摘要
绿豆中氧化酶活性较高,其产品在储藏过程中容易发生氧化酸败,造成营养流失以及产生有毒、有害物质和不良风味。为解决这一问题,采用煮制和过热蒸汽两种方式对绿豆进行处理,测定其基本理化指标、脂肪氧合酶(LOX)和过氧化物酶(POD)活性、总酚和总黄酮含量、糊化特性和功能特性的变化。结果表明:采用煮制方式对绿豆处理80 s时,LOX活性降低98.13%,POD未检出,采用过热蒸汽方式对绿豆进行处理后LOX和POD的活性变化较小;两种热处理方式对总酚含量基本无影响,而总黄酮含量略有下降;绿豆经煮制处理后,其糊化温度、峰值时间、最终黏度及回生值均降低,崩解值升高,糊化特性发生显著变化(P<0.05),而过热蒸汽处理后绿豆糊化特性无明显变化;煮制处理后绿豆吸水性指数、水溶性指数、持水、持油能力均有升高,过热蒸汽处理后吸水性指数和持水性变化不明显,水溶性指数、持油性均显著提高(P<0.05)。综合考虑,绿豆在煮制方式下处理80 s效果最好。
Mung beans are prone to oxidation and rancidity during storage due to their high activity of oxidizing enzymes when added to products,resulting in the loss of their nutrients as well as the production of toxic,harmful substances and undesirable flavours.To address this issue,this study used two heat treatments(boiling and superheated steam)on mung beans to determine changes in basic physicochemical parameters,lipoxygenase(LOX)and peroxidase(POD)activities,total phenol and total flavonoid content,pasting characteristics and functional properties.The results showed that the LOX activity was reduced by 98.13%and POD was not detected when the mung beans were treated by boiling for 80 s.The changes in the activities of LOX and POD were smaller when the mung beans were treated by superheated steam.Both heat treatments had essentially no effect on the total phenolic content,while the total flavonoid content decreased slightly.The pasting temperature,peak time,final viscosity and setback of mung beans were significantly reduced by boiling treatment(P<0.05),while no significant changes in pasting characteristics were observed after superheated steam treatment.The water absorption index,water solubility index,water holding capacity and oil holding capacity of mung beans increased after boiling treatment;water absorption index,water holding capacity did not change significantly and water solubility index,water holding capacity and oil holding capacity increased significantly after superheated steam treatment(P<0.05).Taking into account the changes in basic physicochemical parameters,oxidase activity,total phenol and total flavonoid content,pasting and functional properties of mung beans under the two heat treatments,it was concluded that mung beans were best treated for 80 s under the boiling method.
作者
曹菲
汪磊
陈洁
许飞
谢亚敏
CAO Fei;WANG Lei;CHEN Jie;XU Fei;XIE Yamin(College of Food Science and Engineering,Henan Provincial Engineering Research Center for Staple Food of Noodle Products,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2023年第3期83-90,共8页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学自科创新基金支持计划(2020ZKCJ13)。
关键词
绿豆
煮制处理
过热蒸汽处理
功能特性
mung bean
boiling treatment
superheated steam treatment
constituent ingredients
functional properties
