不同浸泡方法对绿豆吸水特性的影响  

Effects of Different Soaking Methods on Water Absorption Characteristics of Mung Bean

作　　者：王大为[1] 董欣[1] 张星[1] 任华华[1] WANG Dawei;DONG Xin;ZHANG Xing;REN Huahua(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2017年第13期83-89,共7页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100805)

摘　　要：为研究浸泡方式对绿豆软化处理的影响,采用不同温度条件浸泡、超声波和微波辅助浸泡处理、化学法辅助浸泡处理以及酶法辅助浸泡处理绿豆,考察不同方法对绿豆浸泡时吸水率、体积膨胀率的影响,同时采用扫描电子显微镜观察绿豆内部微观结构,并对其吸水动力学进行初步研究。结果表明,随着浸泡时间延长及温度提高,绿豆吸水率及体积膨胀率呈现增长态势直至饱和,但随着温度的升高,绿豆的饱和吸水率明显降低,不同浸泡处理方式的饱和吸水率及膨胀率不同。4种浸泡软化方法的吸水动力学方程为:1)不同温度条件浸泡:y_(20)=0.056x+0.002(R^2=0.945,20℃)、y_(40)=0.235x+0.085(R^2=0.978,40℃)、y_(60)=1.057x+0.332(R^2=0.983,60℃);2)超声波和微波辅助浸泡处理:y_u=0.182x+0.001(R^2=0.988,超声波)、y_m=0.116x+0.081(R^2=0.982,微波);3)化学法辅助浸泡处理:y_a=0.029x+0.051(R^2=0.963,乙酸)、y_(sb)=0.036x+0.027(R^2=0.838,碳酸氢钠)、y_(sc)=0.057x+0.054(R^2=0.957,碳酸钠);4)酶法辅助浸泡处理:y_c=0.122x+0.051(R^2=0.999,纤维素酶)、y_h=0.101x+0.103(R^2=0.854,半纤维素酶)、y_p=0.098x+0.002(R^2=0.990,果胶酶)。绿豆吸水动力学研究结果表明,物理、化学辅助浸泡处理均能提高绿豆的吸水速率,超声波、酶法辅助浸泡处理能显著缩短浸泡时间。The aim of this research was to explore the effects of different soaking methods namely,hot water soaking,and soaking in water at ambient temperature after ultrasonic and microwave pretreatments,and chemical and enzymaticpretreatments on the water adsorption percentage and volume expansion percentage of mung bean.At the same time,theinternal microstructure of mung bean was observed by microstructure electron microscope and kinetic studies on the waterabsorption were carried out.The results showed that the water absorption percentage of mung bean increased reachingsaturation as immersion time and temperature increased,but the saturated water absorption percentage was significantlyreduced with increasing immersion time.The saturated water absorption percentages and expansion percentages withdifferent soaking treatments were different.The water absorption kinetic equations for four soaking treatments were asfollows:1)hot water soaking at different temperatures:y20=0.056x+0.002(R2=0.945,20℃),y40=0.235x+0.085(R2=0.978,40℃),and y60=1.057x+0.332(R2=0.983,60℃);2)ultrasonic and microwave treatment:yu=0.182x+0.001(R2=0.988,ultrasonic treatment),and ym=0.116x+0.081(R2=0.982,microwave);3)chemical treatment:ya=0.029x+0.051(R2=0.963,acetic acid),ysb=0.036x+0.027(R2=0.838,sodium bicarbonate),ysc=0.057x+0.054(R2=0.957,sodium carbonate);4)enzymatic treatment:yc=0.122x+0.051(R2=0.999,cellulase),yh=0.101x+0.103(R2=0.854,hemicellulase),and yp=0.098x+0.002(R2=0.990,pectase).The results of kinetic studies showed that both physical andchemical treatments could increase the water absorption percentage of mung bean,and ultrasonic and enzymatic treatmentscould significantly shorten the soaking time.

关 键 词：绿豆 软化处理 吸水率 吸水动力学 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]