湿热处理对豆粉营养品质及面团物化特性的影响  

Effects of Heat-Moisture Treatment on Nutritional Quality and Dough Properties of Legume Flours

作　　者：李少辉[1] 张柳 生庆海[2] 张爱霞[1] 赵巍[1] 李朋亮 刘敬科[1] LI Shaohui;ZHANG Liu;SHENG Qinghai;ZHANG Aixia;ZHAO Wei;LI Pengliang;LIU Jingke(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;College of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《食品科学》2024年第14期198-207,共10页Food Science

基　　金：河北省农林科学院现代农业科技创新专项课题资助项目(2022KJCXZX-SSS-1)。

摘　　要：采用湿热处理研究不同豆粉抗氧化、营养特性及面团性质的影响。结果表明:随着湿热处理时间的延长,红豆粉和豌豆粉的总酚、黄酮含量及其抗氧化能力呈先增加后降低的趋势,分别在0.5 h和1.0 h时达到最大,而白芸豆粉总酚、黄酮含量呈增加趋势,在8.0 h达到最大;湿热处理对2,2’-联氮双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率和1,1-二苯基-2-三硝基苯肼自由基清除率趋势与总酚、黄酮含量一致;3种豆粉的主要脂肪酸种类分别为棕榈酸、硬脂酸、亚油酸、顺-11-二十碳一烯酸和油酸;湿热处理2.0 h及以上,对白芸豆粉中油酸、亚油酸和顺-11-二十碳一烯酸含量有显著影响;湿热处理后红豆粉和白芸豆粉中游离氨基酸参与美拉德反应,含量显著下降,而豌豆粉中更多结合态的氨基酸游离出来,使其含量升高;扫描电子显微镜观察微观结构结果显示,随着湿热处理时间延长,蛋白质变性和部分淀粉发生糊化,出现孔洞、黏附等现象;淀粉的重结晶使得豆粉的峰值黏度、谷值黏度和回生值下降,抗剪切力变差;面团水分分布测定结果显示,湿热处理后红豆粉的弛豫时间T_(21)、T_(22)增加,红豆粉成团性优于其他面团;湿热处理使混合豆粉热机械特性中的蛋白弱化度增强,抑制了淀粉的回生,降低了老化度,有益于提升产品品质。Heat-moisture treatment(HMT)was evaluated for its effects on the antioxidant,nutritional and dough properties of different legume flours.The results showed that the contents of total phenols and flavonoids and the antioxidant capacity of adzuki bean and pea flour initially increased and then decreased with the increase in HMT time,reaching the maximum at 0.5 and 1.0 h,respectively;whereas the contents of total phenols and flavonoids of white kidney bean flour increased with HMT time up to 8.0 h.HMT had consistent effects on the scavenging activity against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and the contents of total phenols and total flavonoids.The major fatty acids in all three legume flours were palmitic acid,stearic acid,linoleic acid,cis-11-eicosatetraenoic acid and oleic acid.HMT for 2.0 h and longer had a significant effect on the contents of oleic acid,linoleic acid and cis-11-eicosatetraenoic acid in white kidney bean flour.After HMT,the contents of free amino acids in red and white kidney bean flour decreased significantly due to its involvement in the Maillard reaction,while bound amino acids in pea flour were released,thereby increasing the amount of free amino acids.Scanning electron microscopy(SEM)showed pores in and protein adhesion on the starch granules due to protein denaturation and partial gelatinization of starch with increasing HMT time.The recrystallization of starch resulted in a decrease in peak,trough and setback viscosity,and poorer shear resistance of legume flour.The results of dough water distribution showed that the relaxation times T_(21)and T_(22)of adzuki bean flour increased after HMT,and the dough formation of adzuki bean flour was better than that of the other two flours.Thermomechanical analysis showed that HMT enhanced protein weakening in mixed legume-wheat flour doughs and inhibited starch retrogradation,thus improving product quality.

关 键 词：湿热处理 杂豆 营养品质 糊化特性 水分分布 热机械学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]