复配麦芽糊精及<i>β</i>-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

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

贵州省农业科学院贵州省生物技术研究所，贵州贵阳 550025

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
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- 文章访问数: 28
- HTML全文浏览量: 12
- PDF下载量: 10
- 被引次数: 0
出版历程
- 收稿日期: 2020-06-18
- 网络出版日期: 2021-01-28
- 刊出日期: 2021-04-01

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

Biological Technology Institute Guizhou Academy of Agricultural Sciences, Guiyang 550025, China

摘要

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。
- 甘薯全粉 /
- 喷雾干燥 /
- 麦芽糊精 /
- β-环糊精 /
- 品质
Abstract: In order to improve the quality of spray-dried sweet potato flour (SSPF), this study mainly focused on the application of maltodextrin and β-cyclodextrin during the spray-dring process. Through the comparison of flour yield, nutritious components, and characteristics (color, particle size, flowability, water holding capacity, and antioxidant capacity) of SSPF by using maltodextrin and β-cyclodextrin alone or a combination of them, the best drying agent formulation for sweet potato powder spray drying was obtained.The results showed that, the most recommended drying agent was: 20% maltodextrin + 4% β-cyclodextrin, which presented a highest flour yield of 61.14%, and highest anthocyanin, flavonoids and total phenols retention ability of 69.24%, 68.12% and 60.42%. In this paper, the dried sweet potato powder was prepared by spray drying and drying agents, which provides a technical reference for the upgrading of the products.
- sweet potato flour /
- spray drying /
- maltodextrin /
- β-cyclodextrin /
- quality

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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

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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

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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

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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

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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

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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×）

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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 ± 0.06^a	75.21 ± 0.03 ^a	5.09 ± 0.07^a	0.71 ± 0.05^a	4.13 ± 0.09^a	2.30 ± 0.21^a
β-环糊精	7.39 ± 0.10^c	75.09 ± 0.57^a	4.53 ± 0.20^b	0.59 ± 0.08^a	4.02 ± 0.10^ab	2.28 ± 0.25^a
麦芽糊精	7.62 ± 0.04^b	74.03 ± 0.76^a	4.88 ± 0.29^ab	0.64 ± 0.13^a	3.80 ± 0.07^b	2.15 ± 0.22^a
麦芽糊精/β-环糊精	7.13 ± 0.04^d	74.85 ± 0.42^a	4.71 ± 0.16^ab	0.68 ± 0.05^a	3.91 ± 0.16^ab	2.20 ± 0.18^a
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)。

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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 ± 0.79^c	18.20 ± 0.27^a	−12.00 ± 0.20^d	44.37 ± 1.27^a
β-环糊精	71.83 ± 0.18^b	15.55 ± 0.04^c	−11.02 ± 0.01^c	44.67 ± 1.04^a
麦芽糊精	73.04 ± 1.05^a	16.04 ± 0.17^b	−9.80 ± 0.06^a	46.82 ± 1.64^a
麦芽糊精/β-环糊精	72.75 ± 0.78^ab	15.29 ± 0.21^b	−10.73 ± 0.12^b	45.46 ± 1.24^a
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。

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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
D_0.1(μm)	3.71	3.06	5.60	3.53
D_0.5(μm)	13.71	14.61	17.77	13.92
D_0.9(μm)	163.58	69.17	393.93	102.33
径距span	11.66	4.52	21.85	7.10
比表面积(m²/g)	0.76	0.87	0.50	0.77

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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
样品	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 ± 0.06^b	72.25 ± 0.01^b	0.67 ± 0.01^b	55.06 ± 0.01^c	1.39 ± 0.01^b	55.50 ± 0.01^c
β-环糊精	22.76 ± 0.04^d	57.11 ± 0.01^d	0.61 ± 0.02^c	55.70 ± 0.01^c	1.11 ± 0.02^c	49.25 ± 0.01^d
麦芽糊精	31.99 ± 0.07^a	85.43 ± 0.02^a	0.76 ± 0.02^a	89.22 ± 0.02^a	1.45 ± 0.02^a	82.72 ± 0.01^a
麦芽糊精/β-环糊精	23.30 ± 0.04^c	69.24 ± 0.01^c	0.63 ± 0.02^c	68.12 ± 0.01^b	1.15 ± 0.02^c	60.42 ± 0.01^b

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