改性方式对油莎豆粉加工特性的影响

Effects of Modification Methods on the Processing Properties of Cyperus esculentus Powder

摘要:

【目的】探究3种改性方式对油莎豆粉加工特性的影响。【方法】采用超微粉碎、微波处理和酶解改性3种方式对油莎豆粉进行处理，分析不同处理方式对油莎豆粉持油性、水合特性、质构特性、流变特性等加工特性的影响。【结果】与未改性油莎豆粉相比，超微粉碎处理增加了粉体的比表面积，持油性提升了74.57%，损耗角（tan δ）显著增大；该处理所制面团的硬度、内聚性和咀嚼性均显著提高，分别提升了9.27%、15.00%和35.00%，因此超微粉碎油莎豆粉更适合制作对面筋结构要求较低的食品。微波处理促使油莎豆粉淀粉糊化，增加了粉体可溶性物质质量分数，改善了粉体的吸水性指数（water absorption index，WAI）、水溶性指数（water solubility index，WSI）及膨胀势（swelling power，SP），分别提升了13.04%、2.05%和10.19%；该处理所制面团的内聚性、弹性、胶黏性均呈上升趋势，分别提升了65.00%、80.00%和69.35%，因此微波处理油莎豆粉更适合用于制作糊状食品。酶解改性使油莎豆粉结构变得疏松并形成孔隙结构，显著改善了粉体的持油性、WAI、WSI、SP，分别提升了73.72%、36.13%、48.21%和92.55%；该处理所制面团的硬度、胶黏性分别下降了18.85%和8.06%，且tan δ最低，更适合用于制作冲调类食品。【结论】3种改性方式均能显著改善油莎豆粉的加工特性，为油莎豆在不同类型食品中的应用提供了参考。

Abstract:

[Objective]This study aims to explore the effects of three modification methods on the processing properties of Cyperus esculentus powder.[Method]Three modification methods (superfine grinding, microwave treatment, and enzymatic treatment) were employed to process Cyperus esculentus powder. The effects of these treatments on the processing properties including oil holding capacity, hydration properties, textural properties, and rheological properties of Cyperus esculentus powder were analyzed.[Result]In comparison to the native Cyperus esculentus powder, ultrafine grinding treatment increased the specific surface area of the powder, enhanced the oil holding capacity by 74.57%, and significantly increased the loss angle (tan δ). Additionally, this treatment significantly increased the hardness, cohesiveness, and chewiness of the dough by 9.27%, 15.00%, and 35.00%, respectively. Therefore, the ultrafine powder was more suitable for producing foods requiring a lower gluten structure. Microwave treatment promoted starch gelatinization and increased the mass fraction of soluble substances, improving the water absorption index (WAI), water solubility index (WSI), and swelling potential (SP) of the powder by 13.04%, 2.05%, and 10.19%, respectively. Additionally, the cohesiveness, elasticity, and adhesiveness of dough prepared with microwave-treated powder increased by 65.00%, 80.00%, and 69.35%, respectively. Therefore, microwave-treated powder was suitable for preparing paste-based foods. Enzymatic treatment loosened the starch structure and created a porous framework, significantly increasing the oil holding capacity, WAI, WSI, and SP of the powder by 73.72%, 36.13%, 48.21%, and 92.55%, respectively. The hardness and adhesiveness of the prepared dough decreased by 18.85% and 8.06%, respectively. Additionally, the lowest tan δ of the prepared dough indicated that the modified powder was suitable for preparation of brewing foods.[Conclusion]The three distinct modification methods significantly enhanced the processing properties of Cyperus esculentus powder, providing a reference for its potential application in various types of food.