榛子粉溶解性和膨胀势与其主要物质组成的关系

doi:10.3864/j.issn.0578-1752.2013.11.016

摘要/Abstract

摘要： 【目的】比较4个品种榛子粉溶解性和膨胀势及其去皮处理后榛子粉溶解性和膨胀势变化的差异，分析榛子粉主要物质组成与其溶解性和膨胀势的关系，为榛子粉加工产品的研制提供理论依据。【方法】采用碱液浸泡法去除榛子种皮，索氏提取法脱去油脂制取榛子粉；采用离心法测定榛子粉溶解性和膨胀势，凯氏定氮法测定蛋白质含量，考马斯亮蓝比色法测定可溶性蛋白质含量，蒽酮比色法测定淀粉和可溶性糖含量，重量法测定粗纤维和灰分含量，并分析物质组成与溶解性和膨胀势的相关性。【结果】不同品种榛子粉溶解性和膨胀势均存在显著差异，溶解性从大到小依次为‘巴塞罗那’、‘辽榛3#’、‘平榛1#’和‘达维’，膨胀势从大到小依次为‘巴塞罗那’、‘平榛1#’、‘达维’和‘辽榛3#’。溶解性随温度的升高呈先增加后降低的趋势变化，不同温度下溶解度差异显著，70℃ 时达到峰值；膨胀势在低于70℃ 时随温度的升高显著增加，高于70℃时随温度的升高变化不明显。品种间榛子粉主要物质组成含量差异显著，溶解性与可溶性蛋白质、可溶性糖和淀粉含量显著正相关，与灰分含量显著负相关；膨胀势与淀粉含量显著正相关，与蛋白质含量显著负相关。去皮处理对溶解性和膨胀势的影响不显著。【结论】各品种榛子粉的溶解性和膨胀势随温度变化的趋势基本一致，温度对溶解性影响差异显著，高于70℃ 时膨胀势没有明显变化；可溶性蛋白质、可溶性糖和淀粉是影响榛子粉溶解性的主要因子，而膨胀势与淀粉关系密切；去皮处理后溶解性和膨胀势变化不明显，并且溶解性和膨胀势之间相互影响。

关键词: 榛子粉 , 物质组成 , 溶解性 , 膨胀势

Abstract: 【Objective】The experiments were conducted to contrast solubility and swelling power of four varieties of hazelnut powder and the changes of solubility and swelling power after peeling treatment. Through analysis of the relationship between solubility, swelling power and main substance composition of hazelnut powder then try to find the main factors that affecting the solubility and swelling power of hazelnut powder to provide a theoretical basis for fine processing of hazelnut.【Method】The alkali solution soaking method was used to remove the endopleura of hazelnut. Soxhlet extraction method was used to remove lipid (including fat and oil) within hazelnuts. Centrifugation method was used to measure the solubility and swelling power of hazelnut powder. Kjeldahl determination and Coomassie Brilliant Blue colorimetric method were used to measure the protein content and soluble protein content, respectively. Anthrone colorimetry was used to test starch content and soluble sugar content. Gravimetric method was used to determine crude fiber and ash content, analyse the correlation among material composition and solubility, swelling power.【Results】Different varieties of hazelnut powder solubility and swelling power were obviously different. The solubility of hazelnut powder from high to low was ‘Barcelona’, ‘Liaozhen3#’, ‘Pingzhen1#’ and ‘Dawei’ in sequence. The swelling power was reduced from ‘Barcelona’ to ‘Pingzhen1#’, ‘Dawei’ and ‘Liaozhen3#’in turn. Solubility of hazelnut powder was significantly influenced by temperature. With the increasing of temperature, the solubility of hazelnut powder showed an earlier raised and later decreased variation tendency remarkably, and the peak of solubility was at 70℃. The swelling power increased significantly with increasing temperature below 70℃, and did not change obviously while temperature was higher than 70℃. There were significant differences between different varieties of hazelnuts in substance composition. Hazelnut powder solubility was positively correlated to soluble protein, soluble sugar and starch content and negatively correlated to ash content. There was a positive correlation between starch content and swelling power of hazelnut powder while the correlation between protein content and swelling power of hazelnut powder was just opposite. Peeling treatment had no significant effect on solubility and swelling power.【Conclusion】The changing tendency of the solubility and swelling power were the same among different varieties of hazelnut with the changing temperature. Temperature had significant effects on solubility, but the swelling power did not change obviously when the temperature was higher than 70℃.Soluble protein, soluble sugar and starch were the main factors that influence the solubility, while swelling power was closely related to the starch. After peeling treatment, solubility and swelling power had no obvious change, and the solubility and swelling power of interaction between.

Key words: hazelnut powder , main material composition , solubility , swelling power

殷贺中, 梁丽松, 王贵禧. 榛子粉溶解性和膨胀势与其主要物质组成的关系[J]. 中国农业科学, 2013, 46(11): 2321-2329.

YIN He-Zhong, LIANG Li-Song, WANG Gui-Xi. Relationship Between Solubility, Swelling Power and Main Substance Composition of Hazelnut Powder[J]. Scientia Agricultura Sinica, 2013, 46(11): 2321-2329.

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