酶促挤压对藜麦理化性质的影响
Effect of Enzymatic Extrusion on Physical and Chemical Properties of Quinoa
范金旭 1王静 1薛玉 1周中凯1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
为探究耐高温α-淀粉酶在藜麦挤压过程中对其理化性质、酚类物质和抗氧化能力的影响,作者采用了 5种不同质量分数的酶溶液对藜麦进行挤压处理.结果表明,相比于传统挤压处理的样品,经酶促挤压处理的样品中水溶性指数上升、吸水性指数下降、峰值黏度下降、粒径减小;同时酶促挤压可显著提高样品中的总酚、黄酮质量分数以及抗氧化活性.作者用高效液相色谱法研究了样品处理前后酚酸的变化,结果表明高温α-淀粉酶可显著提高样品中芦丁、咖啡酸、没食子酸的质量分数.综上所述,耐高温α-淀粉酶的加入改善了传统挤压对藜麦理化特性及酚类物质的影响,该研究结果为藜麦深加工提供了参考.
Abstract
In this study,5 different concentrations of thermostable α-amylase were applied to quinoa to investigate the effect of physicochemical properties,phenolic compounds and antioxidant capacities during extrusion.The results showed that the water solubility increased,the water absorption and viscosity decreased and the particle size decreased after thermostableα-amylase-extrusion coupling treatment compared with the traditional extrusion.Moreover,the mass concentration of phenolic acid,flavone and the antioxidant activity were significantly increased with the addition of thermostable α-amylase.The thermostable α-amylase significantly increased the mass concentration of rutin,caffeic acid,and gallic acid by exploring the change of phenolic compounds during extruding by HPLC.In conclusion,the addition of thermostable α-amylase can significantly improve the physicochemical properties and phenolics compared with the traditional extrusion,and this study provides data to support the deep-processing of quinoa.
关键词
藜麦/酶促挤压/抗氧化/酚酸Key words
quinoa/enzymatic extrusion/antioxidant/phenolic acid引用本文复制引用
基金项目
天津市"一带一路"科技创新工程项目(18PTZWHZ00080)
出版年
2024
NETL
NSTL
万方数据