Differences in the moisture capacity and thermal stability of Tremella fuciformis polysaccharides obtained by various drying processes

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题名:	Differences in the moisture capacity and thermal stability of Tremella fuciformis polysaccharides obtained by various drying processes
作者:	林駿憑;LIN, CHUN-PING;蔡淑瑤;Tsai, Shu-Yao
贡献者:	食品營養與保健生技學系
日期:	2019-08
上传时间:	2020-04-06 05:17:50 (UTC+0)
摘要:	We compared the proportions and differences in the polysaccharides of Tremella fuciformis (Berkeley) after drying them by various processes, such as 18 °C cold air, 50 °C hot air, and freeze-drying. We also focused on the moisture capacity kinetic parameters of Tremella fuciformis polysaccharides using various thermal analyses, including differential scanning calorimetry and thermogravimetric techniques. Erofeev’s kinetic and proto-kinetic equations, utilized for kinetic model simulation, can predict the moisture capacity due to the thermal effect. Among the various drying processes, cold air-drying had the highest molecular weight of 2.41 × 107 Da and a moisture content of 13.05% for Tremella fuciformis polysaccharides. Overall, the freeze-dried products had the best thermal decomposition properties under the conditions of a closed system, with an air or nitrogen atmosphere, and had an excellent moisture capacity of around 35 kJ/kg under a closed system for all samples.
關聯:	MOLECULES
显示于类别:	[食品營養與保健生技學系] 期刊論文

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