结构,营养成分和功能的西兰酶/微波辐射预处理的老虎坚果
Olajide Emmanuel Adedeji1, Ediben Gambo1, Omotayo Gloria Adedeji2
1Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria.
概括
用微波辐射 (MW) 和氨酶 (Xyl) 预处理老虎坚果面粉 (TNF) 显著改善了其营养和技术功能性质. 这种联合MW + Xyl处理增强了抗氧化活性和可溶性纤维含量,使TNF在食品系统中更适用.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 虎坚果粉 (TNF) 是一种有价值的食品成分,具有提高利用的潜力.
- 对TNF的结构和组成修改可以改善其技术功能和营养属性.
- 探索新的预处理方法对于优化食品成分特性至关重要.
研究的目的:
- 调查西兰酶 (Xyl),微波辐射 (MW) 和联合MW + Xyl预处理对老虎坚果粉 (TNF) 的影响.
- 评估这些预处理对TNF的结构,营养,技术功能和抗氧化特性的影响.
- 确定增强的TNF在食品系统中更好地应用的潜力.
主要方法:
- 虎面粉经过三种预处理方法:西兰酶 (Xyl),微波辐射 (MW) 和两者的组合 (MW + Xyl).
- 使用富里埃变换红外光谱学 (FTIR) 和X射线衍光度学 (XRD) 的结构分析.
- 通过扫描电子显微镜 (SEM) 进行微结构观测.
- 评估营养成分 (蛋白质,脂肪,Ca),技术功能性质 (膨胀能力,吸水能力,可溶性食纤维) 和抗氧化活性 (DPPH清理).
主要成果:
- 预处理导致了轻微的结构重组,但没有改变整体光谱.
- MW + Xyl处理减少了表面侵蚀,并促进了TNF中的集群形成.
- 观察到蛋白质,,总含量和胀能力的显著增加.
- 脂肪含量和吸水能力降低,而可溶性食纤维在Xyl和MW + Xyl治疗中大幅增加.
- MW + Xyl组表现出最高的DPPH清理活动 (53.20%).
结论:
- 微波辐射和西兰酶预处理的结合有效地提高了老虎坚果面粉的营养和技术功能性质.
- 改善的特性,包括增加可溶性纤维和抗氧化能力,扩大了TNF在各种食品中的应用潜力.
- 这项研究表明,通过先进的加工技术,提升老虎坚果面粉的价值是一个可行的策略.
相关概念视频
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