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.
引文
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