High maltose pob kws phoov(HMCS) thiab siab fructose pob kws phoov (HFCS) yog ob lub hauv paus pob kws -cov khoom qab zib siv dav hauv kev lag luam zaub mov, dej haus thiab tshuaj pleev ib ce thoob ntiaj teb. Txawm hais tias ob qho tib si yog refined los ntawm pob kws hmoov txhuv nplej siab los ntawm enzymatic hydrolysis, lawv txawv heev nyob rau hauv cov ntsiab lus tseem ceeb, functional zog, daim ntawv thov scenarios thiab cov khoom stability, uas txiav txim siab lawv cov cim lag luam positioning nyob rau hauv kev lag luam ntau lawm.
Qhov tseem ceeb tshaj qhov txawv yog nyob rau hauv qab zib muaj pes tsawg leeg. HMCS yog dominated los ntawm maltose nrog xoom fructose cov ntsiab lus, featuring me ntsis thiab ntshiab qab zib. Nws cov ntsiab lus maltose muaj li ntawm 50% mus rau 70%, ntxiv los ntawm ib qho me me ntawm cov piam thaj thiab oligosaccharides. Hauv qhov sib piv, HFCS yog cov suab thaj sib xyaw ua ke ntawm cov fructose dawb thiab qabzib, nrog cov qauv zoo xws li F42 thiab F55 uas muaj 42% thiab 55% fructose feem. Cov ntsiab lus fructose siab dua endows HFCS nrog lub zog qab zib, txawm tias tshaj qhov qab zib ntawm sucrose.
Functional stability yog lwm qhov sib txawv tseem ceeb rau kev xaiv kev lag luam. HMCS boasts qis hygroscopicity thiab zoo heev los tiv thaiv -crystalization kev ua tau zoo. Nws tuaj yeem cuam tshuam Maillard browning nyob rau hauv siab -kub ua, stabilize cov khoom zoo nkauj, thiab tiv thaiv cov zaub mov laus thiab nag lossis daus thaum lub sij hawm ntev - khaws cia. Qhov no ua rau nws zoo tagnrho rau ci, confectionery thiab khov khoom noj. Txawm li cas los xij, HFCS muaj hygroscopicity siab thiab tsis zoo thermal stability, ua rau browning thiab noo noo nqus. Nws feem ntau yog siv nyob rau hauv chav tsev-kub dej haus thiab kua seasonings uas tsis yuav tsum tau high -kub ci.
Hais txog kev siv thiab kev nyab xeeb zoo, fructose- nplua nuj HFCS tau nrawm nrawm los ntawm daim siab, thiab kev noj ntau dhau tuaj yeem ua rau lub nra hnyav, txwv nws daim ntawv thov hauv kev noj qab haus huv- cov khoom lag luam tsom. Fructose- dawb HMCS yog me me thiab tsis yog- khaus khaus, ua tau raws li cov qauv huv - daim ntawv lo. Nws tuaj yeem tsis tsuas yog ua kom zoo dua cov zaub mov saj thiab txee lub neej, tab sis kuj tseem ua lub ntuj humectant rau cov tshuaj pleev ib ce thiab cov khoom noj khoom haus ntxiv rau cov khoom noj khoom haus, suav nrog ntau hom kev lag luam. Rau cov tuam txhab nrhiav cov khoom lag luam ruaj khov thiab huv daim ntawv lo,HMCSyog ib qho kev nyab xeeb thiab ntau yam kev xaiv rau HFCS.
