不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响

doi:10.7506/spkx1002-6630-20200316-246

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 92-98.doi: 10.7506/spkx1002-6630-20200316-246

不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响

李明娟，张雅媛，游向荣，王颖，周葵，卫萍，韦林艳

（1.广西壮族自治区农业科学院农产品加工研究所，广西南宁 530007；2.广西果蔬贮藏与加工新技术重点实验室，广西南宁 530007）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
广西科技重大专项（桂AA17204058-19；桂AA17204058-20；桂科AA17202029；桂科AA17202010-3）；广西农业科学院项目（2015YT87；桂农科2018YM05；2018YT29）

Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder

LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan

(1. Institute of Agro-products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;2. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing?Technology, Nanning 530007, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

摘要： 以核桃粕为原料，采用热风干燥、热泵干燥、真空冷冻干燥和喷雾干燥4 种干燥技术制备核桃粕蛋白粉，考察不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响。结果表明：热风和热泵干燥制备的核桃粕蛋白粉吸水率较低，易贮藏，但色泽和品质较差，呈现大小不一的不规则块状结构，且表面结构粗糙；真空冷冻干燥获得的核桃粕蛋白粉集粉率、蛋白质量分数和必需氨基酸、总氨基酸含量均为最高，分别为29.18%、87.70%和24.61、86.11 g/100 g，水分质量分数最低（3.05%），但粉体色泽不佳，呈表面光滑的片层微观结构、颗粒较大；喷雾干燥制备获得的核桃粕蛋白粉虽集粉率最低，但感官评价总分、L*值、水分质量分数、比表面积、吸水率最高，分别为75 分、90.63、3.91%、271.47 m2/kg、2.16%，营养品质较好，润湿性最小（139.33 s），粒径小且均匀，微观结构保持较好。综合考虑核桃粕蛋白粉品质特性、微观结构、干燥效率及生产能耗，喷雾干燥是制备核桃粕蛋白粉的最佳选择。

关键词: 核桃粕蛋白粉；干燥技术；品质特性；微观结构

Abstract: Walnut meal protein powder was processed from walnut meal by four drying technologies: hot air drying (HA), heat pump drying (HP), vacuum freeze drying (VF) and spray drying (SD). The aim of this study was to investigate the effect of different drying technologies on the quality characteristics and microstructure of walnut meal protein powder. The results showed that the walnut meal protein powders processed by HA and HP had lower hygroscopicity and consequently better storability compared to those processed by the other drying methods, but their color and quality were poorer, and their microstructure exhibited irregular blocky shapes of varying?size with rough surfaces. The product dried by VF, with the highest yield of 29.18%, had the highest protein, essential amino acid and total amino acid contents of 87.70%, 24.61 g/100 g and 86.11 g/100 g, respectively, as well as the lowest moisture of 3.05%, but it had poor color, lamellar microstructure with smooth surfaces, and large particle size. The product dried by SD, with the lowest yield, had the highest sensory score, L* value, moisture content, specific surface?area and hygroscopicity of 75 points, 90.63, 3.91%, 271.47 m2/kg and 2.16%, respectively. In addition, it had good nutritional quality, the lowest wettability (settlement time of 139.33 s), and the smallest and uniform particle size, and its microstructure was maintained well. Taking into consideration the quality characteristics and microstructure of walnut meal protein powder, and the drying efficiency and cost, SD was the method of choice for preparing walnut meal protein powder.

Key words: walnut meal protein powder; drying technology; quality characteristics; microstructure

中图分类号:

TS255.6

李明娟，张雅媛，游向荣，王颖，周葵，卫萍，韦林艳. 不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 92-98.

LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan. Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder[J]. FOOD SCIENCE, 2021, 42(5): 92-98.

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不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响

Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder

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