食品科学 ›› 2020, Vol. 41 ›› Issue (19): 111-117.doi: 10.7506/spkx1002-6630-20190912-150

• 食品工程 • 上一篇    下一篇

超微粉碎对4 种杂粮粉理化性质及功能特性的影响

王博,姚轶俊,李枝芳,王立峰   

  1. (南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏?南京 210023)
  • 出版日期:2020-10-15 发布日期:2020-10-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0401202);江苏省农业科技自主创新项目(CX(18)3040)

Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals

WANG Bo, YAO Yijun, LI Zhifang, WANG Lifeng   

  1. (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2020-10-15 Published:2020-10-23

摘要: 本实验使用气流式粉碎机对我国4 种常见的杂粮(薏米、红豆、青稞、荞麦)进行超微粉碎,并研究了超微粉碎前后杂粮粉的理化性质(粒径分布、溶解性、微观形态)与功能特性(阳离子交换能力、葡萄糖束缚力、胰脂肪酶活力抑制力、持油力与1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力)。结果表明:超微粉碎对4 种杂粮粉的理化性质与功能特性均有显著影响,其中荞麦粉经超微粉碎后溶解度最高,在90 ℃时溶解度增加到52.4%;扫描电子显微镜下观察到的形态变化最明显;并且其超微粉的葡萄糖束缚力在葡萄糖浓度为100 mmol/L时达到了0.256 mmol/g,增加了30.0%;DPPH自由基清除率增加至94.1%,在4 种杂粮中变化最为明显。在胰脂肪酶活力抑制率与持油力方面,超微粉碎对青稞粉影响最大,与超微粉粹前比较分别提高了18.5%与26.3%。因此,超微粉碎对杂粮粉理化性质与功能特性均有显著影响,其中荞麦粉与青稞粉的性质变化最大。

关键词: 超微粉碎;杂粮;理化性质;功能特性

Abstract: In this paper, four kinds of common coarse cereals in China (adlay, red bean, hulless barley, and buckwheat) were superfinely ground using a jet mill, and evaluated for their physicochemical properties (particle size distribution, solubility, microscopic morphology) and functional properties (cation exchange capacity, glucose absorption capacity, anti-pancreatic lipase activity, oil-holding capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity). The results showed that superfine grinding had significant effects on the physicochemical properties and functional properties of the four kinds of coarse cereal flours. Superfine buckwheat flour had the highest solubility, up to 52.4% at 90 ℃, and showed the most significant morphological changes under scanning electron microscope (SEM). Moreover, the glucose absorption capacity (GAC) of superfine buckwheat flour was 0.256 mmol/g under the condition of 100 mmol/L glucose concentration, which increased by 30.0% compared with that of coarse buckwheat four. The DPPH radical scavenging capacity of superfine buckwheat flour was 94.1%, which was higher than that of coarse buckwheat flour and showed the most significant change among the four kinds of coarse cereals. In terms of anti-pancreatic lipase activity and oil holding capacity, superfine grinding had the greatest influence on hulless barley flour, resulting in an increase in the two parameters of 18.5% and 26.3% compared with coarse grinding, respectively. Therefore, superfine grinding had significant effects on the physicochemical properties and functional properties of coarse cereal flours, and the properties of buckwheat and hulless barley flours varied most significantly after superfine grinding.

Key words: superfine grinding; coarse cereals; physicochemical properties; functional properties

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