烘烤温度影响油莎豆出油率及品质的机理研究  

The Mechanism of Roasting Temperature Affecting the Oil Yield and Quality of Tiger Nut

作　　者：段欣悦 朱文学[1,2] 白喜婷 罗磊[1,2] 司梦佳[1] 宁阳阳 Duan Xinyue;Zhu Wenxue;Bai Xiting;Luo Lei;Si Mengjia;Ning Yangyang(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023;Drying Technology and Equipment of Agricultural Products Henan Engineering Technology Research Center,Luoyang 471023)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471023 [2]农产品干燥技术与装备河南省工程技术研究中心,洛阳471023

出　　处：《中国粮油学报》2024年第8期131-139,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(SQ2019YFD100114)。

摘　　要：以油莎豆为原料,从蛋白质二级结构、细胞结构和油脂体粒径角度探究烘烤温度对油莎豆出油率影响机理,并分析烘烤温度对油莎豆油理化性质、脂肪酸组成及含量、氧化稳定性和流变特性影响。结果表明:烘烤温度的改变对油莎豆出油率有显著影响(P<0.05),提高了2.06%~3.58%。在90~150℃烘烤温度范围内,随着温度的升高,油莎豆蛋白二级结构由α-螺旋和β-折叠的有序结构向无规则卷曲和β-转角的无序结构转化,导致油脂脱离束缚,同时细胞结构受到破坏,促进油脂聚集和流出,油脂体由小油滴聚集成大油滴或连成片状结构。随着烘烤温度的升高,油莎豆油酸价和过氧化值增加,氧化初始温度和黏度显著升高,但对油莎豆油脂肪酸组成和含量影响较小,无显著性差异,所测指标均在国家标准范围内。烘烤温度为120℃时,油莎豆蛋白质二级结构松散、破碎的细胞壁最薄、油脂体粒径最大,出油率最高,达到24.02%,且具有良好的油品质。本研究有助于阐明烘烤温度对油莎豆出油率的影响机理,以期为油莎豆油的高值化利用提供指导。With tiger nut as raw material,the mechanism of the influence of roasting temperature on the oil yield of tiger nut was explored from the perspectives of protein secondary structure,cell structure and oil body particle size.And the influence of roasting temperature on the physicochemical properties,fatty acid composition and content,oxidation stability and rheological properties of tiger nut oil was analyzed.The results indicated that different roasting temperatures significantly improved the oil yield of tiger nut(P<0.05),increasing by 2.06%~3.58%.In the roasting range of 90~150℃,with the increase of roasting temperature,the secondary structure of tiger nut protein transformed from the orderly structure ofα-helix andβ-fold to the disorderly structure of irregular curl andβ-turn,leading to the oil to be free from the bondage,and at the same time,the cell structure was damaged to promote the aggregation and outflow of oil,and the oil body gathers from small oil droplets into large oil droplets or even into a lamellar structure.With the increase of roasting temperature,the acid value and peroxide value of tiger nut oil increased,and the initial temperature and viscosity of oxidation increased significantly.However,the effect on the fatty acid composition and content of tiger nut oil was small and there was no significant difference,and the above indexes were within the range of national standards.When the roasting temperature was 120℃,the tiger nut protein secondary structure was loose,the broken cell wall was the thinnest,the oil body particle size was the largest,and the oil yield was the highest,reaching 24.02%with good oil quality.This study helped to elucidate the mechanism of the effect of roasting temperature on the oil yield of tiger nut,with a view to providing theoretical guidance for the high-value utilization of tiger nut oil.

关 键 词：油莎豆 烘烤温度 出油率 机理 品质 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]