食品化学课件1培训教材.ppt

Starch staling Starch staling occur rapidly in water content of 30%-60%. Starch staling does not occur when water content decrease to 10%-15%. ? Several enzymatic changes do not occur at low aw (0.25-0.3) - diffusional limitations - low molecular mobility does not allow enzyme and substrate rearrangements Enzymatic Changes ? Non-enzymatic browning (Maillard reaction, caramellisation) reactions may occur in most low and intermediate moisture foods ? Non-enzymatic browning is extremely low or does not occur at low aw(0.2) - slow molecular motions - production of water in the reaction may enhance browning Non-Enzymatic Browning ? The rate of the reaction increases rapidly above a critical water activity - the rate is highest at intermediate aw(0.6-0.7) - at high water contents, reactants are diluted and the rate of the reaction decreases ? The rate of browning often increases as a result of water released by crystallization of amorphous sugars, e.g., lactose in dairy powders Non-Enzymatic Browning ? Structural transformations often occur above a critical water activity ? Typical changes in structure include collapse of physical structure, stickiness and caking of powders,and loss of crispness. Changes in Structure and Texture 食品的单分子层水分含量计算 可以通过布化奥尔方程计算食品单分子层水分含量。 2.7 冰在食品稳定性中的作用 冷冻是保藏大多数食品的理想方法： 其主要作用至于低温，而不是形成冰。 冷冻浓缩效应 温度降低： 反应速度降低； 冷冻浓缩： 底物浓度提高，反应速度提高。 2.8 含水食品的水分转移 水分的位转移： 食品中游离水的化学势μ μ = μ（T,P) + RT lnaw 水分的相转移 水分蒸发 蒸汽凝结 2.9 Molecular mobility and food stability  水与疏水基团的相互作用Interaction of water with nonpolar substances 疏水水合(Hydrophobic hydration)：向水中添加疏水物质时，由于它们与水分子产生斥力，从而使疏水基团附近的水分子之间的氢键键合增强，使得熵减小，此过程成为疏水水合。 当水与非极性基团接触时，为减少水与非极性实体的界面面积，疏水基团之间进行缔合，这种作用成为疏水相互作用。 疏水相互作用( Hydrophobic interaction) 是象冰一样的包含化合物，水为“宿主”，它们靠氢键键合形成想笼一样的结构，通过物理方式将非极性物质截留在笼内，被截留的物质称为“客体”。一般“宿主”由20-74个水分子组成，较典型的客体有低分子量烃，稀有气体，卤代烃等。 笼形水合物(Clathrate hydrates) 2.5 Water activity and Moisture Sorption Isotherms 2.5 Water act