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【答案】应助回帖
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爱与雨下: 金币+1 2017-08-01 07:39:49
yanghong206: 金币+300, 翻译EPI+1, ★★★★★最佳答案 2017-08-01 15:39:21
本项目 利用亲水胶体 和 糖能量源物质 组构出 一种稳定均匀的 能量缓释食品新素材。通过 调控 亲水胶体网络结构 的强度 及 网络孔隙 的大小 和 对糖能量源的 品种、含量 及 复配 等调控，筛选出 可控的 能量源，并使之 均匀地 包含在 胶体的网络孔隙中；依据 三维网络的 缠绕度、分子交联的 数量和属性、形成 网络各单元的 相互吸引和排斥 构成 消化屏障，而 达到 能量缓释的效果，实现 能量在 体内缓释 而 控制 餐后血糖水平的目标。
In this work, a novel stable and homogeneous energy slow-release food material was constructed using hydrophilic colloid and sugar energy source material. By regulating the network structure and pore size of hydrophilic colloid as well as the type, content and formulation of sugar energy source, a controllable energy source was screened out, which was uniformly distributed in the network pores of hydrophilic colloid; According to the twisting degree of 3D network, the number and attribute of intermolecular cross-linking, attraction and repulsion among network units, a digestive barrier was formed, so that energy slow-release effect can be realized and the level of postprandial blood sugar can be controlled.
通过 体外模型、动物和人体 三个测试体系 验证 所构筑的新素材的 缓释功效。通过 可食性、理化性质、缓释功效 和 稳定性 等对 新素材 综合评价。通过 红外、紫外光谱 与 核磁共振，分析在 新素材构筑过程中 胶体与 能量分子的 交联结合模式，探究 其构效关系。通过 溶出速度 和 扩散速度 的研究，阐明 其缓释机理。
The slow-release function of the constructed novel food material was verified based on in vitro model, animal model and human body model. The novel food material was comprehensively evaluated in terms of edibility, physicochemical property, slow-release function ans stability. The cross-linking mode between hydrophilic colloid and energy molecule in the process of constructing the navel food material was investigated by infrared spectroscopy, UV spectroscopy and nuclear magnetic resonance (NMR), so as to figure out the structure-function relationship. The slow-release mechanism was clarified by studying the dissolution velocity and diffusion velocity. |
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