超声辅助NaCl浸泡对熟化黑豆结构和消化特性的影响

Structure and Digestive Qualities of Cooked Black Beans after Soaked in NaCl with the Assistance of Ultrasound

为探究超声辅助NaCl浸泡对黑豆的结构和消化特性的影响规律,采用扫描电镜、红外光谱、X射线衍射等分析NaCl对黑豆结构的作用机制,利用热特性、吸水率、膨胀率等明确黑豆熟化过程性质的变化,并分析淀粉体外消化特性。结果表明,超声辅助NaCl浸泡后的黑豆粉颗粒致密度降低,颗粒之间间隙变大,抑制了淀粉结晶区域损伤。随着NaCl浓度的升高,黑豆颗粒的膨胀率比清水浸泡升高了28%、48%、56%,硬度明显下降,糊化度升高至40%、43%、45%,黑豆淀粉水解率分别下降到19.05%、17.93%、17.48%。以上结果说明钠离子可抑制淀粉消化,本研究NaCl浸泡处理可为开发低GI黑豆食品奠定理论基础。

To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans,the scanning electron microscopy,infrared spectro scopy analysis,X-ray diffraction and other methods were used to analyze the mechanism of NaCl on the structure of b lack beans.And the thermal properties,water absorption,and swelling rate were used to clarify the changes in the proper ties of the black beans during the ripening process,and the in vitro digestive properties of starch were analyzed.The results show ed that ultrasound-assisted NaCl soaking decreased the densification of black bean powder particles and made the gap between particles larger while reducing the damage to the starch crystallization region.With the increase of NaCl conce ntration,the swelling rate of black bean particles increased by 28%,48%,and 56%compared to water soaking,and the hardness significantly decreased.The gelatinization degree increased to 40%,43%,and 45%,and the hydrolysis rate of black bean starch decreased to 19.05%,17.93%,and 17.48%,respectively.This indicated that sodium ions could inhibit st arch digestion,the NaCl soaking treatment in this study woul d provide a theoretical basis for the development of low GI fu nctional foods.