加工方式对鹰嘴豆中淀粉结构和消化特性影响的研究  

Effects of Processing Methods on Starch Structure and Digestive Characteristics of Chickpea

作　　者：程赞 毛红艳[2,3] 赵晓燕 于明[2] 张晓伟[1] 刘红开[1] 王萌[1] CHENG Zan;MAO Hongyan;ZHAO Xiaoyan;YU Ming;ZHANG Xiaowei;LIU Hongkai;WANG Meng(Department of Food Science and Nutrition,University of Jinan,Jinan 250022,China;Research Institute of Grain Crops,Xingjian Academy of Agricultural Sciences,Urumqi 830091,China;Science and Technology Development Service Company of Grain Production Institute of Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]济南大学食品科学与营养系,山东济南250022 [2]新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091 [3]新疆农科院粮作所科技开发服务公司,新疆乌鲁木齐830091

出　　处：《食品科技》2022年第8期235-242,共8页Food Science and Technology

基　　金：新疆维吾尔自治区科技支疆计划项目(2021E02009);国家科技支撑计划项目(2015BAD29B04)。

摘　　要：以鹰嘴豆为原料,研究了不同的加工方式(蒸制和烘烤)和加工时间对鹰嘴豆中淀粉结构与消化特性的影响,为鹰嘴豆在食品加工中的应用提供参考。采用差示量热扫描(DSC)、扫描电子显微镜(SEM)、X射线衍射仪(XRD)、红外光谱仪(FTIR)等方法分析了不同加工方式的鹰嘴豆中淀粉结构、热力学性质和消化特性。DSC数据表明:蒸制处理下,鹰嘴豆中淀粉糊化温度降低14%~25%,而烘烤处理下其糊化温度升高5%~13%,其热焓值分别下降约5%和4%;FTIR结果证明,烘烤对样品中化学基团没有破坏,而蒸制时,对淀粉的结构具有破坏作用,其结晶度逐渐降低;XRD图谱展示,随着热处理时间增加,其淀粉的结晶度均有下降;SEM图像显示蒸制对淀粉表面结构的破坏更严重。在模拟体外消化中,发现蒸制50 min消化所产生的还原糖含量最高为89.3 mg,烘烤30 min消化产生的还原糖含量最低为26.9 mg,因此蒸制处理下淀粉的水解程度比烘烤处理的高。蒸制对鹰嘴豆中淀粉颗粒、晶体结构以及糊化程度的影响较大,且消化后产生的还原糖含量整体高于烘烤处理的样品,为针对其不同用途选择合理的烹饪方式和加工时间提供了参考。This paper studied the effect of different processing(steaming and roasting)on the starch structure and digestion characteristics in chickpea to provide reference for the application of chickpea in food processing.The differential scanning calorimetry(DSC),scanning electron microscope(SEM),X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FTIR)et al.were used to analysis the structure and digestion characteristics of chickpea starch.DSC data showed that the pasting temperature of sample by steaming treatment decreased by 14%~25%,while the samples obtained by roasting treatment increased by 5%~13%,and the enthalpy of samples treated from steaming and roasting decreased by 5%and 4%respectively.FTIR results showed that the roasting treatment did not destroy the chemical groups in the samples,while the steaming treatment could destroy the structure of chickpea starch and its crystallinity decreased gradually.XRD analysis showed that the crystal degree of chickpea starch obtained by the two methods decreased with the increase of heat treatment time.SEM image showed that the surface structure of starch was damaged more seriously by steaming.It was found that the content of reducing sugar produced by steaming for 50 min in vitro digestion was the highest,which was 89.3 mg,while the content of reducing sugar produced by roasting for 30 min was the lowest,which was 26.9 mg.It was concluded that the hydrolysis degree of starch by steaming treatment was higher than that by roasting treatment.Steaming could greatly affect the starch granules,crystal structure and pasting degree.The content of reducing sugar produced after digestion was higher than that of roasted samples,which could provide reference for selecting reasonable cooking methods and processing time for different purposes.

关 键 词：鹰嘴豆 加工方式 淀粉结构 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]