摘要
亚麻籽作为功能性食品原料,富含α-亚麻籽酸、优质蛋白质、可溶性多糖、木酚素等活性脂质伴随物,极具营养价值和开发利用潜力。以亚麻籽乳为研究对象,探究不同热杀菌条件(65℃-30 min、85℃-15 min、95℃-15 s)对亚麻籽乳理化稳定性的影响,重点聚焦体系中油脂体界面特性的变化。研究结果表明:热杀菌处理后,亚麻籽乳的平均粒径增加了95.58%(P<0.05),Zeta电位绝对值减小了12.26%(P<0.05),并伴随着乳液黏弹特性的减弱和物理稳定性的提高。热杀菌后,亚麻籽乳中油脂体界面蛋白质量比增加了64.42%(P<0.05),总糖质量比增加了97.95%(P<0.05),冷场电镜成像则进一步证实外源性贮藏蛋白和可溶性多糖在油脂体界面的吸附。此外,热杀菌处理还使亚麻籽乳中油脂体界面总酚含量增加了1.42倍(P<0.05),黄酮含量增加了4.94倍(P<0.05),DPPH自由基清除能力增加了4.64倍(P<0.05),FRAP铁离子还原能力增加了54.05%(P<0.05)。适宜的热杀菌处理(85℃-15 min)能够基于油脂体界面组成结构的重组,提升亚麻籽乳物理、化学稳定性和抗氧化能力,研究旨在为进一步拓宽亚麻籽全组分摄入形式及在果蔬汁、乳饮料中的应用提供一定的理论依据。
Flaxseed,as a functional food raw material,was rich inα-linolenic acid,high-quality proteins,soluble polysaccharides,lignans and other active lipid concomitants,thereby possessing high nutritional value and potential for development and utilization.To explore the effect of different thermal sterilization conditions(65℃-30 min,85℃-15 min and 95℃-15 s)on the physicochemical stability of flaxseed milk,with a focus on the changes in interfacial properties of oil bodies in system,flaxseed milk was used as the research object.The results showed that the thermal sterilization treatment resulted in an increase in the mean particle size of flaxseed milk by 95.58%(P<0.05)and a decrease in the absolute value of the Zeta potential by 12.26%(P<0.05),which was accompanied by the weakening of viscoelasticity and an improvement of physical stability of the milk.After thermal sterilization,the mass ratio of protein at the oil bodies interface in flaxseed milk increased by 64.42%(P<0.05)and the mass ratio of total sugar increased by 97.95%(P<0.05).The cryo-scanning electron microscopy imaging further confirmed the adsorption of exogenous storage proteins and soluble polysaccharides at the interface of oil bodies.In addition,the thermal sterilization treatment increased the total phenolic content of the oil bodies interface in flaxseed milk by 1.42 times(P<0.05),the flavonoid content by 4.94 times(P<0.05),the free radical scavenging capacity of DPPH by 4.64 times(P<0.05),and FRAP ferric reducing antioxidant ability by 54.05%(P<0.05).Suitable thermal sterilization treatment(85℃-15 min)could enhance the physical and chemical stability of flaxseed milk based on the interfacial composition structure remodeling of oil bodies,which was hoped to provide a theoretical basis for further broadening the intake forms of the whole components of flaxseed,and their application in fruit and vegetable juices,and dairy beverage.
作者
禹晓
杨帆
乔好
孙好翯
李升
邓乾春
周琦
陈亚淑
朱莹莹
YU Xiao;YANG Fan;QIAO Hao;SUN Haohe;LI Sheng;DENG Qianchun;ZHOU Qi;CHEN Yashu;ZHU Yingying(College of Food and Bioengineering,Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Processing and Safety Control,Zhengzhou 450001,China;Institute of Oilseed Crops,Chinese Academy of Agricultural Sciences/Hubei Provincial Key Laboratory of Oilseed Lipid Chemistry and Nutrition,Wuhan 430062,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第6期144-153,共10页
Journal of Food Science and Technology
基金
国家现代农业产业技术体系资助项目(CAR S-14)
国家自然科学基金项目(32472390)。
关键词
巴氏杀菌
亚麻籽乳
理化稳定性
植物蛋白饮料
油脂体
界面组成
pasteurization
flaxseed milk
physicochemical stability
plant protein beverage oil bodies
interfacial composition
