冷冻条件下绿豆抗老化的应用技术研究

Application on the anti-aging of mungbean starch under freezing conditions

为了抑制绿豆在冷冻条件下老化变硬而导致的口感品质下降,本课题以新鲜绿豆为原料,经过纤维素酶酶解处理,通过正交试验,研究了不同酶解条件对绿豆抗老化性质的影响。结果表明,用纤维素酶处理绿豆粒,将组成绿豆细胞壁的纤维素骨架逐级降解,进而破坏细胞壁的骨架结构,有利于糖分子渗入到绿豆内部,从而延缓分子链的迁移速率,降低淀粉回生速率。在pH5、酶解温度50℃,添加0.1%的纤维素酶,酶解80min时得到的绿豆粒,经过50%蔗糖溶液煮制1h后,绿豆粒抗老化能力最强,其口感风味最佳。

In order to inhibit the aging of mung bean starch under freezing conditons, which leads to bad flavor, the research uses fresh mung bean as the raw material, adding cellulase, through orthogonal experiment to study the influence of adding cellulase under different conditions on the aging of mung bean. The results show that adding cellulase will degradate the cellulose composition of mung bean cell wall, and then destroy cell wall skeleton structure, which helps sugar molecules penetrate into the mung bean, thereby delaying the migration rate of the molecular chain, reducing the rate of starch retrogradation. When pH value is 5, temperature is 50 C, 0.1% of cellulose added, being enzymolysised for 80 min, the mung bean boiled in 50% sucrose solution after 1 h, the anti-aging capacity of mung bean is the highest, and the flavor is the best.