花豇豆全粉超微粉碎对其物化特性和抗氧化性的影响
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摘要
为评价超微粉碎对花豇豆全粉物化特性及抗氧化能力的影响,研究以花豇豆为原料,利用超微粉碎技术对其进行粉碎,对比分析不同的花豇豆超微粉和粗粉的滑角、休止角、持水力和溶胀度等物化性质的差异;同时采用·OH~—、DPPH·和ABTS~+等自由基清除和还原能力评价花豇豆超微粉的体外抗氧化能力。结果为:与粗粉相比,超微粉碎后花豇豆粉粉体的平均粒径为(20.857～29.507)μm,粉体更均匀、细腻;花豇豆超微粉的滑角、休止角、持水力、溶解性和溶胀度均增大,松装密度和振实密度均降低;持油力变化不明显。抗氧化实验表明,适当的微粉碎可提高花豇豆超微粉对·OH~—、DPPH·等自由基的清除率和还原能力;但是,过长时间粉碎会使活性成分损失,导致花豇豆超微粉对·OH~—、DPPH·和ABTS~+等自由基清除率降低。研究为花豇豆的深加工利用提供理论基础。
The aim of this study was to explore the effect of superfine grinding on the physicochemical properties and antioxidant activities of whole common flower cowpea powder. The cowpea was used as raw material, and superfine grinding technology was used to smash the cowpea. The effect of different grinding time(30 min and 10 min, 20 min, 40 min) on the physical and chemical properties were studied.Also, the antioxidant capacity of powder was researched. Results showed that: compared with the coarse powder, as the extension of grinding time, the average particle size of powder was(20.857～29.507)μm, the micropowder become smaller and more uniform. The repose angle, slip angle, water holding capacity, swelling degree and solubility were increased, the bulk density and tap density were decreased.The oil holding capacity was not obvious. The superfine grinding can significantly improve the reducing ability, and the ·OH~—, DPPH· free scavenging ability. However, excessive grinding results in loss of active ingredients and decreased antioxidant capacity. This study provides a theoretical basis for the deep processing of flower cowpea.
The aim of this study was to explore the effect of superfine grinding on the physicochemical properties and antioxidant activities of whole common flower cowpea powder. The cowpea was used as raw material, and superfine grinding technology was used to smash the cowpea. The effect of different grinding time(30 min and 10 min, 20 min, 40 min) on the physical and chemical properties were studied.Also, the antioxidant capacity of powder was researched. Results showed that: compared with the coarse powder, as the extension of grinding time, the average particle size of powder was(20.857～29.507)μm, the micropowder become smaller and more uniform. The repose angle, slip angle, water holding capacity, swelling degree and solubility were increased, the bulk density and tap density were decreased.The oil holding capacity was not obvious. The superfine grinding can significantly improve the reducing ability, and the ·OH~—, DPPH· free scavenging ability. However, excessive grinding results in loss of active ingredients and decreased antioxidant capacity. This study provides a theoretical basis for the deep processing of flower cowpea.
引文
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[3]黎庭耀,李桂花,陈汉才,等.不同豇豆品种资源的营养品质分析[J].广东农业科学,2017,44(04):32-37.
[4]李安林,熊双丽.豇豆籽蛋白的氨基酸含量与营养价值评价[J].食品研究与开发,2008,(06):147-150.
[5]潘庆丽,王立旗,霍本良.高血脂症发病年轻化的因素分析与防治手段[J].中外医疗,2016,35(32):79-81.
[6]胡金娣,胡明亮.高血压年轻化与中医“治未病”研究概况[J].实用中医内科杂志,2013,27(16):3-4.
[7]商晓红.肥胖与儿童代谢性疾病[J].中国计划生育学杂志,2018,26(07):647-649.
[8]郭妍婷,黄雪,陈曼,等.超微粉碎技术在食品加工中的应用[J].仲恺农业工程学院学报,2017,30(03):60-64.
[9]张静,李佳伟,张永静.超微粉碎技术在中药中的研究进展[J].包头医学院学报,2015,31(05):150-153.
[10]杨国,朱国民.节能日光温室豇豆栽培管理技术[J].吉林蔬菜,2018,(04):12.
[11]李家慧,徐冬梅,黄海涛,等.豇豆新品种绵紫豇1号的选育[J].中国蔬菜,2018,(04):79-81.
[12]郑秋丽,王清,高丽朴,等.精胺处理对豇豆采后生理特性的影响研究[J].食品研究与开发,2018,39(01):162-166.
[13]黎庭耀,李桂花,陈汉才,等.不同豇豆品种资源的营养品质分析[J].广东农业科学,2017,44(04):32-37.
[14]GB/T 21354-2008,粉末产品振实密度测定通用方法[S].
[15]GB/T 20316.2-2006,普通磨料堆积密度的测定第2部分:微粉[S].
[16]李顺峰,张丽华,付娟妮,等.真姬菇子实体多糖体外抗氧化特性研究[J].西北农业学报,2008,(04):302-305.
[17]张丽华.猕猴桃果实制浆中叶绿素降解机制及其护绿方法研究[D].杨凌:西北农林科技大学,2012.
[18]程晶晶,王军,肖付刚.超微粉碎对红小豆全粉物化特性的影响[J].粮油食品科技,2016,24(03):13-16.
[19]王军,程晶晶.振动式超微粉碎对绿豆全粉物化特性的影响[J].粮食与油脂,2016,29(11):38-41.
[20]郑慧,王敏,吴丹.超微处理对苦荞麸理化及功能特性影响的研究[J].食品与发酵工业,2006,32(8):5-8.