预糊化对燕麦全粉理化性质的影响
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摘要
燕麦营养均衡,具有调脂降糖等生理功效,受到消费者青睐,然而,由于燕麦的加工适应性差,限制了其在食品中的应用。本研究以生制燕麦全粉(ROF)为原料,通过蒸制、挤压膨化和滚筒干燥进行预糊化处理,得到蒸制燕麦全粉(SOF)、挤压膨化燕麦全粉(EOF)和滚筒干燥燕麦全粉(DOF),对比分析不同预糊化方式对其理化性质的影响。结果表明,预糊化处理可钝化燕麦中过氧化物酶和脂肪酶活性,3种方式的糊化度呈上升趋势、且差异显著(P<0.05);预糊化燕麦全粉的吸水性指数、水溶性指数和膨胀势增大;室温黏度增大,糊化特性发生显著变化。由此可见,预糊化处理有效提高了燕麦全粉的加工适应性与贮藏稳定性。
Oat,as a kind of cereal with balanced nutrition and cholesterol-lowing physiological function,is favored by consumers. However,due to the poor adaptability of processing,it was limited the application in food. The raw oat flour( ROF) was raw material. It was pre-gelatinized by steaming,extruding and drum drying,and then obtained steaming oat flour( SOF),extruded oat flour( EOF) and drum drying oat flour( DOF) respectively. The effects of different pre-gelatinization methods on their physical and chemical properties were compared and analyzed. The results showed that,after pre-gelatinization,the peroxidase and lipase thereof were inactivated,the gelatinization degree of oat flour increased significantly( P < 0. 05). Water absorption index,water solubility index and swelling power increased. The viscosity at room temperature increased. The pasting properties changed significantly.Therefore,pre-gelatinization can effectively improve the processing adaptability and storage stability of whole oat flour.
Oat,as a kind of cereal with balanced nutrition and cholesterol-lowing physiological function,is favored by consumers. However,due to the poor adaptability of processing,it was limited the application in food. The raw oat flour( ROF) was raw material. It was pre-gelatinized by steaming,extruding and drum drying,and then obtained steaming oat flour( SOF),extruded oat flour( EOF) and drum drying oat flour( DOF) respectively. The effects of different pre-gelatinization methods on their physical and chemical properties were compared and analyzed. The results showed that,after pre-gelatinization,the peroxidase and lipase thereof were inactivated,the gelatinization degree of oat flour increased significantly( P < 0. 05). Water absorption index,water solubility index and swelling power increased. The viscosity at room temperature increased. The pasting properties changed significantly.Therefore,pre-gelatinization can effectively improve the processing adaptability and storage stability of whole oat flour.
引文
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[16]张豫辉,陆启玉.淀粉及其结构,性质对面条品质影响的研究进展[J].粮食与油脂,2014,27(12):20-23
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[2]杨庭,吴娜娜,谭斌.挤压改性对糙米粉理化特性的影响[J].食品工业科技,2014,35(24):96-99
[3]Chiang B Y,Johnson J A.Gelatinization of starch in extruded products(wheat flour)[J].Cereal Chemistry,1977
[4]徐斌.微波辐射对小麦胚芽的稳定化作用机制及其应用研究[D].镇江:江苏大学,2011
[5]任嘉嘉,魏益民,张波,等.高温处理燕麦籽粒对制粉及其营养成分的影响[J].中国粮油学报,2008,23(6):98-102Ren J J,Wei Y M,Zhang B,et al.Effects of oat heat-treatment on milling and nutrition components of milling products[J].Journal of the Chinese Cereals and Oils Association,2008,33(6):98-102
[6]Tester R F.Starch:the polysaccharide fractions[J].Starch:structure and functionality,1997
[7]Fredriksson H,Bj9rck I,Andersson R,et al.Studies onα-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato[J].Carbohydrate Polymers,2000,43(1):81-87
[8]Hutchinson J B,Martin H F,Moran T.Location and destruction of lipase in oats[J].Nature,1951,167(4254):758
[9]杜双奎,魏益民,张波.挤压膨化过程中物料组分的变化分析[J].中国粮油学报,2005,20(3):39-43Du S K,Wei Y M,Zhang B.Changes of material components during extrusion[J].Journal of the Chinese Cereals and Oils Association,2005,20(3):39-43
[10]马萌.菱角粉的理化性质及应用研究[D].无锡:江南大学,2013
[11]Wang N,Warkentin T D,Vandenberg B,et al.Physicochemical properties of starches from various pea and lentil varieties,and characteristics of their noodles prepared by high temperature extrusion[J].Food Research International,2014,55:119-127
[12]Doublier J L,Colonna P,Mercier C.Extrusion cooking and drum drying of wheat starch.II.Rheological characterization of starch pastes[J].Cereal Chem,1986,63(3):240-246
[13]周惠明,李曼,朱科学,等.面粉品质与面条品质的关系探讨[J].粮食与食品工业,2011,18(6):19-22Zhou H M,Li M,Zhu K X,et al.Discussion on the relationship between wheat quality and noodle quality[J].Cereal and Food Industry,2011,18(6):19-22
[14]梁丽松,林顺顺,张柏林,等.脱脂,脱蛋白处理对板栗粉膨胀势的影响[J].中国农业科学,2012,45(18):3820-3831Liang L S,Lin S S,Zhang B L,et al.Effect of de-fat and de-protein treatments on swelling power of Chinese chestnut(C.mollissima Bl)powder[J].Scientia Agriculture Sinica,2012,45(18):3820-3831
[15]姚大年,李保云,朱金宝,等.小麦品种主要淀粉性状及面条品质预测指标的研究[J].中国农业科学,1999,32(06):84-88Yao D N,Li B Y,Zhu J B,et al.Study on main properties and predictive indexes of noodle quality in common wheat(triticum aestivum)[J].Scientia Agriculture Sinica,1999,32(06):84-88
[16]张豫辉,陆启玉.淀粉及其结构,性质对面条品质影响的研究进展[J].粮食与油脂,2014,27(12):20-23
[17]Zhang Y H,Lu Q Y.Study on the effects of stucture and properties of starch on noodle quality[J].Cereals and Oils,2014,27(12):20-23
[18]Adebowale K O,Lawal O S.Microstructure,physicochemical properties and retrogradation behaviour of Mucuna bean(Mucuna pruriens)starch on heat moisture treatments[J].Food Hydrocolloids,2003,17(3):265-272.