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林业科学 ›› 2012, Vol. 48 ›› Issue (5): 29-35.doi: 10.11707/j.1001-7488.20120505

• 论文 • 上一篇    下一篇

脱脂脱蛋白处理对不同糯性板栗粉糊化特性的影响

祝美云1, 林顺顺1,2, 梁丽松2, 王贵禧2   

  1. 1. 河南农业大学食品科学技术学院 郑州 450002;2. 中国林业科学研究院林业研究所 国家林业局林木培育重点实验室 北京 100091
  • 收稿日期:2011-05-25 修回日期:2012-02-12 出版日期:2012-05-25 发布日期:2012-05-25
  • 通讯作者: 梁丽松

Influence of De-Fat, De-Proteins on Pasting Properties of Different Waxy Chestnut Powder

Zhu Meiyun1, Lin Shunshun1,2, Liang Lisong2, Wang Guixi2   

  1. 1. College of Food Science and Technology, Henan Agricultural University Zhengzhou 450002;2. Key Laboratory of Forestry Silviculture of State Forestry Administration Research Institute of Forestry, Chinese Academy of Forestry Beijing 100091
  • Received:2011-05-25 Revised:2012-02-12 Online:2012-05-25 Published:2012-05-25

摘要:

以不同糯性等级的6个板栗品种为试材,比较不同糯性品种板栗粉的糊化特性差异以及脱脂、脱蛋白处理对不同糯性品种板栗粉糊化特性的影响,进而分析蛋白质、脂肪与板栗糯性的关系。结果表明:1)高糯性品种板栗粉糊化黏度显著低于低糯性品种(P<0.05)。 2)脱脂后,板栗粉RVA谱特征值改变不明显; 脱蛋白后,板栗粉糊化黏度显著升高,糊化温度降低。3)蛋白质含量与峰值黏度、谷值黏度、崩解值、最终黏度和回复值显著负相关(P<0.05),脂肪含量与板栗粉糊化特征参数的相关性不明显。

关键词: 脱脂板栗粉, 脱蛋白板栗粉, RVA特征值

Abstract:

In this paper, the 6 main varieties of Chinese chestnut were used as test materials to comparing gelatinization characteristics of chestnut powder of different waxy varieties and the influence of de-fat, de-proteins on pasting properties of the chestnut powder. The results showed that: 1) The paste viscosity of high-waxy varieties was significantly lower than Low-waxy varieties (P<0.05). 2) After de-fat, chestnut powder RVA spectrum characteristics value did not apparently change, however after de-protein, chestnut powder pasting viscosity significantly increased, pasting temperature reduced. 3) A correlation analysis showed that: there were significant negative correlation(P<0.05) between the protein content and peak viscosity, through viscosity, breakdown, final viscosity as well as setback, no correlation was found between the fat content and chestnut powder gelatinization characteristics.

Key words: de-fat chestnut powder, de-protein chestnut powder, RVA characteristics

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