物理改性处理对菠萝皮渣膳食纤维物化特性的影响
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摘要
以菠萝皮渣为原料制备膳食纤维,考察超微粉碎、蒸汽爆破和挤压膨化3种物理改性方式对菠萝皮渣膳食纤维的基本成分、理化性质、形貌结构及生物活性物质溶出量的影响。结果表明:3种物理改性方式均能提高样品阳离子交换能力,增加多酚、黄酮物质的溶出量。其中蒸汽爆破处理能显著提高可溶性膳食纤维含量,在持水持油性方面表现良好。形貌结构分析结果显示,改性后的膳食纤维结构均发生不同程度的变化,但其主要成分及化学结构未受影响。综上所述,蒸汽爆破处理有助于改善菠萝皮渣膳食纤维的品质。
The dietary fiber from pineapple pomace was modificated by three physical modification methods including ultrafine grinding, steam explosion, and extrusion. Changes in the composition, physical, topographical structure, bioactive content, and other chemical properties of pineapple pomace dietary fiber were investigated. The three physical modification methods could improve the cation exchange capacity of the samples and increase the dissolution of the polyphenols and flavonoids. Among them, the steam explosion treatment could significantly increase the content of soluble dietary fiber, and it performed well in water and oil holding. The results of morphological structure analysis showed that the structure of the modificated dietary fiber changed in different degrees, but the major components and chemical structure were not affected. In general, the steam explosion treatment improved the quality of pineapple pomace dietary.
The dietary fiber from pineapple pomace was modificated by three physical modification methods including ultrafine grinding, steam explosion, and extrusion. Changes in the composition, physical, topographical structure, bioactive content, and other chemical properties of pineapple pomace dietary fiber were investigated. The three physical modification methods could improve the cation exchange capacity of the samples and increase the dissolution of the polyphenols and flavonoids. Among them, the steam explosion treatment could significantly increase the content of soluble dietary fiber, and it performed well in water and oil holding. The results of morphological structure analysis showed that the structure of the modificated dietary fiber changed in different degrees, but the major components and chemical structure were not affected. In general, the steam explosion treatment improved the quality of pineapple pomace dietary.
引文
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[2]Alsheraji S H,Ismail A,Manap M Y,et al.Functional properties and characterization of dietary fiber from Mangifera pajang Kort.fruit pulp[J].Journal of Agricultural&Food Chemistry,2011,59(8):3980.
[3]朱国君,赵国华.膳食纤维改性研究进展[J].粮食与油脂,2008(4):40-42.
[4]Qi B,Jiang L,Li Y,et al.Extract dietary fiber from the soy pods by chemistry-enzymatic methods[J].Procedia Engineering,2011,15(1):4862-4873.
[5]申瑞玲,王英.膳食纤维的改性及其对功能特性的影响[J].农产品加工(学刊),2009(3):17-20,25.
[6]朱怡婷,李状,黄晓兵,等.超微粉碎对毛竹笋微观结构及营养成分的影响[J].热带作物学报,2015,36(5):937-941.
[7]Chen H,Zhao C,Li J,et al.Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root[J].LWT,2018,93:204-211.
[8]Shafiei M,Kabir M M,Zilouei H,et al.Techno-economical study of biogas production improved by steam explosion pretreatment[J].Bioresource technology,2013,148(8):53-60.
[9]杨礼富,谢贵水.菠萝加工废料一果皮渣的综合利用[J].热带农业科学,2002,4(22):69-70.
[10]杭瑜瑜,薛长风,裴志胜,等.菠萝皮渣可溶性膳食纤维的酶法制备及理化性质研究[J].食品工业,2018,39(7):120-124.
[11]Yan X,Ye R,Chen Y.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106.
[12]Gong L,Huang L,Zhang Y.Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity[J].Journal of Agricultural&Food Chemistry,2012,60(29):7177-7184.
[13]康芳芳,聂远洋,邓楚君,等.蒸汽爆破对豆渣膳食纤维的影响及在韧性饼干中的应用[J].食品工业科技,2018,39(2):188-191.
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[15]Suzuki T,Ohsugi Y,Yoshie Y,et al.Dietary fiber content,water-holding capacity and binding capacity of seaweeds[J].Fisheries Science,2008,62(1):454-461.
[16]Wang T,Sun X,Raddatz J,Chen G.Effects of microfluidization on microstructure and physicochemical properties of corn bran[J].Journal of Cereal Science,2013,58(2):355-361.
[17]涂宗财,段邓乐,王辉,等.豆渣膳食纤维的结构表征及其抗氧化性研究[J].中国粮油学报,2015,30(6):22-26.
[18]Chau C F,Cheung C K,Effects of the physico-chemical properties of three legume fibers on cholesterol absorption in hamsters[J].Nutrition Research,1999,19(2):257-265.
[19]沈佩仪.菠萝皮中多酚类物质的提取、纯化及抗氧化活性的研究[D].南昌:南昌大学,2012.
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[21]Tohidi B,Rahimmalek M,Arzani A.Essential oil composition,total phenolic,flavonoid contents,and antioxidant activity of Thymus species collected from different regions of Iran[J].Food Chemistry,2016,220:153
[22]刘湾,马海乐,罗娟,等.蒜皮膳食纤维物理改性技术研究[J].中国食品学报,2018,18(5):58-67.
[23]Eshak E S,Iso H,Date C,et al.Dietary fiber intake is associated with reduced risk of mortality from cardiovascular disease among Japanese men and women[J].Journal of Nutrition,2010,140(8):1445-1453.
[24]王金亭,李伟.玉米麸皮膳食纤维的研究与应用现状[J].粮食与油脂,2016,20(10):12-17.
[25]Li Y,Xiong M,Yin C,et al.Modification of insoluble dietary fiber from sweet potato residue with ultra high pressure processing technology[J].Transactions of the Chinese Society of Agricultural Engineering,2012,28(19):270-278.
[26]郑慧,王敏,吴丹.超微处理对苦荞麸理化及功能特性影响的研究[J].食品与发酵工业,2006,32(8):5-9.
[27]Park K H,Lee K Y,Lee H G.Chemical composition and physicochemical properties of barley dietary fiber by chemical modification[J].International Journal of Biological Macromolecules,2013,60(6):360-365.
[28]郑海鹏,赵东松,郑宏伟.膳食纤维的改性研究[J].广西轻工业,2011,(8):27-29.
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