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中国精品科技期刊2020
陈晨,殷嘉乐,王绣珊,等. 微粉化处理对射频稳定糙小米和小米糠形态及功能特性的影响[J]. 食品工业科技,2024,45(19):66−75. doi: 10.13386/j.issn1002-0306.2023110050.
引用本文: 陈晨,殷嘉乐,王绣珊,等. 微粉化处理对射频稳定糙小米和小米糠形态及功能特性的影响[J]. 食品工业科技,2024,45(19):66−75. doi: 10.13386/j.issn1002-0306.2023110050.
CHEN Chen, YIN Jiale, WANG Xiushan, et al. Effects of Micronization on Morphology and Functional Attributes of Radio Frequency Stabilized Brown Millet and Millet Bran[J]. Science and Technology of Food Industry, 2024, 45(19): 66−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110050.
Citation: CHEN Chen, YIN Jiale, WANG Xiushan, et al. Effects of Micronization on Morphology and Functional Attributes of Radio Frequency Stabilized Brown Millet and Millet Bran[J]. Science and Technology of Food Industry, 2024, 45(19): 66−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110050.

微粉化处理对射频稳定糙小米和小米糠形态及功能特性的影响

Effects of Micronization on Morphology and Functional Attributes of Radio Frequency Stabilized Brown Millet and Millet Bran

  • 摘要: 糙小米和小米糠营养丰富,经稳定化处理后,易于贮运,然而口感不佳使其难以成为被大众接受的食品原料。微粉化可以改变物料的化学和功能特性,可能会提高糙小米和小米糠的质量,改善两者的口感。本文研究了微粉化对新鲜和射频稳定的糙小米和小米糠的形态特性(粒径分布、微观结构和颜色)、功能特性(持油力、持水力、水溶性指数、吸水膨胀性和堆积密度)和多酚、黄酮消化释放性的影响。结果表明,微粉化处理有效减小了样品的粒径,增大了颗粒表面积,显著改善了粉体颜色,影响了样品的微观结构。微粉化处理还增大了糙小米和小米糠的堆积密度,当颗粒尺寸减小到通过150目筛时,新鲜和射频稳定的糙小米和小米糠的堆积密度分别增加13.68%、38.77%和22.50%、25.33%;微粉化减小了样品的持油力和持水力,两项指标随粒径的减小而连续下降。微粉化也提高了糙小米和小米糠抗氧化物质(游离多酚和游离黄酮)的释放性,在消化120 min时,150目新鲜糙小米粉末的肠内游离黄酮释放量比50目粉末增加了70.89%,胃内游离多酚释放量增加了12.22%。本研究表明微粉化可改善糙小米和小米糠的功能和营养特性,为开发糙小米和小米糠微粉化原辅料提供参考与指导。

     

    Abstract: Brown millet and millet bran are rich in nutrients. After stabilization treatment, they are easy to store and transport. However, it is difficult for them to be accepted as food ingredients by consumers due to their poor texture and taste. Micronization can alter chemical and functional properties of materials, potentially improving quality of brown millet and millet bran, as well as their taste. This study investigated the effects of micronization on morphology attributes (particle size distribution, microstructure and color), functional attributes (oil binding capacity, water binding capacity, water solubility index, swelling capacity and bulk density), and digestion and release of free polyphenols and flavonoids in fresh and radio frequency (RF) stabilized brown millet and millet bran. The results showed that micronization treatment effectively reduced particle size of the samples, increased particle surface area, significantly improved powder color, and affected their microstructure. Micronization treatment also increased bulk density of brown millet and millet bran. When the particle size was reduced to pass through a 150-mesh sieve, the bulk density of fresh and RF stabilized brown millet and millet bran increased by 13.68%, 38.77% and 22.50%, 25.33%, respectively. Micronization reduced oil binding capacity and water binding capacity of the samples, and both indicators continuously decreased with the decline of particle size. Micronization also improved the release of antioxidant substances (free polyphenols and free flavonoids) from brown millet and millet bran. When digestion for 120 min, the release of free flavonoids in intestine of 150-mesh fresh brown millet powder increased by 70.89% compared with 50-mesh powder, and the release of free polyphenols in stomach increased by 12.22%. This study indicates that micronization can improve functional and nutritional attributes of brown millet and millet bran, offering valuable reference and guidance for the development of micronized raw materials from brown millet and millet bran.

     

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