过热和湿热蒸汽对青稞粉的理化特性和贮藏稳定性的影响

Effects of superheated steam and auto-claving steam on physicochemical properties and storage stability of Hordeum vulgare L. flour

中文关键词:  青稞粉  过热蒸汽  湿热蒸汽  脂肪酶活性  脂肪酸值

英文关键词:Hordeum vulgare L. flour  superheated steam  auto-claving steam  lipase activity  fatty acid value

中文摘要:

      目的 探讨过热和湿热蒸汽对青稞粉理化特性和贮藏稳定性的影响。方法 采用湿热蒸汽和不同温度的过热蒸汽对青稞粉进行稳定化处理, 通过测定其内源酶活性、β-葡聚糖含量、淀粉体外消化特性、糊化特性、微观结构以及贮藏稳定性, 确定最适的加工方式。结果 过热蒸汽显著降低青稞粉水分含量, 两种处理方式都能够灭活脂肪酶和过氧化物酶, 其中过热蒸汽处理效果更佳, 脂肪酶和过氧化物酶活性残留率为6.21%和13.78%; 过热蒸汽处理对青稞粉中β-葡聚糖含量的损失影响更小, 湿热蒸汽更能促进慢消化和抗消化淀粉转变成快消化淀粉(58.82%)。两种热处理都能改变青稞粉糊化特性和微观形貌, 其中过热蒸汽处理组峰值黏度更高; 而湿热蒸汽处理组回生值(1750.00 mPa·s)和糊化温度(91.63 ℃)更高, 崩解值更低(475.00 mPa·s), 淀粉结构破坏更严重。37 ℃贮藏3个月后, 所有处理组酸价均低于对照组, 且过热蒸汽处理组酸价增幅较小, 而湿热蒸汽组增幅较大(67.63%)。结论 过热和湿热蒸汽均能有效灭活青稞粉内源性酶, 提高贮藏稳定性, 但过热蒸汽效果更佳且更能保持青稞粉的品质。

英文摘要:

      Objective To investigate the effects of superheated steam and auto-claving steam on the physicochemical properties and storage stability of Hordeum vulgare L. flour. Methods Hordeum vulgare L. flour was stabilized by superheated steam at different temperatures and auto-claving steam. The endogenous enzyme activity, β-glucan content, in vitro starch digestibility, gelatinization properties and microstructure, as well as storage stability of Hordeum vulgare L. flour were determined to select the suitable processing method. Results Superheated steam treatment significantly reduced the moisture content of Hordeum vulgare L. flour, and both treatments were able to inactivate lipase and peroxidase activities, but the superheated steam treatment was more effective, with 6.21% and 13.78% residuals of lipase and peroxidase activities. In addition, superheated steam treatment had less effect on the β-glucan content in barley flour, while auto-claving steam promoted the conversion of slowly digestible and resistant starch into rapidly digestible starch (58.82%). Furthermore, both treatments altered the gelatinization properties and microstructure of Hordeum vulgare L. flour, and the superheated steam groups exhibited higher viscosity, while the auto-claving steam group showed higher setback value (1750.00 mPa·s), gelatinization temperature (91.63 ℃), lower breakdown value (475.00 mPa·s), and more severe disruption of starch structure compared to the control group. Moreover, the acid value of all treatment groups were lower than control group,.and the increase of acid value in superheated steam treatment group was smaller, while the increase of auto-claving steam group was higher (67.63%), after 3 months of storage at 37 ℃. Conclusion Superheated steam and auto-claving steam treatment are both effective in deactivating endogenous enzymes and enhancing the storage stability of Hordeum vulgare L. flour. However, superheated steam treatment demonstrates superior results and is capable of preserving the quality of Hordeum vulgare L. flour.