摘要
目的探讨过热和湿热蒸汽对青稞粉理化特性和贮藏稳定性的影响。方法采用湿热蒸汽和不同温度的过热蒸汽对青稞粉进行稳定化处理,通过测定其内源酶活性、β-葡聚糖含量、淀粉体外消化特性、糊化特性、微观结构以及贮藏稳定性,确定最适的加工方式。结果过热蒸汽显著降低青稞粉水分含量,两种处理方式都能够灭活脂肪酶和过氧化物酶,其中过热蒸汽处理效果更佳,脂肪酶和过氧化物酶活性残留率为6.21%和13.78%;过热蒸汽处理对青稞粉中β-葡聚糖含量的损失影响更小,湿热蒸汽更能促进慢消化和抗消化淀粉转变成快消化淀粉(58.82%)。两种热处理都能改变青稞粉糊化特性和微观形貌,其中过热蒸汽处理组峰值黏度更高;而湿热蒸汽处理组回生值(1750.00 mPa·s)和糊化温度(91.63℃)更高,崩解值更低(475.00 mPa·s),淀粉结构破坏更严重。37℃贮藏3个月后,所有处理组酸价均低于对照组,且过热蒸汽处理组酸价增幅较小,而湿热蒸汽组增幅较大(67.63%)。结论过热和湿热蒸汽均能有效灭活青稞粉内源性酶,提高贮藏稳定性,但过热蒸汽效果更佳且更能保持青稞粉的品质。
Objective To investigate the effects of superheated steam and auto-claving steam on the physicochemical properties and storage stability of Hordeum vulgare L.flour.Methods Hordeum vulgare L.flour was stabilized by superheated steam at different temperatures and auto-claving steam.The endogenous enzyme activity,β-glucan content,in vitro starch digestibility,gelatinization properties and microstructure,as well as storage stability of Hordeum vulgare L.flour were determined to select the suitable processing method.Results Superheated steam treatment significantly reduced the moisture content of Hordeum vulgare L.flour,and both treatments were able to inactivate lipase and peroxidase activities,but the superheated steam treatment was more effective,with 6.21%and 13.78%residuals of lipase and peroxidase activities.In addition,superheated steam treatment had less effect on theβ-glucan content in barley flour,while auto-claving steam promoted the conversion of slowly digestible and resistant starch into rapidly digestible starch(58.82%).Furthermore,both treatments altered the gelatinization properties and microstructure of Hordeum vulgare L.flour,and the superheated steam groups exhibited higher viscosity,while the auto-claving steam group showed higher setback value(1750.00 mPa·s),gelatinization temperature(91.63℃),lower breakdown value(475.00 mPa·s),and more severe disruption of starch structure compared to the control group.Moreover,the acid value of all treatment groups were lower than control group,.and the increase of acid value in superheated steam treatment group was smaller,while the increase of auto-claving steam group was higher(67.63%),after 3 months of storage at 37℃.Conclusion Superheated steam and auto-claving steam treatment are both effective in deactivating endogenous enzymes and enhancing the storage stability of Hordeum vulgare L.flour.However,superheated steam treatment demonstrates superior results and is capable of preserving the quality of Hordeum vulgare L.flour.
作者
严建刚
马永轩
李翠华
邓媛元
杜玉兰
钟立煌
刘光
YAN Jian-Gang;MA Yong-Xuan;LI Cui-Hua;DENG Yuan-Yuan;DU Yu-Lan;ZHONG Li-Huang;LIU Guang(Sericultural&Agri-Food Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Perfect(Guangdong)Commodity Co.,Ltd.,Zhongshan 528400,China)
出处
《食品安全质量检测学报》
CAS
2024年第24期255-263,共9页
Journal of Food Safety and Quality
基金
广东省重点研发计划项目(2023B0202060002)
广东省自然科学基金项目(2023A1515030242)
广东特支计划项目(2019BT02N112)
深圳市科技计划项目(KCXFZ20230731100704006)
广东省农业科学院创新基金产业专项(202229)
广东省农业科学院科技创新战略专项(R2023PY-JX018)。
关键词
青稞粉
过热蒸汽
湿热蒸汽
脂肪酶活性
脂肪酸值
Hordeum vulgare L.flour
superheated steam
auto-claving steam
lipase activity
fatty acid value
作者简介
通信作者:钟立煌,硕士,助理研究员,主要研究方向为农产品加工。E-mail:zhonglihuang1993@163.com;通信作者:刘光,博士,副研究员,主要研究方向为谷物加工。E-mail:liuguang@gdaas.cn。
