微波预处理对黑芝麻乳稳定性的影响

陈春艳; 孙好翯; 李升; 禹晓; 李冰心; 钱彩虹; 拓妮妮

doi:10.12187/2024.01.003

February 2024

Article Contents

CHEN Chunyan, SUN Haohe, LI Sheng, et al. Effect of microwave pretreatment on stability of black sesame milk[J]. Journal of Light Industry, 2024, 39(1): 22-29. doi: 10.12187/2024.01.003

Citation: CHEN Chunyan, SUN Haohe, LI Sheng, et al. Effect of microwave pretreatment on stability of black sesame milk[J]. Journal of Light Industry, 2024, 39(1): 22-29. doi: 10.12187/2024.01.003 shu

Effect of microwave pretreatment on stability of black sesame milk

CHEN Chunyan ¹ ,
SUN Haohe ² ,
LI Sheng ² ,
YU Xiao ² ,
LI Bingxin ¹ ,
QIAN Caihong ¹ ,
TUO Nini ¹

1. Hubei Vocational College of Bio-Technology, Wuhan 430070, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2023-07-24
Accepted Date: 2023-10-04

Abstract

The effects of microwave pretreatment time (0~12 min) on the physical properties of black sesame seed and whole seed milk stability were investigated. The results showed that microwave pretreatment induced the volume expansion of black sesame seed, and uneven outer seed coat, which was further ruptured when the microwave pretreatment further reached 12 min. The hardness, elasticity, adhesion and resilience values of black sesame seed were significantly reduced upon microwave pretreatment (P<0.05), achieving the minimum values when the microwave pretreatment extended for 9 min. With the gradual prolongation of microwave pretreatment time, the average particle size of black sesame milk increased from 1.21 μm to 1.52 μm (P<0.05), and the zeta potential values decreased from -26.90 mV to -31.91 mV (P<0.05), accompanied by the obvious improvement of physical stability. In particular the black sesame milk exhibited an optimal physical stability when microwave pretreatment increased for 9 min as manifested by the obvious decrease in the curve slope of the Turbiscan Stability Index (TSI) values, and a slight change in the bottom and top of the ΔBS curves. Microwave pretreatment, particularly for 9 min, enhanced the elasticity behavior and weakened the fluidity of black sesame seed milk in the static system, decreased the apparent viscosity, and increased the viscoelasticity in dynamic system. Microwave pretreatment caused an obvious increase in the particle size of emulsion droplets, and adecrease in the lamellar porous storage proteins in bulk aqueous phase of black sesame seed milk, suggesting the preferential participation in the reproduction of emulsion droplets. Therefore, suitable microwave pretreatment could remodel the physical properties of black sesame seed and physical stability of whole seed milk, thereby broadening their application scenarios.
- microwave pretreatment,
- black sesame seed,
- physical property,
- physical stability,
- milk system remodeling
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Effect of microwave pretreatment on stability of black sesame milk

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