菠萝蜜种子主要化学成分和加工性能研究  

STUDY ON MAIN CHEMICAL COMPONENTS IN ARTOCARPUS HETEROPHYLLUS SEEDS AND PROCESSING PROPERTIES

作　　者：尹道娟 张国治[1] 薛慧[1,2] 范鸿雁[3] 台建祥[2] 吕飞杰[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中国农业科学院作物科学研究所,北京100081 [3]海南省农业科学院果树所,海南海口570100

出　　处：《河南工业大学学报（自然科学版）》2014年第1期87-91,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：农垦局产业体系项目(12RZNJ56)

摘　　要：对菠萝蜜种子的主要组成成分及18种常见氨基酸进行了检测,并与常见食物中的对应成分进行了对比分析.结果显示:菠萝蜜种子粉富含淀粉,是一种重要的碳水化合物来源;蛋白质、淀粉、脂肪等主要组成成分含量与小麦粉相近,其中蛋白质含量较高;菠萝蜜种子粉的氨基酸组成合理、均衡,必需氨基酸含量基本符合FAO/WHO标准,是优质蛋白源.并对菠萝蜜种子粉的黏度性质、热稳定性、消化特性等进行了研究.We determined the main components and 18 kinds of common amino acids in Artocarpus heterophfllus seeds, and compared to the corresponding components in common foods. The results showed that the Artocarpus heterophyllus seed flour was rich in starch, and was an important carbohydrate source; the Artocarpus heterophyllus seed flour was similar to the wheat flour in the contents of main components, such as protein, starch and fat, but had higher protein content; and the Artocarpus heterophyllus seed flour was reasonable and balance in amino acid composition, and substantially met the FAO/WHO standard in the necessary amino acid content, so that the Artocarpus heterophyllus seed flour was a high-quality protein source. We also studied the viscosity, thermal stability, digestibility and so on of the Artocarpus heterophyllus seed flour.

关 键 词：菠萝蜜种子 化学成分 营养性能 加工性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]