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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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