巴西松籽近冰温贮藏技术及综合利用基础研究
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摘要
巴西松籽(Pinus gerardiana W.)是喜马拉雅白皮松的可食用性种子,含有丰富的蛋白、油脂、维生素、微量元素和膳食纤维,并以其特有的蛋白氨基酸组分和高含量的不饱和脂肪酸受到人们青睐,消费量逐年上升。但高含量的油脂也影响了巴西松籽在贮藏过程中的稳定性,产品在市场上的流通和供货期受到一定限制。因此,如何减少贮藏过程中油脂酸败而引发的损耗,延长其货架期,已经成为当前研究者和经营者迫切要解决的问题。同时,巴西松籽营养组分的深度开发利用,也是这一独特资源开发的一个方向。本课题以巴西松籽为主要试材,探索了近冰温贮藏技术对巴西松籽在长期贮藏过程中品质的影响及其贮藏工艺条件的优化,并从分离蛋白、蛋白水解产物、油脂等方面对巴西松籽的开发途径和利用前景进行比较系统的分析和探讨,旨在为巴西松籽的开发利用提供理论基础。本课题主要研究内容包括：(1)不同水分含量巴西松籽在近冰温贮藏下的品质和感官变化；(2)近冰温贮藏下水分含量对巴西松籽超微结构和脂肪品质的影响；(3)巴西松籽蛋白的超声辅助超滤提取工艺；(4)巴西松籽蛋白水解产物的功能属性和生物活性；(5)烘焙对巴西松籽油的生物活性成分和氧化稳定性的影响。
试验结果表明：
1、巴西松籽在12个月的贮藏期里,游离脂肪酸含量和过氧化值逐渐增加,感官品质逐渐下降,其中低水分松籽有较低的呼吸速率、游离脂肪酸含量和过氧化值。贮藏在-3℃的松籽与-1℃的松籽相比有更低的可见霉变率。低水分处理显示了在质地属性上的消极效应,但在颜色、气味和口味等其他感官属性上有显著的保藏效果。低水分处理结合近冰温贮藏技术作为一种非化学保鲜方式,可有效维持采后品质,延长松籽的贮藏期。
2、低水分处理有助于维持巴西松籽脂肪的稳定性。在低水分松籽中脂肪的水解推迟了,游离脂肪酸积累被显著抑制。低水分松籽也显示了较低的过氧化值和TBARS值。低水分处理较好的保存了抗氧化成分,如总酚和维生素E,减少了松籽中脂肪酶和脂氧合酶的活性,电镜观察结果显示低水分处理维持了细胞的完整性,延迟了原生质膜的降解,保存了内部的脂肪滴。从而延缓了衰老和脂肪品质恶化。
3、超声辅助超滤提取工艺可以显著提高松籽蛋白的提取率和功能属性。最佳提取条件是：超声温度43℃,pH值9,超声功率400W,超声时间38min,料液比1：35,提取效率为77.94%。超滤提取的松籽蛋白在容积密度,乳化性,起泡能力和起泡稳定性等功能属性上都要优于传统提取的松籽蛋白及部分植物蛋白。这些结果表明,松籽蛋白作为可利用的植物蛋白来源可以广泛应用于食品工业中。
4、巴西松籽蛋白水解产物的功能属性与水解度密切相关。松籽蛋白水解产物的溶解度随着水解度的增加而显著增加(p<0.05),低度水解改进了发泡能力。然而,酶水解减少了松籽蛋白水解产物的乳化能力。松籽蛋白水解产物的还原力随着水解度升高而逐渐减小,5%水解度的水解产物的DPPH自由基清除能力和亚油酸氧化抑制能力最强(p<0.05)。血管紧张素转化酶抑制活性随着水解度的增加而增加(p<0.05)。这些结果表明低度水解显著改进了松籽蛋白水解产物的功能属性和抗氧化性,而高度水解对获得高活性ACE抑制肽是十分必要的,因此对水解度的控制是调节松籽蛋白水解产物的功能属性和生物活性的一个有效策略。
5、原料烘焙处理可有效改善松籽油的氧化稳定性。褐变指数说明美拉德反应程度随着烘焙时间而显著增强。与未烘焙的松籽相比,烘焙引发松籽水溶性总酚含量的增加,但导致总生育酚、总胡萝卜素和总叶绿素含量的减少。经150℃烘焙30min后松籽提取的松籽油显示了最高的氧化稳定性。最高的清除自由基能力从烘焙30min的松籽油样品中检测到。松籽油氧化稳定性和抗氧化性的改进可能是新产生的美拉德反应产物、增加的水溶性总酚含量和其他保留下来的生物活性成分的共同作用所引发的。
Chilgoza pine nut (Pinus gerardiana W.) is the edible seed of Himalayan bungeana. It contains rich protein、oil、vitamins、minerals and dietary fiber, and is favored by people for its special amino acids composition and high content of unsaturated fatty acids. The consumption of chilgoza pine nut has been increasing year by year.As pine nut contains high amount of fats and unsaturated fatty acids it is prone to hydrolytic and oxidative rancidity which led to losses of nutritional and sensory quality in storage. Therefore, the reduction of the loss induced by fat rancidity during storage and extention of the shelf-life of pine nut have been paid much attention by researchers as well as business operators.In our project, Chilgoza pine nut was chosen as the major subject to develop near-freezing point storage technology. Then a comprehensive and systematic research on utilization of pine nut, including protein isolatess protein hydrolysates、oil was carried out. The objective of this study was to provide basis for exploitation of Chilgoza pine nut. The major sudy topics include:(1) Changes in quality and sensory attributes of moisture conditioned Chilgoza pine nut under near-freezing point storage;(2) Ultrastructure and lipid quality changes in low-moisture Chilgoza pine nut during near-freezing point storage;(3) Functional properties of Chilgoza pine nut protein prepared by ultrasonic-assisted ultrafiltration extraction process;(4) Functional properties and bioactivities of Chilgoza pine nut protein isolates and its enzymatic hydrolysates;(5) Influence of kernel roasting on bioactive components and oxidative stability of Chilgoza pine nut oil.
The main research findings were summarized as follows:
1. Free fatty acid content and peroxide value of the pine nuts increased in the whole12months storage, while sensory quality decreased. Low-moisture nuts had lower respiration, free fatty acid content and peroxide value. Nuts stored at-3℃had less visible mold infection and browning percentage than at-1℃. Low-moisture treatment exerted a slight negative effect on texture, but had significant preservative effects on color, odor and taste during storage. Integration of low-moisture conditioning and near-freezing point storage technology can be a promising non-chemical way for maintaining the postharvest quality and extending shelf-life of pine nuts.
2. Low-moisture treatment helped in maintaining cell integrity and improving the storage stability. The hydrolysis of lipids was delayed in low-moisture pine nuts, resulted a significant inhibition of free fatty acids accumulation in pine nuts. Low-moisture pine nuts also demonstrated lower peroxide value and TBARS value as compared with control pine nuts. Transmission electron microscopy (TEM) revealed that low-moisture treatment maintained the integrity of the cell, deferring the degradation of plasmalemma and protected the internal lipid droplet. Low-moisture treatment better preserved antioxidant components including total phenolics and Vitamin E, and reduced the activities of lipase and lipoxygenase in pine nuts, retarded the senescence and the deterioration of lipid quality.
3. The extraction efficiency and functional properties of pine nut protein were significantly improved by the ultrasonic-assisted extraction and ultrafiltration method. The optimum extraction conditions were as follows:ultrasonic temperature43℃, pH value9, ultrasonic power400W, ultrasonic treatment time38min, solid/liquid ratio1:35. The extraction efficiency was77.94%under the optimized extraction conditions. Functional properties (bulk density, emulsifying capacity, foaming capacity and foam stability) of pine nut protein obtained by ultrafiltration were found to be better than traditionally extracted pine nut protein and some of other plant proteins. The results of this study indicated pine nut protein as an available plant protein source could be widely applied in food industry.
4. The solubility of PPH significantly increased (p<0.05) with the increase of the DH, while the foaming capacity of PPH was only improved at a low DH. However, enzymatic hydrolysis reduced the emulsifying capacity of PPH. The DPPH radical scavenging and inhibition of linoleic acid oxidation activities of PPH were significantly improved by a low DH (5%) compared with those of PPH with a higher DH and the original PPI (p<0.05). The reducing power of PPH at all DH decreased in comparison to that of the original PPI. The ACE inhibitory activity of PPH increased (p<0.05) with the DH. These results revealed that a low degree of enzymatic hydrolysis was appropriate to obtain PPH with improved functional properties and good antioxidant activities, while a high degree of hydrolysis was essential to obtain highly potent ACE inhibitory peptides from PPI, the control of the DH may be an effective strategy to modify specific functional and bioactive properties of PPH.
5. Oil extracted from kernels roasted for30min demonstrated the highest oxidative stability. The browning index which indicates extent of Maillard reaction significantly (p<0.05) increased with roasting. Compared to samples from unroasted kernels, roasting was found to cause an increase in total phenolics and a reduction in the level of total tocopherols. Total carotenoids and total chlorophylls were also reduced by roasting and almost completely diminished in heaver roasting conditions. The highest radical scavenging capacity was detected in oil sample from kernels roasted for30min. The improvement of oxidative stability and antioxidant capacity is possibly resulted from the combined action of the neo-formed Maillard reaction products, increased total phenolics and other remaining bioactive components.
试验结果表明：
1、巴西松籽在12个月的贮藏期里,游离脂肪酸含量和过氧化值逐渐增加,感官品质逐渐下降,其中低水分松籽有较低的呼吸速率、游离脂肪酸含量和过氧化值。贮藏在-3℃的松籽与-1℃的松籽相比有更低的可见霉变率。低水分处理显示了在质地属性上的消极效应,但在颜色、气味和口味等其他感官属性上有显著的保藏效果。低水分处理结合近冰温贮藏技术作为一种非化学保鲜方式,可有效维持采后品质,延长松籽的贮藏期。
2、低水分处理有助于维持巴西松籽脂肪的稳定性。在低水分松籽中脂肪的水解推迟了,游离脂肪酸积累被显著抑制。低水分松籽也显示了较低的过氧化值和TBARS值。低水分处理较好的保存了抗氧化成分,如总酚和维生素E,减少了松籽中脂肪酶和脂氧合酶的活性,电镜观察结果显示低水分处理维持了细胞的完整性,延迟了原生质膜的降解,保存了内部的脂肪滴。从而延缓了衰老和脂肪品质恶化。
3、超声辅助超滤提取工艺可以显著提高松籽蛋白的提取率和功能属性。最佳提取条件是：超声温度43℃,pH值9,超声功率400W,超声时间38min,料液比1：35,提取效率为77.94%。超滤提取的松籽蛋白在容积密度,乳化性,起泡能力和起泡稳定性等功能属性上都要优于传统提取的松籽蛋白及部分植物蛋白。这些结果表明,松籽蛋白作为可利用的植物蛋白来源可以广泛应用于食品工业中。
4、巴西松籽蛋白水解产物的功能属性与水解度密切相关。松籽蛋白水解产物的溶解度随着水解度的增加而显著增加(p<0.05),低度水解改进了发泡能力。然而,酶水解减少了松籽蛋白水解产物的乳化能力。松籽蛋白水解产物的还原力随着水解度升高而逐渐减小,5%水解度的水解产物的DPPH自由基清除能力和亚油酸氧化抑制能力最强(p<0.05)。血管紧张素转化酶抑制活性随着水解度的增加而增加(p<0.05)。这些结果表明低度水解显著改进了松籽蛋白水解产物的功能属性和抗氧化性,而高度水解对获得高活性ACE抑制肽是十分必要的,因此对水解度的控制是调节松籽蛋白水解产物的功能属性和生物活性的一个有效策略。
5、原料烘焙处理可有效改善松籽油的氧化稳定性。褐变指数说明美拉德反应程度随着烘焙时间而显著增强。与未烘焙的松籽相比,烘焙引发松籽水溶性总酚含量的增加,但导致总生育酚、总胡萝卜素和总叶绿素含量的减少。经150℃烘焙30min后松籽提取的松籽油显示了最高的氧化稳定性。最高的清除自由基能力从烘焙30min的松籽油样品中检测到。松籽油氧化稳定性和抗氧化性的改进可能是新产生的美拉德反应产物、增加的水溶性总酚含量和其他保留下来的生物活性成分的共同作用所引发的。
Chilgoza pine nut (Pinus gerardiana W.) is the edible seed of Himalayan bungeana. It contains rich protein、oil、vitamins、minerals and dietary fiber, and is favored by people for its special amino acids composition and high content of unsaturated fatty acids. The consumption of chilgoza pine nut has been increasing year by year.As pine nut contains high amount of fats and unsaturated fatty acids it is prone to hydrolytic and oxidative rancidity which led to losses of nutritional and sensory quality in storage. Therefore, the reduction of the loss induced by fat rancidity during storage and extention of the shelf-life of pine nut have been paid much attention by researchers as well as business operators.In our project, Chilgoza pine nut was chosen as the major subject to develop near-freezing point storage technology. Then a comprehensive and systematic research on utilization of pine nut, including protein isolatess protein hydrolysates、oil was carried out. The objective of this study was to provide basis for exploitation of Chilgoza pine nut. The major sudy topics include:(1) Changes in quality and sensory attributes of moisture conditioned Chilgoza pine nut under near-freezing point storage;(2) Ultrastructure and lipid quality changes in low-moisture Chilgoza pine nut during near-freezing point storage;(3) Functional properties of Chilgoza pine nut protein prepared by ultrasonic-assisted ultrafiltration extraction process;(4) Functional properties and bioactivities of Chilgoza pine nut protein isolates and its enzymatic hydrolysates;(5) Influence of kernel roasting on bioactive components and oxidative stability of Chilgoza pine nut oil.
The main research findings were summarized as follows:
1. Free fatty acid content and peroxide value of the pine nuts increased in the whole12months storage, while sensory quality decreased. Low-moisture nuts had lower respiration, free fatty acid content and peroxide value. Nuts stored at-3℃had less visible mold infection and browning percentage than at-1℃. Low-moisture treatment exerted a slight negative effect on texture, but had significant preservative effects on color, odor and taste during storage. Integration of low-moisture conditioning and near-freezing point storage technology can be a promising non-chemical way for maintaining the postharvest quality and extending shelf-life of pine nuts.
2. Low-moisture treatment helped in maintaining cell integrity and improving the storage stability. The hydrolysis of lipids was delayed in low-moisture pine nuts, resulted a significant inhibition of free fatty acids accumulation in pine nuts. Low-moisture pine nuts also demonstrated lower peroxide value and TBARS value as compared with control pine nuts. Transmission electron microscopy (TEM) revealed that low-moisture treatment maintained the integrity of the cell, deferring the degradation of plasmalemma and protected the internal lipid droplet. Low-moisture treatment better preserved antioxidant components including total phenolics and Vitamin E, and reduced the activities of lipase and lipoxygenase in pine nuts, retarded the senescence and the deterioration of lipid quality.
3. The extraction efficiency and functional properties of pine nut protein were significantly improved by the ultrasonic-assisted extraction and ultrafiltration method. The optimum extraction conditions were as follows:ultrasonic temperature43℃, pH value9, ultrasonic power400W, ultrasonic treatment time38min, solid/liquid ratio1:35. The extraction efficiency was77.94%under the optimized extraction conditions. Functional properties (bulk density, emulsifying capacity, foaming capacity and foam stability) of pine nut protein obtained by ultrafiltration were found to be better than traditionally extracted pine nut protein and some of other plant proteins. The results of this study indicated pine nut protein as an available plant protein source could be widely applied in food industry.
4. The solubility of PPH significantly increased (p<0.05) with the increase of the DH, while the foaming capacity of PPH was only improved at a low DH. However, enzymatic hydrolysis reduced the emulsifying capacity of PPH. The DPPH radical scavenging and inhibition of linoleic acid oxidation activities of PPH were significantly improved by a low DH (5%) compared with those of PPH with a higher DH and the original PPI (p<0.05). The reducing power of PPH at all DH decreased in comparison to that of the original PPI. The ACE inhibitory activity of PPH increased (p<0.05) with the DH. These results revealed that a low degree of enzymatic hydrolysis was appropriate to obtain PPH with improved functional properties and good antioxidant activities, while a high degree of hydrolysis was essential to obtain highly potent ACE inhibitory peptides from PPI, the control of the DH may be an effective strategy to modify specific functional and bioactive properties of PPH.
5. Oil extracted from kernels roasted for30min demonstrated the highest oxidative stability. The browning index which indicates extent of Maillard reaction significantly (p<0.05) increased with roasting. Compared to samples from unroasted kernels, roasting was found to cause an increase in total phenolics and a reduction in the level of total tocopherols. Total carotenoids and total chlorophylls were also reduced by roasting and almost completely diminished in heaver roasting conditions. The highest radical scavenging capacity was detected in oil sample from kernels roasted for30min. The improvement of oxidative stability and antioxidant capacity is possibly resulted from the combined action of the neo-formed Maillard reaction products, increased total phenolics and other remaining bioactive components.
引文
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