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中国精品科技期刊2020
杨茉, 王素雅, 曹崇江, 张冬梅, 朱绮思. 超微粉碎对竹笋壳粉理化性质的影响[J]. 华体会体育, 2019, 40(1): 34-39. DOI: 10.13386/j.issn1002-0306.2019.01.007
引用本文: 杨茉, 王素雅, 曹崇江, 张冬梅, 朱绮思. 超微粉碎对竹笋壳粉理化性质的影响[J]. 华体会体育, 2019, 40(1): 34-39. DOI: 10.13386/j.issn1002-0306.2019.01.007
YANG Mo, WANG Su-ya, CAO Chong-jiang, ZHANG Dong-mei, ZHU Qi-si. Effect of Ultrafine Grinding on Physical and Chemical Properties of Bamboo Shell Powder[J]. Science and Technology of Food Industry, 2019, 40(1): 34-39. DOI: 10.13386/j.issn1002-0306.2019.01.007
Citation: YANG Mo, WANG Su-ya, CAO Chong-jiang, ZHANG Dong-mei, ZHU Qi-si. Effect of Ultrafine Grinding on Physical and Chemical Properties of Bamboo Shell Powder[J]. Science and Technology of Food Industry, 2019, 40(1): 34-39. DOI: 10.13386/j.issn1002-0306.2019.01.007

超微粉碎对竹笋壳粉理化性质的影响

Effect of Ultrafine Grinding on Physical and Chemical Properties of Bamboo Shell Powder

  • 摘要: 本文研究了超微粉碎技术对竹笋壳粉的基本组成、物理性质以及对亚硝酸根和胆固醇的吸附能力的影响。结果显示:超微粉碎处理后竹笋壳粉的水分、灰分、蛋白质和膳食纤维含量保持稳定的同时其平均粒径由383.90 μm降至12.69 μm。另外粉体亮度显著提升(p<0.05),红色度和黄色度均显著降低(p<0.05)。竹笋壳超微粉的持水性和持油性无显著变化,溶胀性显著降低(由7.48 mL/g降至5.50 mL/g)(p<0.05)。竹笋壳超微粉对亚硝酸根离子和胆固醇吸附量分别为558.26 μg/g(pH2.0)、346.19 μg/g(pH7.0),吸附能力分别提升了24.6%和9.1%(p<0.05)。傅立叶红外光谱显示超微粉碎对竹笋壳粉中羟基,糖类亚甲基以及木质素中芳香族化合物没有影响。同时扫描电镜观察发现超微粉碎造成粉体颗粒表面呈蜂窝状。故超微粉碎处理能够较好的维持竹笋壳粉的基本组成成分,并改善其理化性质。

     

    Abstract: The effect of ultrafine grinding on the structure and properties of bamboo shoot shell powder was studied in the work. The basic composition,physical properties and adsorption capacity for nitrite,glucose and cholesterol of bamboo shoot powders were determined after ultrafine grinding treatment. Results showed that ultrafine grinding had no significantly influences on the basic composition of powderwith a decrease of particle size of the powder (from 383.90 to 12.69 μm). The brightness of the bamboo shell powder was significantly increased (p<0.05),redness and yellowness were reduced significantly (p<0.05). Water holding capacity and oil absorption capacity of the powder did not change significantly,and water swelling capacity significantly reduced from 7.48 to 5.50 mL/g (p<0.05). The nitrite adsorption capacity and cholesterol adsorption capacity of bamboo shoot shell powder increased significantly (p<0.05). The NO-2 adsorption capacity of the ultrafine powder was 558.26 μg/g at pH2.0,which was increased by 24.6%. The cholesterol adsorption capacity of the powder was 346.19 μg/g,and increased by 9.1% at pH7.0. Fourier infrared spectroscopy showed that ultrafine grinding had no significant effect on the main groups such as hydroxyl groups,sugar methylene,and benzene rings of aromatic compounds in lignin. Honeycomb-like structure and smaller particle size was observed by scanning electron microscopy. Therefore,ultrafine grinding could be better maintain the composition of bamboo shoot shell powder and improve its physical and chemical properties.

     

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