Yu Shibo, Wu Yanchun, Li Zhenjiang, Wang Changyuan, Zhang Dongjie, Wang Lidong
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.
Front Nutr. 2023 Feb 24;10:1117385. doi: 10.3389/fnut.2023.1117385. eCollection 2023.
There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using universal grinders (UGMB), ball mills (BMMB), and vibration mills (VMMB). The results showed that the particle size of the sample after ultrafine grinding treatment was significantly reduced to 21.34 μm (BMMB) and 26.55 μm (VMMB), and the specific surface area was increased. The particle distribution was uniform to a greater extent, and the color was white after treatment. Moreover, the water holding capacity (WHC), oil holding capacity (OHC), and swelling power (SP) increased, and the bulk density and solubility (S) decreased. The Rapid Viscosity Analyzer (RVA) indicated that the final viscosity of the sample after ultrafine grinding was high. Furthermore, rheological tests demonstrated that the consistency coefficient K, shear resistance, and viscosity were decreased. The results of functional experiments showed that the treated samples (BMMB and VMMB) increased their capacity for cation exchange by 0.59 and 8.28%, respectively, bile acid salt adsorption capacity increased from 25.56 to 27.27 mg/g and 26.38 mg/g, and nitrite adsorption capacity increased from 0.58 to 1.17 mg/g and 1.12 mg/g.
需要有更多关于不同研磨方法对全谷物绿豆粉理化性质影响的信息。因此，使用万能磨粉机（UGMB）、球磨机（BMMB）和振动磨（VMMB）对全谷物绿豆粉的理化性质进行了分析。结果表明，经过超细研磨处理后，样品的粒径显著减小至21.34μm（BMMB）和26.55μm（VMMB），比表面积增加。颗粒分布在更大程度上变得均匀，处理后颜色变白。此外，持水能力（WHC）、持油能力（OHC）和膨胀力（SP）增加，堆积密度和溶解度（S）降低。快速粘度分析仪（RVA）表明，超细研磨后样品的最终粘度较高。此外，流变学测试表明，稠度系数K、抗剪切性和粘度降低。功能实验结果表明，处理后的样品（BMMB和VMMB）阳离子交换能力分别提高了0.59%和8.28%，胆酸盐吸附能力从25.56mg/g增加到27.27mg/g和26.38mg/g，亚硝酸盐吸附能力从0.58mg/g增加到1.17mg/g和1.12mg/g。
