不同羽扇豆粉气流分级物的物化性质差异性研究

The physicochemical properties of differenet air-fractions of lupin flour

以羽扇豆粉为原料,对其进行脱脂、研磨和气流分级处理后得到粗粉、腔细和细粉3个分级样品。然后对其蛋白含量、抗氧化性、颗粒形态、粒径分布和热稳定性等指标进行分析,结果显示:气流分级法能改变分级产物中蛋白含量,但对其抗氧化性的影响不明显。扫描电镜和粒径分布结果表明分级造成蛋白更多地集中在细粉中,粗粉中蛋白含量显著下降。热重分析表明,脱脂和气流分级不影响物料的热稳定性,是一种有效提高蛋白含量的方法。研究还对添加不同羽扇豆粉的面条进行糊化和消化分析,发现添加羽扇豆粉后导致面条的消化性能下降,脱脂会造成面条的消化性有所提高,添加细粉后样品消化性为最高。

In this experiment, lupin flour, as raw material, was defatted, ground and air classified to obtain three samples： coarse flour, the chamber material and the fine flour. The protein content, antioxidant ability, particle morphology, particle size distrbution and thermal stability of samples were measured. The results indicated that air classification could change protein content in the classified product but its influence on its antioxidant ability was subtle. SEM and laser diffraction manifest that protein were more concentrated in the fine flour and protein of coarse flour dropped significantly. Thermogravimetric analysis showed that defatting and air classification did not influence the thermal stability of material and was an effective method to improve protein content. The pasting properties and digestibility of the noodles that adding different lupin flour were analysed in this article and found that the digestibility of noodles decreases after adding lupin flour, however, defatting can increase the digestibility of noodles and the digestibility of noodles that adding fine flour was highest.