Huang Zhigang, Zhang Jiayi, Zhang Guoliang, Gao Fei, Bi Chonghao
School of Artificial Intelligence, Beijing Technology and Business University, No.11 Fu Cheng Road Haidian District, Beijing 100048, China.
Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing 100048, China.
Foods. 2023 Apr 3;12(7):1513. doi: 10.3390/foods12071513.
Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study investigates the effect of co-treatment (HPH-HT) on the particle size, rheological behavior, and thermal characteristics of DCF suspensions. The results indicate that both HPH and HT can result in a more uniform distribution of particle size in the suspensions. The effect of HPH on ' was observed to be reductionary, whereas HT increased it. Nevertheless, the HPH-HT treatment further amplified ' (notably in high-concentration DCF), which demonstrates that the solid properties of DCF are improved. The apparent viscosity of the suspensions increased with individual and combined treatments, with the HPH-HT treatment of DCF12% exhibiting the most significant increase (from 0.005 to 9.5 Pa·s). The rheological behavior of DCF8% with HPH-HT treatment was found to be comparable to that of DCF12% treated only with HT. In conclusion, HPH-HT treatment shows a synergistic impact of HPH and HT on the rheological properties of DCF suspensions, however, it has limited effect on the particle size distribution and freeze-thaw stability.
脱脂鹰嘴豆粉（DCF）富含蛋白质和淀粉，在食品工业中经常被使用。高压均质化（HPH）和热处理（HT）是两种改变食品原料的关键方法。本研究考察了联合处理（HPH-HT）对DCF悬浮液的粒径、流变行为和热特性的影响。结果表明，HPH和HT都能使悬浮液中的粒径分布更均匀。观察到HPH对‘ 的影响是降低，而HT使其增加。然而，HPH-HT处理进一步放大了‘ （在高浓度DCF中尤为明显），这表明DCF的固体性质得到了改善。悬浮液的表观粘度随着单独处理和联合处理而增加，DCF12% 的HPH-HT处理表现出最显著的增加（从0.005到9.5 Pa·s）。发现HPH-HT处理的DCF8% 的流变行为与仅用HT处理的DCF12% 相当。总之，HPH-HT处理显示出HPH和HT对DCF悬浮液流变性质的协同影响，然而，它对粒径分布和冻融稳定性的影响有限。
