不同处理方式对柑橘纤维形态结构的影响研究
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摘要
本研究探讨了三种柑橘纤维[AQ-Plus (1号),Fiber-Star (2号)和在我们的实验室中提取的纤维(3号)]之间基本成分、物理性质(持水性、持油性以及膨胀性)的差异;通过测定柑橘纤维悬浮液的粒径、Zeta电位、表观黏度以及微观结构来探讨高压均质、超声波处理对三种柑橘纤维悬浮液的形态表征的影响。实验结果表明:1号纤维素(38.02±1.61 g/100 g)、半纤维(29.56±0.63 g/100 g)含量较高,持水性(21.58 g/g)、持油性(14.29 g/g)以及膨胀性(27.46 mL/g)较好,2号次之,3号最差;经过30 MPa,60℃高压均质处理,三种柑橘纤维粒径降低,Zeta电位、表观黏度较未处理前显著提升;随着超声波处理时间的增加,三种柑橘纤维的粒径逐渐下降,表观黏度呈现递增的趋势;在0～5min处理过程中,三种柑橘纤维悬浮液Zeta电位绝对值随着超声波处理时间的增加而显著提高,随着超声时间的进一步延长,三种柑橘纤维Zeta电位无显著变化。
In this study, the differences in the basic composition and physical properties(water holding capacity, oil holding capacity and swelling property) among the three types of citrus dietary fibers(DFs)(AQ-Plus(No. 1), Fiber-Star(No. 2), and DFs extracted in our laboratory(No. 3) were investigated. The effects of high pressure homogenization and ultrasonic treatment on the morphological characteristics of the three citrus DF suspension solutions were investigated by determining their particle size, zeta potential, apparent viscosity and micro-structure. The experimental results showed that No. 1 had better water holding capacity(21.58 g/g), oil holding capacity(14.29 g/g) and expansibility(27.46 mL/g) attributed to its higher cellulose(38.02±1.61 g/100 g) and hemicellulose(29.56±0.63 g/100 g) contents, with No. 2 ranked the second and No. 3 the worst. After high pressure homogenization(30 MPa, 60 ℃), the three types of citrus fibers had decreased particle size with significantly increased viscosity and improved zeta potential. With the increase of ultrasonic treatment time, the particle size of three kinds of citrus fibers decreased and their apparent viscosity increased. During the treatment of 0～5 min, the absolute value of the zeta potential of the three citrus fibers suspensions increased significantly with the increase of the ultrasonic treatment time. Further increase of the ultrasonic treatment time, the zeta potential of the three citrus fibers suspensions did not change significantly.
In this study, the differences in the basic composition and physical properties(water holding capacity, oil holding capacity and swelling property) among the three types of citrus dietary fibers(DFs)(AQ-Plus(No. 1), Fiber-Star(No. 2), and DFs extracted in our laboratory(No. 3) were investigated. The effects of high pressure homogenization and ultrasonic treatment on the morphological characteristics of the three citrus DF suspension solutions were investigated by determining their particle size, zeta potential, apparent viscosity and micro-structure. The experimental results showed that No. 1 had better water holding capacity(21.58 g/g), oil holding capacity(14.29 g/g) and expansibility(27.46 mL/g) attributed to its higher cellulose(38.02±1.61 g/100 g) and hemicellulose(29.56±0.63 g/100 g) contents, with No. 2 ranked the second and No. 3 the worst. After high pressure homogenization(30 MPa, 60 ℃), the three types of citrus fibers had decreased particle size with significantly increased viscosity and improved zeta potential. With the increase of ultrasonic treatment time, the particle size of three kinds of citrus fibers decreased and their apparent viscosity increased. During the treatment of 0～5 min, the absolute value of the zeta potential of the three citrus fibers suspensions increased significantly with the increase of the ultrasonic treatment time. Further increase of the ultrasonic treatment time, the zeta potential of the three citrus fibers suspensions did not change significantly.
引文
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[5]Mudgil D,Barak S.Composition,properties and health benefits of indigestible carbohydrate polymers as dietary fiber:A review[J].International Journal of Biological Macromolecules,2013,61(10):1-6
[6]Lundberg B.Using highly expanded Citrus fiber to improve the quality and nutritional properties of foods[J].Cereal Foods World,2005,50(5):248-252
[7]Zahra N,Sara M,Hossein A C.Effect of Citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin[J].Iranian Food Science and Technology Research Journal,2017,62(6):458-468
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[19]Talens C,álvarez-Sabatel S,Rios Y,et al.Effect of a new microwave-dried orange fiber ingredient vs.a commercial Citrus fiber on texture and sensory properties of gluten-free muffins[J].Innovative Food Science&Emerging Technologies,2017
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[26]王大为,郭雪飞,杨羿.高温高压挤出处理对玉米皮膳食纤维溶解特性及物性的影响[J].食品科学,2011,32(13):84-88WANG Da-wei,GUO Xue-fei,YANG Yi.Effects of high temperature and high pressure extrusion treatment on the dissolution and properties of dietary fiber in maize skin[J].Food Science,2011,32(13):84-88
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[30]Wilmott J M,Ross M A.Surfactant-free,submicron hydrophobic dispersions and food enhancement therewith:US,US 20140272071 A1[P].2014
[31]Liu C M,Lan H J,Zong-Cai T U,et al.Effects of composite emulsifying stabilizers on glomeration of dietary fiber with instantaneous high pressure(IHP)[J].Food Science,2007
[32]Lundberg B,Pan X,White A,et al.Rheology and composition of citrus fiber[J].Journal of Food Engineering,2014,125(1):97-104
[33]刘倩茹,冯纪璐,翁静宜,等.基于大豆多糖的复合乳液储藏稳定性研究[J].现代食品科技,2016,3:91-97LIU Qian-ru,FENG Ji-jun,WENG Jing-yi,et al.Study on storage stability of composite emulsion based on soybean polysaccharide[J].Modern Food Science&Technology,2016,3:91-97
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[35]French A D.Idealized powder diffraction patterns for cellulose polymorphs[J].Cellulose,2014,21(2):885-896
[36]Zhao S,Xiong S,Qiu C,et al.Effect of microwaves on rice quality[J].Journal of Stored Products Research,2007,43(4):496-502
[37]Lundberg B,Pan X,White A,et al.Rheology and composition of Citrus fiber[J].Journal of Food Engineering,2014,125(1):97-104
[38]Yildiz E,Demirkesen I,Mert B.High pressure microfluidization of agro by-product to functionalized dietary fiber and evaluation as a novel bakery ingredient[J].Journal of Food Quality,2016,39(6):599-610
[39]唐爱民.超声波作用下纤维素纤维结构与性质的研究[D].广州:华南理工大学,2000TANG Ai-min.Study on the structure and properties of cellulose fibers under ultrasound[D].Guangzhou:South China University of Technology,2000
[40]Liu Y,Liu A,Ibrahim S A,et al.Isolation and characterization of microcrystalline cellulose from pomelo peel[J].International Journal of Biological Macromolecules,2018,111:717-721
[41]王晨,徐长鸣,孙世荣,等.杨木APMP纤维超声波处理效果[J].纸和造纸,2013,32(5):16-18WANG Chen,XU Chang-ming,SUN Shi-rong,et al.Effect of ultrasonic treatment of poplar APMP fibers[J].Journal of Paper and Manufacture,2013,32(5):16-18
[42]赵强,蒲俊文.超声波处理对植物纤维的影响研究进展[J].中华纸业,2008,29(15):62-67ZHAO Qiang,PU Jun-wen.Research progress of effects of ultrasonic treatment on plant fibers[J].China Paper Industry,2008,29(15):62-67
[43]丁莎莎,黄立新,张彩虹,等.高压均质和胶体磨改性对油橄榄果渣水不溶性膳食纤维性能的影响[J].食品与机械,2017,8:10-13DING Sha-sha,HUANG Li-xin,ZHANG Cai-hong,et al.Effects of High-pressure homogeneous and colloidal Milling on the performance of olive-pomace water-insoluble dietary fibers[J].Food and Machinery,2017,8:10-13
[44]Betoret E,Betoret N,Rocculi P,et al.Strategies to improve food functionality:Structure-property relationships on high pressures homogenization,vacuum impregnation and drying technologies[J].Trends in Food Science&Technology,2015,46(1):1-12
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[2]丁晓波,张华,刘世尧,等.柑橘果品营养学研究现状[J].园艺学报,2012,39(9):1687-1702DING Xiao-bo,ZHANG Hua,LIU Shi-jun,et al.Current research status of citrus fruit nutrition[J].Chinese Horticulata Sinica,2012,39(9):1687-1702
[3]Brownlee I A.The physiological roles of dietary fiber[J].Food Hydrocolloids,2011,25(2):238-250
[4]Crizel T D M,Jablonski A,Rios A D O,et al.Dietary fiber from orange byproducts as a potential fat replacer[J].LWT-Food Science and Technology,2013,53(1):9-14
[5]Mudgil D,Barak S.Composition,properties and health benefits of indigestible carbohydrate polymers as dietary fiber:A review[J].International Journal of Biological Macromolecules,2013,61(10):1-6
[6]Lundberg B.Using highly expanded Citrus fiber to improve the quality and nutritional properties of foods[J].Cereal Foods World,2005,50(5):248-252
[7]Zahra N,Sara M,Hossein A C.Effect of Citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin[J].Iranian Food Science and Technology Research Journal,2017,62(6):458-468
[8]王亭凯.AQ-Plus(R)柑橘纤维:纯天然,无添加的解决方案[C]//中国乳制品工业协会第十八次年会.2012WANG Ting-kai.AQ-Plus(R)Citrus Fiber:A natural,additive-free solution[C]//The 18th Annual Meeting of the China Dairy Industry Association.2012
[9]何李,李绍振,高彦祥,等.柑橘属果皮渣制备膳食纤维的研究进展[J].食品科学,2012,33(7):310-314HE Li,LI Shao-zhen,GAO Yan-xiang,et al.Research progress on preparation of dietary fiber from citrus pericarp residues[J].Food Science,2012,33(7):310-314
[10]李焕霞,任志,王华,等.我国膳食纤维研究现状分析[J].中国食品添加剂,2007,2:61-164LI Huan-xia,REN Zhi,WANG Hua,et al.Analysis of dietary fiber research in China[J].China Food Additives,2007,2:61-164
[11]Bingham S.Definitions and intakes of dietary fiber[J].American Journal of Clinical Nutrition,1987,45(5 Suppl):1226-31
[12]Marin F R,Solerrivas C,Benaventegarcia O,et al.By-products from different Citrus processes as a source of customized functional fibres[J].Food Chemistry,2007,99(2):736-741
[13]Lundberg B,Pan X,White A,et al.Rheology and composition of Citrus fiber[J].Journal of Food Engineering,2014,125(1):97-104
[14]Sudha M L,Baskaran V,Leelavathi K.Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making[J].Food Chemistry,2007,104(2):686-692
[15]Gorinstein S,Mart??N-Belloso O,Park Y S,et al.Comparison of some biochemical characteristics of different Citrus fruits[J].Food Chemistry,2001,74(3):309-315
[16]Costa G E D A,Queiroz-Monici K D S,Reis S M P M,et al.Chemical composition,dietary fiber and resistant starch contents of raw and cooked pea,common bean,chickpea and lentil legumes[J].Food Chemistry,2006,94(3):327-330
[17]Fernández-López J,Fernández-Ginés J M,Aleson-Carbonell L,et al.Application of functional citrus by-products to meat products[J].Trends in Food Science&Technology,2004,15(3-4):176-185
[18]陶兵兵,赵国华.超微粉碎对柑橘皮渣中非水溶性膳食纤维的理化性质和抗氧化活性的影响[C]//2013全球华人保健.2013TAO Bingbing,ZHAO Guohua.Effects of ultrafine pulverization on physicochemical properties and antioxidant activities of water-insoluble dietary fiber in citrus peel[C]//2013 Global Chinese Health.2013
[19]Talens C,álvarez-Sabatel S,Rios Y,et al.Effect of a new microwave-dried orange fiber ingredient vs.a commercial Citrus fiber on texture and sensory properties of gluten-free muffins[J].Innovative Food Science&Emerging Technologies,2017
[20]潘明,王世宽.锦橙皮渣膳食纤维提取研究[J].四川理工学院学报(自然科学版),1999,12(4):54-58PAN Ming,WANG Shi-kuan.Study on extraction of dietary fiber from Jinchengpi residue[J].Journal of Sichuan University of Science and Technology(Natural Science Edition),1999,12(4):54-58
[21]池宁琳.植物纤维中不溶性碳水化合物的测定[D].上海:复旦大学,2012CHI Ning-lin.Determination of insoluble carbohydrates in plant fibers[D].Shanghai:Fudan University,2012
[22]范静,陈伏生,周怀林,等.中亚热带次生混交林不同功能群植物叶片可提取态碳水化合物的组成及动态[C]//中国植物学会会员代表大会暨八十周年学术年会.2013FAN Jing,CHEN Fu-sheng,ZHOU Huai-lin,et al.Composition and dynamics of extractable carbohydrates from leaves of different functional groups of secondary mixed forests in mid-subtropical regions[C]//Chinese Botanical Society Congress and 80th Anniversary Annual Conference.2013
[23]Gu Y,Xiao H,et al.Method for improving sugar utilization rate of clostridium acetobutylicum in mixed sugar fermentation:WO 2012159571 A1[P].2012
[24]黄泽元,李永明.谷物不溶性膳食纤维测定方法改进研究[J].粮食与饲料工业,1999,7:47-48HUANG Ze-yuan,LI Yong-ming.Research on the improvement of methods for the determination of insoluble dietary fibers in cereals[J].Cereals and Meals,1999,7:47-48
[25]张先,闫妍,李范洙.苹果梨果渣膳食纤维的物理特性[J].食品科学,2009,30(3):113-116ZHANG Xian,YAN Yan,LI Fan-zhu.Physical characteristics of dietary fiber from apple pear marg[J].Food Science,2009,30(3):113-116
[26]王大为,郭雪飞,杨羿.高温高压挤出处理对玉米皮膳食纤维溶解特性及物性的影响[J].食品科学,2011,32(13):84-88WANG Da-wei,GUO Xue-fei,YANG Yi.Effects of high temperature and high pressure extrusion treatment on the dissolution and properties of dietary fiber in maize skin[J].Food Science,2011,32(13):84-88
[27]Pla M F D E,González P,Sette P,et al.Effect of processing on physico-chemical characteristics of dietary fiber concentrates obtained from peach(Prunus persica L.)peel and pulp[J].Food Research International,2012,49(1):184-192
[28]Willemsen K L D D,Panozzo A,Moelants K,et al.Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction[J].Food Hydrocolloids,2017
[29]Zhang N,Ai-Jun L I,Tan Y L,et al.In vitro study on dietary fiber particles after fermented with human fecal flora[J].Food Science,2007
[30]Wilmott J M,Ross M A.Surfactant-free,submicron hydrophobic dispersions and food enhancement therewith:US,US 20140272071 A1[P].2014
[31]Liu C M,Lan H J,Zong-Cai T U,et al.Effects of composite emulsifying stabilizers on glomeration of dietary fiber with instantaneous high pressure(IHP)[J].Food Science,2007
[32]Lundberg B,Pan X,White A,et al.Rheology and composition of citrus fiber[J].Journal of Food Engineering,2014,125(1):97-104
[33]刘倩茹,冯纪璐,翁静宜,等.基于大豆多糖的复合乳液储藏稳定性研究[J].现代食品科技,2016,3:91-97LIU Qian-ru,FENG Ji-jun,WENG Jing-yi,et al.Study on storage stability of composite emulsion based on soybean polysaccharide[J].Modern Food Science&Technology,2016,3:91-97
[34]Harho1t Je Sper,Suttangkakul Anongpat,Scheller Henrik Vibe.Biosynthesis of pectin[J].Plant Physiology,2010,153(2):384-395
[35]French A D.Idealized powder diffraction patterns for cellulose polymorphs[J].Cellulose,2014,21(2):885-896
[36]Zhao S,Xiong S,Qiu C,et al.Effect of microwaves on rice quality[J].Journal of Stored Products Research,2007,43(4):496-502
[37]Lundberg B,Pan X,White A,et al.Rheology and composition of Citrus fiber[J].Journal of Food Engineering,2014,125(1):97-104
[38]Yildiz E,Demirkesen I,Mert B.High pressure microfluidization of agro by-product to functionalized dietary fiber and evaluation as a novel bakery ingredient[J].Journal of Food Quality,2016,39(6):599-610
[39]唐爱民.超声波作用下纤维素纤维结构与性质的研究[D].广州:华南理工大学,2000TANG Ai-min.Study on the structure and properties of cellulose fibers under ultrasound[D].Guangzhou:South China University of Technology,2000
[40]Liu Y,Liu A,Ibrahim S A,et al.Isolation and characterization of microcrystalline cellulose from pomelo peel[J].International Journal of Biological Macromolecules,2018,111:717-721
[41]王晨,徐长鸣,孙世荣,等.杨木APMP纤维超声波处理效果[J].纸和造纸,2013,32(5):16-18WANG Chen,XU Chang-ming,SUN Shi-rong,et al.Effect of ultrasonic treatment of poplar APMP fibers[J].Journal of Paper and Manufacture,2013,32(5):16-18
[42]赵强,蒲俊文.超声波处理对植物纤维的影响研究进展[J].中华纸业,2008,29(15):62-67ZHAO Qiang,PU Jun-wen.Research progress of effects of ultrasonic treatment on plant fibers[J].China Paper Industry,2008,29(15):62-67
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