摘要
为提高奶白花芸豆中抗性淀粉含量,保留其他营养成分,对压热法制备高抗性淀粉奶白花芸豆的工艺进行了研究,并评价了处理前后奶白花芸豆的基本营养成分、体外模拟消化的变化及其结构特征。结果表明,压热法制备高抗性淀粉奶白花芸豆的最佳工艺条件为:压热温度124℃,料液比1:1.9(g:g),老化时间73 h,压热时间24 min,在此优化条件下抗性淀粉含量为35.63%;结构特性分析结果表明:淀粉原有颗粒形貌显著改变,分子晶型发生转变,但无新的基团产生。压热处理前后奶白花芸豆中粗脂肪、粗蛋白无显著性变化,淀粉及抗性淀粉含量显著(P<0.05)增加;处理后体外消化速率明显降低;压热处理提高奶白花芸豆中抗性淀粉含量的方法为其工业化生产及在食品中的应用提供了参考。
In order to improve the content of resistant starch of light speckled kidney bean and reserve the other nutrients,an autoclaved method for preparing light speckled kidney bean with high resistant starch was studied.The essential nutrients,in vitro digestibility and structural characteristics of autoclaving light speckled kidney bean were evaluated.Results showed that,the process conditions of autoclaved method for preparing light speckled kidney bean with high resistant starch were optimized as follows:Autoclaving temperature 124℃,solid-liquid ratio 1:1.9(g:g),retrograded time 73 h,and autoclaving time 24 min.Under the optimized conditions,the content of resistant starch was 35.63%,which was close to the corresponding theoretical value.An analysis on the structural characteristics showed that the original starch grains was changed significantly in morphology and in molecular crystal form,but no new group was generated.After autoclaving,the crude fat,crude protein in the light speckled kidney bean did not obviously changing,but the content of starch and resistant starch increased obviously(P<0.05).The in vitro digestion rate of high resistant starch in the light speckled kidney bean decreased significantly after autoclaving.The method of autoclaving improve the content of resistant starch of light speckl-ed kidney bean would provide a reference for the commercialization and its application in food industry as well.
作者
张雅琦
董莹
阮长青
张东杰
李志江
ZHANG Yaqi;DONG Ying;RUAN Changqing;ZHANG Dongjie;LI Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,National Coarse Cereals Engineering Research Center,Daqing 163319,China;Huangpu Customs Technology Center,Dongguan 523710,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期1-9,共9页
Science and Technology of Food Industry
基金
国家重点研发计划(2018YFE0206300)
黑龙江省自然基金研究团队项目(TD2020C003)
黑龙江省杂粮产业技术协同创新体系杂粮食品加工技术协同创新岗、优势特色学科资助项目(黑教联[2018]4号)
黑龙江八一农垦大学“三横三纵”科研创新团队项目(TDJH201806)。
关键词
奶白花芸豆
抗性淀粉
压热法
响应面法
体外消化
结构特征
light speckled kidney bean
resistant starch
autoclaving processing
response surface methods
in vitro digestibility
structural properties
