甘薯膳食纤维物化以及功能特性的研究
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摘要
甘薯膳食纤维是一种包含纤维素、半纤维素、果胶、木质素等多种成分的混合物,作为功能性食品的重要功效成分之一,在功能食品的开发中具有广阔的前景。而甘薯淀粉生产过程中产生了大量富含膳食纤维的薯渣,一直没有得到充分利用。不仅造成了资源的浪费,同时存在严重的环境污染。本文以不同规模的甘薯淀粉加工厂提取淀粉后的甘薯薯渣为原料,采用物理筛分与酶解的方法制备高纯度的甘薯膳食纤维,并比较分析了不同薯渣制备的甘薯膳食纤维的组分、形态、物化特性以及功能特性。
甘薯膳食纤维是一种重要的功能性食品成分,但是传统工艺制备的甘薯膳食纤维粒径较大,物化功能特性较差,制约了甘薯膳食纤维相关功能性产品的开发。本研究利用不同的超微粉碎方式对甘薯膳食纤维进行改性,以及比较不同改性方式对甘薯膳食纤维组分、形态、物化以功能特性的影响。为甘薯膳食纤维的改性和相关功能性食品的研发提供理论依据。同时,本研究探讨了不同甘薯膳食纤维添加量对面包品质的影响。结果如下:
1.安徽大型甘薯淀粉厂产生的废渣可以作为提取甘薯膳食纤维的原料,并且制备的膳食纤维TDF、SDF的含量均较高,具有较好的物化以及功能特性。
2.超微粉碎可以使甘薯膳食纤维的IDF转化为SDF以及产生可溶性糖;超微粉碎技术只是将甘薯膳食纤维大的微晶束结构截断,使粒度变得均一,并不会破坏甘薯膳食纤维的片层状多空结构;超微粉碎可以显著地提高甘薯膳食纤维的物化以及功能特性和感官可接受性。
3.在面包中添加2%—3%的甘薯膳食纤维会显著地提高面包的感官可接受性、理化特性以及质构特性。我们可以在面包中加入一定量甘薯膳食纤维,从而补充人体对膳食纤维的摄入量,增进肌体健康。
Dietary fiber is a complex material composed of cellulose, hemicellulose, lignin, pectin and so on. As an important component of function food, Dietary fiber has broad prospects in the development of functional food. The sweet potato starch production generated a lot of dietary fiber-rich sweet potato residues which has not been fully exploited. That problems not only cause the waste of resources but also cause the serious environment pollution. In this study, the dietary fiber which was extracted from sweet potato residues by physical screening and purified by enzymolysis method, and the sweet potato residues were from Anhui, Beijing Miyun starch processing factory and laboratory preparation. The composition, morphology, physico-chemical properties and functional properties of sweet potato dietary fiber were investigated.
Sweet potato dietary fiber which was prepared by traditional technology has larger particle size ,poorer Physico-chemical properties and functional features. It limited the development of function food related of sweet potato dietary fiber, In this study, the sweet potato dietary fiber was modified by jet milling and high-pressure water jet milling grinding method, and then the composition, morphology, physico-chemical properties and functional properties of sweet potato dietary fiber were compared and analyzed. We also studied the breads quality which was added by different levels of sweet potato dietary fiber. The results are as follows:
1. The sweet potato residues of Anhui was suitable for extraction of dietary fiber. The sweet potato dietary fiber of Anhui possessed the highest TDF content and SDF content. Furthermore, it has better physicochemical and functional properties.
2. Micronization methods could transform IDF to SDF and dissoluble sugar. Moreover, it just cut off the bundle structure of sweet potato dietary fiber, could not damage the chip layered structure of sweet potato dietary fiber. So the particle size of dietary fiber was significantly diminished. Micronization methods particular high pressure water jet could significantly improve the physico-chemical properties and functional characteristics. At the same time, it can enhance the sweet sensory acceptability of dietary fiber.
3. The breads with 2%—3% sweet potato dietary fiber had the better sensory acceptability, physical properties and texture characterisitics than the breads which were not added sweet potato dietary fiber. Therefore, we can add a certain amount of sweet potato dietary fiber in the bread in order to keep body healthy.
甘薯膳食纤维是一种重要的功能性食品成分,但是传统工艺制备的甘薯膳食纤维粒径较大,物化功能特性较差,制约了甘薯膳食纤维相关功能性产品的开发。本研究利用不同的超微粉碎方式对甘薯膳食纤维进行改性,以及比较不同改性方式对甘薯膳食纤维组分、形态、物化以功能特性的影响。为甘薯膳食纤维的改性和相关功能性食品的研发提供理论依据。同时,本研究探讨了不同甘薯膳食纤维添加量对面包品质的影响。结果如下:
1.安徽大型甘薯淀粉厂产生的废渣可以作为提取甘薯膳食纤维的原料,并且制备的膳食纤维TDF、SDF的含量均较高,具有较好的物化以及功能特性。
2.超微粉碎可以使甘薯膳食纤维的IDF转化为SDF以及产生可溶性糖;超微粉碎技术只是将甘薯膳食纤维大的微晶束结构截断,使粒度变得均一,并不会破坏甘薯膳食纤维的片层状多空结构;超微粉碎可以显著地提高甘薯膳食纤维的物化以及功能特性和感官可接受性。
3.在面包中添加2%—3%的甘薯膳食纤维会显著地提高面包的感官可接受性、理化特性以及质构特性。我们可以在面包中加入一定量甘薯膳食纤维,从而补充人体对膳食纤维的摄入量,增进肌体健康。
Dietary fiber is a complex material composed of cellulose, hemicellulose, lignin, pectin and so on. As an important component of function food, Dietary fiber has broad prospects in the development of functional food. The sweet potato starch production generated a lot of dietary fiber-rich sweet potato residues which has not been fully exploited. That problems not only cause the waste of resources but also cause the serious environment pollution. In this study, the dietary fiber which was extracted from sweet potato residues by physical screening and purified by enzymolysis method, and the sweet potato residues were from Anhui, Beijing Miyun starch processing factory and laboratory preparation. The composition, morphology, physico-chemical properties and functional properties of sweet potato dietary fiber were investigated.
Sweet potato dietary fiber which was prepared by traditional technology has larger particle size ,poorer Physico-chemical properties and functional features. It limited the development of function food related of sweet potato dietary fiber, In this study, the sweet potato dietary fiber was modified by jet milling and high-pressure water jet milling grinding method, and then the composition, morphology, physico-chemical properties and functional properties of sweet potato dietary fiber were compared and analyzed. We also studied the breads quality which was added by different levels of sweet potato dietary fiber. The results are as follows:
1. The sweet potato residues of Anhui was suitable for extraction of dietary fiber. The sweet potato dietary fiber of Anhui possessed the highest TDF content and SDF content. Furthermore, it has better physicochemical and functional properties.
2. Micronization methods could transform IDF to SDF and dissoluble sugar. Moreover, it just cut off the bundle structure of sweet potato dietary fiber, could not damage the chip layered structure of sweet potato dietary fiber. So the particle size of dietary fiber was significantly diminished. Micronization methods particular high pressure water jet could significantly improve the physico-chemical properties and functional characteristics. At the same time, it can enhance the sweet sensory acceptability of dietary fiber.
3. The breads with 2%—3% sweet potato dietary fiber had the better sensory acceptability, physical properties and texture characterisitics than the breads which were not added sweet potato dietary fiber. Therefore, we can add a certain amount of sweet potato dietary fiber in the bread in order to keep body healthy.
引文
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2.孙长花,钱建亚.超微粉碎技术在食品工业中的应用及进展[J].扬州大学烹饪学报,2005.
3.袁惠新,俞建峰.超微粉碎的理论、实践及其对食品工业发展的作用[J].包装与食品机械,2001,1,5-10.
4.曹媛媛,木泰华.甘薯膳食纤维提取工艺的研究[J].食品工业科技,2007.
5.陈存社,刘玉峰.超微粉碎对小麦胚芽膳食纤维物化性质的影响[J].食品科技,2004,9,88-90.
6.程坷伟.甘薯淀粉生产废液中糖蛋白的提取及其生物活性和结构的研究[J].粉体技术,2003,3,28-31.
7.季昌锋,徐瑛,刘根凡.超细粉碎设备在中药现代化中的应用[J].矿冶工程,2004,5,39-41.
8.蓝海军,刘成梅,涂宗财,刘伟.大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究[J].食品科学,2007,8.
9.李小平,魏朝明,邓红..甘薯渣膳食纤维制备工艺的研究[J].食品与发酵工业,2007,33,9, 100-103.
10.刘成梅,刘伟,高荫榆,Roger Ruan,林向阳,陈钢.微射流均质机的流体动力学行为分析[J].食品科学,2004,4,58-62.
11.刘成梅,熊慧薇,刘伟,阮榕生,涂宗财.IHP处理对豆渣膳食纤维的改性研究[J].食品科学,2005,26,112-119.
12.刘达玉,黄丹,李群兰.酶碱法提取薯渣膳食纤维及其改性研究[J].食品研发,2005,26,63-67 .
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