蒸汽爆破处理的果渣膳食纤维的物理化学和结构性质
Physicochemical and structural properties of dietary fiber from pomace by steam explosion.
作者信息
Zhai Xinyu, Ao Huanping, Liu Wenhui, Zheng Jiaxin, Li Xingjie, Ren Difeng
机构信息
Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, No.35, Qinghua East Road, Beijing, 100083 People's Republic of China.
Guizhou Hongcai Gather Agriculture Investment Co., Ltd., Guizhou, 561601 People's Republic of China.
出版信息
J Food Sci Technol. 2022 Jun;59(6):2381-2391. doi: 10.1007/s13197-021-05254-7. Epub 2021 Sep 16.
pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of pomace decreased from 45.13 ± 0.23 to 30.01 ± 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 ± 0.07 to 15.82 ± 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of pomace and a feasible method for modification of dietary fiber.
将果渣在0.87兆帕的压力下进行97秒的蒸汽爆破（SE）处理。SE处理后，果渣的不溶性膳食纤维（IDF）含量从45.13±0.23%降至30.01±0.15%，可溶性膳食纤维（SDF）含量从9.31±0.07%增至15.82±0.3（此处原文0.31可能有误，根据前文推测为0.3）1%。SE处理后的IDF和SDF结构表明，原来的致密结构被破坏，比表面积增加。热分析表明，改性SDF的热稳定性得到提高。然而，SE并未改变IDF和SDF的晶体结构和官能团组成。理化分析表明，SE处理后的IDF具有更好的水合能力，IDF和SDF的持油能力也显著提高。SE是提高果渣利用率的有效方法，也是膳食纤维改性的可行方法。
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