热烫过程中百合粉的主要营养成分、微观结构及其功能特性
|
摘要
为明确不同热烫方式对百合粉理化特性的影响,以卷丹百合鳞茎为原料,分别采用沸水和蒸汽热烫处理不同时间(0,20,40,60,80 s),研究百合粉的主要营养成分、表观形态、粒径分布、功能特性及其热力学特性在不同热烫过程中的变化规律。结果表明:采用沸水热烫和蒸汽热烫处理不同时间,百合粉理化特性发生显著变化。随沸水热烫时间的延长,百合淀粉含量呈先上升后下降的趋势,沸水热烫60 s淀粉含量增至最高(76.80%),蒸汽热烫致百合淀粉含量从67.33%降至52.82%,呈下降趋势;经两种热烫方式处理的蛋白质含量均先降后升。未热烫的百合粉颗粒光滑圆润,以卵圆形淀粉小颗粒为主。经两种热烫处理的淀粉小颗粒逐渐减少,百合粉中的大颗粒先膨大变粗糙,而后破碎变小。热烫处理后百合粉粒径分布主峰向右偏移。未热烫的百合粉平均粒径为16.58μm,经热烫处理的百合粉粒径随热烫时间的延长均呈现先升高后降低的趋势,其中沸水热烫40 s和蒸汽热烫60 s处理的平均粒径最大,分别为78.97μm和66.53μm。百合粉透光率随贮藏时间的延长而呈下降趋势;未热烫和不同热烫方式处理的百合粉膨胀度和溶解度均随温度的升高呈增大趋势。沸水热烫使百合粉热力学特性消失,蒸汽热烫处理致百合粉的糊化温度升高,未热烫百合粉糊化焓为5.40 J/g,经蒸汽热烫40 s时降至最低1.26 J/g,蒸汽热烫60 s时热力学特性消失。
In order to clarify the effect of different blanching methods on the physicochemical properties of lily bulb powder, Lily bulbs(Lilium lancifolium Thunb) was used as raw material, and it was treated with hot water and steam blanching for different times(0, 20, 40, 60, 80 s), respectively. The main nutrients, apparent morphology, particle size distribution, functional properties, and thermal properties of lily bulb flours treated with different blanching methods were investigated. The results showed that the physicochemical properties of lily powder changed significantly after hot water and steam blanching. The content of starch in lily bulbs increased firstly and then decreased with the increase of the hot water blanching time and it showed the highest(76.80%) amount with the hot water blanching for 60 s. However, steam blanching caused a decrease in starch content ranging from 67.33% to 52.82%. Protein content of samples treated with the two kinds of blanching methods decreased firstly and then increased. The unblanched lily powder particles showed smooth and round, mainly composed of small oval-shaped starches. With the increase of blanching time,small starches gradually decreased, large particles of the lily powder firstly expanded and became rough, and then they shattered and became smaller. Compared to the unblanched samples, the main peak of the particle size distribution shifts to the right. The average particle size of unblanched lily powder was 16.58 μm, and the particle size of the lily powder treated with blanching showed a tendency of rising firstly and then decreasing with the extension of the blanching time.The average particle size of samples treated with hot water for blanching 40 s and steam blanching for 60 s reached the maximum level, which were 78.97 μm and 66.53 μm, respectively. The light transmittance of lily powder showed a decreasing trend with the extension of storage time. The degree of swelling and solubility of lily powder obtained after unblanched and different blanching treatments showed an increasing trend with increasing temperature. Hot water blanching causes the disappearance of the thermal properties of lily powder. The steam blanching treatment increased the gelatinization temperature of the lily powder. The enthalpy of gelatinization of unblanched lily powder was 5.40 J/g, and it was reduced to a minimum of 1.26 J/g by steam hot blanching for 40 s, the thermal properties disappeared after steam blanching for 60 s.
In order to clarify the effect of different blanching methods on the physicochemical properties of lily bulb powder, Lily bulbs(Lilium lancifolium Thunb) was used as raw material, and it was treated with hot water and steam blanching for different times(0, 20, 40, 60, 80 s), respectively. The main nutrients, apparent morphology, particle size distribution, functional properties, and thermal properties of lily bulb flours treated with different blanching methods were investigated. The results showed that the physicochemical properties of lily powder changed significantly after hot water and steam blanching. The content of starch in lily bulbs increased firstly and then decreased with the increase of the hot water blanching time and it showed the highest(76.80%) amount with the hot water blanching for 60 s. However, steam blanching caused a decrease in starch content ranging from 67.33% to 52.82%. Protein content of samples treated with the two kinds of blanching methods decreased firstly and then increased. The unblanched lily powder particles showed smooth and round, mainly composed of small oval-shaped starches. With the increase of blanching time,small starches gradually decreased, large particles of the lily powder firstly expanded and became rough, and then they shattered and became smaller. Compared to the unblanched samples, the main peak of the particle size distribution shifts to the right. The average particle size of unblanched lily powder was 16.58 μm, and the particle size of the lily powder treated with blanching showed a tendency of rising firstly and then decreasing with the extension of the blanching time.The average particle size of samples treated with hot water for blanching 40 s and steam blanching for 60 s reached the maximum level, which were 78.97 μm and 66.53 μm, respectively. The light transmittance of lily powder showed a decreasing trend with the extension of storage time. The degree of swelling and solubility of lily powder obtained after unblanched and different blanching treatments showed an increasing trend with increasing temperature. Hot water blanching causes the disappearance of the thermal properties of lily powder. The steam blanching treatment increased the gelatinization temperature of the lily powder. The enthalpy of gelatinization of unblanched lily powder was 5.40 J/g, and it was reduced to a minimum of 1.26 J/g by steam hot blanching for 40 s, the thermal properties disappeared after steam blanching for 60 s.
引文
[1]胡悦,杜运鹏,田翠杰,等.百合属植物化学成分及其生物活性的研究进展[J].食品科学,2018,39(15):323-332.
[2]王珍华,莫帼超,唐道城,等.八种百合的主要营养成分比较分析[J].青海大学学报(自然科学版),2012,30(1):11-13.
[3]朱昀,王未,李倩,等.百合珠芽与鳞茎营养成分及活性成分研究[J].生物技术进展,2016,6(5):336-340.
[4]陈志刚,朱泉,王芬.百合多糖纯化及分子质量测定[J].食品科学,2013,34(17):1-4.
[5]高淑怡,李卫民,帅颖,等.药用植物百合甾体皂苷研究进展[J].中国实验方剂学杂志,2012,18(16):337-343.
[6]靳磊,张延龙,牛立新,等.3种百合鳞茎中多酚类物质的抗氧化活性分析[J].西北植物学报,2014,34(5):995-1001.
[7]刘鹏,林志健,张冰.百合的化学成分及药理作用研究进展[J].中国实验方剂学杂志,2017,23(23):201-211.
[8]肖遐,吴雄,何纯莲.百合多糖对Ⅰ型糖尿病大鼠的降血糖作用[J].食品科学,2014,35(1):209-213.
[9]RUIZOJEDA L M,PE?AS F J.Comparison study of conventional hot-water and microwave blanching on quality of green beans[J].Innovative Food Science&Emerging Technologies,2013,20(4):191-197.
[10]CHEN X,LU J,LI X,et al.Effect of blanching and drying temperatures on starch-related physicochemical properties,bioactive components and antioxidant activities of yam flours[J].LWT-Food Science and Technology,2017,82:303-310.
[11]STAMATOPOULOS K,KATSOYANNOS E,CHATZI-LAZAROU A,et al.Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology[J].Food Chemistry,2012,133(2):344-351.
[12]GEERKENS C H,NAGEL A,JUST K M,et al.Mango pectin quality as influenced by cultivar,ripeness,peel particle size,blanching,drying,and irradiation[J].Food Hydrocolloids,2015,51:241-251.
[13]NDANGUI C B,PETIT J,GAIANI C,et al.Impact of thermal and chemical pretreatments on physicochemical,rheological,and functional proper ties of sweet potato(Ipomea batatas,Lam)flour[J].Food&Bioprocess Technology,2014,7(12):3618-3628.
[14]李彦丽,丁胜华,高炜,等.热烫方式对百合褐变内源酶及微观结构的影响[J].食品科学,2018,39(17):53-60.
[15]Juliana K R,王璋,Sonda T S.百合(Lilium brownii)粉的物化性质及功能特性的研究[J].食品与发酵工业,2003,29(1):45-48.
[16]李忠海,徐廷丽,孙昌波,等.3种百合淀粉主要理化性质的研究[J].食品与发酵工业,2005,31(5):5-8.
[17]吴雪辉,黄永芳,谢治芳,等.百合淀粉颗粒结构与性质研究[J].食品科学,2004,25(2):43-45.
[18]吉宏武,丁霄霖,檀亦兵.百合淀粉糊化特性的研究[J].食品工业科技,2002,23(11):9-10.
[19]JIANG H,JANE J L,ACEVEDO D,et al.Variations in starch physicochemical properties from a generation-means analysis study using amylomaize Vand VII parents[J].Journal of Agricultural&Food Chemistry,2010,58(9):5633-5639.
[20]LI W,ZHANG F,LIU P,et al.Effect of high hydrostatic pressure on physicochemical,thermal and morphological properties of mung bean(Vigna radiata L.)starch[J].Journal of Food Engineering,2011,103(4):388-393.
[21]SUN Q,HAN Z,WANG L,et al.Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment[J].Food Chemistry,2014,145(4):756-764.
[22]李红娟,牛立新,李章念,等.两种食用百合鳞茎营养成分和活性物质分析及抑菌性[J].营养学报,2007,29(2):204-205.
[23]XIAO H W,PAN Z,DENG L Z,et al.Recent developments and trends in thermal blanching-Acomprehensive review[J].Information Processing in Agriculture,2017,4(2):101-127.
[24]赖灯妮,彭佩,李涛,等.烹饪方式对马铃薯营养成分和生物活性物质影响的研究进展[J].食品科学,2017,38(21):294-301.
[25]TITI M K,HARIJONO,TETI E,et al.Effect of blanching treatments against protein content and amino acid drumstick leaves(Moringa oleifera)[J].Journal of Food Research,2013,2(1):101-108.
[26]YU X,ZHANG J,SHAO S,et al.Morphological and physicochemical properties of bulb and bulbil starches from Lilium lancifolium[J].Starch-St?rke,2015,67(5/6):448-458.
[27]KAN L,QIAN L,XIE S,et al.Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel[J].Carbohydrate Polymers,2016,151:614-623.
[28]LI X,GAO W,JIANG Q,et al.Physicochemical,morphological,and thermal properties of starches separated from bulbs of four Chinese lily cultivars[J].Starch-St覿rke,2012,64(7):545-551.
[29]JANGCHUD K,PHIMOLSIRIPOL Y,HARUTHAIT-HANASAN V.Physicochemical properties of sweet potato flour and starch as affected by blanching and processing[J].Starch-St覿rke,2003,55(6):258-264.
[30]AHMED J,AL-ATTAR H.Effect of drying method on rheological,thermal,and structural properties of chestnut flour doughs[J].Food Hydrocolloids,2015,51:76-87.
[31]BUCKMAN E S,PLAHAR W A,ODURO I N,et al.Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean(Pachyrhizus erosus)flour[J].Current Journal of Applied Science&Technology,2015,6(2):138-144.
[32]ABIODUN O.Effect of Pre-Cooking and Particle Size Distribution on the pasting and functional properties of trifoliate(Dioscorea dumetorum)yam flour[J].British Journal of Applied Science&Technology,2013,3(4):847-859.
[33]HARIJONO T E,SAPUTRI D S,KUSNADI J.Effect of blanching on properties of water yam(Dioscorea alata)flour[J].Advance Journal of Food Science&Technology,2013,5(10):1342-1350.
[34]SURIYA M,BARANWAL G,BASHIR M,et al.Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam(Amorphophallus paeoniifolius)flour[J].LWT-Food Science and Technology,2016,68:235-243.
[35]XIAO H W,BAI J W,SUN D W,et al.The application of superheated steam impingement blanching(SSIB)in agricultural products processing-A review[J].Journal of Food Engineering,2014,132(1):39-47.
[36]GUNARATNE A,HOOVER R.Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches[J].Carbohydrate Polymers,2002,49(4):425-437.
[37]CHEN L,YU C,MA Y,et al.Insights into the structural and physicochemical properties of small granular starches from two hydrophyte duckweeds,Spirodela oligorrhiza and Lemna minor[J].Carbohydrate Research,2016,43(5):208-214.
[2]王珍华,莫帼超,唐道城,等.八种百合的主要营养成分比较分析[J].青海大学学报(自然科学版),2012,30(1):11-13.
[3]朱昀,王未,李倩,等.百合珠芽与鳞茎营养成分及活性成分研究[J].生物技术进展,2016,6(5):336-340.
[4]陈志刚,朱泉,王芬.百合多糖纯化及分子质量测定[J].食品科学,2013,34(17):1-4.
[5]高淑怡,李卫民,帅颖,等.药用植物百合甾体皂苷研究进展[J].中国实验方剂学杂志,2012,18(16):337-343.
[6]靳磊,张延龙,牛立新,等.3种百合鳞茎中多酚类物质的抗氧化活性分析[J].西北植物学报,2014,34(5):995-1001.
[7]刘鹏,林志健,张冰.百合的化学成分及药理作用研究进展[J].中国实验方剂学杂志,2017,23(23):201-211.
[8]肖遐,吴雄,何纯莲.百合多糖对Ⅰ型糖尿病大鼠的降血糖作用[J].食品科学,2014,35(1):209-213.
[9]RUIZOJEDA L M,PE?AS F J.Comparison study of conventional hot-water and microwave blanching on quality of green beans[J].Innovative Food Science&Emerging Technologies,2013,20(4):191-197.
[10]CHEN X,LU J,LI X,et al.Effect of blanching and drying temperatures on starch-related physicochemical properties,bioactive components and antioxidant activities of yam flours[J].LWT-Food Science and Technology,2017,82:303-310.
[11]STAMATOPOULOS K,KATSOYANNOS E,CHATZI-LAZAROU A,et al.Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology[J].Food Chemistry,2012,133(2):344-351.
[12]GEERKENS C H,NAGEL A,JUST K M,et al.Mango pectin quality as influenced by cultivar,ripeness,peel particle size,blanching,drying,and irradiation[J].Food Hydrocolloids,2015,51:241-251.
[13]NDANGUI C B,PETIT J,GAIANI C,et al.Impact of thermal and chemical pretreatments on physicochemical,rheological,and functional proper ties of sweet potato(Ipomea batatas,Lam)flour[J].Food&Bioprocess Technology,2014,7(12):3618-3628.
[14]李彦丽,丁胜华,高炜,等.热烫方式对百合褐变内源酶及微观结构的影响[J].食品科学,2018,39(17):53-60.
[15]Juliana K R,王璋,Sonda T S.百合(Lilium brownii)粉的物化性质及功能特性的研究[J].食品与发酵工业,2003,29(1):45-48.
[16]李忠海,徐廷丽,孙昌波,等.3种百合淀粉主要理化性质的研究[J].食品与发酵工业,2005,31(5):5-8.
[17]吴雪辉,黄永芳,谢治芳,等.百合淀粉颗粒结构与性质研究[J].食品科学,2004,25(2):43-45.
[18]吉宏武,丁霄霖,檀亦兵.百合淀粉糊化特性的研究[J].食品工业科技,2002,23(11):9-10.
[19]JIANG H,JANE J L,ACEVEDO D,et al.Variations in starch physicochemical properties from a generation-means analysis study using amylomaize Vand VII parents[J].Journal of Agricultural&Food Chemistry,2010,58(9):5633-5639.
[20]LI W,ZHANG F,LIU P,et al.Effect of high hydrostatic pressure on physicochemical,thermal and morphological properties of mung bean(Vigna radiata L.)starch[J].Journal of Food Engineering,2011,103(4):388-393.
[21]SUN Q,HAN Z,WANG L,et al.Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment[J].Food Chemistry,2014,145(4):756-764.
[22]李红娟,牛立新,李章念,等.两种食用百合鳞茎营养成分和活性物质分析及抑菌性[J].营养学报,2007,29(2):204-205.
[23]XIAO H W,PAN Z,DENG L Z,et al.Recent developments and trends in thermal blanching-Acomprehensive review[J].Information Processing in Agriculture,2017,4(2):101-127.
[24]赖灯妮,彭佩,李涛,等.烹饪方式对马铃薯营养成分和生物活性物质影响的研究进展[J].食品科学,2017,38(21):294-301.
[25]TITI M K,HARIJONO,TETI E,et al.Effect of blanching treatments against protein content and amino acid drumstick leaves(Moringa oleifera)[J].Journal of Food Research,2013,2(1):101-108.
[26]YU X,ZHANG J,SHAO S,et al.Morphological and physicochemical properties of bulb and bulbil starches from Lilium lancifolium[J].Starch-St?rke,2015,67(5/6):448-458.
[27]KAN L,QIAN L,XIE S,et al.Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel[J].Carbohydrate Polymers,2016,151:614-623.
[28]LI X,GAO W,JIANG Q,et al.Physicochemical,morphological,and thermal properties of starches separated from bulbs of four Chinese lily cultivars[J].Starch-St覿rke,2012,64(7):545-551.
[29]JANGCHUD K,PHIMOLSIRIPOL Y,HARUTHAIT-HANASAN V.Physicochemical properties of sweet potato flour and starch as affected by blanching and processing[J].Starch-St覿rke,2003,55(6):258-264.
[30]AHMED J,AL-ATTAR H.Effect of drying method on rheological,thermal,and structural properties of chestnut flour doughs[J].Food Hydrocolloids,2015,51:76-87.
[31]BUCKMAN E S,PLAHAR W A,ODURO I N,et al.Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean(Pachyrhizus erosus)flour[J].Current Journal of Applied Science&Technology,2015,6(2):138-144.
[32]ABIODUN O.Effect of Pre-Cooking and Particle Size Distribution on the pasting and functional properties of trifoliate(Dioscorea dumetorum)yam flour[J].British Journal of Applied Science&Technology,2013,3(4):847-859.
[33]HARIJONO T E,SAPUTRI D S,KUSNADI J.Effect of blanching on properties of water yam(Dioscorea alata)flour[J].Advance Journal of Food Science&Technology,2013,5(10):1342-1350.
[34]SURIYA M,BARANWAL G,BASHIR M,et al.Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam(Amorphophallus paeoniifolius)flour[J].LWT-Food Science and Technology,2016,68:235-243.
[35]XIAO H W,BAI J W,SUN D W,et al.The application of superheated steam impingement blanching(SSIB)in agricultural products processing-A review[J].Journal of Food Engineering,2014,132(1):39-47.
[36]GUNARATNE A,HOOVER R.Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches[J].Carbohydrate Polymers,2002,49(4):425-437.
[37]CHEN L,YU C,MA Y,et al.Insights into the structural and physicochemical properties of small granular starches from two hydrophyte duckweeds,Spirodela oligorrhiza and Lemna minor[J].Carbohydrate Research,2016,43(5):208-214.