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卡梅琳娜蛋糕通过分离的价值化:营养和功能性质的表征
Slađana Rakita1, Nedeljka Spasevski1, Strahinja Vidosavljević1
1Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|October 16, 2025
概括
通过选将卡梅琳娜蛋糕分成部分,可以获得独特的营养成分. 精细的卡梅琳蛋糕分量 (<180微米) 富含蛋白质和必需氨基酸,而较粗的分量 (>250微米) 提供更高的原料纤维和抗氧化剂潜力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 卡梅琳娜蛋糕是冷压卡梅琳娜种子的副产品,具有宝贵的营养成分.
- 卡梅琳娜蛋糕的分解可以优化其用于各种应用的利用.
研究的目的:
- 调查颗粒大小分成对冷压卡梅琳娜蛋糕的营养和功能性质的影响.
- 评估卡梅利娜蛋糕的部分,以期在动物料和人类营养中潜在使用.
主要方法:
- 两种卡梅琳娜品种 (NS Zlatka,NS Slatka) 经过冷压,然后磨成面粉.
- 使用干将卡梅琳粉分成三个颗粒大小小组 (>250微米,250-180微米,<180微米) 的碎片.
- 分析近距离组成,氨基和脂肪酸概况,多科菲醇,抗氧化剂潜力,颜色和水/油吸收能力.
主要成果:
- 最细的部分 (<180微米) 呈现出较高的蛋白质 (~40%),脂肪 (17-19%),必需氨基酸 (~17 g/100 g) 和γ-托科菲醇 (254-266 mg/kg).
- 最粗的分量 (>250微米) 显示原料纤维增加 (13-15%),抗氧化能力更高,吸水能力更大.
- 精细分数含有高水平的葡萄糖酸盐 (24-27 μmol/g) 和植物酸 (38-41 g/kg),而粗细分数则含有较低水平的这些抗营养素.
结论:
- 由于其多样化的营养和功能性质,卡梅琳娜蛋糕及其分类具有动物料和人类营养产品的巨大潜力.
- 微细分数,尽管具有较高的抗营养化合物,但适合用于化品和制药应用的生物活性化合物提取.
相关概念视频
03:35Classifying Matter by Composition
Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures.
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated.
A mixture is composed of two or more types of...
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures.
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated.
A mixture is composed of two or more types of...
02:39Phase Transitions: Melting and Freezing
Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
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Capillary zone electrophoresis (CZE) separates ionic components based on their electrophoretic mobility. It has been used to separate proteins, amino acids,...
Capillary zone electrophoresis (CZE) separates ionic components based on their electrophoretic mobility. It has been used to separate proteins, amino acids,...