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《The Food Industry》 2019-06
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Effects of Superfine Grinding on the Physicochemical Properties and Antioxidant Activities of Zebra Bean Power

LI Guanghui;WANG Jun;GAO Xueli;SUN Sisheng;WANG Yonghui;GUO Weiyun;Food and Biological Engineering College, Xuchang University;Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety of Henan Province;  
The zebra bean was used as the raw material. The coarse powder of zebra bean was treated by vibration type superfine grinding. The effects of crushing time on the physicochemical properties and antioxidant activities of the zebra bean powder were studied. The results showed that compared with the coarse powder, the average particle size of power became smaller and more uniform with the prolonging of time. The angle of repose and slip angle of micro powder were increased,and the bulk density and tap density were decreased. The oil holding capacity and hygroscopicity were reduced, swelling degree and solubility of micro powder were improved, and water holding capacity was not obvious. The superfine grinding can significantly improve the reducing ability, and the O_2~-·, DPPH·, and ABTS~+ free scavenging ability. However, excessive grinding could result in loss of active ingredients and decrease antioxidant capacity. This study provided a theoretical basis for the further processing and utilization of zebra bean in food.
【Fund】: 国家自然科学基金(31701716);; 河南省高等学校重点科研项目计划(17A550006);; 许昌学院优秀青年骨干教师资助项目;; 许昌市科技攻关计划(20170211053)
【CateGory Index】: TS214
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【Citations】
Chinese Journal Full-text Database 4 Hits
1 Cai Ting;Wang Liping;Liu Ming;Tian Xiaohong;Liu Yanxiang;Wu Nana;Lin Qinlu;Tan Bin;Academy of State Administration of Grain;Central South University of Forestry and Technology;;The Influence of Micronization on Polyphenols and Antioxidant Activity of Buckwheat Powder[J];中国粮油学报;2015-10
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【Co-citations】
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1 CHUN Yutong;LI Yumei;ZHOU Jiefeng;XU Yali;XU Qin;DU Junliang;The Chemistry and Chemical Engineering Department of Mianyang Normal University;;Determination of Iron in the Kidney Beans by Spectrophotometry[J];广东微量元素科学;2014-12
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7 WANG Wei1,ZUO Shuang-hai1,CHENG Chao1,2,*(1.School of Biological Science and Technology,Hubei University for Nationallities,Enshi 445000,China ;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China);in vitro Antioxidant Effect of Ethanol Extract from Gongshui White Pomelo Peel[J];食品科学;2010-15
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9 GAO Hong1,2,SHI De-fang1,2,HE Jian-jun1,2,WANG Shao-hua1,2,ZHOU Ming1,2,ZHANG Qi3 (1. Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China ;2. Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center, Wuhan 430064, China ;3. School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430064, China);Effect of Superfine Grinding on Functional Components and Properties of Lentinus edodes Stems[J];食品科学;2010-05
10 ZHANG Jing,WANG Xiu-quan,WANG De-qing,HOU Jin-gang (College of Chinese Medicinal Material, Jilin Agricultural University, Changchun 130118, China);Effects of Superfine Comminution on Leaching of Ginsenosides in Panax ginseng[J];食品科学;2009-18
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