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首页> 外文期刊>International journal of food science & technology >New food ingredients from broccoli by-products: physical, chemical and technological properties
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New food ingredients from broccoli by-products: physical, chemical and technological properties

机译：来自西兰花副产品的新食品成分：物理，化学和技术特性

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Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g(-1)). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.
机译：检查的西兰花茎和叶片富含蛋白质（23.2％，干重），纤维（36.5％，干重）和多酚（11.4mg Gallic酸等当量G（-1））。绿原酸，新掺氯酸和奎酸是发现的主要酚醛酸。西兰花副产品具有通过分离开发为差异化食品成分的潜力。在干基础上，富含纤维的焊料和洗涤的泡渣部分，与从洗涤的泡沫的汁液和上清液中含有更高的水持，但水溶性和乳化容量较低，富含蛋白质。果汁和上清液具有更高的多酚含量和更高的抗氧化活性，表明多酚是抗氧化活性的主要贡献者。为了便于使用，可以作为包装的粉末成分提供产品，但对于这些粉末具有比果汁和上清液级分具有更高的玻璃化转变温度，这仅适用于西兰花茎和叶和叶片。

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