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

微波预处理对黑芝麻乳稳定性的影响

1. 湖北生物科技职业学院, 湖北武汉 430070;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 陈春艳(1980-),女,湖北省荆门市人,湖北生物科技职业学院讲师,主要研究方向为食品营养与安全。E-mail:10685116@qq.com;

基金项目: 河南省科技攻关项目(232102110139)
中图分类号: TS222⁺.1

Effect of microwave pretreatment on stability of black sesame milk

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

CLC number: TS222⁺.1

摘要: 以黑芝麻为研究对象,探究了微波预处理时间(0~12 min)对黑芝麻物性特征和全籽乳稳定性的影响。结果表明:微波预处理会诱导黑芝麻体积膨胀,外种皮呈凹凸不平状,其中微波预处理12 min时,外种皮发生破裂;微波预处理显著降低了黑芝麻的硬度、弹性、胶黏性和回弹性(P<0.05),其中微波预处理9 min时,均达到最小值;随着微波预处理时间的延长,黑芝麻乳的平均粒径从1.21 μm增加至1.52 μm(P<0.05),Zeta-电位从-26.90 mV降低至-31.91 mV(P<0.05),并伴随着物理稳定性的明显提升,以微波预处理9 min时效果最佳,表现为Turbiscan稳定性指数(TSI)曲线斜率明显降低,以及背散射(ΔBS)曲线底部和顶部的轻微变化;微波预处理使黑芝麻乳静态体系的弹性行为增强、流动性减弱,表观黏度逐渐降低,动态黏弹性增加,其中微波预处理9 min时最为明显;微波预处理使黑芝麻乳中脂滴数量和粒径明显增加,连续相中贮藏蛋白构成的多孔片层结构减少,提示优先参与乳体系中脂滴重构。因此,适宜时长微波预处理能够改善黑芝麻物性特征和全籽乳稳定性,拓宽黑芝麻的应用场景。
- 微波预处理 /
- 黑芝麻 /
- 物性特征 /
- 物理稳定性 /
- 乳液体系重构
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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沈阳化工大学材料科学与工程学院沈阳 110142

微波预处理对黑芝麻乳稳定性的影响

作者简介: 陈春艳(1980-),女,湖北省荆门市人,湖北生物科技职业学院讲师,主要研究方向为食品营养与安全。E-mail:10685116@qq.com;

Effect of microwave pretreatment on stability of black sesame milk

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通讯作者: 陈斌, bchen63@163.com

微波预处理对黑芝麻乳稳定性的影响

作者简介:陈春艳(1980-),女,湖北省荆门市人,湖北生物科技职业学院讲师,主要研究方向为食品营养与安全。E-mail:10685116@qq.com

English Abstract

Effect of microwave pretreatment on stability of black sesame milk

目录

微波预处理对黑芝麻乳稳定性的影响

作者简介: 陈春艳(1980-),女,湖北省荆门市人,湖北生物科技职业学院讲师,主要研究方向为食品营养与安全。E-mail:10685116@qq.com;

Effect of microwave pretreatment on stability of black sesame milk

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通讯作者: 陈斌, bchen63@163.com

微波预处理对黑芝麻乳稳定性的影响

作者简介:陈春艳(1980-),女,湖北省荆门市人,湖北生物科技职业学院讲师,主要研究方向为食品营养与安全。E-mail:10685116@qq.com

English Abstract

Effect of microwave pretreatment on stability of black sesame milk

目录