Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, 201418, P.R. China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, College of Food Science, Beijing Technology and Business University, Beijing, 100048, P. R. China.
J Food Sci. 2020 Jun;85(6):1827-1833. doi: 10.1111/1750-3841.15168. Epub 2020 May 31.
The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water-holding capacity, oil-binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples' absorption of both nitrite ion and glucose showed typical bell-shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber-rich food materials. PRACTICAL APPLICATION: This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell-shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.
研究了超微粉碎对芦笋渣理化和功能性质的影响。结果表明，就比表面积、水溶性、可溶性膳食纤维含量以及不可溶性膳食纤维与可溶性膳食纤维的比例而言，细颗粒通常比粗颗粒具有更好的理化性质。然而，将样品粉碎到非常小的粒径会降低持水力、吸油性和膨胀性。此外，芦笋渣粉末样品中游离和结合酚类物质的提取以及样品对亚硝酸盐离子和葡萄糖的吸收均呈典型的钟形曲线，表明超微粉碎会显著影响芦笋渣的各种性质。本研究应能深入了解微细化对富含纤维的食品材料功能的影响。
本文探讨了超微粉碎对芦笋渣理化和功能性质的影响。结果表明，随着粒径的减小，芦笋渣的性质并非总是逐渐改善。随着粒度的减小，某些参数呈钟形曲线，而其他参数则先增加后稳定，这表明在实际生产中，应根据实际需要或目标参数确定粉碎粒径。
