Influence of De-Fat, De-Proteins on Pasting Properties of Different Waxy Chestnut Powder | 脱脂脱蛋白处理对不同糯性板栗粉糊化特性的影响
2012
Zhu Meiyun, Henan Agricultural University, Zhengzhou(China),College of Food Science and Technology | Lin Shunshun, Henan Agricultural University, Zhengzhou(China),College of Food Science and Technology | Liang LisongWang, Chinese Academy of Forestry Beijing (China),Institute of Forestry
Chino. 以不同糯性等级的6个板栗品种为试材,比较不同糯性品种板栗粉的糊化特性差异以及脱脂、脱蛋白处理对不同糯性品种板栗粉糊化特性的影响,进而分析蛋白质、脂肪与板栗糯性的关系。结果表明：1）高糯性品种板栗粉糊化黏度显著低于低糯性品种（P〈0.05）。2）脱脂后,板栗粉RVA谱特征值改变不明显;脱蛋白后,板栗粉糊化黏度显著升高,糊化温度降低。3）蛋白质含量与峰值黏度、谷值黏度、崩解值、最终黏度和回复值显著负相关（P〈0.05）,脂肪含量与板栗粉糊化特征参数的相关性不明显。
Mostrar más [+] Menos [-]Inglés. In this paper, the 6 main varieties of Chinese chestnut were used as test materials to comparing gelatinization characteristics of chestnut powder of different waxy varieties and the influence of de-fat, de-proteins on pasting properties of the chestnut powder. The results showed that ： 1 ） The paste viscosity of high-waxy varieties was significantly lower than Low-waxy varieties （P 〈 0.05）. 2） After de-fat, chestnut powder RVA spectrum characteristics value did not apparently change, however after de-protein, chestnut powder pasting viscosity significantly increased, pasting temperature reduced. 3） A correlation analysis showed that ： there were significant negative correlation （ P 〈 0. 05 ） between the protein content and peak viscosity, through viscosity, breakdown, final viscosity as well as setback, no correlation was found between the fat content and chestnut powder gelatinization characteristics.
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