不同物理改性方式对黑大豆全粉品质特性的影响

Effects of different physical modification methods on the quality characteristics of black soybean whole powder

中文关键词:  黑大豆全粉  物理改性  营养特性  冲调特性  体外消化  

英文关键词:black soybean whole powder  physical modification  nutritional characteristics  dispersibility  in vitro digestion

中文摘要:

      为系统评估不同物理改性方式对黑大豆品质的综合影响,本研究以熟化黑大豆全粉为研究对象,分别采用冷等离子体(CP)、挤压膨化(EP)及蒸汽爆破(SE)进行改性处理,并对营养功能成分、理化特性及体外消化特性进行分析。结果显示,CP、EP和SE处理均显著增加可溶性膳食纤维(SDF)占总膳食纤维(TDF)的比例,分别从28.20%提高至30.39%、34.83%和36.27%(P<0.05)。EP和SE处理使可溶性蛋白含量由8.15%显著提升至11.03%和12.84%t(P<0.05),CP 处理未呈现显著变化。CP处理能够有效保留多酚类成分,而EP和SE处理后显著减少(P<0.05)。在理化特性方面,SE处理造成粉体颗粒结构明显破碎,粒径变小,比表面积增大,从而显著改善了豆粉冲调性,改善效果优于CP和EP处理。体外消化结果表明,三种改性方式均显著提高多酚类成分在胃肠阶段的释放率及蛋白质体外消化率(P<0.05),其中SE处理增幅最大。综上,SE处理在改善营养构成、提升冲调性以及增强胃肠消化利用度方面表现最优,为黑大豆全粉的高值化利用与功能食品开发提供了科学依据。

英文摘要:

      To systematically evaluated the comprehensive impact of different physical modification techniques on the quality of black soybean, this study took the whole powder of matured black soybean served as the research material and adopted cold plasma (CP), extrusion puffing (EP) and steam explosion (SE) for modification treatment respectively. We analyzed changes in nutritional functional components, physicochemical properties, and in vitro digestive characteristics. The results showed that CP, EP, and SE treatments all significantly increased the proportion of soluble dietary fiber (SDF) in total dietary fiber (TDF), from 28.20% to 30.39%, 34.83%, and 36.27% respectively (P<0.05). EP and SE treatments significantly increased the soluble protein content from 8.15% to 11.03% and 12.84% (P<0.05), while CP treatment did not show significant changes. CP treatment can effectively retain polyphenolic compounds, while EP and SE treatments significantly reduce them (P<0.05). In terms of physicochemical properties, SE treatment causes significant fragmentation of the powder particle structure, a reduction in particle size, and an increase in specific surface area, thereby significantly improving the solubility of soybean powder. The improvement effect is superior to that of CP and EP treatments. In vitro digestion results showed that all three treatments significantly increased the release rate of polyphenolic compounds in the gastrointestinal stage and the in vitro digestibility of proteins (P<0.05), among which the SE treatment had the greatest increase. In conclusion, SE treatment performs the most favorable effects in optimizing nutritional composition, enhancing solubility, and increasing gastrointestinal digestion and utilization. These findings provide scientific support for the high-value utilization of black soybean whole powder and the development of functional food.