种子发芽可以提高豆和法巴豆面粉的空气分类效率
Areha Abid1, Kashika Sethi1, Andrea K Stone1
1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
Journal of the science of food and agriculture
|February 13, 2026
概括
在48小时内发芽豆和法巴豆种子显著提高了空气分类效率,产生了更多的富含蛋白质的面粉. 这种预处理增强了脉原料中蛋白质和粉的分离.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物技术是生物技术.
背景情况:
- 对豆类食品原料的需求日益增长,需要有效的分成方法.
- 空气分类为加工豆类提供了一种具有成本效益的,节水的替代品,而不是湿分化.
- 目前的空气分类方法在有效分离蛋白质和粉成分方面存在局限性.
研究的目的:
- 调查种子发芽作为预处理对提高脉冲面粉的空气分类效率的影响.
- 为了确定最佳的发芽时间,以加强从豆类和豆粉中分离富含蛋白质和粉的部分.
主要方法:
- Pea 和 Faba 豆种子分别经过 24, 48 和 96 小时的发芽.
- 发芽的种子被加工成面粉,然后进行空气分类,以分离细 (富含蛋白质) 和粗 (富含粉) 流.
- 扫描电子显微镜被用来分析种子发芽后的结构变化.
主要成果:
- 发芽破坏了蛋白质和纤维矩阵,促进了粉颗粒的更好的分离.
- 细流产量在发芽后显著增加,蛋白质回收的显著改善.
- 在48小时发芽后,在豆和豆粉中观察到精细流中的最佳蛋白质保留.
结论:
- 48小时的发芽期足以提高豆和豆粉的空气分类效率.
- 发芽前处理有效地改善了从豆类中恢复富含蛋白质的部分.
- 这种方法为生产专门的豆类成分提供了一个有前途的方法.
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