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首页> 外文期刊>LWT-Food Science & Technology >Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat
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Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat

机译：过热蒸汽处理对普通荞麦贮藏造成碾磨特性劣化的抑制作用

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摘要

Superheated steam (SS) was used to improve the milling characteristics of common buckwheat grains during storage. The changes in milling characteristics, pasting properties, micro-mechanical behavior and protein-starch interactions of buckwheat during storage were investigated. Results showed that the average particle size, color and pasting viscosities of untreated buckwheat decreased during storage, while the damaged starch content increased significantly. SS slowed down these deteriorations of milling characteristics by alleviating intracellular cleavage of starch during the process of buckwheat milling. SS also kept pasting properties of starch stable during the continuous heating and shearing process. X-ray diffraction showed less variation in crystallinity and stable structure of starch induced by SS. The results from SDS-PAGE and confocal laser scanning microscopy showed that these stabilizations were associated with the disulfide bonds of protein and its interaction with starch granules. It meant SS processing retarded the quality deterioration during storage and protected buckwheat starch against mechanical damage by promoting protein aggregation and letting the starch to be wrapped tightly by the protein, so as to protect the swollen starch granules from disintegration. Therefore, SS processing was potentially applicable for improving milling characteristics of buckwheat.
机译：采用过热蒸汽（SS）改善荞麦籽粒在贮藏过程中的碾磨特性。研究了荞麦在贮藏过程中的碾磨特性、糊化特性、微观力学行为和蛋白质-淀粉相互作用的变化。结果表明，未经处理的荞麦在贮藏过程中，其平均粒径、颜色和糊化粘度均下降，而受损淀粉含量显著增加。SS通过减轻荞麦碾磨过程中淀粉的细胞内裂解来减缓碾磨特性的恶化。SS在连续加热和剪切过程中保持淀粉的糊化性质稳定。X射线衍射显示SS对淀粉的结晶度和稳定结构影响较小。SDS-PAGE和共聚焦激光扫描显微镜的结果表明，这些稳定性与蛋白质的二硫键及其与淀粉颗粒的相互作用有关。这意味着SS加工通过促进蛋白质聚集，使淀粉被蛋白质紧紧包裹，从而防止膨胀的淀粉颗粒崩解，从而延缓了贮存过程中的品质劣化，保护荞麦淀粉免受机械损伤。因此，SS加工有望改善荞麦的碾磨特性。

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