CAJ | 학술논문

莲子在贮藏过程中,其蒸煮特性及食味值会发生明显变化,导致莲子陈化变质.为了解这一变化的内在原因,本实验以新鲜和陈化的广昌通芯白莲为实验材料,对两种莲子的吸水性和吸油性、乳化性和乳化稳定性、发泡性和泡沫稳定性、胶凝性进行对比研究.研究结果表明:新鲜和陈化莲子的水分、粗脂肪和蛋白质含量及醇提取物HPLC图谱相似度筹异都不显著,但各种功能特性存在较大筹异,陈化莲子在吸水性和吸油性、乳化性、发泡件、胶凝性等方面都有所降低.贮藏导致莲子淀粉、蛋白质等成分的结构发生变化,从而使其功能特性发生了相应的改变.
련자재저장과정중,기증자특성급식미치회발생명현변화,도치련자진화변질.위료해저일변화적내재원인,본실험이신선화진화적엄창통심백련위실험재료,대량충련자적흡수성화흡유성、유화성화유화은정성、발포성화포말은정성、효응성진행대비연구.연구결과표명:신선화진화련자적수분、조지방화단백질함량급순제취물HPLC도보상사도주이도불현저,단각충공능특성존재교대주이,진화련자재흡수성화흡유성、유화성、발포건、효응성등방면도유소강저.저장도치련자정분、단백질등성분적결구발생변화,종이사기공능특성발생료상응적개변.
Significant changes of cooking properties and taste value are always observed in lotus seeds stored due to deterioration of internal attributes. In order to understand the causes of the changes, fresh and stale lotus seeds from Guangchang were comparatively investigated for water absorption capacity, oil absorption capacity, emulsifying ability and emulsion stability, foaming ability and foam stability, and gel property. Results indicated that no significant differences in contents of moisture, protein, crude fat and HPLC fingerprint of 80% methanol extract were found in fresh and stable lotus seeds. However, fresh and stale lotus seeds exhibited significantly different functional properties. Compared with fresh lotus seeds, the water absorption capacity, oil absorption capacity, emulsifying ability, foaming capacity and gel property of stale lotus seeds were decreased remarkably. These results revealed that staling might lead to structural changes of chemical compositions, which affect the functional properties of lotus seeds.