高粱和豇豆浆液的超声波处理：对技术功能、流变性和近似性质的影响
Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.
摘要(中文译文)
高粱和豇豆是非洲本土作物，在促进粮食安全方面具有显著潜力。然而，其工业应用仍然有限，部分原因在于其功能特性和流变学特性相关的挑战。本研究旨在探究不同超声处理参数对高粱和豇豆浆液的技术功能特性、流变学特性及近似组成的影响。将生高粱和豇豆籽粒分别研磨成粉，各自按1：2（w/v）的粉水比与蒸馏水混合后进行超声处理。随后，混合物在25%、50%和75%振幅下分别超声处理30分钟和1小时。经超声处理的粉浆经冷冻干燥后粉碎成细粉用于分析。对样品的色泽、技术功能特性（包括堆积密度、水溶性指数、吸水指数、膨胀力、吸水和吸油能力）、流变学行为及近似组成进行了评价。结果表明，超声处理显著改变了高粱和豇豆样品的蛋白质含量（高粱10.30%-11.05%；豇豆23.20%-24.85%）和纤维含量（高粱0.06%-0.60%；豇豆2.51%-6.41%），其变化程度取决于所施加的振幅和处理时间。较高强度和较长暴露时间的超声处理引起了水合特性的显著改变，包括吸水能力增加（高粱1.16-1.34 g/g，豇豆1.49-1.59 g/g）和水溶性指数变化（高粱1.26 g/100g-2.58 g/100g），同时改善了黏度和黏弹性参数，从而表明其具有更好的加工功能性潜力。总体而言，本研究证实超声处理是一种有效的绿色技术，可用于改善高粱和豇豆粉的技术功能特性、流变学特性及近似组成。
Abstract
Sorghum and cowpea are African indigenous crops with significant potential to contribute to food security. However, their industrial use remains limited, partly due to challenges related to their functional and rheological properties. The aim of this study was to investigate how different ultrasonication parameters influence the technofunctional, rheological, and proximate properties of sorghum and cowpea slurries. Raw sorghum and cowpea grains were separately milled into flour, and each was mixed with distilled water at a 1:2 (w/v) flour-to-water ratio before ultrasonication treatment. The mixtures were then subjected to ultrasonication at 25%, 50%, and 75% amplitude for 30 min and 1 h. The ultrasonicated flour slurries were freeze-dried and subsequently blended into fine flour for analyses. The samples were evaluated for their color, technofunctional properties (including bulk density, water solubility index, water absorption index, swelling power, water, and oil absorption capacity), rheological behavior, and proximate composition. The results revealed that ultrasonication significantly modified the protein (10.30%-11.05% in sorghum; 23.20%-24.85% in cowpea) and fiber (0.06%-0.60% in sorghum; 2.51%-6.41% in cowpea) contents of sorghum and cowpea samples, with the extent of change dependent on the applied amplitude and treatment time. Ultrasonication at higher intensities and longer exposure times induced notable alterations in hydration characteristics, including increased water absorption capacity (1.16-1.34 g/g in sorghum and 1.49-1.59 g/g in cowpea) and water solubility index (1.26 g/100g -2.58 g/100g in sorghum), while improving viscosity and viscoelastic parameters, thereby suggesting potential for better processing functionality. Overall, the study establishes that ultrasonication is an effective green technique for modifying the technofunctional, rheological, and proximate properties of sorghum and cowpea flours.
如何引用
AMA
Temaswati Nkosi, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo. Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.. Journal of food science. 2026; doi:10.1111/1750-3841.71310.
APA
Temaswati Nkosi, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo (2026). Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.. Journal of food science. https://doi.org/10.1111/1750-3841.71310
GB/T 7714
Temaswati Nkosi, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo. Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.[J]. Journal of food science, 2026 doi:10.1111/1750-3841.71310.
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