五种烹饪方式对面条锌含量及营养特性的影响

Effects of Five Different Cooking Methods on Zinc Content and Nutritional Characteristics of Noodles

为探究5种烹饪方式(煮制、蒸制、微波煮、炒制和炸制)对面制品锌含量及营养特性的影响,文章以面条为例,测定了济麦22和济麦70所制生鲜面在不同烹饪方式后的锌含量、植酸含量、植酸/锌摩尔比、蛋白质二级结构和淀粉二级结构。结果表明:5种烹饪方式均能显著降低面条锌含量、植酸含量、植酸锌/锌摩尔比。蒸制处理后面条锌含量损失最小,济麦70面条蒸制前后锌含量仅损失0.3%;炸制处理能有效降低植酸含量,济麦22面条炸制前后植酸含量降低幅度高达84.38%;炸制处理能有效降低植酸/锌摩尔比,济麦70面条炸制前后植酸/锌摩尔比降低了80.35%。蒸制有利于蛋白质二级结构的稳定,且淀粉有序度没有显著降低。可见,面条蒸制处理后综合营养价值较高。

Take noodles as an example to explore the effects of different cooking methods(cooking, steaming, microwave,stir-fried and frying) on zinc content and nutritional characteristics of noodles. Using Jimai 22 and Jimai 70 as materials, the zinc content, phytic acid content, phytic acid/zinc molar ratio, protein secondary structure and starch secondary structure of the noodles are determined. Five different cooking methods can reduce noodles zinc content, phytic acid content and zinc phytate/zinc molar ratio. Steaming only makes the zinc content of noodles lose 0.3%(Jimai 70). Stir-fried make noodles phytic acid content lose 84.38%(Jimai 22). Stir-fried makes noodles phytic acid/zinc molar ratio lose 80.35%(Jimai 70). Steaming is conducive to the stability of protein secondary structure, and the degree of starch order does not decrease significantly.Therefore, steaming should be selected.