中国农业科学 ›› 2021, Vol. 54 ›› Issue (19): 4207-4217.doi: 10.3864/j.issn.0578-1752.2021.19.015
王钰麟1(),雷琳1,2,熊文文1,叶发银1,2,赵国华1,2(
)
收稿日期:
2020-11-25
接受日期:
2021-01-25
出版日期:
2021-10-01
发布日期:
2021-10-12
通讯作者:
赵国华
作者简介:
王钰麟,E-mail: 基金资助:
WANG YuLin1(),LEI Lin1,2,XIONG WenWen1,YE FaYin1,2,ZHAO GuoHua1,2(
)
Received:
2020-11-25
Accepted:
2021-01-25
Online:
2021-10-01
Published:
2021-10-12
Contact:
GuoHua ZHAO
摘要:
【目的】探讨蒸煮-老化预处理对炒制青稞粉营养组分、理化特性及体外淀粉消化特性的影响,丰富青稞加工方式。【方法】以青稞为试验材料,将蒸煮后老化不同时间(0、6、12、18和24 h)的青稞粉进行炒制,通过扫描电镜和显微镜观察蒸煮-老化预处理对炒制青稞粉微观结构的影响;使用傅里叶变换红外光谱、激光共聚焦显微拉曼光谱、X-射线衍射和快速黏度分析法,研究蒸煮-老化预处理对炒制青稞粉短程分子结构、结晶特性及糊化特性的影响;采用体外消化研究蒸煮-老化预处理对炒制青稞粉淀粉消化率的影响。【结果】与生青稞粉相比,蒸煮-老化预处理-炒制青稞粉的淀粉、蛋白质、脂肪和β-葡聚糖含量减少;但不经老化处理的炒制青稞粉(0-Roasted)水不溶性膳食纤维、水溶性膳食纤维和总膳食纤维有所增加。蒸煮-老化预处理使炒制青稞淀粉颗粒受到一定程度破损,偏光十字逐渐消失;短程分子结构受到破坏。与生青稞粉相比,蒸煮-老化预处理使炒制青稞粉的相对结晶度降低;随着老化时间增加,炒制青稞粉相对结晶度逐渐增加,结晶形式由原来的A型转变为V型,表明形成淀粉-脂质或淀粉-蛋白质-脂质复合物。蒸煮-老化预处理炒制青稞粉L*值降低,而a*和b*值增加。与生青稞粉相比,蒸煮-老化预处理使炒制青稞粉的典型糊化峰消失,终值黏度逐渐降低;同时使炒制青稞粉持油力显著增加,但持水力缓慢下降。体外消化试验表明,与生青稞粉相比,热加工可提高青稞淀粉的消化性能;但与未老化炒制青稞粉相比,老化6—24 h炒制青稞粉的快消化淀粉含量减少6%—16%,慢消化淀粉含量显著增加。【结论】蒸煮-老化预处理可改变炒制青稞粉的营养组分和理化性质。蒸煮后老化6 h的炒制青稞淀粉消化性能降低,有助于稳定血糖,可作为糖尿病患者或血糖偏高人群理想的主食来源之一。
王钰麟,雷琳,熊文文,叶发银,赵国华. 蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响[J]. 中国农业科学, 2021, 54(19): 4207-4217.
WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua. Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour[J]. Scientia Agricultura Sinica, 2021, 54(19): 4207-4217.
表1
蒸煮-老化预处理对炒制青稞粉营养成分的影响 (g/100 g)"
样品 Sample | 水分* Water | 总淀粉 Total starch | 蛋白质 Protein | 脂肪 Fat | IDF | SDF | TDF | β-葡聚糖 β-glucan |
---|---|---|---|---|---|---|---|---|
生青稞粉 Raw highland barley flour | 13.8±0.1a | 62.0±0.3a | 8.5±0.5a | 2.3±0.1a | 18.3±0.4b | 7.1±0.0b | 25.5±0.4b | 6.5±0.3a |
0-Roasted | 8.6±0.1b | 60.2±1.3ab | 7.6±0.4b | 1.3±0.1bc | 20.5±0.4a | 10.8±0.1a | 31.3±0.5a | 2.2±0.1d |
6-Roasted | 7.0±0.11c | 59.4±2.7ab | 6.4±0.3c | 1.5±0.1bc | 16.7±0.0c | 6.6±0.1b | 23.3±0.1c | 2.3±0.1cd |
12-Roasted | 5.2±0.2d | 57.8±2.7ab | 6.3±0.2c | 1.3±0.4c | 16.4±0.5c | 6.8±0.6b | 23.2±1.1c | 2.6±0.0c |
18-Roasted | 3.4±0.0e | 55.6±4.0b | 6.8±0.5c | 1.5±0.2bc | 15.0±0.1d | 7.1±0.8b | 22.1±0.9c | 4.0±0.1b |
24-Roasted | 2.8±0.1f | 57.2±2.3b | 7.5±0.5b | 1.8±0.1b | 15.4±0.2d | 7.2±0.0b | 22.5±0.2c | 4.3±0.2b |
表2
蒸煮-老化预处理对炒制青稞粉短程分子有序结构的影响"
样品 Sample | 1047/1022 cm-1 | 480 cm-1半峰全宽 Full width at half peak of 480 cm-1 |
---|---|---|
生青稞粉 Raw highland barley flour | 0.87±0.01a | 16.59±0.38d |
0-Roasted | 0.61±0.02c | 22.01±0.34a |
6-Roasted | 0.77±0.09b | 20.96±1.62ab |
12-Roasted | 0.77±0.08b | 20.13±0.57b |
18-Roasted | 0.83±0.00ab | 19.66±0.09bc |
24-Roasted | 0.85±0.01a | 18.64±0.43cd |
表3
蒸煮-老化预处理对炒制青稞粉色差的影响"
样品 Sample | L* | a* | b* | ΔE |
---|---|---|---|---|
生青稞粉 Raw highland barley | 92.3±0.2a | 3.4±0.1e | 10.8±0.4e | — |
0-Roasted | 81.4±0.7b | 4.4±0.2d | 14.9±0.2c | 11.7±0.6d |
6-Roasted | 81.8±0.2b | 4.4±0.2d | 14.1±0.3d | 11.0±0.2d |
12-Roasted | 79.5±0.4d | 4.6±0.2d | 15.4±0.3c | 13.6±0.5c |
18-Roasted | 78.9±0.2e | 5.7±0.1b | 17.5±0.3a | 16.0±0.3b |
24-Roasted | 80.5±0.4c | 5.3±0.1c | 17.4±0.2a | 13.7±0.3c |
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