复配麦芽糊精及β-环糊精对喷雾干燥甘薯全粉品质的影响

董楠 王启富 陈中爱 吕都 邓仁菊

董楠,王启富,陈中爱,等. 复配麦芽糊精及 β-环糊精对喷雾干燥甘薯全粉品质的影响[J]. 食品工业科技,2021,42(7):70−75. doi:  10.13386/j.issn1002-0306.2020060224
引用本文: 董楠,王启富,陈中爱,等. 复配麦芽糊精及 β -环糊精对喷雾干燥甘薯全粉品质的影响[J]. 食品工业科技,2021,42(7):70−75. doi:  10.13386/j.issn1002-0306.2020060224
DONG Nan, WANG Qifu, CHEN Zhongai, et al. Effect of Formulation Composed of Maltodextrin and β-Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 70−75. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020060224
Citation: DONG Nan, WANG Qifu, CHEN Zhongai, et al. Effect of Formulation Composed of Maltodextrin and β -Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 70−75. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020060224

复配麦芽糊精及β-环糊精对喷雾干燥甘薯全粉品质的影响

doi: 10.13386/j.issn1002-0306.2020060224
基金项目: 贵州省农业科学院课题(黔农科院青年科技基金[2020]15号);贵州省科技计划项目(黔科合支撑[2016]2554号);贵州省甘薯工程研究中心项目(黔科合平台人才[2019]5201号)
详细信息
    作者简介:

    董楠(1987−),女,硕士,助理研究员,研究方向:食品化学与营养、食品加工,E-mail:460288583@qq.com

    通讯作者:

    邓仁菊(1982−),女,博士,副研究员,研究方向:薯类作物育种、栽培及生理,E-mail:15362220@qq.com

  • 中图分类号: TS234+.3

Effect of Formulation Composed of Maltodextrin and β-Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour

  • 摘要: 为提高喷雾干燥所制备出甘薯全粉的品质,本研究探讨了麦芽糊精及β-环糊精作为助干剂对产品品质的影响。通过比对麦芽糊精及β-环糊精单独及复配使用后,甘薯全粉的出粉率、营养组分及特性(色泽、粒度、流动性、水合特性、抗氧化成分以及抗氧化力)变化,得出甘薯全粉喷雾干燥的最优助干剂配方。结果表明,采用最优复合组合的添加比例为20 g/100 g麦芽糊精+4 g/100 g β-环糊精。所得产品的出粉率最高可达到61.14%,花色苷、类黄酮及总酚的保留率分别可达到69.24%、68.12%以及60.42%。本文借助喷雾干燥助干剂制备甘薯全粉,进一步为产品提升提供了技术参考。
  • 图  1  麦芽糊精、β-环糊精及其混合物对喷雾干燥甘薯全粉出粉率的影响

    Figure  1.  Effects of the addition of maltodextrin (MD), β-cyclodextrin (β-CD) and their mixture on the yield of spray-dried sweet potato flours

    图  2  喷雾干燥甘薯粉的休止角和滑角

    Figure  2.  The repose and slide angles of spray-dried sweet potato flours

    图  3  不同助干剂喷雾干燥甘薯粉的吸附等温线

    Figure  3.  Adsorption isotherms of spray-dried sweet potato powder with different drying agents

    图  4  浸泡时间对喷雾干燥甘薯粉持水力的影响

    Figure  4.  Effects of soaking time on the water holding capacity of spray-dried sweet potato flours

    图  5  不同助干剂对喷雾干燥甘薯粉甲醇提取液抗氧化力的影响

    Figure  5.  Effects of different drying agents on antioxidant capacities of the methanolic extract from spray-dried sweet potato flours

    图  6  喷雾干燥甘薯粉的电镜扫描图(2000×)

    注:(A):对照组;(B):10 g/100 g β-环糊精;(C):30 g/100 g麦芽糊精;(D):麦芽糊精(20 g/100 g)/β-环糊精(4 g/100 g)。

    Figure  6.  Scanning electron microstructure of spray-dried sweet potato(2000×)

    表  1  喷雾干燥甘薯粉的基本成分含量(%)

    Table  1.   Proximate composition of spray-dried sweet potato flours(%)

    样品水分含量淀粉含量粗蛋白含量粗脂肪含量粗纤维含量灰分含量
    对照组8.68 ± 0.06a75.21 ± 0.03 a5.09 ± 0.07a0.71 ± 0.05a4.13 ± 0.09a2.30 ± 0.21a
    β-环糊精7.39 ± 0.10c75.09 ± 0.57a4.53 ± 0.20b0.59 ± 0.08a4.02 ± 0.10ab2.28 ± 0.25a
    麦芽糊精7.62 ± 0.04b74.03 ± 0.76a4.88 ± 0.29ab0.64 ± 0.13a3.80 ± 0.07b2.15 ± 0.22a
    麦芽糊精/β-环糊精7.13 ± 0.04d74.85 ± 0.42a4.71 ± 0.16ab0.68 ± 0.05a3.91 ± 0.16ab2.20 ± 0.18a
    注:不同小写字母表示同一成分不同处理之间有显著性差异(P < 0.05)。
    下载: 导出CSV

    表  2  喷雾干燥甘薯粉的色泽参数

    Table  2.   Color parameters of spray-dried sweet potato flours

    样品L*a*b*ΔΕ
    对照组68.61 ± 0.79c18.20 ± 0.27a−12.00 ± 0.20d44.37 ± 1.27a
    β-环糊精71.83 ± 0.18b15.55 ± 0.04c−11.02 ± 0.01c44.67 ± 1.04a
    麦芽糊精73.04 ± 1.05a16.04 ± 0.17b−9.80 ± 0.06a46.82 ± 1.64a
    麦芽糊精/β-环糊精72.75 ± 0.78ab15.29 ± 0.21b−10.73 ± 0.12b45.46 ± 1.24a
    注:标有不同小写字母表示同一参数不同处理之间有显著性差异(P < 0.05);表4同。
    下载: 导出CSV

    表  3  喷雾干燥甘薯粉的粒度大小

    Table  3.   The particle size of spray-dried purple sweet potato flours

    体积粒径对照组β-环糊精麦芽糊精麦芽糊精/β-环糊精
    D0.1(μm)3.713.065.603.53
    D0.5(μm)13.7114.6117.7713.92
    D0.9(μm)163.5869.17393.93102.33
    径距span11.664.5221.857.10
    比表面积(m2/g)0.760.870.500.77
    下载: 导出CSV

    表  4  喷雾干燥甘薯粉的花色苷、类黄酮和总酚含量(干基)及其保留率

    Table  4.   The content and retention rate of anthocyanins, flavonoids and total phenolics of spray-dried sweet potato flours

    样品花色苷类黄酮总酚
    含量(mg/100 g)保留率(%)含量(g/100 g)保留率(%)含量(g/100 g)保留率(%)
    对照组26.48 ± 0.06b72.25 ± 0.01b0.67 ± 0.01b55.06 ± 0.01c1.39 ± 0.01b55.50 ± 0.01c
    β-环糊精22.76 ± 0.04d57.11 ± 0.01d0.61 ± 0.02c55.70 ± 0.01c1.11 ± 0.02c49.25 ± 0.01d
    麦芽糊精31.99 ± 0.07a85.43 ± 0.02a0.76 ± 0.02a89.22 ± 0.02a1.45 ± 0.02a82.72 ± 0.01a
    麦芽糊精/β-环糊精23.30 ± 0.04c69.24 ± 0.01c0.63 ± 0.02c68.12 ± 0.01b1.15 ± 0.02c60.42 ± 0.01b
    下载: 导出CSV
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  • 收稿日期:  2020-06-18
  • 网络出版日期:  2021-01-28
  • 刊出日期:  2021-04-01

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