Wu Yingmei, Feng Xuewei, Zhu Yingying, Li Shiyu, Hu Yichen, Yao Yang, Zhou Nong
Chongqing Engineering Laboratory of Green Planting and Deep Processing of Famous-Region Drug in the Three Gorges Reservoir Region, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Foods. 2023 Aug 30;12(17):3260. doi: 10.3390/foods12173260.
High activity of lipoxygenase (LOX) has been identified as a primary cause of oxidative rancidity in legumes. In this study, the application of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) (5 W, 10 min) resulted in an obvious decrease in LOX activity in mung bean (MB), kidney bean (KB), and adzuki bean (AB) flours by 36.96%, 32.49%, and 28.57%, respectively. Moreover, DBD-ACP induced significant increases ( < 0.05) in content of soluble dietary fiber, saturated fatty acids, and methionine. The starch digestibility of legumes was changed, evidenced by increased ( < 0.05) slowly digestible starch and rapidly digestible starch, while resistant starch decreased. Furthermore, DBD-ACP treatment significantly affected ( < 0.05) the hydration and thermal characteristics of legume flours, evidenced by the increased water absorption index (WAI) and gelatinization temperature, and the decreased swelling power (SP) and gelatinization enthalpy (ΔH). Microscopic observations confirmed that DBD-ACP treatment caused particle aggregation.
脂氧合酶（LOX）的高活性已被确定为豆类氧化酸败的主要原因。在本研究中，施加介质阻挡放电常压冷等离子体（DBD-ACP）（5瓦，10分钟）导致绿豆（MB）、芸豆（KB）和红豆（AB）面粉中的LOX活性分别显著降低36.96%、32.49%和28.57%。此外，DBD-ACP使可溶性膳食纤维、饱和脂肪酸和蛋氨酸的含量显著增加（P<0.05）。豆类的淀粉消化率发生了变化，表现为缓慢消化淀粉和快速消化淀粉增加（P<0.05），而抗性淀粉减少。此外，DBD-ACP处理显著影响（P<0.05）豆类面粉的水化和热特性，表现为吸水指数（WAI）和糊化温度升高，而膨胀力（SP）和糊化焓（ΔH）降低。显微镜观察证实，DBD-ACP处理导致颗粒聚集。
