School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2018 Aug 30;258:118-123. doi: 10.1016/j.foodchem.2018.03.016. Epub 2018 Mar 7.
The effects of an enzyme-assisted fermentation technique on the water holding capacity (WHC) and drying characteristics of potato pulp were investigated. Potato pulp was fermented with Lactobacillus plantarum to increase the content of organic acids, reduce the pH of the pulp and assist in enhancing the enzymatic hydrolysis. Removal of pectin and cellulose reduced the WHC of potato pulp from 16.84 to 6.83 and 9.64 g/g, respectively. Drying characteristics were determined using the air-drying process, which indicated that pectinase-assisted fermentation could remove pectin from potato pulp and shorten the air-drying time from 240 to 140 min, while cellulase had an opposite effect on the drying rate. This result was also confirmed by low field nuclear magnetic resonance (LF-NMR), which showed more mobile water and less bonded water in pectin-removed potato pulp samples.
研究了酶辅助发酵技术对马铃薯浆持水力（WHC）和干燥特性的影响。用植物乳杆菌发酵马铃薯浆，以增加有机酸的含量，降低浆的 pH 值，并辅助增强酶解作用。果胶和纤维素的去除分别使马铃薯浆的 WHC 从 16.84 降至 6.83 和 9.64 g/g。采用空气干燥法测定干燥特性，结果表明，果胶酶辅助发酵可去除马铃薯浆中的果胶，将空气干燥时间从 240 分钟缩短至 140 分钟，而纤维素酶对干燥速率则有相反的影响。低场核磁共振（LF-NMR）也证实了这一结果，表明果胶去除后的马铃薯浆样品中具有更多的自由水和更少的结合水。
