脱脂、脱蛋白处理对板栗粉膨胀势的影响

doi:10.3864/j.issn.0578-1752.2012.18.015

Abstract

Abstract: 【Objective】 The experiments were conducted to compare the swelling power of chestnut native powder of 24 cultivars of Chinese chestnut (Castanea mollissima Blume) from different cultivar groups, and investigate the effect of de-fat and/or de-protein on swelling power of different cultivars of Chinese chestnut power.【Method】The contents of protein, fat and starch were determined by Kjeldahl method, Soxhlet extraction method and Anthracene ketone colorimetric method, respectively. The native power, de-fat power and de-protein power of chestnut were obtained by freeze-drying, SoxhLet extraction and alkali liquor precipitation, respectively. Statistical analysis was performed using SPSS version 11.0. 【Result】 Differences of swelling power of chestnut native powder were found among different cultivars and different cultivar groups. Native powder of chestnut from North Cultivar Groups (NCG) had the lowest swelling power compared with other two cultivar groups. De-fat treatment had less influence on swelling power of chestnut powder. However, de-protein treatment increased significantly the swelling power of all cultivars chestnut. There were obvious differences in swelling power and the changes of swelling among cultivars after de-protein, but no differences among different cultivar groups were found. The combination of de-fat and de-protein resulted in significant increases in swelling power and there existed differences among the cultivars. The swelling power of de-protein powder of chestnut followed the sequence: North Cultivar Groups (NCG) > Mid-type Cultivar Groups (MCG) > South Cultivar Groups (SCG). There was a significant difference between NCG and SVG. The differences of content of starch, protein and fat occurred in different cultivar chestnuts, and apparent correlation between starch content and swelling power of chestnut powder were conformed in the meanwhile.【Conclusion】Starch was the main factor influencing swelling power of chestnut powder. Protein and fat in chestnut coordinately influence the swelling power of chestnut powder, which can be modified by de-fat and de-protein treatments. De-protein treatment can remarkably enhance the swelling power while less influence can by caused be de-fat treatment. The effects resulted from de-fat and de-protein were dependent on the cultivars or cultivar groups.

Key words: chestnut powder, swelling power, de-fat treatment, de-protein treatment

LIANG Li-Song, LIN Shun-Shun, ZHANG Bai-Lin, WANG Gui-Xi. Effect of De-Fat and De-Protein Treatments on Swelling Power of Chinese Chestnut (C. mollissima Bl.) Powder[J].Scientia Agricultura Sinica, 2012, 45(18): 3820-3831.

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Effect of De-Fat and De-Protein Treatments on Swelling Power of Chinese Chestnut (C. mollissima Bl.) Powder

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