藜麦营养组分与加工品质的相关性分析  

Correlation Analysis Between the Nutritional Component and Processing Quality of Quinoa

作　　者：李进才[1] 朱凯莉 刘梦杰 郭慧敏[2] 杨修仕 任贵兴[2] Li Jincai;Zhu Kaili;Liu Mengjie;Guo Huimin;Yang Xiushi;Ren Guixing(School of Chemical Engineering and Technology,Tianjin University,Tianjin 300350,China;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China)

机构地区：[1]天津大学化工学院,天津300350 [2]中国农业科学院作物科学研究所,北京100081 [3]中国农业科学院麻类研究所,长沙410205

出　　处：《天津大学学报（自然科学与工程技术版）》2022年第6期655-663,共9页Journal of Tianjin University：Science and Technology

基　　金：河北省重点研发计划资助项目(19227527D);对发展中国家科技援助项目(KY201402023);中国农业科学院科技创新工程资助项目(F18R02-02).

摘　　要：为探究藜麦的营养组分含量对其加工品质特性的影响,本研究选择主要营养组分含量存在较大差异的10份藜麦为实验材料,对其总淀粉、直链淀粉、总蛋白质、清蛋白、球蛋白、醇溶蛋白、谷蛋白和粗脂肪的含量进行测定,分析藜麦粉的糊化特性,并对藜麦饭的质构特性和感官品质进行分析评价,相关性分析结果表明:多种营养组分含量对藜麦加工品质特性均有显著影响(p<0.05).在糊化特性方面,总蛋白质和清蛋白含量与藜麦粉的峰值黏度等糊化指标显著负相关(p<0.05).在质构特性方面,总蛋白质和直链淀粉含量与藜麦蒸煮后的硬度、胶着性、咀嚼性等质构指标显著正相关(p<0.05),而总淀粉和醇溶蛋白含量低的藜麦蒸煮后硬度和胶着性更大,更耐咀嚼;粗脂肪含量与回复性极显著负相关(p<0.01),谷蛋白含量与内聚性和胶着性显著正相关而与弹性显著负相关(p<0.05),球蛋白含量与弹性显著正相关(p<0.05).在感官品质方面,藜麦饭的感官评价总分与总蛋白质和直链淀粉含量显著负相关(p<0.05),而与醇溶蛋白含量显著正相关(p<0.05);滋味得分与总淀粉、粗脂肪和醇溶蛋白含量显著正相关(p<0.05),但与直链淀粉含量显著负相关(p<0.05).本研究初步明确了藜麦中不同营养组分含量与加工品质特性间的关系,可为不同加工用途藜麦的原料选择及品种选育提供参考.In this study,ten quinoa samples with varying main nutritional components were selected to explore the relationship between the nutrient content and processing quality characteristics of quinoa.The contents of total starch,amylose,total protein,albumin,globulin,gliadin,gluten,and crude fat were determined.The pasting properties of quinoa flours were also analyzed.The texture property and sensory quality of cooked quinoa were also tested and evaluated.The results of the correlation analysis showed that the processing quality characteristics of quinoa could be significantly(p<0.05)affected by many nutritional components.For the pasting property,the total protein and albumin contents were negatively(p<0.05)correlated with the gelatinization indexes of quinoa flour,such as peak viscosity.For the texture property,the total protein and amylose contents were positively(p<0.05)correlated with many texture indexes of cooked quinoa,such as hardness,gumminess,and chewiness.Quinoa with low total starch and gliadin content had high hardness and adhesion after cooking and was highly resistant to chewing.An ex-tremely significant(p<0.01)and negative relation was found between the crude fat content and resilience.Gluten con-tent was positively(p<0.05)correlated with cohesion and adhesion but negatively(p<0.05)correlated with elasticity,whereas a positive(p<0.05)correlation among globulin content and elasticity was observed.For sensory evaluation,the total score of cooked quinoa was significantly negatively(p<0.05)correlated with the total protein and amylose content but positively(p<0.05)correlated with the gliadin content.The score of taste was positively(p<0.05)affected by the contents of total starch,crude fat,and gliadin but negatively(p<0.05)influenced by the amy-lose content.This work preliminarily clarified the relationship between the content of nutritional components and processing quality characteristics of quinoa.The results could be useful for the selection of raw materials and variety breeding of quinoa with differe

关 键 词：藜麦 淀粉 蛋白质 糊化特性 质构特性 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]