食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 67 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031331

研究报告

文成山药黏液质的物理性质及抗氧化性研究

  • 焦瑞泽 ,
  • 茅林春 ,
  • 吴莹寅 ,
  • 许方程 ,
  • 李燕
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  • 1(浙江大学 生物系统工程与食品科学学院,浙江省农产品加工重点实验室,农业和农村事务部农产品采后处理重点实验室,浙江 杭州,310058)
    2(浙江大学 宁波研究院,浙江 宁波,315100)
    3(温州职业技术学院 农业与生物技术学院,浙江 温州,325006)
第一作者：硕士研究生(茅林春教授为通信作者,E-mail:linchun@zju.edu.cn)

收稿日期: 2022-03-07

  修回日期: 2022-03-21

  网络出版日期: 2023-05-16

基金资助

浙江省科技计划项目(2020C02046);温州市科研计划项目(ZN2019001)

收起

Physical properties and antioxidant activity of mucilage from Wencheng Chinese yam (Dioscorea opposita Thunb.)

  • JIAO Ruize ,
  • MAO Linchun ,
  • WU Yingyin ,
  • XU Fangcheng ,
  • LI Yan
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  • 1(College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China)
    2(Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)
    3(Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, China)

Received date: 2022-03-07

  Revised date: 2022-03-21

  Online published: 2023-05-16

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摘要

该研究测定了文成山药黏液质各成分含量、稳定性、表观黏度及抗氧化性。结果表明,文成山药黏液质中多糖和蛋白质含量分别为(14.99±1.27)%和(57.16±7.24)%,Mg元素含量达到(2 654±44) mg/kg。在酸碱以及较高温度的条件下黏液质粒径变小,稳定性提高。黏液质黏度随质量浓度的增加而提高,且在60~80 ℃时,黏度显著增加,同时呈现出明显的假塑性和剪切细化现象。同时,黏液质有较好的羟自由基和DPPH自由基清除能力,在质量浓度为4 mg/mL时的清除率分别为达到75.7%和67.45%。因此,文成山药黏液质可被认为是一种抗氧化剂和增稠剂,具有良好的应用前景。

关键词： 文成山药; 黏液质; 稳定性; 黏度; 抗氧化性

本文引用格式

焦瑞泽 , 茅林春 , 吴莹寅 , 许方程 , 李燕 . 文成山药黏液质的物理性质及抗氧化性研究[J]. 食品与发酵工业, 2023 , 49(8) : 67 -74 . DOI: 10.13995/j.cnki.11-1802/ts.031331

Abstract

In this study, the components, stability, apparent viscosity, and antioxidant activity of Wencheng Chinese yam (Dioscorea opposita Thunb.) were determined. The contents of polysaccharide and protein are (14.99±1.27)% and (57.16±7.24)%, respectively, and the content of Mg reached (2 654±44) mg/kg. Under the condition of acid-base and higher temperature, the particle size of mucilage decreased and the stability was improved. The viscosity of mucilage solution increased with the increase in concentration, and the viscosity increased significantly at 60-80 ℃, showing obvious pseudoplasticity and shear refinement. Meanwhile, mucilage had a good scavenging ability of hydroxyl radical and DPPH free radicals, and the scavenging rates at 4 mg/mL were 75.7% and 67.45%, respectively. Thus, Wencheng Chinese yam mucilage can be considered as an antioxidant and thickener, which lays a foundation for its application in the food industry.

Key words： Wencheng Chinese yam; mucilage; stability; viscosity; antioxidant activity

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