摘要
为明确青稞全粉的营养及理化特性,为青稞全粉的加工与利用提供依据,该文以来自青海的6个青稞品种为研究对象,对不同品种青稞全粉的营养成分、粒径、颗粒结构特性、水合特性、吸油性、糊化特性、热特性和抗氧化特性进行比较。结果表明,青稞全粉颗粒为椭圆形和球形,呈现A型和V型结晶结构。昆仑14的淀粉含量(66.53%)、直链淀粉含量(16.96%)最高,全粉粒径(112.95μm)、崩解值(226.00 cP)最小,在加工贮藏中具有良好的凝胶稳定性;昆仑15的脂肪含量(2.68%)最低,回生值(1214.00 cP)最大,凝胶回生性强,可以作凝胶类产品;昆仑17的蛋白质含量(11.86%)、脂肪含量(3.09%)、膳食纤维含量(21.56%)最高,水溶性指数(22.43 g/100 g)最大;昆仑19的β-葡聚糖含量(4.36%)最高;肚里黄吸水性(7.61 g/g)、吸油性(1.38 g/g)最强,适合应用于油炸食品和脂肪类食品中。昆仑14的总酚含量和总黄酮含量最高,其抗氧化能力最强,不同品种青稞全粉的品质特性存在差异。
This study aimed to clarify the nutritional and physicochemical characteristics of whole highland barley flour,providing a basis for its processing and utilization.The nutritional properties,particle size,structural properties,hydration properties,oil absorption,pasting properties,thermal properties,and antioxidant properties of different whole flour made from six varieties of highland barley from Qinghai Province were compared.The particles of whole highland barley flour were elliptical and spherical,showing A-type and V-type crystalline structures.Kunlun 14 had the highest starch content(66.53%),amylose content(16.96%),the smallest particle size(112.95μm),and the lowest breakdown value(226.00 cP),suitable for processing and storage with good gel stability.Kunlun 15 had the lowest fat content(2.68%)and the highest setback value(1214.00 cP),suitable for gel products with good gel retrogradation.Kunlun 17 had the highest protein content(11.86%),fat content(3.09%),dietary fiber content(21.56%),and the highest water solubility index(22.43 g/100 g).Kunlun 19 had the highestβ-glucan content(4.36%).Dulihuang had the strongest water absorption(7.61 g/g)and oil absorption(1.38 g/g),suitable for fried foods and fatty foods.Kunlun 14 had the highest content of total phenols and flavonoids and the strongest antioxidant capacity.In conclusion,there were differences in the quality characteristics of whole flour made from different varieties of highland barley.
作者
康琳
但沁
季成军
张建玲
李婧
张海霞
杨艳红
陈静仪
刘伟
杜双奎
KANG Lin;DAN Qin;JI Chengjun;ZHANG Jianling;LI Jing;ZHANG Haixia;YANG Yanhong;CHEN Jingyi;LIU Wei;DU Shuangkui(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Qinghai Tianyoude Technology Investment Management Group Co.,Ltd.,Xining 810016,Qinghai,China;Qinghai Xindingxiang Grain and Oil Co.,Ltd.,Xining 810016,Qinghai,China;Qinghai Rural Industry Development Guidance Center,Xining 810000,Qinghai,China;Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,Yangling 712100,Shaanxi,China)
出处
《食品研究与开发》
2025年第5期72-79,共8页
Food Research and Development
关键词
青稞
全谷物
品种
品质
特性
highland barley
whole grain
variety
quality
characteristic
作者简介
康琳(1999-),女(汉),硕士,研究方向:杂粮功能营养富集技术;通信作者:杜双奎(1972-),男(汉),教授,博士,研究方向:杂粮功能化加工与评价。
