酶解烘烤处理对小米小扁豆混合粉理化特性的影响  

A study on the effects of enzyme hydrolysis and baking treatment on physicochemical characteristics of millet-lentil flour blend

作　　者：尤莺鸽 陈金凤 徐晓琴 张晓萌 李建刚 张盛贵[1] YOU Yingge;CHEN Jinfeng;XU Xiaoqin;ZHANG Xiaomeng;LI Jiangang;ZHANG Shenggui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2023年第3期249-258,共10页Journal of Gansu Agricultural University

基　　金：甘肃省科技厅“糜谷加工特性研究及系列方便食品研发与转化应用”项目(20YF8NA33)。

摘　　要：【目的】为探讨烘烤后酶解处理对小米-小扁豆混合粉理化特性与结构的影响。【方法】以小米-小扁豆粉为原料,设置了原粮、烘烤、烘烤后酶解3种处理,并对3种处理混合粉的主要成分、微观形态、淀粉晶型、蛋白二级结构等进行了研究。【结果】与原粮相比,烘烤处理的水分、淀粉含量减少,但烘烤酶解处理后的混合粉的蛋白质、粗脂肪、WSI、WAI、糊化焓值均显著增加(P<0.05);烘烤处理后混合粉的表面粗糙、有孔隙且D[4,3]增加,烘烤酶解处理后混合粉呈无规则碎片状,D[4,3]减小;烘烤处理L^(*)值降低,但a^(*)、b^(*)值增加,而烘烤酶解后仅a^(*)值增加;烘烤后淀粉短程有序度增加,淀粉晶型没变;酶解后淀粉短程有序度减小,淀粉晶型被破坏;烘烤后α-螺旋、β-转角含量增加;酶解后的α-螺旋、无规则卷曲降低。烘烤与烘烤后酶解的悬浮液均属于假塑性流体性,损耗角tanδ值均降低。【结论】烘烤与烘烤后酶解均使小米扁豆混合粉流动性减弱。研究结果可以为小米小扁豆冲调粉类产品的加工提供参考。【Objective】This study aimed to investigate the effects of enzymatic hydrolysis after baking treatment on the physicochemical properties and structure of a millet-lentil flour blend.【Method】Millet and lentil bean flour were used as raw materials.The changes in the main components,micromorphology,starch crystal,and protein secondary structure of three mixed flours,including raw grain,baked grain,and enzymatically hydrolyzed after baking,were studied.【Result】The results showed that compared to raw grain,the moisture and starch content of baked grain decreased.However,protein,ether extract,WSI,WAI,and gelatinization enthalpy were significantly increased after enzymatic hydrolysis(P<0.05).The surface of baked grain was rough and porous,and D[4,3]increased,while D[4,3]decreased after enzymatic hydrolysis.Baking L^(*)value decreased,but a^(*)and b^(*)values increased.Only a^(*)value increased after enzymatic hydrolysis.After baking,the short-range order degree of starch increased,and the crystal shape of starch did not change.After enzymatic hydrolysis,the short-range order degree of starch decreased,and the starch crystal was destroyed.The contents ofα-helix andβ-corner increased after baking.After enzymolysis,α-helixand irregular curl were reduced.The suspension of baked and enzymatically hydrolyzed samples were pseudoplastic fluids,and the loss angle tan value decreased,indicating weakened fluidity.【Conclusion】Baking and enzymatic hydrolysis after baking reduced the fluidity of the millet-lentil flour blend.These findings could provide reference for the processing of millet and lentil flour blending products.

关 键 词：小米粉 小扁豆粉 烘烤-酶解 流变特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]