藜麦的膳食纤维提取、抗氧化性及其面团流变性研究  

Study on the dietary fiber extraction,antioxidant property,and dough rheology of quinoa

作　　者：吕晨晨 白羽嘉 吴晓菊[1] 申玉飞[1] LV Chen-chen;BAI Yu-jia;WU Xiao-ju;SHEN Yu-fei(School of Food and Biotechnology,Xinjiang Industry Technical College,Urumqi 830021,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830021,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830021

出　　处：《粮食与饲料工业》2024年第6期24-28,31,共6页Cereal & Feed Industry

基　　金：国家重点研发计划课题“民族特色工业化谷物制品加工关键技术与装备开发”的研究成果(项目编号:2018YFD0400103)。

摘　　要：以藜麦为研究对象,探讨其膳食纤维、抗氧化性以及藜麦面团流变性对藜麦性能的影响。首先,在藜麦的抗氧化性的结果分析中,研究发现藜麦对自由基的清除率随着浓度的增加而上升,当藜麦浓度达到20 mg/mL时,DPPH、ABTS和OH自由基的清除率均达到最大值,分别为36.94%、34.76%和37.25%。其次,在藜麦膳食纤维的结果分析中,研究发现随着料液比的降低,藜麦膳食纤维提取率先是呈现出上升的趋势,当料液比达到1∶10时,提取率达到最大值17.12%。然而,继续增加酶解时间后,藜麦膳食纤维的提取率开始下降。最后,在藜麦面团的流变特性结果分析中,研究发现要获得具有优良加工性能的藜麦面团,藜麦淀粉的添加量应低于30%。综上所述,将藜麦应用于食品、保健品等领域,结合其抗氧化、膳食纤维和面团流变特性等优势,可以开发出具有营养价值和健康效益的新型产品。With quinoa as the research object,this study aimed to investigate the effects of dietary fiber,antioxidant activity and dough rheology on quinoa performance.To start with,an analysis of the quinoa’s antioxidant property suggested that quinoa’s free radical removal rate rose with greater concentration.When quinoa concentration was up to 20 mg/mL,removal rates of such free radicals as DPPH,ABTS and OH all attained the max values,namely 36.94%,34.76%and 37.25%,respectively.Secondly,when studying the dietary fiber in quinoa,we found that as the solid-to-liquid ratio decreased,quinoa’s dietary fiber extraction rate rose first to reach the max value of 17.12%at 1∶10 solid-to-liquid ratio.But as enzymatic hydrolysis went further,the dietary fiber extraction rate began to fall.Finally,the analysis of quinoa dough rheology indicated that to obtain quinoa dough of satisfactory processing properties,quinoa starch content should be lower than 30%.To sum up,when applied to such fields as food and healthcare products,quinoa may produce more novel products with significant nutritional value and health effect with its strengths in antioxidation,dietary fiber content,and dough rheology.

关 键 词：藜麦 膳食纤维 抗氧化性 藜麦面团 流变性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]