烘焙处理对小球藻营养成分及其抗氧化活性的影响
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摘要
该研究探讨了不同烘焙温度对小球藻蛋白质、氨基酸、总糖等生化组成的影响。结果表明,烘焙前,小球藻的蛋白质、总糖和总脂肪酸的含量分别为31.37、10.06和11.55 g/100 g。当温度不超过100℃时,烘焙处理对小球藻的总蛋白质、总脂及总糖含量影响不大;当温度升至150℃时,总糖含量即大幅下降;总蛋白和总脂在200℃烘焙处理后,其含量也急剧减少。经过不同温度的烘焙处理后,小球藻的必需氨基酸与总氨基酸比值(essential amino acid/total amino acid,EAA/TAA)和必需氨基酸与非必需氨基酸比值(essential amino acid/none essectial amino acid,EAA/NEAA)值仍接近联合国粮农组织(Food and Agriculture Organization,FAO)和世界卫生组织(World Health Organization,WHO)提出的参考值,说明烘焙处理并未影响小球藻的氨基酸营养价值。小球藻热水提取物的抗氧化活性对烘焙温度很敏感。当温度超过150℃时,小球藻清除羟基自由基的能力受到严重破坏。
Effects of different roasting temperatures on the biochemical compositions( protein,amino acids,and total sugar),as well as on the antioxidant capacities of Chlorella were discussed in this study. The results showed that the contents of protein,sugar,and total fatty acids in Chlorella before roasting were 31.37,10.06,and 11.55 g/100 g,respectively. When the roasting temperature was lower than 100 ℃,it had little effect on the contents of protein,sugar and total fatty acids in Chlorella. However,the sugar content in Chlorella decreased remarkably when the roasting temperature was 150 ℃. The contents of protein and total fatty acids in Chlorella also decreased after roasting at 200 ℃. After roasting the Chlorella at different temperatures,both the ratio of essential amino acids to total amino acids( EAA/TAA) and the ratio of essential amino acids to non-essential amino acids( EAA/NEAA) were close to the reference values proposed by Food and Agriculture Organization and World Health Organization( WHO/FAO).This indicated that roasting did not alter the amino acids' nutritional values of Chlorella. The hydroxyl scavenging activities of hot water extracts from Chlorella decreased dramatically when the roasting temperature was over 150 ℃,which indicated that the antioxidant activities of Chlorella extracts extracted by hot water were sensitive to the roasting temperature.
Effects of different roasting temperatures on the biochemical compositions( protein,amino acids,and total sugar),as well as on the antioxidant capacities of Chlorella were discussed in this study. The results showed that the contents of protein,sugar,and total fatty acids in Chlorella before roasting were 31.37,10.06,and 11.55 g/100 g,respectively. When the roasting temperature was lower than 100 ℃,it had little effect on the contents of protein,sugar and total fatty acids in Chlorella. However,the sugar content in Chlorella decreased remarkably when the roasting temperature was 150 ℃. The contents of protein and total fatty acids in Chlorella also decreased after roasting at 200 ℃. After roasting the Chlorella at different temperatures,both the ratio of essential amino acids to total amino acids( EAA/TAA) and the ratio of essential amino acids to non-essential amino acids( EAA/NEAA) were close to the reference values proposed by Food and Agriculture Organization and World Health Organization( WHO/FAO).This indicated that roasting did not alter the amino acids' nutritional values of Chlorella. The hydroxyl scavenging activities of hot water extracts from Chlorella decreased dramatically when the roasting temperature was over 150 ℃,which indicated that the antioxidant activities of Chlorella extracts extracted by hot water were sensitive to the roasting temperature.
引文
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[2]CHEN Y X,LIU X Y,XIAO Z,et al.Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations[J].International Journal of Biological Macromolecules,2016,91:505-509.
[3]GOJKOVIC Z,GARBAYO-NORES I,GOMEZ-JACINTOV,et al.Continuous production of selenomethionineenriched Chlorella sorokiniana biomass in a photobioreactor[J].Process Biochemistry,2013,48(8):1 235-1 241.
[4]MATSUKAWA R,HOTTA M,MASUDA Y,et al.Antioxidants from carbon dioxide fixing Chlorella sorokiniana[J].Journal of Applied Phycology,2000,12(3):263-267.
[5]POSTEN C,CHEN S F.Advances in Biochemical Engineering/Biotechnology[M].Switzerland:Springer,2016:1-35.
[6]梅帅,赵凤敏,曹有福,等.三种小球藻的蛋白质营养价值评价[J].营养学报,2014,36(5):505-507.
[7]张旗,尚小玉,王娜,等.小球藻营养活性研究进展[J].食品研究与开发,2015,36(13):139-142.
[8]CHAMPENOIS J,MARFAING H,PIERRE R.Review of the taxonomic revision of Chlorella and consequences for its food uses in Europe[J].Journal of Applied Phycology,2015,27(5):1 845-1 851.
[9]孔维宝,李龙囡,张继,等.小球藻的营养保健功能及其在食品工业中的应用[J].食品科学,2010,31(9):323-327.
[10]赵景歧.一种小球藻营养挂面[P].中国专利:201510410185.8,2015-11-25.
[11]刘琦.两种微藻喷雾干燥工艺优化及微藻面包的制作[D].大连:大连海洋大学,2015.
[12]汤永强.小球藻在食品中的应用[P].中国专利:201210474643.0,2013-2-20.
[13]ADEYEYE E I.Effect of cooking and roasting on the amino acid composition of raw groundnut(Arachis hypogaea)seeds[J].Acta Scientiarum Polonorum Technologia Alimentaria,2010,9(2):201-216.
[14]BABA W N,RASHID I,SHAH A,et al.Effect of microwave roasting on antioxidant andanticancerous activities of barley flour[J].Journal of the Saudi Society of Agricultural Sciences,2016,15(1):12-19.
[15]WANG B B,ZHANG Z,HU Q,et al.Cellular capacities for high-light acclimation and changing lipid profiles across life cycle stages of the green alga Haematococcus pluvialis[J].PLOS One,2014,9(9):e106679.
[16]GWAK Y,HWANG Y S,WANG B,et al.Comparative analyses oflipidomes and transcriptomes reveal a concerted action of multiple defensive systems against photooxidative stress in Haematococcus pluvialis[J].Journal of Experimental Botany,2014,65(15):4 317.
[17]XIE Y,JING K,LU Y,Kinetics,equilibrium and thermodynamic studies of L-tryptophan adsorption using a cation exchange resin[J].Chemical Engineering Journal,2011,171(3):1 227-1 233.
[18]PELLETT P L,YOUNG V R.Nutritional Evaluation of Protein Foods[M].Tokyo:The United National University Pablishing Company,1980:26-29.
[19]STEINKE F H,PRESCHER E E,HOPKINS D T.Nutritional evaluation(per)of isolated soybean protein and combinations of food proteins[J].Journal of Food Science,2010,45(2):323-327.
[20]魏文志,夏文水,吴玉娟.小球藻糖蛋白的分离纯化与抗氧化活性评价[J].食品与机械,2006,22(5):20-22.
[21]姜萍萍,韩烨,顾赛红,等.五种食用菌氨基酸含量的测定及营养评价[J].氨基酸和生物资源,2009,31(2):67-71.