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. 18新利直播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(Δ BS)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 Δ BScurves. 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
1. [1]
  BHALODIYA D,DHADUK H K L,KUMAR S,et al.Line×tester analysis for seed yield,protein and oil content and SSR based diversity in sesame (Sesamum indicumL.)[J].Ecological Genetics and Genomics,2019,13:100048.
2. [2]
  AWAN U A,XIA S,MENG L,et al.Isolation,characterization,culturing,and formulationof a newBeauveria bassianafungus againstDiaphorina citritic[J].Biological Control,2021,158:104586.
3. [3]
  KERMANI S G,SAEIDI G,SABZALIAN M R,et al.Drought stress influenced sesamin and sesamolin content and polyphenolic components in sesame (Sesamum indicumL.) populations with contrasting seed coat colors[J].Food Chemistry,2019,289:360-368.
4. [4]
  刘玉兰,陈刘杨,汪学德,等.芝麻品种和制油工艺对芝麻油品质的影响[J].中国油脂,2010,35(2):6-10.
5. [5]
  KANCHARLA K P,ARUMUGAM N.Variation of oil,sesamin,and sesamolin content in the germplasm of the ancient oilseed cropSesamum indicumL[J].Journal of the American Oil Chemists' Society,2020,97(5):475-483.
6. [6]
  HAMA J R.Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicumL.) seeds oil[J].International Journal of Food Properties,2017,20(5):957-967.
7. [7]
  赵宇航.微波预处理对芝麻籽结构及芝麻油的氧化稳定性、生物活性成分和香气品质的影响[D].郑州:河南工业大学,2023.
8. [8]
  HUANG Y,LIU C S,GE Z F,et al.Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil[J].Food Chemistry,2022,404:134683.
9. [9]
  EL-BELTAGI H S,MARAEI R W,EL-ANSARY A E,et al.Characterizing the bioactive ingredients in sesame oil affected by multiple roasting methods[J].Foods, 2022,11(15):2261.
10. [10]
  NAZIRI E,KOUPANTSIS T,MANTZOURIDOU F T,et al.Influence of thermal treatment on the stability of vegetable "milk" obtained by ultrafiltration of aqueous oil body extracts from various sources[J].European Journal of Lipid Science and Technology,2017,119(7):1600362.
11. [11]
  AHMADLAN-KOUCHAKSARAEL Z,VARIDI M,VARIDI M J,et al.Influence of processing conditions on the physicochemical and sensory properties of sesame milk:A novel nutritional beverage[J].LWT-Food Science and Technology,2014,57(1):299-305.
12. [12]
  许克平,王佳俐,刘成梅,等.全组分芝麻乳的制备工艺及贮藏稳定性[J].食品工业科技,2022,43(15):175-183.
13. [13]
  AHMADIAN-KOUCHAKSARAEI Z,VARIDI M,VARIDI M J,et al.Study of stability characteristics of sesame milk:Effect of pasteurization temperature,additives,and homogenisation pressure[J].Quality Assurance and Safety of Crops & Foods,2015,7(5):677-686.
14. [14]
  王希,杨帆,杜宣利,等.软化条件对大豆软化效果影响的研究[J].中国油脂,2015,40(12):7-11.
15. [15]
  QIN X P,YANG F,SUN H H,et al.The physicochemical stability andin vivogastrointestinal digestion of flaxseed milk:Implication of microwave on flaxseed[J].Food Chemistry,2023,424:136362.
16. [16]
  MARBELLO O D,VALBUENA S,RACEDO F J.Study of the nonlinear optical response and thermal stability of edible oils using the Z-scan technique[J].Talanta, 2020,206:120226.
17. [17]
  YU X,NIE C Z,ZHAO P,et.al.Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies:Implication of interface remodeling[J].Food Chemistry,2022,368:130802.
18. [18]
  YU X,HUANG S S,YANG F,et al.Effect of microwave exposure to flaxseed on the composition,structure and techno-functionality of gum polysaccharides[J].Food Hydrocolloids,2022,125:107447.
19. [19]
  KALINIEWICZ Z,JADWISIENCZAK K,ZUK Z,et al.Selected physical and mechanical properties of hemp seeds[J].Bioresources,2021,16(1):1411-1423.
20. [20]
  赵电波,秦晓鹏,詹海杰,等.基于内源性磷脂-乳清分离蛋白交互作用的磷虾油乳液稳定性研究[J].食品工业科技,2021,42(24):68-76.
21. [21]
  LI X,WANG X,XU D X,et al.Enhancing physicochemical properties of emulsions by hetero aggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets[J].Food Chemistry,2018,239:75-85.
22. [22]
  刘兴丽,魏莹莹,张艳艳,等.脱酰胺马铃薯蛋白乳液的制备及其微流变特性[J].食品科学,2023,44(2):94-100.
23. [23]
  李昕,王旭,李玮克,等.热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响[J].食品工业科技,2017,38(18):1-7.
24. [24]
  YUE M,HUANG M Y,ZHU Z S,et al.Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles:Stability, macro,and micro rheological properties[J].LWT-Food Science and Technology,2022,154:112595.
25. [25]
  NIK A M,ALEXANDER M,POYSA V,et al.Effect of soy protein subunit composition on the rheological properties of soymilk during acidification[J].Food Biophysics,2011,6(1):26-36.
1. [1]
  宋丽丽,张志平,王光路,杨旭,张靖楠. 不同预处理方法对烟杆酶解产糖和结构特征的影响. 轻工学报, 2019, 34(3): 52-59.doi: 10.3969/j.issn.2096-1553.2019.03.006
2. [2]
  张靖楠,昌行行,张嘉祺,何培新,张志平,宋丽丽,杨旭,魏涛. 微波辐射预处理菌源对生物暗发酵制氢的影响. 轻工学报, 2022, 37(2): 30-37.doi: 10.12187/2022.02.004
3. [3]
  王瑞雪,李迎秋. CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响. 轻工学报, 2023, 38(4): 46-52,60.doi: 10.12187/2023.04.006
4. [4]
  赵光远,梁晓童,任莹莹. 苹果-刺梨混合果汁饮料浑浊稳定性控制. 轻工学报, 2014, 29(3): 17-20.doi: 10.3969/j.issn.2095-476X.2014.03.004
5. [5]
  祁林,乔俊峰,唐习书,杨露,金强,资文华. 卷烟制丝过程物料质量稳定性评价. 轻工学报, 2022, 37(5): 85-90,97.doi: 10.12187/2022.05.010
6. [6]
  田金虎,袁颖,卢昕博,汤晓东,潘力,王雨凝,叶兴乾,蒋健. 微波预处理对加热卷烟用烤烟烟叶常规化学成分及挥发性香气成分的影响. 轻工学报, 2024, 39(2): 69-79.doi: 10.12187/2024.02.009
7. [7]
  陈志军,王雪兆,尹甲兴,祁连怀,郝营,汤凯,汪华月. 硫醇链长对Au纳米粒子稳定性的影响. 轻工学报, 2013, 28(2): 40-43.doi: 10.3969/j.issn.2095-476X.2013.02.010
8. [8]
  李文伟,刘玉叶,王卫江,宋魁,刘畅. 高透滤棒质量稳定性的生产改进. 轻工学报, 2012, 27(2): 46-49.doi: 10.3969/j.issn.1004-1478.2012.02.011
9. [9]
  杨录山,尚展垒,王东署. 具有多胞型摄动的时滞系统鲁棒稳定性. 轻工学报, 2013, 28(3): 72-74.doi: 10.3969/j.issn.2095-476X.2013.03.016
10. [10]
  王耿华,常大帅,罗国富,李客. 履带起重机臂架稳定性分析. 轻工学报, 2014, 29(3): 72-77.doi: 10.3969/j.issn.2095-476X.2014.03.017
11. [11]
  邵毓敏,郭晓丽,丁志帅. 一类线性Normal脉冲系统的稳定性. 轻工学报, 2011, 26(1): 119-121.doi: 10.3969/j.issn.1004-1478.2011.01.030
12. [12]
  刘畅,欧亚非,胡林,王建民,张迪. 影响卷烟烟气稳定性的主要因素源分析. 轻工学报, 2014, 29(5): 35-38.doi: 10.3969/j.issn.2095-476X.2014.05.008
13. [13]
  兰宏兵,余述燕,黄秋荣,麻怡,梁雯敏,尹志刚. 维生素C多重乳状液的制备及其稳定性研究. 轻工学报, 2019, 34(4): 43-51.doi: 10.3969/j.issn.2096-1553.2019.04.007
14. [14]
  余蓓,郑玉元,戚德印. 岩质高边坡稳定性的有限元分析. 轻工学报, 2011, 26(2): 94-97.doi: 10.3969/j.issn.1004-1478.2011.02.024
15. [15]
  郭力群,戴俊涛,陈亚军,彭兴黔. 傍山软基高填方路堤边坡稳定性及加固效果分析. 轻工学报, 2013, 28(3): 89-93.doi: 10.3969/j.issn.2095-476X.2013.03.021
16. [16]
  张常记,张伟,郑明华,周音志,曾志成. 卷烟生产中叶片加料循环温度稳定性的优化. 轻工学报, 2013, 28(6): 18-21.doi: 10.3969/j.issn.2095-476X.2013.06.005
17. [17]
  朱志伟,史慧革,张振,曹桂州. 电力系统随机小扰动区间稳定性分析. 轻工学报, 2021, 36(2): 102-108.doi: 10.12187/2021.02.013
18. [18]
  邓莉梅,刘宇佳,朱杰,于泓鹏. 甾醇分子差异对脂质体结构稳定性的影响. 轻工学报, 2023, 38(2): 33-40.doi: 10.12187/2023.02.004
19. [19]
  张嫚,张国治,张康逸,何梦影. 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 0(0): -.
20. [20]
  赵美娜,张树义,郑晓迪. 一类算子方程迭代序列的稳定性. 轻工学报, 2016, 31(6): 100-108.doi: 10.3969/j.issn.2096-1553.2016.6.015

点击查看大图

计量

PDF下载量:11
文章访问数:975
引证文献数:0

通讯作者:陈斌, bchen63@163.com

1.
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

计量

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

计量

文章相关

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