热杀菌对亚麻籽乳理化稳定性的影响
作者:
作者单位:

1.郑州轻工业大学食品与生物工程学院;2.中国农业科学院油料作物研究所 油料脂质化学与营养湖北省重点实验室

作者简介:

通讯作者:

中图分类号:

TS222

基金项目:

国家现代农业产业技术体系资助(CARS-14)


Effect of thermal sterilization on the physicochemical stability of flaxseed milk
Author:
Affiliation:

1.School of Food and Biological Engineering, Zhengzhou University of Light Industry;2.Hubei Provincial Key Laboratory of Oilseed Lipid Chemistry and Nutrition, Institute of Oilseed Crops, Chinese Academy of Agricultural Sciences

Fund Project:

Supported by ChinaAgriculture Research System of MOF and MARA

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    摘要:

    亚麻籽作为功能性食品原料,富含α-亚麻籽酸、优质蛋白质、可溶性多糖、木酚素等活性脂质伴随物,极具营养价值和开发利用潜力。以亚麻籽乳为研究对象,探究不同热杀菌条件(65 ℃-30 min,85 ℃-15 min和95 ℃-15 s)对亚麻籽乳理化稳定性的影响,重点聚焦体系中油脂体界面特性的变化。研究结果表明:热杀菌处理后,亚麻籽乳的平均粒径逐渐增加了95.58%(P<0.05),Zeta电位绝对值逐渐减小了12.26%(P<0.05),并伴随着乳液黏弹特性减弱和物理稳定性提高。热杀菌后,亚麻籽乳中油脂体界面蛋白质量比增加64.42%(P<0.05),总糖质量比增加97.95%(P<0.05),冷场电镜成像则进一步证实外源性贮藏蛋白和可溶性多糖在油脂体界面的吸附。此外,热杀菌处理还增加了亚麻籽乳中油脂体界面总酚含量增加了1.42倍(P<0.05),黄酮含量增加了4.94倍(P<0.05),以及1,1-二苯基-2-苦基肼(DPPH)自由基清除能力增加了4.64倍(P<0.05),FRAP铁离子还原能力增加了54.05%(P<0.05)。适宜热杀菌处理(85 ℃-15 min)能够基于油脂体界面组成结构的重组,提升亚麻籽乳物理和化学稳定性,希望为进一步拓宽亚麻籽摄入形式和应用场景提供一定的理论依据。

    Abstract:

    Flaxseed, as a functional food raw material, was rich in α-linolenic acid, high-quality proteins, soluble polysaccharides, lignans and other active lipid concomitants, thereby possessing high nutritional value and potential for development and utilization. This paper aimed to explore the effect of different thermal sterilization conditions (65 ℃-30 min, 85 ℃-15 min and 95 ℃-15 s) on the physicochemical stability of flaxseed milk, focusing on the changes in interfacial properties of oil bodies. The results showed that the thermal sterilisation treatment resulted in a gradual increase in the mean particle size of flaxseed milk by 95.58% (p<0.05) and a gradual decrease in the absolute value of the zeta potential by 12.26% (p<0.05), which was accompanied by the weakening viscoelastic properties and an increase in the physical stability of the milk. thermal sterilisation, the ratio of protein at the oil bodies interface in flaxseed milk increased by 64.42% (p<0.05) and the ratio of total sugar mass increased by 97.95% (p<0.05). The cryo-scanning electron microscopy imaging further confirmed the adsorption of exogenous storage proteins and soluble polysaccharides at the interface of oil bodies. In addition, the thermal sterilisation treatment increased the total phenolic content of the oil bodies interface in flaxseed milk by 1.42 times (P<0.05), the flavonoid content by 4.94 times (P<0.05), as well as the free radical scavenging capacity of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) by 4.64 times (P<0.05), and FRAP ferric reducing antioxidant power by 54.05% (P<0.05). In conclusion, suitable thermal sterilization treatment (85 ℃-15 min) could enhance the physical and chemical stability of flaxseed milk based on the interfacial remodeling of oil bodies, which is hoped to provide a certain theoretical basis for further broadening the intake form and application scenarios of flaxseed.

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历史
  • 收稿日期:2023-08-28
  • 最后修改日期:2024-01-12
  • 录用日期:2024-01-31
  • 在线发布日期: 2024-01-31
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