不同粒径竹笋粉的理化性质和功能特性研究  

Physicochemical properties and functional properties of bamboo shoot powder with different particle sizes

作　　者：葛青[1,2,3] 李杭庆 李鹏 肖竹钱 毛建卫 孙培龙[1] 章亭洲[3] 林春绵 GE Qing;LI Hangqing;LI Peng;XIAO Zhuqian;MAO Jianwei;SUN Peilong;ZHANG Tingzhou;LIN Chunmian(College of biological and environmental engineering,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province,Zhejiang University of Science and Technology,Hangzhou 310023,China;Zhejiang Kefeng Biotechnology Co.Ltd.,Haining 314400,China)

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014 [2]浙江省农产品化学与生物加工技术重点实验室(浙江科技学院),浙江杭州310023 [3]浙江科峰生物技术有限公司,浙江海宁314400

出　　处：《食品与发酵工业》2022年第11期143-149,共7页Food and Fermentation Industries

基　　金：浙江省自然科学基金项目(LZY21E080002);浙江省重点研发项目(2018C02054)。

摘　　要：以竹笋粉为原料,对比了不同粒径竹笋粉的基本组成、氨基酸组成和物理特性,以及化学结构、NO_(2)^(-)吸附能力及胆固醇吸附能力等功能特性的差异。结果表明,超微粉碎处理后竹笋粉的水分含量显著降低,蛋白质含量降低,灰分含量显著增加。竹笋粉中含有较多人体所需的氨基酸,不同粒径竹笋粉的氨基酸含量不同,且呈现随着粒径减小,总氨基酸和必需氨基酸含量略微增长的趋势。其次,竹笋粉经超微粉碎后,其比表面积、持水性和溶胀性明显高于细竹笋粉。红外光谱分析表明,细竹笋粉和超微竹笋粉的化学结构相似,超微粉碎对竹笋粉的化学结构没有显著影响。扫描电镜结果表明,超微竹笋粉粒度更小,形状更加规则,大多呈椭圆形或球型,大小也更加均匀。功能特性研究表明,超微处理显著提高了竹笋粉的NO_(2)^(-)吸附能力和胆固醇吸附能力。Bamboo shoot powder was used to prepare superfine bamboo shoot powder in this study.The basic nutrients and amino acid composition,physical properties of different particle sizes of bamboo shoot powder were compared.The chemical structure,nitrite ion adsorption capacity and cholesterol adsorption capacity of different sizes of bamboo shoot powder were also been explored.The results showed that the moisture content,protein content and ash content of bamboo shoot powder decreased after superfine grinding.Bamboo shoot powder contains plenty of amino acids needed by the human body,and the content of amino acids of different sizes of bamboo shoot powder was different.The specific surface area,water retention capacity and water swelling capacity of bamboo shoot powder after ultrafine grinding were significantly higher than those of bamboo shoot powder.The infrared spectrum showed that the chemical structure of bamboo shoot powder was similar to that of superfine bamboo shoot powder,and superfine grinding had no significant effect on the chemical structure of bamboo shoot powder.The results of scanning electron microscopy showed that the particle size of superfine bamboo shoots was smaller,and most of them were elliptical or spherical.The study of functional characteristics showed that the adsorption capacity of NO_(2)^(-) and cholesterol of bamboo shoot powder was significantly improved by ultrafine grinding treatment.

关 键 词：超微竹笋粉 粒径 理化特性 功能特性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]