摘要
为比较热处理方式对脱脂豌豆粉功能性质和体外消化率的影响,试验选取黑龙江省主栽豌豆为研究对象,对其进行蒸制和煮制热处理后脱脂并研磨成粉,将结果与未经过热处理的脱脂豌豆粉进行对比。结果表明,不同热处理方式下测得的淀粉、纤维素和蛋白含量并没有显著差异,但热处理均能改善蛋白功能性质和体外消化率,且蒸制处理组的试验结果表现出更优的试验结果。综上,可以选择蒸制的热处理方式对豌豆蛋白进行加工,研究结果可以为豌豆蛋白的精深加工和在食品行业中的应用提供理论参考。
In order to compare the effects of heat treatment methods on the functional properties and in vitro digestibility of defatted pea flour,the main pea varieties grown in Heilongjiang province were selected as the research object.After steaming and boiling heat treatment,they were defatted and ground into powder.The results of these two heat treatment methods were compared with unheated defatted pea flour.Results showed that there was no significant difference in the content of starch,dietary fiber and protein measured under different heat treatment methods,but heat treatment can improved protein functional properties and in vitro digestibility,and results of the steaming treatment group showed better test results.In summary,the steaming method could be selected to process pea protein,which could provide a theoretical reference for the intensive processing of pea protein and its application in the food industry.
作者
庄柯瑾
李佳钰
周荣荣
梁得福
张东杰
Zhuang Kejin;Li Jiayu;Zhou Rongrong;Liang Defu;Zhang Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province;National Coarse Cereals Engineering Research Center)
出处
《黑龙江八一农垦大学学报》
2022年第2期68-74,共7页
journal of heilongjiang bayi agricultural university
基金
国家重点研发计划项目(杂粮食品精细化加工关键技术合作研究及应用示范:2018YFE0206300)
大庆市指导性科技计划项目(“杂豆—乳清”双蛋白对肠道菌群多样性的影响及基因功能预测分析:zd-2020-53)
黑龙江八一农垦大学“三纵”基础培育计划项目(“双蛋白”膳食对大鼠肠道菌群调控的多组学分析:ZRCPY202004)。
关键词
热处理
脱脂豌豆粉
功能性质
体外消化性能
heat treatment
defatted pea flour
functional properties
In vitro digestibility
