文章摘要
丁玉勇,李丽倩,何娜,苏丽娟,韩永斌.富含γ-氨基丁酸结球甘蓝超微粉碎及其粉体特性研究[J].广东农业科学,2013,40(24):35-39
富含γ-氨基丁酸结球甘蓝超微粉碎及其粉体特性研究
Ultrafine grinding and micropowder property of cabbage rich in γ-aminobutyric acid
  
DOI:
中文关键词: 超微粉碎  γ-氨基丁酸  结球甘蓝  粉体特性
英文关键词: ultrafine grinding  γ-aminobutyric acid  cabbage  physicochemical properties
基金项目:江苏淮安市科技平台项目(HAP201209);江苏省教育厅高校野青蓝工程冶中青年学术带头人资金(2012)
作者单位
丁玉勇,李丽倩,何娜,苏丽娟,韩永斌 江苏食品药品职业技术学院南京农业大学食品科技学院 
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中文摘要:
      以富集酌-氨基丁酸(GABA)的结球甘蓝为原料,采用球磨法进行超微粉碎,研究不同粉碎时间(3、6、9、11h)对结球甘蓝粉粒径、休止角、滑角、GABA、水分活度与色泽等理化特性的影响。结果表明,随着粉碎时间的延长,结球甘蓝粉粒径不断减小,在粉碎至3h时已基本达到超微粉级别,且分布逐渐均匀,较小粒径粉末比例迅速上升;休止角与滑角均显著增大;GABA、硫苷、可溶性蛋白、可溶性糖与水分含量等均有不同程度的增加;异硫氰酸盐呈显著下降趋势;色泽也有所变化遥可见,超微粉碎在一定程度上大大促进结球甘蓝粉有效成分的溶出袁且改善其粉体特征。
英文摘要:
      Taking the dried cabbage rich in γ-aminobutyric acid (GABA) as testing material, with ball mill the influence of different ultrafine grinding time (3, 6, 9 and 11 hours) on the physical charecteristics the content of GABA and other nutritional substances in the dried cabbage was investigated. The results showed that the longer the grinding time, the smaller the particles size of the dried cabbage. Meantime, the proportion of smaller particles and the angle of repose significantly increased. The content of GABA, glucosinolate, soluble protein, soluble sugar and water activity (aw) all increased, but compared with control group, these values had no significant differences.
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