọchị 60 nke ngwa ngwa, na mmụba nke mgbakwunye HPMC, mmụba nke CFW, 13.48% (Isiokwu 2.4). N'otu oge ahụ, o∥ nke affen na-adịghị ọcha na mmụba nke ọnụọgụ Hpmc gbakwụnyere, site na mmụba nke Hpmc) ruo 31.73 ±. (ịgbakwunye0.5% hpmc), 3 1.29 + (na-agbakwunye 1% hpmc) na 303%) Na usoro nke nchekwa na friza, ya na recrystallization, a na-emebi ihe owuwu mgwakota agwa, yabụ na a na-atụgharị akụkụ nke mmiri na-adịghị freep, si otú a na-amụba ọdịnaya nke mmiri. Agbanyeghị, HPMC nwere ike igbochi nguzobe na uto nke kristal ice ma na-echebe nkwụsi ike nke mgwakota agwa, si otú a n'ụzọ nkịtị igbochi mmụba nke ọdịnaya ọdịnaya. Nke a kwekọrọ na mgbanwe nke ọdịnaya mmiri freeble nke dị na mgwakota agwa nke jụrụ oyi, mana n'ihi na mgwakota agwa nwere stachi, uru CFW siri ike site na uru ihu mmiri nke mmiri na-agbanwe agbanwe (okpokoro 3.2).

2.3.6 Mmetụta nke EMIPMC gbakwunye na oge kefriza na ogo nke achicha steamed
2.3.6.1 Mmetụta nke mgbakwunye HPMC ego na oge nchekwa oyi
Olu a kapịrị ọnụ nke achịcha steamed nwere ike igosipụta ọdịdị na mma nke achịcha steamed. Ogo buru ibu nke achicha ahihia ahu, buru ibu nke udiri ahihia nke otu ogo ahu, na olu, udiri ya, na nyocha nke nri. N'ikwu okwu n'ozuzu, steamed buns nwere oke olu dị iche iche bụkwa ndị a ma ama na ndị na-azụ ahịa ruo oge ụfọdụ.

Mmetụta Fig 2.2 nke mgbakwunye HPMC na nchekwa oyi
Olu a kapịrị ọnụ nke achịcha steamed nwere ike igosipụta ọdịdị na mma nke achịcha steamed. Ogo buru ibu nke achicha ahihia ahu, buru ibu nke udiri ahihia nke otu ogo ahu, na olu, udiri ya, na nyocha nke nri. N'ikwu okwu n'ozuzu, steamed buns nwere oke olu dị iche iche bụkwa ndị a ma ama na ndị na-azụ ahịa ruo oge ụfọdụ.
Agbanyeghị, olu dị iche iche nke achịcha steamed mere site na mgwakota agwa ajụ oyi belata na ndọtị nke oge nchekwa oyi na oyi. N'etiti ha, olu a kapịrị ọnụ nke achịcha steamed mere site na mgwakota agwa dị jụụ na-enweghị ịgbakwunye Hpmc bụ 2.835 ± ± 0.064 cm3 / G (ngwa nju oyi). 0bọchị 0) gbadara 1.495 ± ± 0.070 cm3 / g (nchekwa oyi na ụbọchị 60); Ọ bụ ezie na olu mpempe akwụkwọ nke achịcha steamed mere site na mgwakota agwa na 2% ± 0.041 cm3 / g ruo ± 0.041 cm3 / g. 451 ± 0.033 cm3 / g Ya mere, olu a kapịrị ọnụ nke achịcha steamed mere site na mgwakota agwa agbakwunyere na hpmc belata na mmụba nke ego agbakwunyere. Ebe ọ bụ na usoro a kapịrị ọnụ nke achịcha steamed na-emetụta ya (na-emepụta gas na-emepụta ihe (gas na-enwe ike na-enwe ike dị mkpa nke mgwakota agwa nke ikpeazụ [96'9 e zoro aka na ya. A na-emebi nsonaazụ nke ihe ndị a dị n'elu REELOLOLL na ike iguzosi ike n'ezi ihe na ike nhazi nke mgwakota agwa, na ogo na-emebi emebi na ndọtị nke oge nchekwa na oge nchekwa. N'oge usoro ahụ, ikike gas ya adịghị mma, nke na-eduga na mbelata nke achịcha dị iche iche nke achịcha. Agbanyeghị, mgbakwunye nke HPMC nwere ike ichebe iguzosi ike n'ezi ihe nke mgwakota agwa nke mgwakota agwa dị mma, ya mere, na mmụba nke ihe oriri sushed nke kwekọrọ nke nta.
2.3.6.2 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na-adị jụụ na ederede ederede nke achịcha steamed
Nyochaa nyocha nke TPA) nwere ike igosipụta njiri ihe arụ ọrụ na ogo nri nke pasta, gụnyere isi ike, cohesion, ụbụrụ na resisụ. Ọgụgụ 2.3 na-egosi mmetụta nke mgbakwunye HPMC na kefrida oge na-esi ike nke achịcha steamed. Nsonaazụ na-egosi na maka mgwakota agwa dị ọhụrụ na-enweghị ọgwụgwọ, na mmụba nke mgbakwunye HPMC, nke siri ike nke steamed achịcha dị ukwuu na-abawanye. belatara site na 355.55 ± 24.65g (depụta ihe) na 310.59 ±) na 215.29 + 13. 2% HPMC kwukwara). Enwere ike ijikọ nke a n'ọtụtụ olu dị iche iche nke achịcha steamed. Na mgbakwunye, dị ka enwere ike ịhụ ya site na ọgụgụ 2.4, dị ka ọnụọgụ nke achịcha na-abawanye ụba, mmịpụta nke achịcha steamed na-abawanye, site na 0.968 ±) na 1, n'otu n'otu. .020 ± 0.004 (Tinye 0,5% hpmc), 1.007 ± (tinye 1% i-ipmc) na 1.176 ± (tinye 2% hpmc). Mgbanwe nke ihe isi ike na ngbanwe nke achicha steamed gosiri na mgbakwunye nke HPMC nwere ike ime ka ọ dị mma achịcha steamed. Nke a kwekọrọ na nyocha nke Rosell, Rojas, Bedenden de Barber (2001) [Barcendas, nke ahụ bụ, HPMC nwere ike belata achịcha dị mma.

Mkpụrụ nke HPMC na nchekwa na-adị jụụ na-enweghị isi nke achịcha ndị China
N'aka nke ọzọ, na-enwe ogologo nchekwa nke ebe nchekwa oyi kpọnwụrụ akpọnwụ nke ọ na-eme nke ọma (p <0.05). Agbanyeghị, ihe siri ike nke steamed buns mere site na mgwakota agwa site na 358.267 ± 392.014 ± 3.254 ± 30.254 ±);

Achịcha nke achịcha steamed e ji mgwakota agwa akpọnwụwo na 2% hpmc mụbaa site na 208.233 ± 864.878 ± ± 8.849 g (nchekwa oyi maka ụbọchị 60). Fig 2.4 mmetụta nke mgbakwunye HPMC na nchekwa nke achịcha China na-agbada site na mgwakota agwa 0.966 ± 0.022 (kpọnwụrụ ọkụ ruo ụbọchị 60); Oyi kpọnwụrụ na 2% hpmc na-agbakwunye ngbanwe nke bus steamed emebere site na 1.176 ± 0.962 ± (kefriza ruo ụbọchị 60). N'ụzọ doro anya, mmụba nke ihe siri ike na mbelata ọnụego belata site na mmụba ahụ gbakwunyere hpmc na mgwakota agwa dị jụụ n'oge oyi na-enweghị oyi. Nke a na-egosi na mgbakwunye nke HPMC nwere ike ime ka ọ dị mma karịa nke achịcha steamed. Na mgbakwunye, Isi nke 2.5 depụtara mmetụta nke mgbakwunye HPMC na oge nchekwa dị na ntanetị ọzọ nke achịcha steabe. ) enweghị mgbanwe dị mkpa (p> 0.05); Agbanyeghị, na ụbọchị 0 nke kefriza, na mmụba nke mgbakwunye HPMC, gumminess na yered belable nke ukwuu (p

N'aka nke ọzọ, ya na ogologo oge nke free, cohesion ma na-eweghachi ike nke achicha sushed belatara nke a. Maka achịcha a na-eme achịcha na-enweghị agbakwunye hpmc, ebe nchekwa ya na-ebelata 0.07 ± (nchekwa oyi) ruo ụbọchị 60); Agbanyeghị, maka achara asịrị na-eme site na mgwakota agwa na 2% hpmc kwukwara, ebe nchekwa na-acha (0.07 + 4-0.02 (nchekwa oyi maka ụbọchị 60). Ke adianade do, na ogologo oge nchekwa oge nchekwa, na ngwe na ụcha nke achịcha steamed mụbara nke ukwuu. Maka achịcha a na-eme nke ọma na mgwakota agwa na-enweghị ịgbakwunye HPMC, a na-amụba nke ahụ site na 336.54 + 37. 24 (ụbọchị nke nchekwa na-echekwa) mụbara ruo 1232.86 ± (ụbọchị iri isii nke nchekwa) ruo 1005.63 + (kpọnwụrụ ọkụ ruo ụbọchị 60); Agbanyeghị, maka eriri steamed emere site na mgwakota agwa na 2% hpmc gbakwụnyere, onye na-achọ mmanye na-abawanye site na 206.62 + (kpọnwụrụ ọkụ ruo ụbọchị 4) ruo 472.84. 96 + 45.58 (nchekwa oyi Nke a na - egosi na mgbakwunye nke HPMC nwere ike ikwegide na mgbanwe ndị dị na mpaghara ederede nke achịcha steamed mere site na nchekwa. Na mgbakwunye, mgbanwe ndị dị na mpaghara ederede nke achịcha steamed mere site na nchekwa nke mmado) E nwekwara ụfọdụ mmezi nke izu oke. N'ihi ya, enwere ike ịtinye ntụ ọka (anya, elongation, na nke rhioloution Njirimara)
2.4 isi nke isiakwụkwọ
Hydroxypyl Methylcelllose (HPMC) bụ ụdị nke colloid, na nyocha ya na nri nke China (dịka ngwaahịa steamed) dị ka ngwaahịa ikpeazụ a ka nwere. Ebumnuche bụ isi ihe omumu a bụ iji nyochaa nsonaazụ HPMC site na inyocha mmetụta nke akụkụ HPMC, iji nye ụfọdụ achịcha nke hpmc na ngwaahịa ntụ ọka ndị ọzọ. Nsonaazụ gosipụtara na HPMC nwere ike ime ka ihe ndị dị anya nke mgwakota agwa. Mgbe mgbakwunye HPMC bụ 2%, ọnụego mmiri mmiri nke mgwakota agwa na-abawanye site na 58.10% na otu njikwa ruo 60.60%; 2 min batara na iri afọ abụọ iri abụọ na abụọ; N'otu oge, mgwakota agwa guzobere si 2.1 min na-esokwa otu njikwa ruo 1.5 Mill; Ogologo oge na-esighi ike belatara site na 55 fu na otu na-achịkwa ya na 18 FU. Na mgbakwunye, HPMC kwadoro ihe mgbakwunye tensies nke mgwakota agwa. Site na mmụba na ego nke Hpmc kwukwara, elongation nke mgwakota agwa mụbara nke ukwuu. belata nke ukwuu. Na mgbakwunye, n'oge oge nchekwa nke HPMC belata mmụba ọdịnaya nke ihe owuwu nke mgwakota agwa, na-anọgidesi ike na ntọala nke mgwakota agwa, si otú a na-eme ka nkwụsi ike nke mgwakota agwa dị mma. A na-ekwe nkwa ịdị mma nke ngwaahịa ikpeazụ.
N'aka nke ọzọ, nsonaazụ nnwale gosiri na mgbakwunye nke HPMC nwekwara njikwa dị mma na mmetụta mmelite na ihe ndozi nke achịcha steamed emere site na mgwakota agwa. Maka ihe nlere, mgbakwunye nke HPMC mụbara nke achịcha dị iche iche nke achịcha steamed, belata nsị nke achicha a steamed, ma n'otu oge ahụ belatara ndọtị na ụbụrụ nke achịcha. Na mgbakwunye, mgbakwunye nke hpmc na-egbochi ogo nke bus steamed mere site na mgwakota agwa nke buns ahụ, yana ibelata ndọtị nke bu steamed, conesion na mgbake ike belata.
Na mmechi, enwere ike itinye na HPMC a na-ahụ maka nhazi nke mgwakota agwa na-ajụ oyi dị ka ngwaahịa ikpeazụ, ma nwee mmetụta nke ijikwa achịcha dị mma.
Isi nke 3 mmetụta nke mgbakwunye HPMC na ihe owuwu na akụrụngwa nke wheat gluten n'okpuru ọnọdụ ifo
3.1 Okwu mmeghe
Wheat gluten bụ protein nchekwa dị ukwuu na ọka wheat, na-aza ihe karịrị 80% nke ngụkọta protein. Dabere na ngụgụ nke ihe ya, enwere ike ikewa ya na glutenin (soluble na ngwọta alkaline) na Griadin (soluble na ngwọta alkaline). na ethanol ngwọta). N'etiti ha, ibu molecular (mw) nke glutenin dị elu dị ka 1x107da, ọ nwere usoro abụọ, nke nwere ike ijikọ agbụ na-enwekwa njikọ na inclulular na-enwetara onwe ya. Ọ bụ ezie na oke moledular nke Gladin bụ naanị 1X104DA, ma enwere naanị otu usoro, nke nwere ike ịmepụta ụmụ irighiri ihe na-adịghị mma nke na-adịghị mma [100]. Campos, Steffe, & Ng (1 996) kewara usoro abụọ: Ntinye akwụkwọ (usoro na-agwakọta ya na mgwakota agwa (usoro nke mgwakota agwa). Ọ bụ nke a kwenyere na n'oge mgwakota agwa, glutenin na-ekpebi oke na ike nke mgwakota agwa, ebe Gniadin na-ekpebi viscosit na mmiri nke mgwakota agwa [102]. Enwere ike ịhụ ya na protein gluten nwere ọrụ dị mkpa ma bụrụkwa ihe pụrụ iche na ntọala netwọkụ, ma na-ekwe ka mgwakota agwa na coenesion na mmiri mmiri.
Na mgbakwunye, site na ihe nlereanya microscopic, e guzobere njikọta netwọdi atọ na nke a na-ahụ maka njikọta (dị ka agbụ na-enweghị maka agbụ (ndị agha hydrogen, ndị agha hydrophobic) [103]. Ọ bụ ezie na ike nke nke abụọ nkekọ
Ọnụ ọgụgụ na nkwụsi ike adịghị ike karịa agbụ na-emebi emebi, mana ha na-ekere òkè dị mkpa n'idebe ihe na-atọ ụtọ [1041].
N'ihi na mgwakota agwa dị n'okpuru dowsenodu ọnọdụ, guzobere na uto nke kristal ice (kristal na usoro a ga-eme ka ọ bụrụ nke anụ ahụ, na nke ya na microscopical. Tinyere mgbanwe na ihe owuwu na akụrụngwa nke protein gluten [105061. Dị ka Zhao, EE1. (2012) chọpụtara na ogologo oge na-ajụ oyi, oke molecular na molecular na Woten Protein belatara [107J, nke gosipụtara na protein protein Na mgbakwunye, ntụpọ spatailtional mgbanwe na akụrụngwa akụrụngwa nke protein gluten ga-emetụta mgwakota agwa na ogo ngwaahịa. Ya mere, na usoro zuru oke, ọ bụ ụfọdụ ihe nyocha iji nyochaa mgbanwe steeti (ice crystal State) na akụrụngwa nke nchekwa oge dị iche iche.
Dịka m kwuru na mmalite, dịka mkpụrụ osisi celdlolose, ntinye nke hydropyy na mgwakota agwa dị ukwuu, na nyocha ahụ na usoro ọrụ ya dị obere.
Ya mere, nzube nke nnwale a bụ iji luten gluten (gleten mgwakota agwa iji nyochaa ọdịnaya nke HPMC (0)) Nyochaa ihe kpatara mgbanwe na Njirimara Njirimara nke mgwakota agwa kpọnwụrụ, na ọrụ nke usoro usoro HPMC, iji meziwanye nghọta nke nsogbu metụtara.
Ihe 3.2 ihe na uzo
3.2.1 Ihe nnwale
Glutan Anhui Rui fu Xiang nri Co., LTD.; Hydroxypyl Methylcelllose (HPMC, otu dị n'elu) Aladdin Chemical Regent Co., LTD.
3.2.2 nnwale nnwale
Aha akụrụngwa
Nchọta. R3 rchemeter
DSC. Q200 dị iche iche kalorimita
PQ00 1 NRA NMR
722E Spectophotometer
Jmm. 6490lv Tungsten Finament Scanscing Soptinonickon
Hh dijitalụ mmiri mmiri
BC / BD. 272s friji
BCD. Verfr friji
M. 5 Ultra-MicroElectronic
Automatic na-agụ akwụkwọ
NICET 67 Pensier transforn fresform infrared
FD. 1b. Igwe 50
Kdc. 160hr dị elu na-eto eto counfrifge
Urmo Fishers FC zuru oke ikuku na-enyocha onye na-agụ akwụkwọ
Pb. Model 10 M mita
Myp ll. Pịnye 1 magnetic na-akpali akpali
Mx. Sdị Eddy ugbu a Oscillator
SX2.4.10 Muffle
KJELEC TM 8400 akpaka akpaka kjeldahl Nitrogen
Mmewe
Ụlọ ọrụ America
Ụlọ ọrụ America
Shanghai Niilet Companylọ Ọrụ
Shanghai Ngwá Ọrụ CO., LTD.
Niponson na-enyocha CO., LTD.
Jintan Jinchching Guosheng na-enyocha ụlọ ọrụ
Qindao haer
Hefi Mei ling Co., Ltd.
Sartorius, Germany
Thermo azu, USA
Thermo nicolet, USA
Beijing bo Yi Kang Nyocha CO., LTD.
Anhui Zhong ke Zhong Jia Tia Infy Tracy Co., Ltd.
Thermo azu, USA
Persines Germany
Shanghai Mei Ying Punt Trans CO., LTD.
Scilogex, USA
Huangshi Hengfeng Medicallọ Ọrụ Co., LTD.
Panish ụlọ ọrụ Danish
3.2.3 nnwale nyocha
Ihe ndị na-eme ihe ngosi kemịkal niile eji na nnwale ahụ bụ nyocha nke nyocha.
3.2.4 nnwale
3.2.4.1 Mkpebi nke Components nke Gluten
Dabere na GB 5009.5_2010, GB 50093.2010, GB 50094.2009.6.2003.6.2003.6.2003.2009.6.2001.6.2001.6009.6

3.2.4.2 Nkwadebe nke mmiri jụrụ oyi osisi (gleten mgwakota agwa)
Tụọ 100 g nke gluten n'ime beaker, tinye mmiri dị iche iche (40% were ya na-eme ka ọ dị mma na-eme ka ọ dị .18 ℃ Bọchị, ụbọchị 30 na ụbọchị 60)
3.2.4.4 .3 Mkpebi nke Rheologiala Njirimara nke Wet Gluten Mass
Mgbe oge dabara adaba na oge zuru oke, wepụta ihe na-ajụ oyi ma na-etinye ya na 4 Celsius T equibrate maka 8 awa. Mgbe ahụ, wepụ ya na ya na ụlọ okpomọkụ ruo mgbe nlele ahụ zuru oke (usoro a na-adaba na mgbe e mesịrị akụkụ nke nnwale ahụ, 2.7.1 na 2.9). Ihe nlere (ihe dị ka 2 g) nke mpaghara mmiri gbazere agbaze agbaze ma dọba ya na traleometer (Nchọpụta R3). Na-ekpochapụ) iji chọpụta mpaghara viscoelastic (LVR), a na-edobe pramemel dị ka 1000, oghere ahụ ka ọ dị 25 Celsius Center bụ 0.01%. 100%, a na-esetịrị ugboro ugboro ka 1 hz. Mgbe ahụ, mgbe agbanwee ihe nlele ahụ, ka ọ nọrọ ruo nkeji iri, wee rụsie ike
Oge na-atọ ụtọ, a na-edobe paramita ole akọwapụtara dị ka ndị a - ọ bụ 0,5% (na LVR), na ugboro ole na ole bụ 0.1 HZ. 10 Hz, ebe paramita ndị ọzọ bụ otu ihe dị ka paramita na-acha uhie uhie. A na-edekọ data nyocha data na ọnọdụ Logerihmic, na 5 ihe data (G ') na-enweta modulu (g') bụ usoro rhiologium nke usoro nke a na-eme. Ọ dị mma ịmara na mgbe ọ bụla oge ọ bụla na-agbanye ya site na mwekota ahụ, a na-etinye ya nwayọ ma jiri akwa paraffin tinye ya na nsọtụ nke ihe nlereanya n'oge nnwale. nke mfu. Ihe nlereanya zuru oke ugboro atọ.
3.2.4.4 Mkpebi Njirimara Therodynamic
Dabere na usoro bot (2003) dị na mbara igwe (DSC Qa.200) na nnwale a iji tụọ akụrụngwa ọkụ ahụ dị mkpa iji tụọ akụrụngwa ndị ahụ dị mkpa.
(1) mkpebi siri ike nke mmiri nke mmiri (cf silicon) na mmiri gluten uka
Ihe atụ 15 mg nke mmiri gluten a na-eri ma kaa akara na aluminom (adabara maka ihe nlele mmiri). Usoro mkpebi siri ike dị ka ndị a: N'ikwekọ na 20 min, na-eme ka okpomọkụ nke iri ise na ise, na-eme ka okpomọkụ 50 gboo dị ka ntụaka. A na-enyocha usoro DSC nwetara site na iji nyocha a sọftụle na nyocha ụwa 2000, site na nyocha ọnụ ọgụgụ ahụ dị n'akụkụ 0 Celsius. Ihe dị nta iji nweta ezé na kristal ice (Yu Day). Mgbe ahụ, a na-agbakọ ọdịnaya mmiri (CFW) na usoro ndị a [85-86]:

N'etiti ha, atọ, na-anọchite anya mmiri nke na-enweghị mmiri, na uru ya bụ 334 J / g; MC na-anọchite anya ngụkọta mmiri nke gluten tụrụ (tụrụ GB 50093.2010 [. 78]). Ihe nlereanya zuru oke ugboro atọ.
(2) mkpebi siri ike nke ikuku ikuku (TP) nke wheat protein protein
Idozi-akọrọ sample nchekwa, na-agwọ ya ọzọ, na-agabiga ya na 100-mever na-eme ka ọ nweta ntụ ntụ gluten (a na-akwado ntụ ntụ a na-egosi na 2.8). A na-ahụ ihe nlele protein 10 mg 10 mg. A tọọ paradaịs DSC dị ka ndị a, ha na-ejikarị ya na 20 min, ma na-abawanye na 100 Celsius C / Min, na-eji Nitrogen dị 80 ml / min. Iji akara ngosi na-enweghị atụ dị ka nyocha, ma jiri nyocha a na-enyocha Software 2000 iji nyochaa nke ọma na-enwe oke ikuku nke wheat Glutan Protein (ee). Ihe nlele ọ bụla mepụtara ugboro atọ.
3.2.4.4.5 Mkpebi Nke Afọ Sulfhydryl (C) nke wheat gluten
A na-ekpebi ọdịnaya Sulfhydryl dịka usoro nke Bevergg, Toma, & Nakai (1974), na mgbanwe ndị kwesịrị ekwesị. Tụọ 40 mg nke wheat protein protein, were ya nke ọma, ma mee ka ọ gbasaa na 4 ml nke dodiclesl sulfonate
Sodium sodium (sds). Tris-Hydroxythyl Aminomethane (Tris). Glycine (gly). Tetraacetic acid 7, AMIE (Edta) (104% TS, 6.0 GdTcine na 1.2) Centrifugation maka 10 min 4 Celsind Cel 4 × G. RAG / ML), mgbe nkeji iri atọ gachara na mmiri ịsa ahụ iri atọ, tinye 412 nm na-eme ka ọ dị na njikwa igbe dị iche iche. N'ikpeazụ, a gbakọrọla ọdịnaya sulfhydryl dị ka usoro usoro a:

N'etiti ha, 73.53 bụ ndị na-ekpochapụ mbibi. A bụ uru nnabata; D bụ ihe ngụgụ obi (1 ebe a); G bụ ịta protein. Ihe nlereanya zuru oke ugboro atọ.
3.2.4.6 Mkpebi nke 1h i "M" Oge ezumike
Dabere na Konsogiorgos, GOFF, & Kasapis (kilomita 2007) 0.43 T, usoro ihe ahụ bụ 18,169 Hz, na usoro nke na-emepụta ihe - na-enweghị atụ, na 1¨, na nkeji iri asatọ na 100 na mgbakwunye nke na-emebi ihe. Na nnwale a, a na-edobe ya O. 5 m s. A na-enyocha ihe ndị ọ bụla na-enyocha ugboro asatọ iji mee ka oke mkpọtụ (sny), ya na oge 1 dị n'etiti nyocha ọ bụla. A na - enweta oge izu ike site na njigide nke ndị a:

N'etiti ha, m bụ ọrụ nke oke mbibi nke ihe mgbaàmà na oge (t) dị ka ihe na-adịghị na ya; Yang) bụ ọrụ nke ọnụọgụgụ nọmba ọnụọgụgụ na oge izu ike (D) dị ka ihe na-enweghị onwe.
Iji na-aga n'ihu algorithm na ngwanrọ ọkọlọtọ jikọtara ya na mgbanwe dị iche iche na-adịghị mma, a na-eme mkpọtụ ahụ iji nweta usoro nkesa na-aga n'ihu. Ihe nlele ọ bụla ugboro atọ
3.2.4.7 Mkpebi nke usoro nke Witheat Glutan Protein
Na nnwale a, a na-eji nyocha dị iche iche na-atụgharị uche na-eche echiche na-eche echiche (ATR) iji chọpụta usoro nke abụọ nke protein, na Cadmium Mercury Vryride Cryture Cryture dị ka onye na-achọpụta ihe. Ma nchịkọta na ndabere ndabere na ntọala 64 na mkpebi nke 4 cm ~ na nyocha nke 4000 cmq ~ 500 cm ~. Gbasaa obere obere ntụ ntụ siri ike n'elu diamond na ATR dabara, mgbe ahụ, ị ​​ga - amalite ịnakọta mgbaama ahụ, mgbe ahụ, cm-1) dị ka Abscissa. (Abmarption) bụ ihe dị iche iche nke a na-eme.
Jiri ngwanrọ omnic rụọ ọrụ akpaka na mgbazi dị elu na mgbazi egwu dị egwu zuru oke na-eme ka ọ bụrụ ihe dị iche iche a na-eme, wee jiri elu. A na-enwerịrị sọftụ 4.12 na-arụ ọrụ mgbazinye ihe, ike dị omimi na nke abụọ dabara adaba na usoro nke mbụ (∥) ruo nke abụọ. Ọnụ ego (%), ya bụ, ebe kachasị elu mpaghara / mpaghara elu. Emere okpukpu atọ maka ihe nlele ọ bụla.
3.2.4.4.8 Mkpebi nke Hydrophobity nke Gluten Protein
Dabere na usoro nke Kato & Nakai (1980) [192] A na-ejikwa ya na-acha uhie uhie 100 mg mg. the measurement results, the supernatant is diluted with PBS for 5 concentration gradients in turn, and the protein concentration is at 0 .02.0.5 mg/mL range.
A na-agbakwunye ihe ngwọta 40 il 40 iron / 5.0 my, na-adọta ya na obere ihe na -echeta ya, ma jiri obere ihe na -eche eme ihe na-akpaghị aka iji tụọ mmebe ahụ ike na 365 NM dị ka ọkụ na-atọ ụtọ na 484 dị ka ọkụ ọkụ.
3.2.4.9 ihe elektrọn micronckon micron
Mgbe ịchachasị mmiri mmiri na-enweghị mgbakwunye Hpmc ma na-agbakwunye 2% nke na-agbakwunye ihe eji eme ya, wee tinye ya na microncope elektrọn (jsm.6490LV). Morphological na-arụ ọrụ. A na-edobe voltaji 20 na ndọta bụ ugboro 100.
3.2.4.10 data data
A na-ekwupụta nsonaazụ niile dị ka usoro iwu 4, yana ihe nnwale dị elu ugboro atọ ma ọ dịkarịa ala atọ ma ọ bụghị maka nyocha microncy elektrọn. Jiri Sist 8.0 iji see eserese, jiri SPSS 19.0 maka otu. Nyochaa ụzọ mgbanwe mgbanwe na usoro otutu ọnụọgụ Duncan, ọkwa dị mkpa bụ 0.05.
3. Ihe na-eme na mkparịta ụka
3.3.1 Mmetụta nke mgbakwunye HPMC ego na oge nchekwa na-echekwa ihe ndị na-eme ihe nrịba ama
Njirimara nke ihe dị mma bụ ụzọ dị irè iji gosipụta ihe owuwu na ihe nri nke ihe nri na ịkọ nkọ ma nyochaa ogo ngwaahịa [113J. Dịka anyị niile maara, protein gluten bụ ihe ndị bụ ihe dị mkpa na-enye mgwakota agwa vielastity. Dị ka egosiri na eserese 3.1, ike ugboro abụọ) na-egosi na ịmịcha ahụ na-egosi (GHARA) Nchịkọta na-ejikọ ma ọ bụ na-enweghị ntụpọ nke mgwakota agwa nke mgwakota agwa, na g 'modeli nke mmiri gluten mgwakota agwa na 0%, 0,5% na 1% HPMC kwukwara na ibelata ogo dị iche iche (Fig). Mmekọrịta nwoke na nwanyị (ọnụọgụ 3.1, d). Nke a na-egosi na usoro netwọkụ nke mmiri na-acha uhie uhie na-achagharị na-enweghị honmc na-eme ka HonMCIOR (2008) na-agbanwe agbanwe na-akpata arụmọrụ na nkwụsi ike nke mgwakota agwa.

Mkpụrụ nke fig 3.1 nke Nkwụsị HPMC na nchekwa oyi
Rịba ama: N'ime ha, a bụ nyocha ugboro ole na-apụta ìhè nke eriri mmiri na-enweghị mgbakwunye na-agbakwunye HPMC: b bụ scranning ugboro ugboro nke gluten na-agbanwe 0,5% hpmc; C bụ usoro ugboro ugboro na-agbanwe 1% HPMC: D bụ akara ugboro ugboro na-enyocha ugboro ugboro nke ịgbakwunye 2% hpmc eriri mmiri na-apụta ìhè ugboro ole.
N'oge nchekwa na-acha, na-eme ka mmiri jupụta na mmiri mmiri na-adị ala karịa na-eto eto, na-eme ka ọ dị na mpaghara netwọọkụ ha na-ebibi na-emejupụta na mgwakota agwa site na iwepu aru aru. Agbanyeghị, site na iji ntụnyere nke otu gosipụtara na mgbakwunye nke HPMC nwere ike rụọ ọrụ nke ọma, na site na ichebe usoro netwọọkụ nke gluten, na -echekwa nsonaazụ ya na ọnụọgụ nke HPMC agbakwunyere.
3.3.2 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na friza mmiri mmiri (CFW) na nkwụsi ike
3.3.2.1 Mmetụta nke mgbakwunye HPMC ego na oge nchekwa na nri mmiri (CFW) na mmiri gluten mgwakota agwa
A na-akpụ kristal ice na-eme site na ntụgharị nke mmiri na-enweghị atụ na ọnọdụ okpomọkụ ya. Ya mere, ọdịnaya nke mmiri na-enweghị atụ na-emetụta ọnụ ọgụgụ, nha na nkesa nke kristal ice na mgwakota agwa dị jụụ. Nsonaazụ nnwale (Isiokwu 3.2) na-egosi na dị ka oge nchekwa na ụbọchị iri na isii, nke kwekọrọ na nsonaazụ ndị ọzọ [117'11 81]. Karịsịa, mgbe ụbọchị 60 nke oyi kpọnwụrụ akpọnwụ, ụbọchị) nke mmiri gluten na-enweghị hood na iri na atọ. Agbanyeghị, maka samples gbakwụnyere 0,5%, 1% na 2% ụbọchị na 2.96% na 15.96%, nke kwekọrọ Matuda, na A1. (2008) chọpụtara na agbaze na agbaze (y) nke ihe nlere na mgbakwunye hydrophilic na-agbada agbachasiri ma e jiri ya tụnyere ihe nlele na-enweghị oghere [119].
Mmụba na CFW bụ n'ihi usoro ịmalitegharị na mgbanwe nke mmegharị protein nke gluten, nke na-agbanwe steeti mmiri site na mmiri na-enweghị atụ. Nke a na - agbanwe na steeti ahụ na - enye ohere ka ọ bụrụ ice crytives ka ọ zọpụtara na invices nke netwọki, ihe owuwu network) buru ibu karị, nke na - eduga na squeezi na mbibi nke mgbidi. Agbanyeghị, ọdịiche dị mkpa nke 0W n'etiti ihe nlele ahụ nwere ụfọdụ ọdịnaya nke HPMC na ihe ngosi a na-egosi na hpmc nwere ike idobe ihe owuwu nke ice na-eme ka ọ dị mma, ma na-egbochi oke ogo ngwaahịa a. na-emebi emebi.

3.3.2.2 mmetụta nke ịgbakwunye ọdịnaya dị iche iche nke HPMC na kefriza na-akwụ ụgwọ na ikuku nkwụsi ike nke protein gluten
Nkwụsi ike nke gluten nwere mmetụta dị mkpa na ọka na ngwaahịa ngwaahịa nke eji hazie pasta [211]. Ọgụgụ 3.2 na-egosi usoro DSC nwetara na ọnọdụ okpomọkụ (Celsius C) dị ka abscissa na Flight Flow (Mw) ka ha na-agba. Nsonaazụ nnwale (Tebụl 3.3) achọpụtara na okpomoku okpomọkụ nke protein gluten na-enweghị ịgbakwunye i-ipmc bụ 52.95 Celsius na Leon, na A1. (2003) Na Khatkar, Beark, & Mudgil (2013) kọrọ ihe yiri nke ahụ [120m11. Site na mgbakwunye nke 0% na-amịpụta, o. tụnyere preetiin protein nke nwere protein 60, 1% na 2% na-abawanye site na 740 ℃, 6.02 ℃, 5.58 ℃, n'otu n'otu. N'ụzọ doro anya, n'okpuru ọnọdụ nchekwa friza, mmụba nke ike okpomọkụ (n) belata usoro nke ọzọ na mgbakwunye nke mgbakwunye HPMC. Nke a kwekọrọ na iwu nke mkpu ákwá. Na mgbakwunye, maka ihe nlele a na-anaghị egbochi ya, dị ka ọnụọgụ HPMC kwukwara na-abawanye, n ulkpụrụ nhịabalata usoro. Nke a nwere ike ịbụ na mmekọrịta mmekọrịta dị n'etiti HPMC na molecular elu ọrụ na gluten, dị ka nguzobe nke consent na-enweghị ntụpọ [122j].

Mara: Dị iche iche dị na Centercase na otu kọlụm ahụ na-egosi ọdịiche dị mkpa (P <0.0) na-ekpughere ndị ọzọ hydrophobic dị iche iche ma na-ekere òkè na mmegharị nke moleekuration [1231]. Ya mere, a na-ekpughere ndị ọzọ hydrophobic na gluten n'oge kefriza, Hpmc nwere ike idozi nsogbu nke gluten nke ọma.

Fig 3.2 TSC TSC Truteins nke protein gluten (a). Mara: a bụ DSC usoro nke wheat gluten na-enweghị ịgbakwunye HPMC; B bụ mgbakwunye nke O. DSC usoro nke wheat gluten na 5% hpmc; C bụ DSC usoro nke wheat gluten na 1% hpmc; D bụ DSC usoro nke with gluten na 2% nke mgbakwunye HPMC na ọdịnaya nkịtị na-akwụghị ụgwọ sulfhydryl na inters na-akwụghị ụgwọ maka nkwụsi ike nke mgwakota agwa nke mgwakota agwa. A na-emekọ ihe ọgbụgba (-SS-) bụ ihe mkpuchi na-acha odo odo na-acha ọbara ọbara nke otu sulfhydrydryl na-akwụghị ụgwọ (.sh). Glutanin bụ glutenin na Griadin, ndị gara aga nwere ike ịdị n'ụdị na-enweghị atụ, ebe nke ikpeazụ nwere ike ịnwe agbụ na-enwetara agbụ. ụzọ dị mkpa nke ijikọ. Tụnyere ịgbakwunye 0%, O. C-Sh of 5% na 1% HPMC na-enweghị ọgwụgwọ na c-sh nke fluten nwere ogo dị iche iche nwere ogo dị iche iche. Kpamkpam, ihu na-enweghị hpmc gluten c. Sh mụbaa site na 2.25 "mol / g ruo 5.3" Mol 1 ". Zhao, na A1. A na-etinyekọ nke ọma na obere oge kefriza dị na peeji nke 1161.

Mkpụrụ nke fig 3.3 mmetụta nke mgbakwunye na ihe na-acha uhie uhie na ọdịnaya nke free-sh maka a kpọtụrụ gluten nwere ike itolite na obere okpomọkụ ma kesaa na interstatives nke netwọkụ. Ya mere, na ogologo oge nke friza oge, kristal ice na-abawanye, nke na-eme ka ihe a na-emegharị protein na incluultilar, nke na-abawanye ọdịnaya nke ìgwè sulfhydryl. N'aka nke ọzọ, nsonaazụ nnwale na-egosi na HPMC nwere ike ichebe nkekọ na-enweghị atụ site na mmebi nke kristal ice, si otú a na-egbochi ime ihe na-egbochi protein gluten. Mmetụta mgbakwunye HPMC ego na oge nchekwa oge ezumike (T2) nke eriri mmiri na-apụta ihe na usoro mmiri [6]. Ọgụgụ 3.4 na-egosi nkesa nke na-egbuke egbuke na ụbọchị 0 na 60. BoSMans et al. (2012) Achọpụtara ụdị nkesa mmiri nke dị mma [1261] Na mgbakwunye, Kontoptiorgos (2007) - t11 ¨, "eriri" nke netwọkụ nke gluten protein (ma ọ bụ mmiri dị iche iche, mmiri na-ezo), mmiri ozuzo nke mmiri a na-agagharị na mmiri. Na T23 nwere ike ị nweta na oge izu ike nke mmiri amachibidoro. Nkesa T24 (> 100 ms) nwere oge ezumike, yabụ na ọ mara mmiri efu na agagharị. Mmiri a dị na pores nke ihe owuwu network, ma enwere ike iji ike protein na-esighi ike.

Nkwekorita nke Fifmc na nchekwa oyi na-ekesa ihe na-ekesa nke oge ezumike nke oge mgbanwe oge maka mgwakota agwa gluten
Mara: a na b na-anọchi anya oge mgbanwe ntụgharị nke eriri mmiri nke eriri mmiri nke HPMC kwukwara maka ụbọchị 0.
Iji mmiri na-acha uhie uhie na-echekwa hpmc echekwara na nchekwa dị iche iche nke T21 na T24 na-egosi na mgbakwunye nke HPMC ahụ. Ọdịnaya, nke nwere ike ịbụ n'ihi eziokwu ahụ bụ na isi mmiri na-egbochi ihe (protein glutein nwere obere stachi) abụghị mgbakwunye nke obere obere obere. N'aka nke ọzọ, site n'ijide ebe nkesa nke t21 nke eriri mmiri na-agbakwunye oge nchekwa dị iche iche, nke na-egosi na mmiri dịtụ mma n'oge a na-enwekarị usoro nchekwa. Mgbanwe adịghị enwe mmetụta dị nro ma na-adịkarịghị emetụta.
Agbanyeghị, enwere ọdịiche dị iche iche na ịdị elu na mpaghara nke T23 nkesa na-adịghị ajụ oyi ma nwee mgbakwunye nke mgbakwunye, na ịdị elu na mpaghara nke T23 nkesa na-amụba (fig 3.4). Mgbanwe a na-egosi na HPMC nwere ike ịbawanye ọdịnaya nke obere mmiri, ọ na-edozikwa ego agbakwunyere n'ime ụfọdụ. Na mgbakwunye, na ndọtị nke free, ịdị elu na mpaghara T23 nkesa nke gluten na-agbadata na ogo dị iche iche. Ya mere, e jiri ya tụnyere mmiri okirikiri, mmiri na-egosipụtara ụfọdụ mmetụta na nchekwa na nchekwa. Echiche. Omume a na-egosi na mmekọrịta dị n'etiti gluten protein protein na mmiri mkpuchi na-esighị ike. Nke a nwere ike ịbụ n'ihi na a na-ekpughere ndị ọzọ hydrophobic karịa n'oge kefriza, nke na-agbanwe agbanwe na-enweghị atụ. Karịsịa, ịdị elu na mpaghara nke T23 nkesa nke mmiri gluten uka na 2% na mgbakwunye HPMC egosighi ihe dị iche. Nke a na-egosi na HPMC nwere ike igbochi ịkwaga mmiri na ntụgharị mmiri, ma nwee ike igbochi ntụgharị nke mmiri site na steeti amachibidoro ruo na steeti na-enweghị isi n'oge akparị.
Na mgbakwunye, ịdị elu na mpaghara nke t24 nkesa ọnya na-enwe ihe dị iche iche nke Hpmc dị iche iche (Fig. Nke a bụ naanị ihe na-abụghị nke nkesa adịghị ike. Ya mere, iwu mgbanwe a na-egosi na HPMC nwere mmiri na-egbochi ike ma na-atụgharị mmiri n'efu iji kpochapụ mmiri. Agbanyeghị, ka ụbọchị 60 nke kefriza, ịdị elu na mpaghara T24 nkesa na-abawanye na ogo dị iche iche, nke gosiri na steeti ahụ gbanwere site na mmiri gbochiri ya na steeti na-asọgharị n'oge kefriza. Nke a bụ n'ihi mgbanwe nke protein protein na mbibi nke "akwa" na gluten owuwe, nke na-agbanwe ọnọdụ nke mmiri zoro ezo dị na ya. Ọ bụ ezie na ọdịnaya nke mmiri na-aga nke ọma site na DSC na-abawanye na ndọtị nke oge nha na usoro njiri mara, mmiri na mmiri na-enweghị isi. N'ihi na mmiri gleuten na-agbakwunye na 2% hpmc, mgbe ụbọchị 60 nke nchekwa na nchekwa, ọ nweghị nke kesara na hpmc nwere ike ijigide mpaghara ahụ n'ihi ihe ọ na-ejide mmiri na-egbochi mmiri. na ebelata.
3.3.5 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na oge nke abụọ nke protein protein gluten
N'ikwu okwu, a na-ekewa ntọala nke abụọ nke protein ụzọ abụọ, α-spal, β-apịrị, Β-nkuku na-enweghị isi. Nke abụọ dị mkpa sekọndrị maka ịmalite na nkwụsi ike nke ngbanwe nke protein bụ agbụ hydrogen. Ya mere, nghazi protin bụ usoro nke njikọ aka hydrogen na mgbanwe metụtara mmekọrịta.
A na-ejikarị usoro dị iche iche dị iche iche eme ihe (FT-IR) emechaala maka mkpebi siri ike nke usoro nke mbụ nke protein. Njikọ njiri mara nke proteins na protein nke na - enwekarị ike ịgụta (1700.1600 cm-1) na Emii III (1350.1200 cm-1). N'ikwekọ, ebe a na-ama m na-agbatịkwu ya site na ịgbatị ụkwụ nke ndị otu carbonyl (-n-) Ighapu, ma nwee nnukwu uche na mgbanwe na protein nke protein [128 '. Ọ bụ ezie na ihe atọ dị n'elu bụ akara ọnụ ọgụgụ nke protein na-ejikọ ọnụ, na-enwe ike na-enweghị atụ, yabụ ogbenye ogbenye. Ọ bụ ezie na ọnụ ọgụgụ kasị elu nke ịdị ike nke dị omimi nke M na-eme ka ọ dị elu, yabụ ọtụtụ ndị nyocha nyocha usoro nke abụọ a, mana mmiri na-adọba ụgbọala m na-efe efe na ihe dị ka afọ 1640 cm. 1 Wavenumber (juputara), nke na-emetụta izi ezi nke nsonaazụ. Ya mere, nnyonye mmiri nke mmiri na-egbochi mkpebi siri ike nke Emide ahụ m na-abanye na mkpebi siri ike nke protein. Na nnwale a, iji zere nnyonye anya mmiri, iji zere nnyonye mmiri nke mmiri, ihe ndị ahụ dị na nke sekọndrị nke protein glutein nke anọ site na nyocha ahụ dị egwu III. Ọnọdụ kachasị elu (wavenumber nkeji) nke
Ederede na ndezi aha na tebụl 3.4.
Tab 3.4 Ogologo oge nke sekọndrị sitere na Emii Band na FT-Ar

Ọgụgụ 3.5 bụ ihe dị iche iche a na - emepụta nke Amii nke protein gluten nke agbakwunyere na ọdịnaya dị iche iche nke hpmc maka ihe 0 ụbọchị mgbe agbanwechara agbanwe. (2001) etinyere ihe nke abuo iji kwado elu di nma nke nwere udiri onu ogugu di iche iche. Iji belata ọdịnaya nke ihe ole na ole ọ bụla, okpokoro 3.5 chịkọtara ọdịnaya nke usoro nke abụọ nke protein na mgbakwunye na-agbasa (mpaghara zuru oke mpaghara / ọnụ ọgụgụ dị iche iche).

Nkwenye 3.5 nke Amii nke Gluten na O% HPMC na 0 d (a), ya na 2% hpmc na 0 d (b)
Mara: A bụ ihe dị iche iche a na-emepụta wheat gluten protein na-enweghị ịgbakwunye HPMC maka 0 ụbọchị nke nchekwa oyi; B bụ ihe dị iche iche nke wheat gluten protein nke nchekwa oyi maka ụbọchị 0 na 2% hpmc agbakwunyere
Site na ogologo oge nchekwa nke oge nchekwa oyi, usoro nke abụọ protein protein nwere mgbakwunye dị iche iche nke Hpmc gbanwere ruo ogo dị iche iche. Enwere ike ịhụ ya na nchekwa na nchekwa nke HPMC nwere mmetụta na usoro nke abụọ protein gluten. Na agbanyeghị na HPMC agbakwunyere, B. Ihe owuwu a bụ ihe dị mkpa, na-akwụ ụgwọ ihe dịka 60%. Mgbe ụbọchị 60 nke nchekwa jụrụ oyi, tinye 0%, ob gluten nke 5% na 1% HPMC. Ọdịnaya nke folts mụbara nke ukwuu site na 3.66%, 1.87% na 1.16%, nke yiri nsonaazụ Meziani et al. (2011) [L33j]. Agbanyeghị, enweghị ọdịiche dị mkpa n'oge nchekwa ajụ oyi maka gluten gbakwụnyere na 2% hpmc. Na mgbakwunye, mgbe oyi kpọnwụrụ maka 0 ụbọchị, na mmụba nke mgbakwunye HPMC, p. Ọdịnaya nke iche nke folts mụbara ntakịrị, karịchaa mgbe mgbakwunye ego bụ 2%, p. Ọdịnaya nke folts mụbara site na 2.01%. D. Enwere ike kewaa ihe owuwu mpempe akwụkwọ na intermolecular p. Mpempe akwụkwọ (nke a na-akpata ngụkọta nke ụmụ irighiri protein), antipareltel p. Apịaji na parallel p. A na-apịpụ ihe atọ atọ, ọ na-esi ike ịchọpụta nke na-eme n'oge a na-eme
gbanwere. Researchersfọdụ ndị na-eme nchọpụta kwenyere na mmụba nke ihe owuwu nke ụdị B-ụdị ga-eduga na mmụba na-abawanye na nke siri ike na ihe ndị ọzọ na-eme nchọpụta na-eme ihe ike [41] ndị ọrụ nyocha kwenyere na p. Mmụba dị na apịtị bụ n'ihi akụkụ nke usoro mpempe akwụkwọ ọhụrụ a na-esoghị ike nke akụkụ hydrogen nwere njikọ [421]. Ngosipụta nke apịtị na-egosi na protein ahụ na-egosi na protein ahụ na-apụta polmerized site na agbụ hydrophobic na-egosipụta nke ọma na DSC na nkesa nke oge ngụkọta ngụkọta dị ala. Nzaghachi protin. N'aka nke ọzọ, agbakwunye 0,5%, 1% na 2% hpmc gluten protein α-. Ọdịnaya nke Helix mụbara site na 0.95%, 4.42% na 2.03% n'otu n'otu na ogologo oge nke flaning oge, nke kwekọrọ na Wang, na Wang, na Wang, E1. (2014) Hụrụ nsonaazụ yiri nke ahụ [134]. 0 nke gluten na-enweghị agbakwunye HPMC. Enweghị mgbanwe dị mkpa na ngalaba ikwu na Helix n'oge usoro nchekwa ọkụ, mana ọ bụ mmụba nke mgbakwunye ego nke ifriizi maka 0 ụbọchị. E nwere ọdịiche dị mkpa na nhazi ọdịnaya nke ihe owuwu.

Nkọwapụta usoro ihe ngosi nke Hydrophobic (a), na-agbanwe agbanwe (b) na-abawanye ma na-abawanye na-abawanye na-abawanye na 31'138】

Ihe nlele niile na ndọtị nke oge fhere, p. Ihe di iche-iche nke nkuku ahu bu nke ukwuu. Nke a na-egosi na β-atụgharị dị oke mkpa na ọgwụgwọ dị ka 135. 1361, na ma ọ bụ agbakwunye HPMC ma ọ bụ enweghị mmetụta ọ bụla. Od, na A1. (2005) tụpụtara na ntụgharị nke gluten protein na-eme ka ihe owuwu β-tụgharịa oghere nke glutenin polypeptinide yir! Ewezuga na ọdịnaya nke usoro ihe na-enweghị atụ nke gluten protein agbakwunyere na 2% hpmc enweghị mgbanwe dị mkpa na nchekwa oyi, nke nwere ike imebi site na nsị nke kristal ice. Na mgbakwunye, mgbe oyi kpọnwụrụ maka 0 ụbọchị, ọdịnaya nke α-helix, β-mpempe akwụkwọ na-agbakwunye na 2% hpmc dị iche na nke protein glutein na-enweghị HPMC. Nke a nwere ike igosi na inwe mmekọrịta n'etiti hpmc na gleten protein, na-akpụkọ agbụ ọhụrụ wee metụta njikọ protein; ma ọ bụ HPMC na-etinye mmiri na oghere nke protein owuwu, nke na-emebi protein ma na-eduga na mgbanwe ndị ọzọ n'etiti subcidits. mechie. Mmụba nke ihe ị na-ekwupụta nke usoro β-mpempe akwụkwọ na mbelata nke ịhazi nke Β-Turn na α-helix bụ ihe kwekọrọ na ịkọ nkọ. N'oge free friza, mgbasa nke mmiri na Mbugharị nke kristal na-eme ka agbụ mmiri na-eme ka njigide nke na-akwụ ụgwọ na-eme ka njikọta nke protein. Na mgbakwunye, site n'echiche nke ike, obere ike nke protein, ka ọ kwụsie ike. Na obere okpomọkụ, omume onwe onye (mpịakọta na na-emegharị) nke protein molein na-aga n'ihu na-eduga na mgbanwe mgbanwe metụtara.
Na mmechi, mgbe agbakwunye ọdịnaya nke HPMC, n'ihi ihe na-egosi hydrophilic nke HPMC na mmekọrịta ya na protein nke protein gluten n'oge kefriza ma debe protein protein.
3.3.6 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na elu hydrophobicity nke gluten protein protein
Protinmụ nwanyị protin gụnyere ma hydrophilic na otu hydrophobic. Ohaneze, nke protein mejupụtara otu hydrophilic otu, nke nwere ike ibechikọta mmiri site na njikọta ngwakọta iji gbochie ndị na-atụ aro protein site na agglomerative ma nwee nkwụsi ike ha. N'ime ime protein nwere ọtụtụ hydrophobic otu ka ha kpụzie ma jikọta nke abụọ na nke protein site na ike hydrophobic. Nkweputa nke protein na - esokarị ya site na ikpughe otu Hydrophobic na ịba ụba hydrophodicity hydrophodicity.
Mmetụta Tab3.6 nke mgbakwunye HPMC na nchekwa na-agba oyi n'elu ala hydrophobity nke gluten

Mara: N'ihe otu a, enwere leta nke sureerscript na-enweghị m na b, na-egosi na enwere nnukwu ọdịiche (<0.05);
Mkpụrụedemede ukwu dị iche iche na otu kọlụm ahụ na-egosi oke ọdịiche (<0.05);
Mgbe ụbọchị 60 nke nchekwa jụrụ oyi, tinye 0%, o. elu hydrophobicity nke gluten na 70.63%, 43.69%, (Isiokwu 3.6). Karịsịa, elu hydrophobisicy nke protein gluten na-enweghị ịgbakwunye hpmc mgbe oyi kpọnwụrụ nke ọma (p <0.0 hpmc gbakwụnyere mgbe kefriza ụbọchị 60 hydrophodicity. N'otu oge ahụ, ka ụbọchị 60 nke nchekwa oyi, elu hydrophobicity nke gluten protein agbakwunye na ọdịnaya dị iche iche gosiri ọdịiche dị iche iche gosiri na egosipụtara dị iche iche. Agbanyeghị, ka ụbọchị 60 nke ngwa ngwa, elu hydrophobity nke gluten protein kwukwara na 30.995, nke na-adịkarị ala karịa na uru nke elu hydrophobicity nke ihe nlele ahụ. Nke a na-egosi na HPMC nwere ike igbochi nsị nke protein gluten, nke kwekọrọ na mkpebi siri ike nke oke okpomọkụ nke okpomọkụ nke okpomọkụ nke okpomọkụ. Nke a bụ n'ihi na Hpmc nwere ike igbochi mbibi protein site na ịmaliteghachi, yana n'ihi ya hydrophility,
HPMC nwere ike ijikọ na otu a na-ahụ maka ihe a na-eme nke abụọ site na nke abụọ site na nke abụọ, ebe ya na-egbochi ikpughe nke otu hydrophobic (Tebụl 3.6).
3.3.7 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na netwọọdụ Micro-network nke gluten
Ihe owuwu netwọọkụ na-aga n'ihu nwere ọtụtụ pores iji nọgide na-enwe gas carbon dioxide nke yist n'oge na-egosi mgwakota agwa. Ya mere, ike na nkwụsi ike nke netwọkụ nke netwọkụ dị ezigbo mkpa maka ogo nke ngwaahịa ikpeazụ, dị ka olu, ogo, wdg na nyocha. Site na microscopic isi okwu, mmiri nwere ike ịhụ ma ọ bụrụ na inyocha microncy elektrọnik, nke na-enye ihe ndabere maka mgbanwe nke netwọkụ gluten n'oge kefriza.

Fig 3.7 sex nke microncture nke gluten mgwakota agwa ya na 0% hpmc nke na-acha uhie uhie; (d) na-egosi mgwakota agwa nke 0d; (d) na-egosi mgwakota agwa na 2% hpmc maka 60D.
Mara: a bụ microtaction nke netwọkụ na-enweghị ịgbakwunye HPMC na oyi kpọnwụrụ maka 0 ụbọchị; B bụ microthercure nke netwọkụ na-enweghị ịgbakwunye HPMC ma kpọnwụọ maka ụbọchị 60; C bụ microncration nke netwọkụ na-agbakwunye 2% na-agbakwunye ma kpọnwụrụ ọkụ 0.4
Mgbe ụbọchị 60 nke nchekwa jụrụ oyi, micronclection stry uka uka na-enweghị mgbanwe HPMC a gbanwere kpamkpam (Fig. Na 0 ụbọchị, micronter na-acha uhie uhie na 2% ma ọ bụ 0% hpmc gosipụtara udi zuru oke, buru ibu
Obere porous na-eto eto - dị ka morphology. Agbanyeghị, ka ụbọchị 60 nke nchekwa, mkpụrụ ndụ na-enweghị ngwọta, nke a na-eme ka ọ bụrụ nke a na-ahụ anya, nke ahụ bụ nke a Ọgbụgba na-enweghị ike, nke na-emetụta ike na iguzosi ike n'ezi ihe nke owuwu ahụ. Dị ka Kontoogiorgos & Gofogiorgos na Kontoptiorgos (2007), mpaghara Interstiigiorgos (2007) na netwọk gluten na-ada ada n'ihi ọgba aghara dị [138. 1391). Na mgbakwunye, n'ihi akpịrị ịkpọ nkụ, a na-emepụta ihe dị mma na Spiol na Spiol na-akwụghị ụgwọ, n'ihi na agbụ na-enweghị nsogbu na nchekwa na-adịwanye njọ. Ihe owuwu gluten adịghị njọ nke ukwuu maka oge dị mkpụmkpụ, nke kwekọrọ na Wang, na A1. (2014) GHARA EGO EGO [134]. N'otu oge ahụ, mbibi nke gluten na-eduga na ngafe mmiri na ntụgharị, nke kwekọrọ na nsonaazụ nke oge dị ala - TD-NMR). Studiesfọdụ ọmụmụ [140, 105] kọrọ na mgbe ọtụtụ cunge na-emegharị emegharị, gelatining nke osikapa na-esighị ike, mmiri na-agagharị mmiri na-esiwanye elu. Ka o sina dị, ka ụbọchị 60 nke nchekwa oyi, micros na-agbakwunye na 2% hpmc gbakwunye na-enweghị mgbakwunye HPMC na-enweghị mgbakwunye HPMC na-enweghị mgbakwunye HPMC na-enweghị mgbakwunye HPMC. Nke a na-egosi na hpmc nwere ike igbochi mbibi nke gluten na rerystallization.
3.4 Nchịkọta isi
Nnwale a na-enyocha rhitele nke mmiri mmiri na gluten protein site na ịgbakwunye ntọala dị iche iche (0%, 1% na 2%) n'oge ụbọchị 30 na ụbọchị iri atọ na 60). Njirimara, Njirimara Therodynamic, na mmetụta nke ihe ọkụkụ. Ọmụmụ ihe ahụ chọpụtara na mgbanwe ahụ na ntụgharị nke steeti mmiri n'oge a na-eme ka ọ bụrụ usoro na-amị amị ahụ na-abawanye na usoro ịkpụ mmiri, ma mesịa mee ka ihe Njirimara nke mgwakota agwa dị iche. Na-emebi emebi. Nsonaazụ nyocha ugboro ole gosiri na modus na-agbadata na-enweghị ọgwụ mgbochi mmiri, na nyocha igwe elektrọnik na-etinye na microscidite ya. Ọdịnaya nke sulfhydryl na-abawanye ụba, a na-ekpughere hydroobic ya, nke mere okpomoku ikuku na elu hydrophobisity nke gluten protein. Agbanyeghị, nsonaazụ nnwale ahụ na-egosi na mgbakwunye nke I-ipmc nwere ike ikwegide nke ọma mgbanwe na ihe owuwu nke mmiri na-egbu egbu n'oge nchekwa na mgbakwunye nke HPMC. Nke a bụ n'ihi na HPMC nwere ike belata ngagharị nke ọdịnaya ọdịnaya, si otú a na-egbochi mmụba nke mmiri na-egbochi ihe ndị na-emegharị ahụ na ịkọ nkọ nke protein dị obere. Nke a na-egosi na mgbakwunye nke HPMC nwere ike ịdị na-eguzosi ike n'ezi ihe nke mgwakota agwa mgwakota agwa, si otú a na-enyere ogo ngwaahịa.
Isi nke 4 mmetụta nke mgbakwunye HPMC na ihe owuwu na akụrụngwa nke stachi n'okpuru nchekwa oyi
4.1 Okwu mmeghe
Starch bụ polysiccharide na glucose dị ka monomer. isi) ụdị abụọ. Site na ndọtị microScopic, stachi na-abụkarị nke ọka wit na-ekesa na ranges abụọ nke 2-10 pro (b starch) na 25-35 pm (starch) na 25-35 pm (stachi). Site n'echiche nke kristal, granules starchi gụnyere mpaghara amorphaline (mpaghara amorphalde mpaghara), na ụdị kristal) (ọ na-aghọ V-pịnye Velentinization). N'ozuzu, mpaghara mkpu kristal ahụ mejupụtara amylopectin na mpaghara Amorphous mejupụtara bụ Amplese. Nke a bụ n'ihi na, na mgbakwunye na C yinye (amylopecin nwekwara eriri dị na b (carbopectin na-egosi "osisi dị ka" na staw staw. A na-ahazi udilleriku kristal n'otu ụzọ iji mepụta kristal.
Starch bụ otu n'ime ihe ndị bụ isi nke ntụ ọka, na ọdịnaya ya dị ihe dị ka 75% (asat. N'otu oge ahụ, dị ka carbohydrate ugbu a na grains, stachi bụkwa ihe ike isi nri. Na usoro mgwakota agwa, a na-ekesa stachi ma kegide ya na sistemụ netwọkụ nke protein gluten. N'oge nhazi na nchekwa, stachis na-ejikarị gelatinization na ịka nká.
N'etiti ha, Starch Gelatination na-ezo aka na usoro a na-eji nwayọọ nwayọọ na-agbadata ma jiri nwayọọ na usoro dị elu na ọnọdụ ọkụ. Enwere ike ikewa ya n'ụzọ atọ. 1) Mmiri na-atọgbọ mmiri na-agbanwe agbanwe; Tupu irute okpomoku mbu nke gelatinization mbụ, ndị na-amachi stachi na nkwụsị sterch (slurry) na-edobeghi ihe nlere ha pụrụ iche, yana ọdịdị mpụga na nke ime ụlọ adịghị agbanwe agbanwe. Ọ bụ naanị obere ọnya na-agbasasị na mmiri ma nwee ike weghachi ya na mbụ ya. 2) Mmiri mmiri na-agbanwe agbanwe; Ka ọnọdụ okpomọkụ na-abawanye, mmiri na-abanye na oghere dị n'etiti stachi kristal a na-adọba, ụda na-agbasa ọtụtụ ugboro, na hydrogen dị n'etiti ụmụ irighiri mmiri na-agbaji. Ọ na-agbatị na kristal na-apụ n'anya. N'otu oge ahụ, ndị ọbịa na-ahụkarị nke stachi, ya bụ, Maltese Cross chọtara n'okpuru microscope, na-amalite ịpụ apụ, na-amalite pụọ na ọnọdụ okpomọkụ nke stachi mbụ. 3) Starch Starch na-emebi emebi; A na-akpọkarị ụmụ irighiri ihe mejupụtara usoro iji mepụta stachi (mapata) nke ukwuu, na-akpọ stachinilization zuru oke, a na-akpọkwa stachi nke ọma, a na-akpọkwa stachi [141]. Mgbe mgwakota agwa sie ya, gelatinization nke stachi na-akwado nri ya pụrụ iche, ụtọ, ụtọ, ụcha, na njirimara.
Na mkpokọta, isi mmalite na ụdị stachi na-emetụta ya, ihe ndị ọzọ a na-agbanwe na-agbasa, ma na-agbasasị ihe, ma na-agbasasị, ma ọ bụ 142-150]. Ya mere, mgbe owuwu nke stachi (elu m morphology, ihe owuwu Goypline, Njirimara Njirimara, Njirimara, Ngwunye wdg na-emetụta ya.
Ọtụtụ ọmụmụ egosila na ike gel nke stachi a na-agbadata, ọ dị mfe ịta afọ, na ogo ya na-emebi n'okpuru ọnọdụ nchekwa na njupụta, dị ka mahanet, na A1. (2005) gụrụ mmetụta nke kefri nso na ogo nke nduku stacha; Ferrero, et. (1993) Nchọpụta nke free na ụdị ihe mgbakwunye dị iche iche na akụrụngwa nke ọka wit na ọka stasignters nke [151-156]. Agbanyeghị, enwere mkpesa ole na ole na nsonaazụ nke nchekwa na-acha odo odo na ihe owuwu na akụrụngwa nke starch verch (ala stachi), nke kwesịrị ịmaliteghachi ya. Mgwakota agwa nri (ewepu mgwakota agwa zuru oke) dị n'ụdị nke nkọcha na-adịghị mma n'okpuru ọnọdụ nchekwa oyi. Ya mere, ịmụ ihe owuwu na mgbanwe nke starchi starch site na ịgbakwunye HPMC nwere mmetụta dị na imezi ihe nhazi nke mgwakota agwa ajụ oyi. nke a pụtara.
Na nnwale a, site na ịgbakwunye ihe dị iche iche HPMC dị iche iche (0,5%, 1%) na-agbakwunye oge froch, 0, 15, 30, ụbọchị 60) amụrụ. na Starch ihe owuwu ya na mmetụta gelatinization nke okike.
4.2 ihe nlere anya na uzo
4.2.1 Nnwale ihe
Withe Starch Binzhou Zhongyu nri Co., LTD.; HPMC Aladdin (Shanghai) Chemical restgent Co., LTD.;
4.2.2 nnwale nnwale
Aha akụrụngwa
Hh dijitalụ mmiri mmiri
Bsal24s elektrọnik
BC / BD-272SC
BCD-201LTTRCRT
SX2.4.10 Muffle
Dhg. 9070A gbawara agba agba
Kdc. 160hr dị elu na-eto eto counfrifge
Nchọpụta R3 Retational REAMEter
Q. 200 dị iche iche kalorimita
D / Max25V500 X. Ray Difractacter
SX2.4.10 Muffle
Mmewe
Jaangsu Jintan Jinch Jushheng na-enyocha ụlọ ọrụ
Sartorius, Germany
Haia otu
Hefei Meng Lis, LTD.
Huangshi Hengfeng Medicallọ Ọrụ Co., LTD.
Shanghai Yihong Ticount Center Co., LTD.
Anhui zhongke zhongjia sayensi Co., LTD.
Ụlọ ọrụ America
Ụlọ ọrụ America
Tanda ukwu na-emepụta ihe.
Huangshi Hengfeng Medicallọ Ọrụ Co., LTD.
4.2.3 nnwale
4.2.3.1 Nkwadebe na nchekwa nke nkwusioru stachi
Igo 1 g nke stachi, tinye 9 ml nke mmiri dị omimi, maa jijiji kpamkpam ma gwakọta iji dozie nkwusioru Starch Starch. Mgbe ahụ tinye usoro nlele. 18 ℃ friji, nchekwa nke oyi maka 0, 15 d, 30 d, 60 D, nke 0 ụbọchị bụ nchịkwa ọhụrụ. Tinye 0,5%, 1%, 2% (w / w / w) hpmc kama iji dozie sachaa ya, na ụzọ ọgwụgwọ ndị ọzọ a na-agbanwe agbanwe.
4.2.3.2 Njirimara Njirimara
Wepụ nlele ndị ae kwuru n'elu mesoro oge dabara adaba, na-ekwupụta na 4 Celsius C maka 4 H, wee banye na ụlọ okpomọkụ ruo mgbe ha tọrọ ha kpamkpam.
(1) njirimara starch gelatinization
Na nnwale a, a na-eji rhemeomemes kama ileta ngwa ngwa iji tụọ njirimara gelatinization nke stachi. Lee Bae EE1. (2014) usoro [1571] na obere mgbanwe. A na-edobe paramita a dị ka ndị a: Jiri efere nwere dayameta nke 40, oghere (oghere) bụ 1000 mm, na ọsọ ntụgharị bụ 5 radi / s; I) muta na 50 Celsius C maka 1 min; II) na 5. C / min na-ewe iwe ruru 95 Celsius C; III) debere na 95 Celsius C maka 2.5 min, IV) wee kpoo mma na 50 Celsius C na 5 Celsius C / Min; V) na-eme na 50 Celsius C maka min.
Dọrọ 1.5 ml nke ngwọta nlele ma gbakwunye ya n'etiti ọkwa nlele nke Rheometer, ma nweta oge a dị n'elu, ma nweta oge a na-eme ihe dị ka (Celsius C) dị ka usoro stachi na-agagharị nke usoro. Dabere na GB / T 14490.2008 [akara agwa ndị na-egosi ihe ngosi (mpaghara), nke dị oke ọnụ (viocosity) na nchụpụ) na-enweta. Uru, BV) (uru ndọghachi, SV), SV), nke, uru ire ere = oke viscosity - ọdịdị opekempe; Ngalaba ngbanaka = viscosity nke ikpeazụ - viscosity. A na-ekwughachi ihe nlele ọ bụla ugboro atọ.
(2) Ule ule nke Starch
A na-eme nyocha nke gelatinized dị n'elu, dị ka usoro Achayoutkan na-aga n'ihu, atọrọ ọnọdụ a na-asọpụta, a na-edebe paradaịs, na-arụ ọrụ nke ọma, na-amịpụta ọnụego ya na-amị amị bụ 1) 0.1 otu. 100s ~, 2) 100s ~. A na-edekọ data ahụ na ọnọdụ Logerihmic, na 10 ihe dị ka ihe dị ka afọ 10 (vio) bụ usoro rhite nke a na-eme. Jiri Sist 8.0 mee ihe dabara adaba na usoro a ma nweta ihe dị mkpa nke nha, na paịlị), bụ T), na n bụ nkọ ọnụ na-asọpụta (na-enweghị isi).
4.2.3.3 Starch Tapase Gel Njirimara
(1) Nkwadebe nlele
Were 2.5 g nke amyloid ma gwakọta ya na mmiri dị omimi na oke nke 1: 2 iji mee ka mmiri ara ehi starch. Ifriizi na 18 Celsius C maka 15 d, 30 d, na 60 D. Tinye 0,5, 1, 2% hpmc (w / w) dochie stachi nke otu mma, na usoro nkwadebe ndị ọzọ agbanwebeghị. Mgbe ọgwụgwọ a rụchara, wepụta ya, wezuga ya na 4 Celsiela C maka 4 h, wee mezie ya na ụlọ okpomọkụ ruo mgbe a nwalere ya.
(3) Starch Gel (Ike)
Were 1.5 ml nke ngwọta nlele ma tinye ya na nlele nke rhemeters (nchọta. Okpomoku a bidoro na 25 Celsius C wee mechie 95 Celsius.
A na-etinyekwa oyi akwa nke petrolatum na nsọtụ stachi gel enwetara n'elu iji zere mfu mmiri n'oge nnwale ndị sochirinụ. Na-ezo aka na usoro Abebe & Ronda [Roonda], a na-eme nke ọma iji chọpụta mpaghara viscoelastic (LVR), ugboro ole bụ 1 Hz, na-amalite na-amalite na 25 Celsius C maka 10 min.
Mgbe ahụ, kpoo ugboro ole, setịpụrụ ego ole (nje) ruo 0.1% (dị ka nsonaazụ discrute), ma setịpụ ugboro ole ka o. 1 ruo 10 H.. A na-ekwughachi ihe nlele ọ bụla ugboro atọ.
4.2.3.4 Njirimara Thermodynamic
(1) Nkwadebe nlele
Mgbe emechara ihe omume ọgwụgwọ, a na-awụpụ ndị ahụ, thawed kpamkpam, na a mịrị amị na oven na 40 Celsius C maka 48 H. N'ikpeazụ, ọ bụ ala site na ihe dị 100-mevey na-enweta ntụ ntụ ntụ ntụ ntụsara ahụ siri ike maka iji (kwesịrị ekwesị maka nnwale XDD). Lee Xie, na A1. (2014) usoro maka nkwadebe na mkpebi siri ike nke ihe nlele nke ihe nlele nke a na-eme ka ọ dị na 1 Celsilt Crish Criced na 4 Celsius C na friji, nke ahụ bụ nke 24 h. Ifriizi na 18 Celsius C (0, 15, 30 na 60 ụbọchị). Tinye 0,5%, 1%, 2% (w / w) hpmc iji dochie ogo stachi, na usoro nkwadebe ndị ọzọ agbanwebeghị. Mgbe oge nchekwa friza gafechara, wepụ ihe omimi na nha nha 4 Celsius C maka 4 h.
(3) mkpebi siri ike nke gelatinization na okirikiri mgbanwe
Na-ewere obere ihe dị ka ihe a na-ekwu okwu, ọnụego nitrogen na-asọpụta bụ 50 ml / min, ha ji ya na 20 min, wee kpoo 100 Celsius C na 5 Celsius C / min. N'ikpeazụ, a na-agbazi ọkụ na-aga, MW) bụ CSC usoro nke ihe a na-eme, yana usoro Gelatinah na-enyocha ya site na nyocha nke ụwa 2000. A na-ekwughachi ihe nlele nke ụwa abụọ.
4.2.3.5 XDD
A na-akpọ sych stalen stared na oven na 40 Celsius C maka 48 h, mgbe ahụ ala ma sie ya site na ntuli aka 1008-meved iji nweta ntụ ntụ starch. Were ego nke ihe nlere a dị n'elu, jiri D / MAX 2500V ụdị X. Crylọ Crystal na nke X-ray Difractameter. Nkọwa nnwale ahụ bụ voltaji 40 kV, dị ugbu a, iji cu. KS dị ka x. Ray isi iyi. Na ụlọ okpomọkụ, a na-enyocha akụkụ bụ 30-400, na nyocha ahụ bụ 20 / min. Igwe mkpu ike (%) = kristal Oke Osisi / Mpaghara X 100%, ebe mkpokọta mpaghara bụ mpaghara kachasị elu [1 62].
4.2.3.6 Mkpebi na Starch Azịza Ike
Were 0.1 g nke amydoid, ala ma sie mmyid n'ime 5 ml centrings na-acha odo odo na ya, mee ka ọ dị 0,5 h, wee tinye ya na mmiri dị elu 95 °. Mgbe 30 min, mgbe Gelatinination zuru oke, wepụ eriri centrifuge ma tinye ya na mmiri ịsa ahụ ice maka 10 minia ngwa ngwa. N'ikpeazụ, centrifuge na 5000 rpm maka 20 min, wụpụ oke nke inweta ụzọ. Ike ọzịza = Autlesinitation Mass / Press Mass [163].
4.2.3.7 nyocha data na nhazi
A na-ekwughachi nnwale niile opekata mpe atọ ma ọ bụrụ na akọwapụtara ya, a na-ekwupụta nsonaazụ nnwale dị ka ihe na-egosi na ọkọlọtọ. A na-eji Spass Statistic 19 maka nyocha nke mgbanwe (nyocha nke iche, anava) na ọkwa dị mkpa nke 0.05; A na-adọta eserese ndị na-edozi ahụ site na iji 80.
Nyocha 4.3 na mkparịta ụka
4.3.1 ọdịnaya nke ihe eji ọka wit
Dabere na GB 50093.2010, GB / T 5009.9.2008, GB 50094.2010 (78-s0) kpebisiri ike na mkpụrụ ọdịnaya ntụ. A na-egosi nsonaazụ ya na tebụl 4. 1 gosipụtara.
Kpatụ ọdịnaya 41 nke catch stachi

4.3.2 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na-adị jụụ na njirimara gelatinization nke wheat stachi
Nkwụsị Starch na ụfọdụ itinye uche na-ewe iwe na ụfọdụ ọnụego kpo oku iji mee ka stachi gelatinezed. Mgbe ịmalite na gelatine, mmiri turdid nke ji nwayọọ nwayọọ na-aghọbiga ihe n'ihi mmụba nke stachi, na viscessetsetisse na-abawanye na-aga n'ihu. Nke a bụ, a na-etekarị nke ọma, granules starch na-agbaze na viscesse na-ebelata. Mgbe mado ahụ dị mma n'otu ọnụego ajụ, mado ahụ ga-aga, uru ọhụụ ga-abawanye. Ọrịa viscitsose uru mgbe a jụrụ oyi na 50 Celsius C bụ ihe ikpeazụ viccosise (ọgụgụ 4.1).
Isiokwu 4.2 depụtara mmetụta nke ọtụtụ ihe ngosipụta nke njirimara Starch Gelatinization, gụnyere viscosity dị ukwuu, ma gosipụta mmetụta nke mgbakwunye HPMC na kefrichi na stachi. Mmetụta nke akụrụngwa kemịkal. Nsonaazụ nnwale ahụ gosipụtara na ọkwa kachasị elu, viscosity opekempe na vioncosity nke na-enweghị mmụba nke mgbakwunye HPMC, ebe uru ire ere na mgbake uru belata. Kpọsịnụ, visce vis na-eji nwayọọ na-eto site na 727.66 + 901.56-56.51 + 48.12 Operi opekempe mụbara site na 391.02 + CP (na-agbakwunye 1%) + 35.53 + CP (Tinye 2% HPMC); Visity ọhụrụ sitere na 794.612.84 CP (na-enweghị ịgbakwunye HPMC) Agbanyeghị, uru njikọta nke ji nwayọọ belata site na 336.63 CP (na-enweghị ịgbakwunye HPMC) ruo 303.56.19 ± 2.54 CP (Tinye
Ya na 1% hpmc) na 393.614-45.94 CPMC 357.85 + 21.00 CP (2% HPMC kwukwara). Nke a na mgbakwunye nke hydrocolloids dị ka Xantanhan Gum na Guardharika nke Achaytutaka (2008) nwere ike ịbawanye ọdịiche gelatinizations mgbe ị na-ebelata uru stachi. Nke a nwere ike ịbụ ọkachasị maka HPMC na-arụ ọrụ dị ka ụdị hydrophilic, na mgbakwunye nke HPMC na-abawanye Velatinization Clears na-eme ka ọ bụrụ hydrophilic karịa verder granules nke Star. Na mgbakwunye, ọnọdụ okpomọkụ nke usoro ọkụ ọkụ (usoro ụlọ) nke HPMC dị ukwuu (nsonaazụ nke HPMC nwere ike ime ka ihe dị ukwuu na viscosise na viscositions. Ya mere, opekempe viscosity na viscosity nke Starch Gelatization na-abawanye nke ukwuu na mmụba nke ọdịnaya HPMC.
N'aka nke ọzọ, mgbe ego ole tụkwasịrị bụ otu, viscosity kachasị elu, viscosity opekempe, uru ala, ire ere bara ụba nke stachi gelatinization mụbara na oge nchekwa na oge nchekwa. Kpamkpam, viscosity nke ụkọ stachi na-enweghị ịgbakwunye HPMC mụbaa site na 727.70 CP (nchekwa na-adịgboroja maka ụbọchị 60); Dringgbakwunye 0,5 Vices nke nkwusioru Starch na% hpmc mụbaa site na 758.514-45.77 CP (kefriza ruo ụbọchị 60); Nkwụsị nke Starch na 1% HPMC gbakwunyere viscosity nke Starch Liten na-amụba site na 809.56.56.56.56.5.13 CP (nchekwa oyi maka ụbọchị 60); Ọ bụ ezie na nkwusioru Starch na 2% HPMC CP tinyere Velatinization Place Velatinization site na 946.63 CP (0 ụbọchị oyi) mụbara ruo 1240.224 CP (ụbọchị 60 na-ajụ oyi). N'otu oge, viscosity nke Starcosity na-enweghị saịtị HPMC na-abawanye site na 391.02-7.77 ± 29.39 CP ( Dringgbakwunye 0,5 opekempe nke nkwusioru starch na% hpmc mụbaa site na 454.954-3) ruo 581.934-722 CP ụbọchị 60); Nkwụsị Starch na 1% HPMC kwukwara opekempe viscosity nke mmiri mmiri na-abawanye site na 485.56.484-67.17 CP ụbọchị 60); Ọ bụ ezie na nkwusioru Starch kwukwara 2% HPMC CP Gelatinity viscosisese na-abawanye site na 553,53 ± 20.29 CP (ụbọchị 60 na-ajụ oyi).

Vision ikpeazụ nke nkwusioru Starch na-enweghị ịgbakwunye HPMC mụbara site na 794.64 CP (nchekwa 313.15 ± cp (nchekwa oyi maka ụbọchị 60). Visityzụmba kachasị elu nke nkwusioru nke Starch na-abawanye site na 882.24 ± 22.43 ± 36.23 CP (nchekwa na ụbọchị 60); Visityzụlụ kachasị elu nke nkwusioru nke Starch agbakwunyere na 1% HPMC The View Vent 12.66 ± 891.57 CP (nchekwa na ụbọchị 60); na gelatinization peacositity nke nkwụsị nke starch agbakwunyere na 2% hpmc mụbaa site na 91 0.88 ± 34.57 Cp
(Akwa nchekwa maka ụbọchị 0) mụbara ruo 1198.09 ± 41.15 CP (nchekwa oyi maka ụbọchị 60). Nnọkọ, ọnụ ahịa nke nkwụsị nke Starch na-enweghị ịgbakwunye HPMC mụbara site na 336.63 CP (nchekwa oyi 38.72 CP (nchekwa oyi maka ụbọchị 60); Dringgbakwunye 0,5 Akwadoro Starch nkwusioru Starch na% HPMC mụbara site na 303.22 CP (nchekwa oyi Nkwụsị Starch na 1% HPMC kwukwara uru nke mmiri mmiri na-abawanye site na 324.19 ± (kefriza 0.96 cp (kefriza afọ 60); Ka ị na-agbakwunye 2% hpmc, ọnụ ahịa mkpokọta nke nkwụsị nke starch mụbara site na 393.61 ± 05.7.64 ± 73.77 CP (kefriza ruo ụbọchị 60); Ọ bụ ezie na nkwusioru Starch na-enweghị HPMC agbakwunyere uru nyocha na-abawanye site na 403.60 ± 6.13 C
P (nchekwa na-adị jụụ maka ụbọchị 0) ruo 856.38 ± 16.20 cp (nchekwa oyi maka ụbọchị 60); Uru nyocha nke nkwụghachi Starch kwukwara na 0,5% HPMC mụbaa site na 427. Uru nyocha nke nkwụghachi Starch agbakwunyere na 1% HPMC mụbara site na 360.48 ± 41. 39 CP (nchekwa oyi Ọ bụ ezie na Retrograp na-agbakwunye nkwụsịtụ Starch na 2% hpmc mụbaa site na 357.85 ± cp 21.00 CP (nchekwa na ụbọchị 60). Daysbọchị 0 mụbara ruo 515.51 ± ± 20.86 CP (ụbọchị 60 na-ajụ oyi).
Enwere ike ịhụ ya na ogologo oge nke nchekwa oge, stachi gelatinization mara mma, nke kwekọrọ na tao e1. F2015) Nke a bụ n'ihi na n'usoro nchekwa na nchekwa, mpaghara Amorphous (mpaghara Amorplose) na-enweghị atụ) na mmụba na uru ọnụ ahịa nke metụtara ya. Agbanyeghị, mgbakwunye nke HPMC na-egbochi mmetụta nke mkpu a ka mcestal na steepụ stachi. Ya mere, viscosity pere mpe, viscosity nke ikpeazụ, uru ala, ire ere na ntụgharị nke stachi gelatinization mụbara na mgbakwunye nke HPMC n'oge nchekwa oyi. mụbaa ma belata usoro.

Fig 4.1 nke conting steat na-enweghị hpmc (a) ma ọ bụ na 2% hpmc1
4.3.3 Mmetụta nke Nkwenye HPMC ego na oge nchekwa na-adị jụụ na viear viscosity nke starkpa
Mmetụta nke ọnụego ya na ụdị viscosity (viocscosity) nke mmiri na-enyocha site na nnwale na-agbanwe agbanwe, yana ihe owuwu na akụrụngwa nke mmiri ahụ gosipụtara ya. Tebụl 4.3 Detuo parameters a na-enwetara site na nextinea dabara, ya bụ, ọnụ ọgụgụ nke ihe mgbakwunye hpmc na oge nchekwa ihe ndị a dị n'elu.

Fig 4.2 Thixatropism nke stachi mado na-enweghị HPMC (a) ma ọ bụ na 2% HPMC (B)

Enwere ike ịhụ ya site na tebụl 4.3 na akara njiri mara ihe niile, yana ihe agbakwunyere na mmiri pseudoplastic (dị ka ọnụego shiee na-abawanye, na vine vieo na-abawanye, na vine vieon nke na-abawanye). Ke adianade do, ihe nlere nke shiee sitere na 0.1 s,. 1 mụbara 100 s ~, wee belata site na 100 sd ruo O. Nsonaazụ na-eme ihe dị iche, ya mere agbakwunyere na mmiri pseudoppic (ma ọ bụrụ na a na-agbakwunye HPMC ma ọ bụ na ọ na-ajụ oyi ma ọ bụ na ọ na-ajụ oyi Agbanyeghị, n'okpuru oge nchekwa nke hpmc, ọdịiche dị n'etiti nsonaazụ nke k na mgbakwunye nke HPMC na-eme ka ihe owuwu nke stachi n'okpuru nrụgide. Ọ dịtụ mma n'okpuru ihe ma na-ebelata "mgbanaka Thyropic"
(Thixatropic Loop) mpaghara, nke yiri temiripong, na A1. (2005) otu nkwubi okwu [167]. Nke a nwere ike ịbụ naanị hpmc nwere ike ịmalite njikọ njikọ nke gelatinelized stay (ụdọ na-acha uhie uhie), nke "a na-eke" kewapụrụ iche nke ampy na amyyyylopecin n'okpuru ihe ndị na-eme mkpọtụ. , ka m wee nọgide na-edebe nkwụsi ike na ịdị n'otu nke ihe owuwu (ọgụgụ 4.2, usoro a na-ejikọ ọnụ dị ka Abscissa na oke nrụgide).
N'aka nke ọzọ, maka stachi na-enweghị nchekwa adịgboroja, nke a na-agbadata nke ukwuu na mgbakwunye Pa · 1.640 pa · (na-enweghị ịgbakwunye HPMC), n'otu n'otu. Pa · 0,535 Pa · 0.035 (Tinye 0n Pa · 0.047 ± 0.047 ± 0.011 ±) 310 ± (tinye 0,5% hpmc), o. 32) na-agbakwunye 2% na Turbi, Sumnun (2008), na mmụba nke n Na-egosi na mgbakwunye nke HPMC na-eme ka mmiri ahụ nwee ọchịchọ ịgbanwe site na pseudoplastic na Newton [168691]. N'otu oge ahụ, maka stachi chepụtara oyi kpọnwụrụ maka ụbọchị 60, k, n, nke gosiri otu mgbanwe na mmụba nke mgbakwunye HPMC.
Agbanyeghị, na ogologo oge nke nchekwa oge, ụkpụrụ nke K na n mụbaa ogo dị iche iche, n'etiti uru nke K bara ụba, actedded, 0570 ± ± 1, karị. 2.421 Pa · na-agbakwunye, ụbọchị 60), na-abawanye site na 65.683 ppmc, ụbọchị 6047 ± (gbakwunye pa · 0,547) 56.538 ± 1.378 Pa · (gbakwunye 1% hpmc, ụbọchị 60)) 0.277 ± 0.011 (na-enweghị ịgbakwunye HPMC, 0 ụbọchị) na 0314 ± 0.013 (0.513 ±), 1% HPMC, 0 ụbọchị) 0.340 ± 0.013 (Tinye 1% hpmc, ụbọchị 60), ụbọchị 6%) na 0.013 + (tinye 2% hpmc, ụbọchị 60). Site na ntụnyere, enwere ike ịchọta ya na mmụba nke hpmc, ọnụego nke Kpmc nwere ike ime ka stachi nke na-eme ka ọ ghara ịdị na-eme ihe, nke na-agbanwe agbanwe nke njirimara stachi gelatinization. agbanwe agbanwe.
4.3.4 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na-adịkarị mma
Mpempe akwụkwọ gboo nwere ike igosipụta viscoelastity nke ihe ahụ, yana maka stachi, enwere ike iji ya mata gel (gel). Ọgụgụ 4.3 na-egosi mgbanwe nke nchekwa nchekwa / G ') na modulu modulu / g ") nke stachi gel n'okpuru ọnọdụ nke mgbakwunye HPMC dị iche iche.

Fig 43 mmetụta nke mgbakwunye HPMC na nchekwa oyi
Mara: A bụ mgbanwe nke viscoelastity nke starch Hpmc stachi na ndọtị nke oge nchekwa na oge; B bụ mgbakwunye nke o. Mgbanwe nke viscoelastity nke 5% hpmc stachi na ndọtị nke oge nchekwa na oge; C bụ mgbanwe nke viscoelastity nke 1% hpmc stachi na ndọtị nke oge nchekwa na oge; D bụ mgbanwe nke viscoelastity nke 2% HPMC Starch na ndọtị nke oge nchekwa
Usoro gelatinization na-esochi ya na ndagide nke starch, ebe a na-apụ apụ kristal dị n'etiti starch na mmiri, stachi na-agbapụtakwa na-etolite (okpomọkụ. Dị ka egosiri na eserese 4.3, maka stachi na-enweghị nchekwa na-enweghị nchekwa, na-egosi na ọ dị iche iche, na-eme ka ọ dị iche iche nke HPMC) usoro. N'otu oge, Chaarawang & Superhantharika (2005) na-agbadata na Tapioca Startinues, nke a bụ na usoro nchekwa nke starchi, nke a na-agbagharị station nke stachi, amylose na Mpaghara Amorphous nke Graniles starch na-ekewapụta stachi (mebiri emebi emebi emebi (nke na-ebelata ogo nke njikọta na-ejikọ ma ọ bụrụ na steepụ na-agagharị mgbe ị ga-ejikọ. Nkwụsi ike na kọmpat, na mkpofu anụ ahụ na-eme ka usoro nke "microcrystal, na-ebute ihe eji eme ihe Mobile), ma mesịa kpatara ike gel nke stachi ịjụ. Agbanyeghị, na mmụba nke mgbakwunye HPMC, na-ebelata usoro nke G 'nke a na-eleda anya, ma mmetụta a mechiri ya na mgbakwunye nke HPMC. Nke a gosipụtara na mgbakwunye nke HPMC nwere ike igbochi mmetụta kristal ice na ihe owuwu na akụrụngwa nke stachi n'okpuru ọnọdụ nchekwa nchekwa.
4.3.5 mmetụta nke mgbakwunye I-IPMC ego na oge nchekwa oyi na Starch na-asụ
Ọzịza nke stachi nwere ike igosipụta nha nke stachi gelatinization na mmiri na-arịụ, na nkwụsi ike nke stachi na-agbada n'okpuru centrifugal ọnọdụ. Dị ka egosiri na eserese 4.4, maka stachi na-enweghị nchekwa na-enweghị atụ, nke na-egosi na mgbakwunye hpmc), nke na-egosi na GPMC) Nkwuputa nke njiri mara gelatinization. Agbanyeghị, na ndọtị nke oge nchekwa oyi, ike nke starka belatara. E jiri ya tụnyere ihe 0 ụbọchị nke nchekwa oyi, ike nke star nke starch belatara site na 8.099 ruo 7.057 + 0 mgbe nchekwa jụrụ 30, n'otu n'otu. .007) Nsonaazụ gosiri na ndị na-ahụ maka starch mebiri emebi mgbe nchekwa kefriza, na-esite na ọdịda nke akụkụ nke ọnya na centrifugation. Ya mere, onye ngesi ahu di ka ọtutu ike ọria ọku. Na mgbakwunye, mgbe ịchekwa friza, stachi gelatined stachi, nkwụsi ike ya na mmiri na-egbochi ike belata, yana ihe abụọ jikọtara ike nke stachi [1711]. N'aka nke ọzọ, mmụba nke mgbakwunye HPMC, belata ike nke stachi na-achalata, na-egosi na hpmc nwere ike belata mmebi nke imebilata ihe mebiri emebi.

Ọkpụkpụ FPMC nke HPMC gbakwunye na nchekwa oyi na ike nke stachi
4.3.6 mmetụta nke mgbakwunye HPMC ego na oge nchekwa na-adị jụụ na akụrụngwa nke starmodynamic
GALAtinization of steepụ bụ kemịkalụ kemịkal. Ya mere, a na-ejikarị DSC na-ekpebi ọnọdụ okpomọkụ (nke kachasị elu), oke okpomọkụ (ka), njedebe okpomọkụ (t na gelatinization nke stachi gelatinization. (Tc). Tebụl 4.4 na-egosi akụkụ DSC nke stachi gelatinization na 2% na enweghị HPMC kwukwara maka oge nchekwa dị iche iche.

Mkpụrụ nke fig 4.5 nke mgbakwunye HPMC na nchekwa oyi
Mara: a bụ DSC Conve of Starch na-enweghị ịgbakwunye HPMC na oyi kpọnwụrụ maka 0.0 ụbọchị na-agbakwụnye na 2%

Dị ka egosiri na tebụl 4.4, maka mmụba nke mgbakwunye HPMC, stachi, na-enweghị ịgbakwunye HPMC), na 78,051 (38.606 ± 0.034 (Tinye 2% hpmc), mana 4th dị nnukwu mbelata, site na 9.095 ± (na-etinyeghị 1%) (na-agbakwunye 1%). Nke a yiri Zhou, EE A1. (2008) hụrụ na ịgbakwunye ihe na-agbakwunye hydrophilic collid belatara otch gelatinization itchy ma mụbaa steepụ gelatination dị elu [172]. Nke a bụ n'ihi na HPMC nwere ihe dị mma ma dịkwa mfe ijikọta mmiri karịa stachi. N'otu oge ahụ, n'ihi nnukwu ọnọdụ okpomọkụ nke usoro ọgwụgwọ GPMC, mgbakwunye nke HPMC na-abawanye oke okpomọkụ nke stachi, ebe gelatinization mmanụ na-ebelata.
N'aka nke ọzọ, stachi gelatization to, t p, tc, △ t na △ Hall Hall na-abawanye na ndọtị nke kefriza. Na-agbakwunye na 1% ma ọ bụ 2% hpmc gbakwunye na ụbọchị 60.09 ± 0.095 ± ± 0.035 (nchekwa oyi) 71.613 ± 0.085 (nchekwa oyi maka ụbọchị 0) 60 ụbọchị); Mgbe ụbọchị 60 nke nchekwa oyi, uto nke stachi gelatination belata na mmụba nke mgbakwunye HPMC na-enweghị HPMC agbakwunyere site na 77.528 ± (nchekwa oyi na-enweghị ụbọchị 0) ruo 81.028. 408 ± 0.021 (nchekwa oyi na - agbakwunye na 2% hpmc mụbara site na 78.017 ± 0.037 ± (nchekwa oyi maka ụbọchị 60). ụbọchị); Na mgbakwunye, Δ750 ±.095 ± 0.095 ±) 531 ± (Tinye 0,5%, 0 ụbọchị) ruo 10.09 ụbọchị), site na 750 ± 0.093 (509 ±). Isi ihe kpatara mgbanwe ndị ae kwuru n'elu na akụrụngwa nke starmodynamic nke stachi, nke na-emebi mpaghara amorphous (mpaghara Amorphous) ma na-abawanye kristal nke mpaghara kristal. Conexistance nke abụọ na-abawanye mkpu ọkụ nke stachi, nke na-eduga na mmụba nke Indexes Indexes Dị ka Pech Gelatination na Gelatinization nke ọma. Agbanyeghị, site na ntụnyere, enwere ike ịchọta ya n'okpuru otu free frezation, na mmụba nke mgbakwunye HPMC gelatinization na, T p, TC nke nta nke nta nke nta. Enwere ike ịhụ na mgbakwunye HPMC nwere ike ijikwa ịkwụsi ike nke Cutch Cristal Stishstal, si otú ahụ gbochie mmụba nke akụrụngwa nke starmodynamic.
4.3.7 Mmetụta nke I-Ipmc na oge nchekwa na-aga n'ihu na-akụ nke stachi
X. x-ray sufration (XRD) enwetala site na X. X-ray Spection bụ usoro nyocha na-enyocha ihe dị iche iche iji nweta ozi ahụ, ihe owuwu ma ọ bụ modoxology nke atoms ma ọ bụ molecules na akwụkwọ ahụ. N'ihi na starch granules nwere ụdị kristal kristal, XRD na-ejikarị nyocha ma chọpụta mpempe akwụkwọ kristal na ikwu okwu nke crushstal.
Ọgụgụ 4.6. Dị ka egosiri na, ọnọdụ nke ọnụ ọgụgụ starch Cristal dị na 170, 180, 190, na-enweghị mgbanwe dị ịrịba ama na-enweghị atụ ma ọ bụ na-agbakwunye HPMC. Nke a na-egosi na, dị ka ihe onwunwe nke ọka wit starch cristal, ụdị kristal na-adịgide.
Agbanyeghị, na ogologo oge nchekwa nke friza, onye ahụ dị iche iche nke stachi mụbara site na 20.40 + 0.15) ruo 36.50 ±.50 ±. Daysbọchị 60), ma mụbaa site na 25.75 + (22% HPMC kwukwara, ụbọchị iri na isii), nke a na tao, na a1. (2016), iwu mgbanwe nke nsonaazụ nha na-agbanwe agbanwe [173-17]. Mmụba dị na mkpu amorphy dị iche iche bụ ihe kpatara na mmụba nke mpaghara Amorphous na mmụba nke kristal nke mpaghara kristal. Na mgbakwunye, kwekọrọ na nkwubi okwu ndị a na-agbanwe na akụrụngwa nke starmodynamication nke stachi, nke gosiri na ọ dị mma na-egbochi mmebi iwu nke starch site na ice kristal ma na-enwe ihe owuwu ya na ihe owuwu ya.

Mmetụta Fig 46 nke mgbakwunye HPMC na nchekwa oyi na XDD Njirimara
Mara: bụ x. Usoro x-ray; B bụ onye ikwu na-akpata stachi;
Nchikota isi nke 4.4
Starch bụ ihe akọrọ nke ukwuu na mgwakota agwa, nke, mgbe gelatinization, na-agbakwunye àgwà pụrụ iche (olu, propory, wdg) na mgwakota agwa ngwaahịa. Ebe ọ bụ na mgbanwe nke usoro stachi ga-emetụta njirimara gelatiniza ya, nke ga-emetụtakwa ogo nke ntụ ọka, na nyocha gelanching na-enyocha ya site na nyocha Starch nwere ọdịiche dị iche iche nke HPMC kwukwara. A na-ejikwa ihe ndị na-egbochi ya, ihe eji akụ na-eme ka ihe ndị na-echebe HPMC na ihe ndị metụtara ya. Nsonaazụ nnwale gosipụtara na mgbe ụbọchị 60 nke nchekwa oyi, njirimara stachi, na-abawanye ụba na-abawanye ụba nke stachi na mmụba nke stachi mebiri emebi. Gelatinization iuthoppy mụbara, ebe ike gel nke steepụ stachi belaw; Agbanyeghị, ọkachasị nkwụsị Starch kwukwara ya na 2% klọọkụ na-emebi emebi na njiri mara nke HPMC na-ebelata ogo nke HPMC na-eme ka usoro Starch na akụrụngwa ya dị mfe.
Isi nke 5 nke mgbakwunye HPMC na Blanarị Blanarị na Arụ Ọrụ Ọgba aghara n'okpuru Ọnọdụ Nchekwa nchekwa
5.1 Okwu mmeghe
Yist bụ microorganism aekaorganism, nhazi sel ya gụnyere mgbidi cell, mitochondria, na ụdị nri ya bụ microorganism microorganic anaeroobic. N'okpuru ọnọdụ anaerobic, ọ na-emepụta mmanya na ume, ebe ọ na-agbanwe agbanwe, ọ na-enwetabolizes iji mepụta carbon dioxide, mmiri na ume.
Yist nwere ọtụtụ ngwa na ngwaahịa ngwaahịa fermented (nke a na-enweta site na fermeria na-acha uhie uhie na mgwakota agwa, site na iji ihe na-emepụta carbon dioxide na mmiri. Carbon dioxide emepụtara nwere ike ime mgwakota agwa rụrụ, porous na nnukwu. N'otu oge ahụ, gbaa ụka nke yist na ọrụ ya dị ka ọ bụghị naanị imezi uru nri nke ngwaahịa a, kamakwa nke ukwuu na-eme ka njiri mara mma nke ngwaahịa a. Ya mere, lanarị dị larịị na ọrụ gbaa ụka nke yist nwere mmetụta dị mkpa na ogo nke ngwaahịa ikpeazụ (olu, mkpụrụokwu, na ekpomeekpo, wdg) [175].
N'ihe banyere nchekwa na-ajụ oyi, nrụgide na-emetụta 9 gburugburu ebe obibi gburugburu gburugburu ebe obibi gburugburu gburugburu ebe obibi gburugburu gburugburu ebe obibi. Mgbe frochi dị oke elu, mmiri dị na sistemụ ahụ ga-eti mkpu ngwa ngwa ma na-abawanye nrụgide nke yist, si otú ahụ na-eme ka mkpụrụ ndụ belata mmiri; Mgbe kefriza ọnụego dị oke elu. Ọ bụrụ na ọ dị oke ala, kristal a ga-akụ buru ibu buru ibu ma yist ga-emebi emebi na mgbidi ga-emebi; Ha abụọ ga-ebelata larịị nke yist na ọrụ gbaa ya. Na mgbakwunye, ọtụtụ ọmụmụ achọpụtala na mkpụrụ ndụ yist na-egbu egbu, nke ga-emecha bibie ya na sulfulel protein, nke na-ebute mbelata ngwaahịa pasta [176-177].
N'ihi na HPMC nwere njigide mmiri siri ike na mmiri na-egbochi ike, na-agbakwunye ya na usoro mgwakota agwa nwere ike igbochi nguzobe na uto nke kristal ice. Na nnwale a, a tụkwasịrị HPMC dị iche iche na mgwakota agwa, na mgbe nchekwa jụrụ oyi, ọnụ ọgụgụ ya na-efe efe iji nyochaa mmetụta nchebe nke HPMC na yist n'okpuru ihe yist.
5.2 ihe na uzo
5.2.1 ihe nlere na ngwa
Ihe na ngwa
Angel na-arụ ọrụ
BPS. Igbe nke 500Cly oge okpomọkụ na iru mmiri
3m siri ike ihe nkiri siri ike na-agụ ngwa ngwa
Sp. Ihe nlereanya 754 UV Spectophotometer
Udiri na-eme ka ọ dị ọcha
Kdc. 160hr dị elu na-eto eto counfrifge
Zwy-240 oge okpomoku okpomoku
Bds. 200 microscope 200 Intercope

Mmewe
Angey Yust Co., LTD.
Shanghai Yihong Ticount Center Co., LTD.
3M Corporation of America
Shanghai Specif Tracy T., LTD.
Jaangsung Conganing Arụ Ọrụ Co., LTD.
Anhui zhongke zhongjia sayensi Co., LTD.
Ngwá ọrụ Shanghai Zhichgy Nchọpụta Co., LTD.
ChongeQing Auto Ngwa Ngwa C., LTD.
5.2.2 Nnwale nnwale
5.2.2.1 Nkwadebe nke yist mmiri
Igo 3 g nke na-arụ ọrụ akọrọ yist, gbakwunye ya na igba ogwu 50 ml (w / v) (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 / w / w / w / w / w / w / w / w / w / w / w / w) yiar (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 / w / w / w / w / w / w / w / w / w / w / w / w / w / w / w / w / w) yiar Mgbe ahụ, gaa ngwa ngwa gaa. Chekwaa na friji na 18 Celsius C. Mgbe 15 d, 30 d, na 60 d nke nchekwa oyi, a na-ewepụta ihe nlere maka nnwale. Tinye 0,5%, 1%, 2% hpmc (w / w / w) dochie pasent nke ọrụ yist. Karịsịa, mgbe a na-etinye HPMC, a ga-agbanye ya n'okpuru oriọna ultraviolet ruo nkeji iri atọ maka ịgbagharị na mgbochi.
5.2.2.2 mgwakota agwa na-egosi ogo dị elu
Hụ Meziniani, na A1. (2012) '' Kwuru maka usoro nnwale ahụ, nke nwere obere mgbanwe. Tụọ 5 g nke ntụ oyi na-acha odo odo na-acha odo odo, pịa tinye ya na ogo nke nwere 35 cm, na-enwe ọnụọgụ abụọ (na-ejigide ọnụọgụ abụọ mgbe ị na-achị ahụ). Maka ihe nlere na akara ngosi na-ezighi ezi mgbe ihe atụ gasịrị, họrọ isi 3 ma ọ bụ 4 ma ọ bụ ihe atụ, ọ bụla 900), ọ bụla 900. E gosipụtara ihe nlele ọ bụla ugboro atọ.
5.2.2.3 Cfu (Udiri Unity)
Igo 1 g nke mgwakota agwa, tinye ya na eriri ule na 9 ml nke na-enweghị atụ, chekwaa ya nke ọma, dezie ya n'ime usoro ịta ahụhụ ruo 10'1. Dọrọ 1 ml nke dilution site na tubes nke a dị n'elu, tinye ya na etiti nke 3Mest ngwa ngwa ọnụ ụzọ nnwale (ya na-etinye ihe na-agbanwe agbanwe na ọnọdụ ọdịbendị akọwapụtara site na 3M. 5 D, wepụ mgbe ngwụcha nke ọdịbendị ahụ, nke mbụ debere mpaghara morphology iji chọpụta ma ọ na-eme ka njikọta mpaghara, wee gụọ na nyocha na nyocha na nyocha na nyocha. A na-ekwughachi ihe nlele ọ bụla ugboro atọ.
5.2.2.4 Mkpebi nke Afọ Glutathe
Ejiri usoro Alloxan iji chọpụta ọdịnaya glutathe. Principleskpụrụ ahụ bụ na mmeghachi omume nke glutathoione na Alloxan nwere oke nnabata na 305 Nl. Ngwọta mkpebi siri ike: pipette 5 ml nke eriri e yist na 5000 ml nke na-enweghị isi, tinye 1 ml nke 0.1 ml nke 0.1 m, na-ekwenyere Ọfọn, ka guzoro maka 1 min, ma tinye 1 m, na nah ihe ngwọta bụ 1 ml, na ngbanwe a na-atọ ụtọ na 305 nm. A na-agbakọ ọdịnaya glatineine site na usoro ọkọlọtọ. E gosipụtara ihe nlele ọ bụla ugboro atọ.
5.2.2.5 Nhazi data
A na-egosiputa nsonaazụ nyocha dị ka 4-Standard ichebe nke ihe ọ pụtara, ugboro ugboro na ọ dịkarịa ala ugboro atọ. Nyochaa nyocha nke iche site na iji SPSS, yana ọkwa dị mkpa bụ 0.05. Jiri mbido ise eserese.
5.3 nsonaazụ na mkparịta ụka
5.3.1 Mmetụta nke mgbakwunye HPMC ego na oge nchekwa oyi na mgwakota agwa na-egosi ịdị elu
Ihe dị elu dị elu mgwakota agwa na-adịkarị mfe nke ọrụ mmepụta gast na mgwakota agwa. N'etiti ha, ihe omume gbaa ụka ga-emetụta ya na gbaa ụka ma mepụta gas, na ọnụ ọgụgụ gas gas na-ekpebi ogo ntụ ehi agba agba agba agba agba agba agba agba agba agba agba agba agba agba. Ihe omume gbaa ụka na-emetụta ihe mpụga (dịka mgbanwe na ntọala nri dịka carbon na nke ndị dị n'ime (usoro ọmụmụ, ọrụ nke metabolicle enzyme, wdg).

Fiel 5.1 mmetụta nke mgbakwunye HPMC na nchekwa oyi na ịdị elu nke mgwakota agwa
Dị ka egosiri na eserese 5.1, mgbe oyi kpọnwụrụ maka 0 ụbọchị, na mmụba nke mgwakota agwa na-abawanye si 4.234-0.11 cm ka 4.274 cm na-enweghị agbakwunye HPMC. -0.12 cm (0,5% hpmc agbakwunyere), 4.51-0.19 cm (1% hpmc gbakwunye) na mgbakwunye HPMC na-agbanwe Njirimara nke mgwakota agwa nke mgwakota agwa (lee isi nke 2). Agbanyeghị, mgbe oyi kpọnwụrụ ruo ụbọchị 60, ihe na-egosi na mgwakota agwa ahụ belata na ogo dị iche iche. Kpamkpam, ihe na-egosi na mgwakota agwa na-enweghị hpmc na-ebelata HPMC site na 4.23 + 0.15 + 0.15 cm (nchekwa na ụbọchị 60); A na-agbakwunye mgwakota agwa ahụ na 0,5% hpmc site na 4.27 + 0.1 cm (nchekwa oyi. Daysbọchị 60); Mgwakota agwa agbakwunyere na 1% hpmc belatara site na 4.314-0.19 cm (nchekwa oyi nke 0 ụbọchị) ruo 3.774-0.12 cm (nchekwa oyi maka ụbọchị 60); Ọ bụ ezie na mgwakota agwa agbakwunye na 2% hpmc teta. A na-ebelata ntutu isi site na 4.594-0.17 cm (ngwa nju oyi maka 0 ụbọchị) na 4.099- ± 0.16 cm (nchekwa oyi maka ụbọchị 60). Enwere ike ịhụ ya na mmụba nke HPMC, ogo ibelata ihe na-egosi ihe dị elu mgwakota agwa nke mgwakota agwa. Nke a na-egosi na n'okpuru ọnọdụ nchekwa adịgboroja, HPMC enweghị ike ịkwụsi ike nkwụsi ike nke mgwakota agwa, ma na-eme ka ọnụego mmepụta gas nke gas.
5.3.2 Mmetụta nke M-IPMC na kefriza oge na Blaval Ruest
N'ihe banyere nchekwa ajụ oyi, ebe ọ bụ na mmiri jụrụ oyi na mgwakota agwa a na-abawanye na cells sel ndị yist na-abawanye, nke mere na ụlọ ọrụ nke yist na-enwe nrụgide ụfọdụ. Mgbe ọnọdụ dị ala na-ebelata ma ọ bụ nọrọ ala ogologo oge, obere kristal ice ga-apụta na sel nke yist, dị ka mwepụta nke ibegharị - glutathione, ma ọ bụ ọbụna ọnwụ zuru ezu; N'otu oge ahụ, yist n'okpuru nrụgide gburugburu ebe obibi, a ga-ebelata ọrụ metabolic ya, sporesfọdụ spores ga-emepụta, nke ga-ebelata ọrụ mmepụta nke yist.

Ọfụma nke HPMC na nchekwa ọkụ na larịị nke yist
Enwere ike ịhụ ya site na ọgụgụ 52 na enweghị ọdịiche dị iche iche na ọnụ ọgụgụ yist na-achịkwa dị iche iche nke Hpmc gbakwunyere na-enweghị ọgwụgwọ. Nke a yiri nsonaazụ ya siri kpebie Heitmann, Zannini, & Arendt (2015) [180] [180]. Agbanyeghị, ka ụbọchị 60 nke flaning, ọnụ ọgụgụ nke Yest jikọtara nke ukwuu, site na 3.08x106 CFU (na-enweghị ịgbakwunye HPMC); site na 3.04x106 CFU na 193x106 CFU (na-agbakwunye 0,5% hpmc); belata site na 3.12x106 cfu na 2.14x106 CFU (gbakwunye 1% HPMC); belata site na 3.02x106 cfu na 2.55x106 CFU (gbakwunye 2% hpmc). Site na ntụnyere, enwere ike ịchọta ya na nchekwa ebe nchekwa ebe nchekwa ebe obibi nke yist, kama ọ bụ mmụba nke mgbakwunye HPMC, ogo mbelata nke ọnụ ọgụgụ ahụ belatara. Nke a na-egosi na HPMC nwere ike ichekwa yist n'okpuru ọnọdụ ifo. Usoro nchebe nwere ike ịbụ otu ihe ahụ nke glycer, ihe a na-ejikarị ya na-egbochi ịmalite ya na uto nke gburugburu ebe obibi dị ala. Ọgụgụ 5.3 bụ Photomicrograph nke a na-agụ site na 3M Yust ngwa ngwa ịgụta mpempe ule mgbe nkwadebe na nyocha microscopic, nke dị na myphology mpụga nke yist.

Fig 5.3 micrograph nke yists
5.3.3 mmetụta nke mgbakwunye HPMC na kefri nso na ọdịnaya glutathe na mgwakota agwa
Glutathe bụ onyinye a na-amị amị nke glutamic acid, cysteine ​​na glycine, ma nwee ụdị abụọ: belatara ma oxidized. Mgbe emebiela ihe eji eme ihe o yic, ma nwuo, a na-ewepụta nkpuru osisi na-abawanye, na intraltione intracelleone na mpụga nke sel, ọ na-ebelata. Ọ bara uru nke ọma na-ebelata glututaione ga-ebelata agbụ nke a na-eme ka ọ ghara ịkpụzi na-eme proteins glutein (.sh), nke na-emetụta usoro network. kwụ ọtọ na iguzosi ike n'ezi ihe, n'ikpeazụ na-eduga n'ịdị njọ nke ogo nri ntụ. Ọtụtụ mgbe, n'okpuru nrụgide gburugburu ebe obibi (ụdị okpomọkụ dị ala, oke okpomọkụ, nrụgide dị elu, wdg) na-eme ka nrụgide ya, ma ọ bụ mepụta spores n'otu oge. Mgbe ọnọdụ gburugburu ebe obibi dị mma maka uto ya na mmeputakwa ọzọ, wee weghachi metabolism na ike na-akpata nkà. Agbanyeghị, ụfọdụ yists nwere nrụgide nrụgide na-adịghị mma ma ọ bụ ihe omume metabolic ga-anwụ ma ọ bụrụ na a debere ha gburugburu ebe nchekwa nchekwa.

Mkpụrụ nke fig 5.4 nke mgbakwunye HPMC na nchekwa oyi na ọdịnaya nke glutatho (gsh)
Dị ka egosiri na eserese 5.4, ọdịnaya glutathe ahụ mụbara n'agbanyeghị na agbakwunyere HPMC ma ọ bụ na ọ bụghị, enweghị ọdịiche dị n'etiti mgbakwunye dị iche iche. Nke a nwere ike ịbụ n'ihi na ụfọdụ ndị na-eme ihe yist na-eme ihe iji mee mgwakota agwa ahụ nwere mgwakota agwa na-adịghị mma na-eguzogide nrụgide na ndidi. N'okpuru ọnọdụ okpomọkụ dị ala, mkpụrụ ndụ na-anwụ, nke a na-akọ na ya na njirimara nke yist n'onwe ya. Ọ bụ njikọ metụtara mpaghara mpụga, mana enweghị ihe ọ bụla gbasara ya na ego HPMC kwukwara. Ya mere, ọdịnaya nke gletathe mụbara n'ime ụbọchị 15 nke flaning na enweghị ọdịiche dị iche na abụọ. Agbanyeghị, na ndọtịkwu nke oge flutathione, mmụba nke ihe ngwọta HPMC / na nchekwa nke nje na - abawanye site na 2.8514-0.051 mg / g (GREENEN nchekwa maka ụbọchị 60); Ọ bụ ezie na mmiri a yicid na-agbakwunye 2% hpmc, ọdịnaya ya glatioione si abawanye site na 2.351 + mg / g.01 mg / g (nchekwa oyi maka ụbọchị 60). Nke a gosipụtara na Hpmc nwere ike ime ka mkpụrụ ndụ yist mee ka ọ bụrụ na ọ ga-anyụ yist, si otú a belata ọdịnaya nke glutathe na mpụga sel. Nke a bụ n'ihi na HPMC nwere ike belata ọnụ ọgụgụ ice kristal ice, site na ibelata nchekasị nke kristal ice na-edinast ma gbochie mmụba nke glutatlelar.
5.4 Nchịkọta isi
Yist bụ akụrụngwa dị mkpa na mkpa osisi na ngwaahịa fermented ngwaahịa, yana ọrụ gbaa ụka ga-emetụta ogo nke ngwaahịa ikpeazụ. Na nnwale a, mmetụta nchebe nke hpmc na yist na mgbakwunye nke mgbakwunye HPMC dị iche iche site na ịmụrụ nsonaazụ ya site na ọrụ yọn, ọnụ ọgụgụ na-achaghị acha, na mkpụrụ ndụ glatitel nke ahịhịa na-adịghị mma. Site na nnwale, a chọtara na mgbakwunye HPMC nwere ike ịnwe ọrụ gbaa ụka nke yist, na-enye m nkwa maka ụda dị iche iche nke ngwaahịa ikpeazụ; Na mgbakwunye, mgbakwunye nke HPMC nke dị irè ọnụ ọgụgụ Yist na-egbochi ọdịnaya mkpụrụ osisi gleutione belatara, si otú ahụ belata mmebi netwog. Nke a na-egosi na HPMC nwere ike ichebe yist site na igbochi nguzobe na uto nke kristal ice.