The starch in Euryale ferox seed belongs to small granular starch and exists in the form of super-aggregated starch particles.To investigate the effect of ultrafine grinding on the structure of starch particles and the dissolution of functional components, a ball milling method was used to prepare ultrafine E. ferox powder.The effects of different ball milling parameters on the physicochemical properties of E. ferox powder were analyzed in the article.Results showed that the suitable ball milling parameters were that the grinding rotation speed was 200 r/min, material mass/grinding ball mass was 1∶30, grinding ball diameter was 4 mm and grinding time was 30 min.Compared with the control, the proportion of ultrafine powder (particle size 0-1 μm) reached 85.04% in the ultrafine E. ferox powder, with no significant increase in total flavonoid dissolution, but a significant increase in total phenolic dissolution (P≤0.05).The water absorption and oil absorption properties of the ultrafine E. ferox powder were significantly improved, reaching 3.88 g/g and 2.46 g/g, respectively, with an increase of 3.26 times and 1.34 times, respectively.The X-ray diffraction pattern and scanning electron microscope photos showed that the aggregated structure of starch particles in the ultrafine E. ferox powder was fragmented, and the integrity and crystal structure of starch granules were also severely damaged, confirming the internal reasons for the changes in the physicochemical properties of the ultrafine E. ferox powder.The research results indicate that ball milling treatment not only improves the physical and chemical functional properties of E. ferox seed powder but also facilitates the dissolution of its functional components.
[1] JHA S N.Physical and hygroscopic properties of makhana[J].Journal of Agricultural Engineering Research, 1999, 72(2):145-150.
[2] 傅立国, 陈潭清, 郎楷永, 等.中国高等植物(第三卷)[M].青岛:青岛出版社, 2000:380.
FU L G, CHEN T Q, LANG K Y, et al.Chinese Higher Plants (Volume 3)[M].Qingdao:Qingdao Publishing House, 2000:380.
[3] (清)顾观光.神农本草经[M].兰州:兰州大学出版社, 2004:60.
(Qing Dynasty) GU G G.Divine Farmer’s Classic of Materia Medica[M].Lanzhou:Lanzhou University Press, 2004:60.
[4] (明)李时珍.本草纲目[M].北京:中国书店影印(三), 2003:121.
(Ming Dynasty) LI S Z.Compendium of Materia Medica[M].Beijing:China Bookstore Photocopy (Ⅲ), 2003:121.
[5] 张汆, 魏兆军, 袁怀波, 等.芡实淀粉的酶解特性及体外消化模拟分析[J].食品科学, 2012, 33(3):23-27.
ZHANG C, WEI Z J, YUAN H B, et al.Enzymatic hydrolysis properties and in vitro digestion of gorgon nut (Euryale ferox Salisb.) starch[J].Food Science, 2012, 33(3):23-27.
[6] 张汆, 蔡华珍, 陈志宏, 等.一种低度芡实酒理化功能性质分析[J].食品与生物技术学报, 2014, 33(1):92-97.
ZHANG C, CAI H Z, CHEN Z H, et al.Physicochemical and functional characteristics of the Euryale ferox wines fermented with glutinous rice[J].Journal of Food Science and Biotechnology, 2014, 33(1):92-97.
[7] 宫照斌. 芡实壳三萜类提取物降血糖及其改善胰岛素抵抗作用研究[D].合肥:合肥工业大学, 2013.
GONG Z B.Hypoglycemic activity and regulative mechanisms on insulin resistance by triterpenoid-rich extracts from Euryale ferox Salisb.Shells[D].Hefei:Hefei University of Technology, 2013.
[8] SONG C W, WANG S M, ZHOU L L, et al.Isolation and identification of compounds responsible for antioxidant capacity of Euryale ferox seeds[J].Journal of Agricultural and Food Chemistry, 2011, 59(4):1199-1204.
[9] LIAQUAT M, PASHA I, AHSIN M, et al.Roasted fox nuts (Euryale ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower glycemic index(GI) in human subjects[J].Food Production, Processing and Nutrition, 2022, 4(1):1.
[10] 张汆, 侯长平, 孙艳辉, 等.芡实淀粉糊黏度特性研究[J].中国粮油学报, 2010, 25(4):20-23;27.
ZHANG C, HOU C P, SUN Y H, et al.Viscosity property of gorgon nut(Euryale ferox Sailsb.) starch paste[J].Journal of the Chinese Cereals and Oils Association, 2010, 25(4):20-23;27.
[11] BAE J E, HONG J S, BAIK M Y, et al.Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches[J].Carbohydrate Polymers, 2020, 250:116908.
[12] HE S D, TANG M M, SUN H J, et al.Potential of water dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage:Functional, thermal, dissolution and dispersion properties after superfine grinding[J].Powder Technology, 2019, 353:516-525.
[13] 符群, 李卉, 王振宇, 等.超微粉碎提高薇菜粉活性成分的生物利用率[J].现代食品科技, 2018, 34(4):45-50;55.
FU Q, LI H, WANG Z Y, et al.Physical properties and bioavailability of active components of Osmunda japonica Thunb by using ultrafine grinding[J].Modern Food Science and Technology, 2018, 34(4):45-50;55.
[14] 毕景硕, 张莹, 刘幸福, 等.天然保健鹿骨钙粉的制作工艺的研究[J].食品科技, 2015, 40(3):122-126.
BI J S, ZHANG Y, LIU X F, et al.Orthogonal array design for the optimization of enzymatic hydrolysis of the powder of Sika bone[J].Food Science and Technology, 2015, 40(3):122-126.
[15] 朱煜冬. 芡实超微粉对2型糖尿病小鼠的降血糖与肾脏功能调节作用[D].合肥:合肥工业大学, 2020.
ZHU Y D.Hypoglycemic effect and renal function regulation of ultrafine powder of gorgon euryale seed on type 2 diabetic mice[D].Hefei:Hefei University of Technology, 2020.
[16] 夏晓霞, 寇福兵, 薛艾莲, 等.超微粉碎对枣粉理化性质、功能特性及结构特征的影响[J].食品与发酵工业, 2022, 48(12):37-45.
XIA X X, KOU F B, XUE A L, et al.Effect of superfine grinding on physicochemical properties, functional and structure characteristics of jujube powder[J].Food and Fermentation Industries, 2022, 48(12):37-45.
[17] KAPCSÁNDI V, HANCZNÉ LAKATOS E, SIK B, et al.Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product[J].Chemical Papers, 2021, 75(11):5711-5717.
[18] VALCARCEL J, REILLY K, GAFFNEY M, et al.Antioxidant activity, total phenolic and total flavonoid content in sixty varieties of potato (Solanum tuberosum L.) grown in Ireland[J].Potato Research, 2015, 58(3):221-244.
[19] WEI C X, ZHANG J, CHEN Y F, et al.Physicochemical properties and development of wheat large and small starch granules during endosperm development[J].Acta Physiologiae Plantarum, 2010, 32(5):905-916.
[20] 陈福泉, 张本山, 卢海风, 等.X射线衍射在淀粉颗粒结晶度研究中的应用[J].食品科学, 2010, 31(3):284-287.
CHEN F Q, ZHANG B S, LU H F, et al.A review of application of X ray diffraction in crystal structure determination of starch granules[J].Food Science, 2010, 31(3):284-287.
[21] 柴子淇, 徐恩波, 郑瑜雪, 等.压热处理对不同晶型淀粉结构及消化特性的影响[J].食品与生物技术学报, 2022, 41(11):64-72.
CHAI Z Q, XU E B, ZHENG Y X, et al.Effects of high temperature autoclaving on structure and digestibility of different crystalline starches[J].Journal of Food Science and Biotechnology, 2022, 41(11):64-72.
