烫漂对山药粉理化性质和生物活性的影响研究

Effect of blanching on the physicochemical properties and biological activity of yam powders

为了评价烫漂对山药粉品质的影响,文章系统研究了烫漂对山药粉的理化性质和生物活性的影响。通过热风干燥法制备山药粉,酶水解法测定TS含量和体外消化率,扫描电子显微镜、X射线衍射和傅里叶变换红外光谱法观察形态与结晶结构,分光光度法测定总黄酮和总可溶性多酚含量、还原力和DPPH自由基清除能力。结果表明,与未经过烫漂制备的山药粉相比,经过烫漂制备的山药粉TS、总黄酮、总可溶性多酚含量下降,WBC、溶解度(28.90%)、还原力和DPPH自由基清除能力减小(EC5076.49mg/mL),RDS和SDS含量升高,淀粉发生部分糊化,结晶度(5.71%)下降。因此,在一定程度上,烫漂工序对山药粉的营养品质、生物活性和加工适性有负面影响。

In order to evaluate the effect of blanching on the quality of yam powder,this paper systematically studied the effect of blanching on the physical and chemical properties and biological activity of yam powder.The yam powder was prepared by hot air drying method.The TS content and in vitro digestibility were determined by enzymatic hydrolysis.The morphology and crystal structure were observed by scanning electron microscopy,X-ray diffraction and Fourier transform infrared spectroscopy.The total flavonoids and total solubles ployphenol content,reducing power and DPPH free radical scavenging ability were determined by spectrophotometry.The results showed that compared with the yam powder prepared by non-blanching,the content of TS,total flavonoids and total soluble polyphenols in the yam powder prepared by blanching decreased,WBC,solubility(28.90%),reducing power decreased also,DPPH free radical scavenging ability.decrease(EC50 76.49 mg/mL),RDS and SDS content increased,starch was partially gelatinized,and crystallinity(5.71%)decreased.Therefore,to a certain extent,the blanching process has a negative impact on the nutritional quality,biological activity and processing suitability of yam powder.