马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响
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摘要
以马铃薯为原料,对膳食纤维进行提取制备,考察马铃薯膳食纤维的物化特性,并测定不同马铃薯膳食纤维添加量对马铃薯热干面品质的影响。结果表明,马铃薯膳食纤维中不溶性膳食纤维占48.74%;马铃薯膳食纤维的持水性为11.23 g/g,持油性为1.76 g/g,吸水膨胀性为6.65 mL/g,葡萄糖吸附能力为0.87 mmol/g,胆固醇吸附能力为2.04 mg/g;膳食纤维在一定程度上改善了马铃薯热干面的品质:随着膳食纤维添加量的增加,热干面的吸水率、蒸煮损失率呈不规律变化趋势;其剪切力及拉伸力整体上呈逐渐减小的变化趋势;膳食纤维能延缓面条中淀粉的分解,且增加面条中蛋白质的消化率。综上所述,膳食纤维的建议添加量为5%～12%。
This study investigated the physicochemical characteristics of potato dietary fiber, and it also examined the influence of adding different amounts of potato dietary fiber on the quality of hot dry noodles made from potato starch.The results showed that the content of insoluble dietary fiber in potato dietary fiber was 48.74%. Water-holding capacity of potato dietary fiber was 11.23 g/g, oil-holding capacity was 1.76 g/g and water swelling was 6.65 mL/g. Glucose adsorption capacity was 0.87 mmol/g and cholesterol adsorption capacity was 2.04 mg/g. Addition of potato dietary fiber improved the quality of hot dry noodles. Water absorption capacity and cooking loss rate of hot dry noodles changed irregularly with increasing addition of dietary fiber. However, shear force and tensile strength gradually decreased. Dietary fiber could delay the decomposition of starch while increasing the digestibility of proteins in noodles. In conclusion, addition of 5%–12%dietary fiber is recommended.
This study investigated the physicochemical characteristics of potato dietary fiber, and it also examined the influence of adding different amounts of potato dietary fiber on the quality of hot dry noodles made from potato starch.The results showed that the content of insoluble dietary fiber in potato dietary fiber was 48.74%. Water-holding capacity of potato dietary fiber was 11.23 g/g, oil-holding capacity was 1.76 g/g and water swelling was 6.65 mL/g. Glucose adsorption capacity was 0.87 mmol/g and cholesterol adsorption capacity was 2.04 mg/g. Addition of potato dietary fiber improved the quality of hot dry noodles. Water absorption capacity and cooking loss rate of hot dry noodles changed irregularly with increasing addition of dietary fiber. However, shear force and tensile strength gradually decreased. Dietary fiber could delay the decomposition of starch while increasing the digestibility of proteins in noodles. In conclusion, addition of 5%–12%dietary fiber is recommended.
引文
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[18]王大为,郭雪飞,杨羿.高温高压挤出处理对玉米皮膳食纤维溶解特性及物性的影响[J].食品科学,2011,32(13):84-88.
[19]高宇萍,韩育梅,李周永,等.超声波处理对水不溶性膳食纤维膨胀力及持水力的影响[J].食品工业科技,2012,33(16):299-301.DOI:10.13386/j.issn1002-0306.2012.16.092.
[20]钟希琼,胡文娥,林丽超.膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子吸附作用的研究[J].食品工业科技,2010,31(5):134-137.DOI:10.13386/j.issn1002-0306.2010.05.052.
[21]王艳丽,刘凌,孙慧,等.膳食纤维的微观结构及功能特性研究[J].中国食品添加剂,2014(2):98-103.DOI:10.3969/j.issn.1006-2513.2014.02.011.
[22]刘忠义,欧昌荣,汤海青,等.3,5-二硝基水杨酸法测定葡萄酒中总糖含量的条件优化[J].核农学报,2013,27(11):1717-1723.DOI:10.11869/hnxb.2013.11.1717.
[23]李环,陆佳,王登进.DNS法测定山楂片中还原糖含量的研究[J].食品工业科技,2 0 1 3,3 4(1 8):7 5-7 7.D O I:1 0.1386/j.issn1002-0306.2013.18.043.
[24]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学,2014,35(3):100-105.DOI:10.7506/spkx1002-6630-201403021.
[25]张艳荣,魏春光.马铃薯膳食纤维的表征及物性分析[J].食品科学,2013,34(11):19-23.DOI:10.7506/spkx1002-6630-201311005.
[26]张雷雷,张玲.膳食纤维及制品质量标准的介绍[J].粮品与食品工业,2009,16(2):43-47.DOI:10.3969/j.issn.1672-5026.2009.02.015.
[27]KAH W,PETER C K.Dietary fibers from mushroom sclerotia:1.Preparation and physicochemical and functional properties[J].Journal of Agricultural and Food Chemistry,2005,53:9395-9400.DOI:10.1021/jf0510788.
[28]戚勃,李来好.膳食纤维的功能特性及在食品工业中的应用现状[J].现代食品科技,2006,22(3):272-279.DOI:10.13982/j.mfst.1673-9078.2006.03.096.
[29]闫巧珍,高瑞雄,邢沁浍,等.马铃薯-小麦粉混粉的理化性质与消化特性研究[J].食品工业科技,2016,37(22):173-177.DOI:10.13386/j.issn1002-0306.2016.22.026.
[30]许维娜.豆渣及膳食纤维对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2013:48-49.
[31]赵一川.微波处理麦麸回添制备高纤维粉研究[D].郑州:河南工业大学,2015:32-34.
[32]朱凡,徐广文,丁文平.DSC法研究小麦淀粉与面粉糊化和回生特性[J].食品科学,2007,28(4):279-282.DOI:10.3321/j.issn:1002-6630.2007.04.066.
[33]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,2010,25(11):18-24.
[34]师俊玲,魏益民,欧阳韶晖,等.蛋白质和淀粉含量对面条品质的影响研究[J].郑州工程学院学报,2001,22(1):32-35.DOI:10.16433/j.cnki.issn1673-2383.2001.01.007.
[2]杨炳南,张小燕,赵凤敏,等.常见马铃薯品种特性分析及加工适宜性分类[J].食品科学,2016,34(1):28-36.DOI:10.3969/j.issn.2095-6002.2016.01.005.
[3]MAYER F,HILLEBRANDT J O.Potato pulp:microbiological characterization,physical modification,and application of this agricultural waste product[J].Applied Microbiology and Biotechnology,1997,48:435-440.DOI:10.1007/s002530051076.
[4]杨希娟.马铃薯渣开发利用前景分析[J].粮食加工,2009,34(6):68-70.
[5]GALISTEO M,DUARTE J,ZARZUELO A.Effects of dietary fibers on disturbances clustered in the metabolic syndrome[J].Journal of Nutritional Biochemistry,2008,19(2):71-84.DOI:10.1016/j.jnutbio.2007.02.009.
[6]ZHANG M,BAI X,ZHANG Z S.Extrusion process improves the functionality of soluble dietary fiber in oat bran[J].Journal of Cereal Science,2011,54:98-103.DOI:10.1016/j.jcs.2011.04.001.
[7]ZHANG N,HUANG C H,OU S Y.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-237.DOI:10.1016/j.jhmazmat.2010.10.120.
[8]ROBERT E,ARCH G,DANA E,et al.Diet fiber for the treatment of type 2 diabetes mellitus:a meta-analysis[J].American Board of Family Medicine,2012,25(1):16-23.DOI:10.3122/jabfm.2012.01.110148.
[9]RACHEL R H,MARK W,PETER C.The epidemiologic evidence and potential biological mechanisms for a protective effect of diet fiber on the risk of colorectal cancer[J].Current Nutrition Reports,2013,2(1):63-70.DOI:10.1007/s13668-012-0030-2.
[10]ESPOSITO F,ARLOTTI G,BONIFATI A M,e t a l.Antioxidantactivity and dietary fiber in durum wheat bran byproducts[J].Food Research International,2005,38(10):1167-1173.DOI:10.1016/j.foodres.2005.05.002.
[11]马春红,马雄平,延志莲.陕北马铃薯渣中膳食纤维的提取[J].延安大学学报,2010,29(2):84-86.DOI:10.3969/j.issn.1004-602X.2010.02.024.
[12]梅新,陈学玲,关健,等.马铃薯渣膳食纤维物化特性的研究[J].湖北农业科学,2014,53(19):4666-4670.DOI:10.14088/j.cnki.issn0439-8114.2014.19.042.
[13]廖红梅,钟葵,赵俊杰,等.马铃薯膳食纤维碱法处理工艺优化[J].食品工业科技,2013,34(11):177-181.DOI:10.13386/j.issn1002-0306.2013.11.045.
[14]吴海燕,盖春慧,钟振声.新鲜马铃薯渣同时制备膳食纤维和蛋白的研究[J].现代食品科技,2012,28(2):160-163.DOI:10.13982/j.mfst.1673-9078.2012.02.017.
[15]程力,张献梅,顾正彪,等.纤维素酶法制备马铃薯渣可溶性膳食纤维的理化及功能性质[J].食品与发酵工业,2015,41(11):41-46.DOI:10.13995/j.cnki.11-1802/ts.201511008.
[16]冯志强,李梦琴,刘燕燕.生物酶法提取麦麸膳食纤维的研究[J].现代食品科技,2006,22(1):8-10.DOI:10.13982/j.mfst.1673-9078.2006.01.003.
[17]李放,张亚宏,康玉凡,等.不同蚕豆品种种皮中膳食纤维的提取及其理化特性[J].食品科学,2016,37(16):22-28.DOI:10.7506/spkx1002-6630-201616004.
[18]王大为,郭雪飞,杨羿.高温高压挤出处理对玉米皮膳食纤维溶解特性及物性的影响[J].食品科学,2011,32(13):84-88.
[19]高宇萍,韩育梅,李周永,等.超声波处理对水不溶性膳食纤维膨胀力及持水力的影响[J].食品工业科技,2012,33(16):299-301.DOI:10.13386/j.issn1002-0306.2012.16.092.
[20]钟希琼,胡文娥,林丽超.膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子吸附作用的研究[J].食品工业科技,2010,31(5):134-137.DOI:10.13386/j.issn1002-0306.2010.05.052.
[21]王艳丽,刘凌,孙慧,等.膳食纤维的微观结构及功能特性研究[J].中国食品添加剂,2014(2):98-103.DOI:10.3969/j.issn.1006-2513.2014.02.011.
[22]刘忠义,欧昌荣,汤海青,等.3,5-二硝基水杨酸法测定葡萄酒中总糖含量的条件优化[J].核农学报,2013,27(11):1717-1723.DOI:10.11869/hnxb.2013.11.1717.
[23]李环,陆佳,王登进.DNS法测定山楂片中还原糖含量的研究[J].食品工业科技,2 0 1 3,3 4(1 8):7 5-7 7.D O I:1 0.1386/j.issn1002-0306.2013.18.043.
[24]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学,2014,35(3):100-105.DOI:10.7506/spkx1002-6630-201403021.
[25]张艳荣,魏春光.马铃薯膳食纤维的表征及物性分析[J].食品科学,2013,34(11):19-23.DOI:10.7506/spkx1002-6630-201311005.
[26]张雷雷,张玲.膳食纤维及制品质量标准的介绍[J].粮品与食品工业,2009,16(2):43-47.DOI:10.3969/j.issn.1672-5026.2009.02.015.
[27]KAH W,PETER C K.Dietary fibers from mushroom sclerotia:1.Preparation and physicochemical and functional properties[J].Journal of Agricultural and Food Chemistry,2005,53:9395-9400.DOI:10.1021/jf0510788.
[28]戚勃,李来好.膳食纤维的功能特性及在食品工业中的应用现状[J].现代食品科技,2006,22(3):272-279.DOI:10.13982/j.mfst.1673-9078.2006.03.096.
[29]闫巧珍,高瑞雄,邢沁浍,等.马铃薯-小麦粉混粉的理化性质与消化特性研究[J].食品工业科技,2016,37(22):173-177.DOI:10.13386/j.issn1002-0306.2016.22.026.
[30]许维娜.豆渣及膳食纤维对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2013:48-49.
[31]赵一川.微波处理麦麸回添制备高纤维粉研究[D].郑州:河南工业大学,2015:32-34.
[32]朱凡,徐广文,丁文平.DSC法研究小麦淀粉与面粉糊化和回生特性[J].食品科学,2007,28(4):279-282.DOI:10.3321/j.issn:1002-6630.2007.04.066.
[33]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,2010,25(11):18-24.
[34]师俊玲,魏益民,欧阳韶晖,等.蛋白质和淀粉含量对面条品质的影响研究[J].郑州工程学院学报,2001,22(1):32-35.DOI:10.16433/j.cnki.issn1673-2383.2001.01.007.