摘要
为提高奇亚籽饼的利用率,对奇亚籽饼的营养成分进行分析评价,并对其物性进行研究。结果表明:奇亚籽饼中含有(32.70±0.10)g/100 g的粗蛋白质,(44.74±0.53)g/100 g的膳食纤维,残存脂肪(7.15±0.26)g/100 g;压榨过程中部分不饱和脂肪酸氧化分解为饱和脂肪酸;氢氧化钾蛋白质溶解度为90%,符合大豆粕国家标准要求;奇亚籽饼的多酚含量为4.67 mg/g,高于奇亚籽中的多酚含量(3.63 mg/g);经测定奇亚籽饼的膨胀力、持水力、结合水力、吸脂力,得出其综合物性值为11.60,优于常见的大豆纤维和玉米纤维,具有较好的减肥调脂、降血糖等功能特性。
For improving the utilization efficiency of Chia （Salvia hispanica） seed cake, the nutritional components of Chia（Salvia hispanica） seed cake were analyzed and evaluated, and its physical properties were studied. The results showed that the Chia（ Salvia hispanica） seed cake contained（ 32.70±0. 10） g/lO0 g crude protein, （44.74±0.53 ） g/100 g dietary fiber and （ 7.15±0. 26 ） g/100 g residual fat. Partial unsaturated fatty acids were oxidized and decomposed into saturated fatty acids during pressing. The solubility of potassium hydroxide protein of Chia（Salvia hi^panica） seed cake was 90% , which met the requirements of the national standard of soybean meal, and the content of polyphenol was 4.67 mg/g, higher than 3.63 mg/g of Chia（Salvia hispanica） seed. By determining swelling capacity, water holding capacity, water binding capacity and oil absorbency of Chia （Salvia hispanica） seed cake, the compre- hensive physical property value was 11.60, superior to common soybean fiber and corn fiber, so Chia （Salvi- a hispanica） seed cake had better function for reducing weight, regulating lipid and reducing blood sugar.
作者
高亚灵
文宁
陶宁萍
GAO Yaling;WEN Ning;TAO Ningping(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing ＆ Preservation,Shanghai 201306,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第8期52-56,共5页
China Oils and Fats
基金
国家重点研发计划专项(2016YFD0400202-8)
上海水产品加工及贮藏工程技术研究中心(11DZ2280300)
关键词
奇亚籽饼
多酚
氢氧化钾蛋白质溶解度
物性
Chia （ Salvia hispanica） seed cake
polyphenol
solubility of potassium hydroxide protein
physical property
