Zhang Qing-An, Shi Fang-Fang, Yao Jian-Li, Zhang Ning
Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China
Shaanxi International Science and Technology Cooperation Bases: Cereal Science International Joint Research Center Xi'an 710062 Shaanxi Province PR China.
RSC Adv. 2020 Mar 12;10(18):10624-10633. doi: 10.1039/c9ra10965j. eCollection 2020 Mar 11.
In this paper, studies were conducted to investigate the effects of ultrasonically accelerated debitterizing on the physicochemical properties of apricot kernels, such as color, texture, oil content, protein characteristics and amino acids, with UV-Vis spectroscopy, synchronous fluorescence spectroscopy, circular dichroism, electrophoresis, environmental scanning electron microscopy, and thermal property analysis. The results indicate that the novel debitterizing technique has insignificant influences on the oil and protein contents of apricot kernels; meanwhile, the color, texture and activity of beta-glucosidase were substantially improved, greatly contributing to the quality modification and shortening the debitterizing time. In addition, ultrasound greatly influenced the amino acid contents and compositions, the fluorescence spectra and the thermal properties of the apricot kernel proteins. In a word, all these results greatly contribute to our understanding of the debitterizing mechanism mediated by ultrasound irradiation and further prove the feasibility of this novel debitterizing technique in the practical processing of apricot kernels.
本文采用紫外可见光谱、同步荧光光谱、圆二色光谱、电泳、环境扫描电子显微镜和热性能分析等方法，研究了超声加速脱苦对杏仁理化性质的影响，如颜色、质地、油含量、蛋白质特性和氨基酸等。结果表明，这种新型脱苦技术对杏仁的油和蛋白质含量影响不显著；同时，杏仁的颜色、质地和β-葡萄糖苷酶活性得到显著改善，极大地有助于品质改良并缩短脱苦时间。此外，超声对杏仁蛋白的氨基酸含量和组成、荧光光谱以及热性能有很大影响。总之，所有这些结果有助于我们深入了解超声辐照介导的脱苦机制，并进一步证明这种新型脱苦技术在杏仁实际加工中的可行性。
