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以油莎豆淀粉为原料,用压热法、酶法和压热-酶法制备油莎豆抗性淀粉(分别记为A-CRS、E-CRS和AD-CRS),研究其结构特征和体外消化特性。结果表明,油莎豆淀粉颗粒光滑饱满,形状不一,而抗性淀粉的形态发生显著变化,结构不完整,外观粗糙。油莎豆淀粉为A型晶体结构,三种抗性淀粉为C+V型结构。与原淀粉相比,三种抗性淀粉的平均粒径增大,RS含量、结晶度和热稳定性均显著提高,而平均聚合度降低, 其中AD-CRS的结构最紧密,结晶度最高。体外模拟消化显示A-CRS、E-CRS和AD-CRS的消化速率均小于原淀粉,其血糖指数(GI)分别为39.86、39.84、39.83,属于低GI食品(GI<55)。综上所述,油莎豆抗性淀粉的结构较紧密,具有较强的体外抗消化能力和调控血糖的潜力。 相似文献
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以油莎豆饼和高粱为原料,分别采用固态和液态发酵工艺酿造油莎豆白酒,对油莎豆白酒的发酵工艺进行选择。在此基础上,采用单因素试验及正交试验探究发酵温度、糖化酶添加量以及活性干酵母添加量对油莎豆白酒发酵及理化指标的影响,从而确定油莎豆白酒的最佳固态发酵工艺条件,并对油莎豆白酒发酵过程中酒醅的发酵指标进行实时监测。结果表明,油莎豆白酒的最佳发酵工艺为固态发酵,最佳发酵工艺条件为发酵温度23 ℃,糖化酶添加量190 U/g、活性干酵母添加量0.5‰。在此优化条件下,油莎豆白酒的酒精度为9.2%vol,总酯含量为2.96 g/L,总酸含量为1.45 g/L,乙酸乙酯含量为2.42 g/L,出酒率达到41%。油莎豆白酒发酵过程中,酒精含量逐渐升高,最后趋于平缓,发酵结束后,酒精度达9.2%vol;发酵温度先上升后下降,第6天时酒醅温度达到峰值(27.9 ℃);剩余淀粉含量逐渐下降,发酵结束后,淀粉消耗12.21%。 相似文献
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为探究脱皮对油莎豆压缩特性影响的内在机制,为油莎豆压榨制油工艺条件的制订和收获、运输、加工机械的改进提供数据支持,考察了油莎豆皮和仁在主要成分和微观结构上的异同,以及脱皮和未脱皮油莎豆在不同水分含量、压缩速率、压缩方位和颗粒大小下的压缩特性参数(位移、压缩力、破坏能和硬度)。结果表明:油莎豆仁和皮在主要成分和微观结构上存在很大差异,油莎豆仁的粗蛋白质、粗脂肪和淀粉含量分别为油莎豆皮的1.8、3.3倍和17.9倍;油莎豆仁的细胞呈蜂窝状,而油莎豆皮则呈片状;物性分析发现,与脱皮油莎豆相比,未脱皮油莎豆除具有破裂点还具有明显的屈服点;脱皮和未脱皮油莎豆压缩力范围分别为93.94~197.62 N和103.45~245.14 N,硬度范围分别为23.45~43.70 N/mm和24.27~53.02 N/mm;水分含量、压缩速率、压缩方位和颗粒大小等因素均对油莎豆的压缩特性参数具有显著影响,油莎豆压缩速率和颗粒大小与其压缩力和破坏能之间呈正向关系。脱皮后的油莎豆更容易发生压缩损伤,水分含量为15%的大颗粒未脱皮油莎豆不容易破裂,沿y轴方向低速率压缩更容易导致油莎豆受压损伤。 相似文献
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油莎豆是一种优质且有益健康的作物,含有丰富的营养物质。采用酶法提取油莎豆不溶性膳食纤维,以商业化大豆膳食纤维为对照,进行理化性质测定、结构特征和乳化性能研究。结果表明:与大豆膳食纤维相比,油莎豆不溶性膳食纤维具有更好的持水力[(14.45±0.19)g/g]、持油力[(8.21±0.06)g/g]和膨胀力[(14.23±0.12)mL/g]。 油莎豆不溶性膳食纤维的体积平均粒径为(64.47±0.18)μm,是大豆膳食纤维体积平均粒径的56.65%。低场核磁结果显示,油莎豆不溶性膳食纤维具有更多的结合水,而大豆膳食纤维中则含有更多的自由水。热重分析表明,与大豆膳食纤维相比,油莎豆不溶性膳食纤维的质量损失较少,热稳定性更好。在乳化性能方面,随着油莎豆不溶性膳食纤维质量分数的增加,其乳液粒径显著性增大;在同等膳食纤维质量分数下,油莎豆不溶性膳食纤维制备的乳液粒径均显著低于大豆膳食纤维制备的乳液粒径,说明油莎豆不溶性膳食纤维制备的乳液稳定性优于大豆膳食纤维制备的乳液。在相同质量分数下,油莎豆不溶性膳食纤维的黏度低于其对应的大豆膳食纤维,但是质量分数4%的油莎豆不溶性膳食纤维制备的乳液的储能模量和损耗模量为最高。研究旨在为油莎豆不溶性膳食纤维的开发利用提供理论依据。 相似文献
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为研究薯类淀粉种类对黄冈鱼面品质的影响,测定了红薯淀粉(SPS1、SPS2、SPS3)、马铃薯淀粉(PS)、木薯淀粉(CS)的理化性质、糊化特性、粒径、溶解度及膨胀度,分析了这些性质与鱼面品质之间的关系。结果表明:不同薯类淀粉的理化性质、糊化特性、粒径、溶解度及膨胀度均存在显著差异(P<0.05),红薯淀粉的糊化温度(78.37~79.97 ℃)最高,马铃薯淀粉的粒径、溶解度及膨胀度最大。不同薯类淀粉加工鱼面的质构特性、煮制品质、感官评价及色泽均存在显著差异(P<0.05)。红薯淀粉加工鱼面的硬度显著大于马铃薯淀粉、木薯淀粉(P<0.05),红薯淀粉中SPS3加工鱼面的硬度最大。马铃薯淀粉加工鱼面的拉伸强度、吸水率及煮制损失率最大。SPS2加工鱼面的感官评价最高,CS加工鱼面的最低。不同薯类淀粉加工鱼面干燥前的色泽在亮度、红绿值和白度上差异显著(P<0.05),但对鱼面干燥后的色泽影响并不明显。根据综合评分的大小对鱼面的品质进行排序为:SPS2>SPS1>SPS3>PS>CS。淀粉的糊化特性、直链淀粉含量、粒径与鱼面的品质具有显著的相关性(P<0.05)。 相似文献
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实验以乳化液粘度和包埋率为考察指标,通过单因素及正交实验,借助显微拍照、粒径分布分析,优化了油莎豆油微胶囊制备工艺。结果表明:选用辛烯基琥珀酸酯化淀粉HI-CAP100和麦芽糊精复配作为微胶囊化油莎豆油的壁材,油莎豆油微胶囊制备最优工艺为:壁材比(辛烯基琥珀酸酯化淀粉∶麦芽糊精)为1∶1,载油量为20%,干物质含量为40%,在此条件下,油莎豆油的微胶囊包埋率可达到77.62%,平均粒径为46.78μm。贮藏实验结果表明,微胶囊化油莎豆油的贮藏稳定性较好。 相似文献
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Ha Youn Song Suk Young Lee Seung Jun Choi Kyung Mi Kim Jin Sook Kim Gui Jung Han Tae Wha Moon 《Food science and biotechnology》2014,23(1):23-31
The effects of annealing on the digestibility, morphology, and physicochemical characteristics of four types of granular sweet potato starches [Yulmi (YM), Yeonwhangmi (YHM), sweet potato starch from Samyang Genex (SSPS), and commercial sweet potato starch (CSPS)] were investigated. Annealing was performed at 55°C and 90% moisture content for 72 h. Morphology, the branched chain distribution of amylopectin, and the X-ray diffraction pattern remained unchanged during the annealing process. The slowly digestible starch content in annealed YM, YHM, and SSPS starches increased, but did not change in annealed CSPS. The gelatinization temperatures increased, but the gelatinization temperature range decreased with annealing. The swelling factor and amylose leaching decreased, while the close packing concentration increased. Rapid Visco Analyser analysis revealed that annealed starches possessed thermal stability and higher pasting temperatures. It is suggested that the enhanced packing arrangement formed during annealing impacts the digestibility and physicochemical properties of sweet potato starches. 相似文献
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溶剂法提取油莎豆油的工艺研究 总被引:1,自引:0,他引:1
目的:为油莎豆油的生产、开发与利用提供试验依据。方法:采用溶剂法提取油莎豆油,单因素试验考察提取次数、时间、料液比、温度对油莎豆油得率的影响,正交试验确定油莎豆油的最佳提取工艺。结果:石油醚(60~90℃)作溶剂,油莎豆油得率最高。提取2次以上,油莎豆油得率增加不大。随着提取时间的增加,得率增加,超过3h后得率的增加趋势不明显。料液比为1:10(g/mL)时,得率较大。随着提取温度的升高,油莎豆油得率增大,30~50℃之间增幅较大。各因素对油莎豆油得率的影响主次顺序依次为:提取时间>提取温度>料液比>次数。结论:石油醚(60~90℃)作溶剂时,油莎豆油的最佳提取工艺为:提取时间4h,料液比1:10(g/mL),提取温度40℃,提取3次,该条件下,油莎豆油得率为27.20% 相似文献
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Xurun Yu Jin Wang Jing Zhang Leilei Wang Zhong Wang Fei Xiong 《Journal of food science》2015,80(12):C2717-C2724
Bracken (Pteridium aquilinum) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X‐ray diffraction analysis revealed that bracken starch exhibited a typical C‐type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch. 相似文献
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Alummoottil N. Jyothi Moothandasserry S. Sajeev Janardhanan Sreekumar 《Starch - St?rke》2011,63(9):536-549
Cassava, sweet potato and arrowroot starches were hydrothermally modified by ANN under different conditions of temperature, moisture and time duration of treatment and the properties are compared. ANN brought about changes in swelling volume, solubility, gelatinization and rheological properties. The three starches behaved differently after the treatment. All the three tuber starches showed decrease in swelling volume after ANN treatment. The solubility decreased for cassava starch, whereas it slightly increased for majority of annealed sweet potato starches and significantly increased for arrowroot starch. For cassava starch, there was a decrease in peak viscosity, but for the other two starches, it increased after ANN. Differential scanning calorimetric studies showed that ANN resulted in a narrowing of DSC patterns for all the starches. The effect of ANN on the dynamic rheological properties was found to depend up on the source of starch. The modification resulted in increased gel hardness, gumminess, adhesiveness and decreased springiness for the starch gels. Tuber starches became less susceptible to enzyme action after ANN. 相似文献
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Xuejuan Xia Guannan Li Furong Liao Fusheng Zhang Jiong Zheng 《International Journal of Food Properties》2013,16(5):1029-1037
The granular structure and physicochemical properties of starches isolated from grain amaranth cultivar K112 (Amaranthus cruentus L.) were studied in this study. Detailed physical and chemical analyses were performed by determining the granular morphology, crystallinity, particle size, thermal characteristics, blue value, enzyme susceptibility, and pasting properties. Results showed polygon-shaped A. cruentus L. K112 starch granules. The average diameter was 1.38 μm, in which half of the diameter was <2.91 μm. An A-type X-ray diffraction pattern was revealed with intense peaks of 15.2°, 17.5°, and 23.2°. The peak viscosity was 181 BU and the breakdown value was 2 BU. Amaranth starch obtained the highest pasting temperature (70.7°C) and enzymatic digestibility (absorbance value = 0.41 ± 0.013) compared with corn, cassava, and sweet potato starches. 相似文献
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研究乙醇浸提法提取油莎豆低聚糖的最优工艺条件。以油莎豆粕为原料,采用单因素试验和响应面Box-Behnken分析法对提取工艺进行优化。结果表明:油莎豆低聚糖的较佳提取工艺为液料比20︰1(mL/g)、乙醇体积分数39.4%、提取时间31.6 min。在此条件下,油莎豆低聚糖提取率为17.82%,与预测值的相对误差约为0.06%,说明响应面法优化油莎豆低聚糖的提取工艺可行。 相似文献
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甘薯精白淀粉和变性淀粉的研制及性能的研究 总被引:5,自引:0,他引:5
本文总结了甘薯精白淀粉及磷酸淀粉、可溶性淀粉、氧化淀粉等变性淀粉研制的最佳工艺条件,并对它们的理化特性进行了研究,为食品、轻纺、建筑等行业部门展示了广阔的应用前景。 相似文献