摘要
本文研究了不同压力下高压射流磨处理对全谷物燕麦营养成分及理化性质的影响。将经过湿法前处理的全谷物燕麦在5种不同压力(0、30、60、90、120 MPa)下经高压射流磨处理,以营养成分(燕麦β-葡聚糖、淀粉、损伤淀粉、可溶性蛋白、粗脂肪、多酚及黄酮含量)和理化性质(粒径大小、流变性质、不稳定分析指数)为评价指标,研究不同压力下高压射流磨对全谷物燕麦的影响。研究结果表明:随着高压射流磨的压力增大,燕麦浆的粒径明显降低,稳定性逐渐升高,相比未处理的样品,高压射流磨技术有效地改善了各项营养成分状态,经处理后,β-葡聚糖、可溶性蛋白、淀粉含量均有升高,脂肪含量先增大后减小,多酚、黄酮含量有稍微下降的趋势,损伤淀粉含量逐渐升高,黏度逐渐增大。这可为高压射流磨技术开发全谷物产品提供一定理论参考。
The effects of high-pressure jet milling technology on the nutrient composition and physicochemical properties of whole grain oat slurry were studied.The whole oats slurry were processed in different pressure(0,30,60,90,120 MPa)by high-pressure jet mill.The effects of high-pressure jet milling technology on the physicochemical properties(particle size,rheological properties and instability analysis index)and nutrient content(β-glucan,starch,damaged starch,soluble protein,fat and polyphenol flavonoids contents)of oat under different pressures were studied.The results showed that:With the increase of the pressure of high-pressure jet mill,the particle size of oat decreased obviously,the instability analysis index gradually decreased.The contents of β-glucan,soluble protein,starch increased respectively,the fat contents increased first and then decreased,the tendency of the content of polyphenol and flavoroids dropped slightly.The content of damaged starch and the viscosity increased gradually.They can provide some theoretical supports for the development of whole grain products by highpressure jet grinding technology.
作者
陈若辰
戴涛涛
陈明舜
陈军
CHEN Ruo-chen;DAI Tao-tao;CHEN Ming-shun;CHEN Jun(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品工业科技》
CAS
北大核心
2020年第13期92-97,111,共7页
Science and Technology of Food Industry
基金
国家自然科学基金面上基金(31571875)
江西省科技厅杰出青年人才资助项目(20171BCB23026)
江西省重点科研发明项目(20173ABC28005)。
关键词
高压射流磨
全谷物燕麦
营养成分
理化性质
high-pressure jet milling
whole grain oats
nutrient content
physicochemical property
