| 高亚灵，文宁，陶宁萍.奇亚籽饼的营养成分分析及物性研究[J].中国油脂,2018,43(8):.[GAO Yaling, WEN Ning, TAO Ningping.Nutritional components and physical properties of Chia (Salvia hispanica) seed cake[J].China Oils and Fats,2018,43(8):.] |
| 奇亚籽饼的营养成分分析及物性研究 |
| Nutritional components and physical properties of Chia (Salvia hispanica) seed cake |
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| DOI： |
| 中文关键词: 奇亚籽饼 多酚 氢氧化钾蛋白质溶解度 物性 |
| 英文关键词:Chia(Salvia hispanica) seed cake polyphenol solubility of potassium hydroxide protein physical property |
| 基金项目: |
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| 摘要点击次数: 1305 |
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| 中文摘要: |
| 为提高奇亚籽饼的利用率，对奇亚籽饼的营养成分进行分析评价，并对其物性进行研究。结果表明：奇亚籽饼中含有（32.70±0.10）g/100 g的粗蛋白质，（44.74±0.53） g/100 g的膳食纤维，残存脂肪（7.15±0.26）g/100 g；压榨过程中部分不饱和脂肪酸氧化分解为饱和脂肪酸；氢氧化钾蛋白质溶解度为90%，符合大豆粕国家标准要求；奇亚籽饼的多酚含量为4.67 mg/g，高于奇亚籽中的多酚含量（3.63 mg/g）；经测定奇亚籽饼的膨胀力、持水力、结合水力、吸脂力，得出其综合物性值为11.60，优于常见的大豆纤维和玉米纤维，具有较好的减肥调脂、降血糖等功能特性。 |
| 英文摘要: |
| For improving the utilization efficiency of Chia(Salvia hispanica) seed cake, the nutritional components of Chia(Salvia hispanica) seed cake were analyzed and evaluated, and its physical properties were studied. The results showed that the Chia(Salvia hispanica) seed cake contained(32.70±010)g/100 g crude protein,(44.74±0.53)g/100 g dietary fiber and (7.15±0.26)g/100 g residual fat. Partial unsaturated fatty acids were oxidized and decomposed into saturated fatty acids during pressing.The solubility of potassium hydroxide protein of Chia(Salvia hispanica) seed cake was 90%, which met the requirements of the national standard of soybean meal,and the content of polyphenol was 4.67 mg/g, higher than 3.63 mg/g of Chia(Salvia hispanica) seed. By determining swelling capacity, water holding capacity, water binding capacity and oil absorbency of Chia(Salvia hispanica) seed cake, the comprehensive physical property value was 11.60, superior to common soybean fiber and corn fiber,so Chia(Salvia hispanica) seed cake had better function for reducing weight, regulating lipid and reducing blood sugar. |
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