椰肉（Cocos nucifera L）膳食纤维的物理化学和功能特性：纤维素酶水解、酸处理和粒度分布的影响。
Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution.
机构信息
College of Food Science, Shanxi Normal University, Linfen 041004, China; College of Life Sciences and Food Engineering of Hebei Engineering University, Handan 056038, China.
College of Food Science, Shanxi Normal University, Linfen 041004, China; College of Life Sciences and Food Engineering of Hebei Engineering University, Handan 056038, China.
出版信息
Food Chem. 2018 Aug 15;257:135-142. doi: 10.1016/j.foodchem.2018.03.012. Epub 2018 Mar 6.
Effects of cellulase hydrolysis, acid treatment and particle size distribution on the structure, physicochemical and functional properties of coconut cake dietary fiber (DCCDF) were studied. Results showed that both the cellulase hydrolysis and acid treatment contributed to the structural modification of DCCDF as evident from XRD, FT-IR and SEM analysis. Moreover, the cellulase hydrolysis enhanced soluble carbohydrate content, water holding capacity (WHC) and swelling capacity (WSC), α-amylase inhibition activity (α-AAIR), glucose dialysis retardation index (GDRI) and cation-exchange capacity (CEC) of DCCDF; but it had undesirable effects on colour, oil holding capacity (OHC) and emulsifying capacity (EC). On other hand, acid treatment decreased the WHC, WSC and GDRI, but improved the colour, CEC, OHC and emulsion stability of DCCDF. Furthermore, the WHC, WSC and EC of DCCDF increased as the particle size reduced from 250 to 167 μm, while the GDRI, OHC, α-AAIR and emulsion stability decreased with decreasing particle size.
研究了纤维素酶水解、酸处理和粒径分布对椰子饼膳食纤维（DCCDF）结构、物理化学和功能特性的影响。结果表明，纤维素酶水解和酸处理都导致了 DCCDF 的结构修饰，这可以从 XRD、FT-IR 和 SEM 分析中得到证明。此外，纤维素酶水解提高了 DCCDF 的可溶性碳水化合物含量、持水力（WHC）和膨胀力（WSC）、α-淀粉酶抑制活性（α-AAIR）、葡萄糖透析延迟指数（GDRI）和阳离子交换容量（CEC）；但对颜色、油持水力（OHC）和乳化能力（EC）有不利影响。另一方面，酸处理降低了 DCCDF 的 WHC、WSC 和 GDRI，但改善了颜色、CEC、OHC 和乳液稳定性。此外，随着粒径从 250 减小到 167μm，DCCDF 的 WHC、WSC 和 EC 增加，而 GDRI、OHC、α-AAIR 和乳液稳定性随粒径的减小而降低。
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