不同灭酶处理对青稞的营养价值和蛋白质功能性质的影响

采用蒸制、炒制和微波烘烤三种灭酶方式处理青稞,以不灭酶的青稞为对照,研究灭酶方式对青稞营养价值和蛋白质功能性质的影响。结果表明,蒸制后青稞蛋白质和淀粉分别降低29%和23%,炒制后蛋白质降低26%,而微波烘烤对青稞基本组分影响较小。蒸制和炒制后青稞蛋白质的溶解度、起泡性及泡沫稳定性、乳化性和乳化稳定性降低,蒸制后蛋白质持水力降低,而炒制后增加,微波烘烤后青稞蛋白质的溶解度、持水力、起泡性和泡沫稳定性保持相对稳定,乳化性和乳化稳定性增加,灭酶后青稞蛋白质凝胶硬度增加,微波烘烤后最大,高于对照组18%。这表明,微波烘烤能保持青稞营养价值和提高青稞蛋白质功能性质,是青稞灭酶的最佳方式,适合青稞的制粉工艺和食品加工。 

Effect of different enzyme deactivation treatment on highland barley nutritional value and protein functional properties

Highland barley were treated with three enzyme deactivation ways including steaming, frying and microwave baking, and no enzyme deactivation as the reference.Effect of different enzyme deactivation treatment on highland barley nutritional value and protein functional properties was researched.Results showed that highland barley protein and starch after steaming were respectively decreased by 29% and 23%, and protein decreased by26% after frying, while less effect on the basic components of highland barley after microwave baking. After steaming and frying, highland barley protein solubility, foaming capacity and foaming stability, emulsifying capacity and emulsifying stability decreased, water holding capacity of protein reduced after steaming, while it increased after frying.After microwave, solubility, water holding capacity, foaming capacity and foaming stability of highland barley protein remained respectively stable, emulsifying capacity and emulsifying stability increased.After enzyme deactivation, protein gel hardness of highland barley increased, and it reached maximum after microwave baking, higher than 18% compared with control. It indicated that microwave baking could maintain nutritional value and good functional properties of protein on highland barley, and microwave baking was the best way of enzyme deactivation, it was suitable for milling and food process of highland barley.