Study on physicochemical and functional properties of kidney bean flour by phytohaemagglutinin-free
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摘要: 研究去凝集素芸豆粉理化与功能特性。溶剂浸提法制备去凝集素芸豆粉,测定其基本营养成分、堆积密度、吸水性指数、水溶性指数、吸水性、吸油性、乳化性、乳化稳定性、起泡性和泡沫稳定性等理化及功能性质。实验表明,去凝集素处理能够显著降低芸豆粉中蛋白质、总糖含量、吸水性指数、水溶性指数、吸水性、乳化性与起泡性(p<0.05),但对芸豆粉吸油能力、乳化稳定性及泡沫稳定性具有显著提高作用(p<0.05)。结果表明,去凝集素芸豆粉相对于普通芸豆粉仍保留了较好的营养成分组成及理化、功能特性,营养、理化及功能特性,可能更适用于复配杂粮膨化食品开发。Abstract: To investigate the physicochemical and functional properties of kidney bean flour by phytohaemagglutinin- free.The kidney bean flours by phytohaemagglutinin- free were prepared by organic solvent extraction,and then the basic nutrient components,bulk density,water absorption index,water solubility index,hydrophilia,oil absorption,emulsibility,emulsion stability,foaming property and foam stability were measured. The experiment showed that the phytohaemagglutinin- free technology could reduce the protein,total sugar,water absorption index,water solubility index,hydrophilia,emulsibility and foaming property of kidney bean flour significantly( p <0.05),and it also could improve the oil absorption,emulsion stability and foam stability of kidney bean flour significantly( p < 0.05). The results indicated that the kidney bean flour by phytohaemagglutinin- free had better nutritionl,physicochemical and functional properties,which may be more suitable for the development of puffed foods.
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Keywords:
- phytohaemagglutinin /
- kidney bean flour /
- physicochemical /
- functional /
- properties
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