采用复合酶法、超微粉碎和高静压对胡萝卜（Daucus carota Linn. var. Sativa Hoffm.）渣不溶性膳食纤维进行改性。
Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
出版信息
Food Chem. 2018 Aug 15;257:333-340. doi: 10.1016/j.foodchem.2018.03.037. Epub 2018 Mar 11.
Insoluble dietary fiber (DF) extracted from carrot pomace was modified by complex enzyme method, ultrafine comminution and high hydrostatic pressure and their structural, physicochemical, and functional properties were evaluated. Results showed that complex enzyme method increased the content of soluble DF to 15.07%, and the cholesterol adsorption capacity peaked; ultrafine comminution greatly improved the total antioxidant activities, DPPH radical scavenging capacity and antioxidant abilities in linoleic acid system of DF; high hydrostatic pressure led to a significant increase in capacities of water retention (7.14 g/g, 600 MPa), water swelling (10.02 mL/g, 500 MPa), oil retention (2.35 g/g, 500 MPa), cation exchange (2.29 mmol/g, 600 MPa), and glucose adsorption (2.634 mmol/g, 400 MPa). Furthermore, SEM showed that surface structures of all modified DF were loose. Overall, three kinds of modification methods have shown their respective advantages. Modified DF from carrot pomace can be applied as a functional ingredient in diverse food products.
从胡萝卜渣中提取的不可溶性膳食纤维（DF）经复合酶法、超微粉碎和高静压处理，评价其结构、理化和功能特性。结果表明，复合酶法可将可溶性 DF 的含量提高到 15.07%，胆固醇吸附能力达到峰值；超微粉碎可显著提高 DF 的总抗氧化活性、DPPH 自由基清除能力和亚油酸体系中的抗氧化能力；高静压处理可使 DF 的持水力（7.14 g/g，600 MPa）、持水膨胀力（10.02 mL/g，500 MPa）、吸油能力（2.35 g/g，500 MPa）、阳离子交换能力（2.29 mmol/g，600 MPa）和葡萄糖吸附能力（2.634 mmol/g，400 MPa）显著提高。此外，SEM 表明所有改性 DF 的表面结构均变得疏松。总的来说，三种改性方法各有优势。改性后的胡萝卜渣 DF 可作为一种功能性成分应用于多种食品中。
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