| 油豆角冰温贮藏对淀粉与蛋白质降解速度的影响 |
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| 引用本文： | 郭丽,马莺.油豆角冰温贮藏对淀粉与蛋白质降解速度的影响[J].食品与发酵工业,2008,34(6). |
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| 作者姓名： | 郭丽 马莺 |
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| 作者单位： | 哈尔滨工业大学理学院应用化学系,黑龙江,哈尔滨,150001 |
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| 摘 要： | 以"将军"油豆角为试材,分析了不同温度贮藏过程中油豆角淀粉、可溶性糖、可溶性蛋白和游高氨基酸的变化。结果表明:0℃冰温贮藏的油豆角淀粉和可溶性蛋白降解的速度最慢,8℃次之,25℃最快;不同温度贮藏期间可溶性糖含量有差异,25℃贮藏油豆角的果糖、葡萄糖、蔗糖和总糖含量迅速降低,8℃贮藏油豆角可溶性糖消耗速度大于冰温贮藏,其果糖、葡萄糖、蔗糖和总糖含量低于冰温贮藏的油豆角;冰温贮藏末期油豆角游离氨基酸总量及必需氨基酸含量均高于8℃。
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| 关 键 词： | 油豆角 冰温 降解 |
Effect of Ice-point Temperature Storage on the Decomposition Rate of Starch and Protein during Storage of Green Bean |
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| Guo Li,Ma Ying.Effect of Ice-point Temperature Storage on the Decomposition Rate of Starch and Protein during Storage of Green Bean[J].Food and Fermentation Industries,2008,34(6). |
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| Authors: | Guo Li Ma Ying |
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| Abstract: | The green bean"Jiangjun"was used to study the changes in the starch,soluble sugar,soluble protein and free amino acid content during storage at different temperature.The results showed that starch and protein of beans decomposed slowly at ice-point temperature(0℃),and it fast at higher temperature. The fructose,glucose and total sugar contents of vegetable reduced significantly at 25℃,but slightly at 0℃, the soluble sugar content of green beans consumed slowly at ice-point temperature than at 8℃storage.The essential amino acid and total free amino acid content of beans increased significantly at the last stage of ice- point temperature storage. |
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| Keywords: | green bean(Phaseolus vulgaris L ) ice-point temperature decomposition |
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