頁籤選單縮合
題名 | 花生殼粉之抗氧化及功能特性 |
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作者姓名(中文) | 杜平惪; 顏國欽; 葉東柏; | 書刊名 | 技術學刊 |
卷期 | 9:1 1994.03[民83.03] |
頁次 | 頁97-101 |
分類號 | 466.175 |
關鍵詞 | 花生殼粉; 抗氧化性; 乳化性; 功能特性; Peanut hull flour; Antioxidative activity; Emulsifying property; Functional property; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以台商11號花生為樣品,探討其殼粉的抗氧化及功能性質。結果顯示花生殼粉之組成分以粗纖維佔多數。花生殼經冷凍乾燥製成之殼粉通過80mesh篩網,其收率約為41.5%。每克花生殼粉保水力與保油力各約為4.15克與2.80克,表示花生殼粉較具親水性。花生殼粉之乳化活性(EA)為29.6% ,乳化之安定性(ES)為27.6%,其乳化特性並非安定性佳者。不同處理之10%花生殼粉與豬油在60度C,72小時反應過程中,具有約50~72%之氧化抑制活性,顯示花生殼粉具有延遲油脂之氧化作用。 |
英文摘要 | The antioxidative and functional properties of peanut hull flour (PHF) from Tainan select no. 11 peanuts (Spanish type) was determined. The results showed that PHF contained a significant amounts of crude fiber. The yield of flour was 41.5% after the hulls were freeze dried and rnilled passing through an 80-mesh sieve. The water-holding capacity (av. 4.15 g water/g flour) was higher than the oil-holding capacity (av. 2.80 g oil/g flour), indicating that PHF was more hydrophilic than hydrophobic. The emulsifying activity and emulsion stability of PHF was 29.6% and 27.6%, respectively, revealing that emulsifying properties of PHF was not significant. Ten percent of PHF with different treatment exhibited approximate 50-72% inhibition of peroxidation of lard when reacted at 60C for 72 hr, indicating that PHF might retard the autoxidation of oil. |
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