三种柑橘纤维的结构与理化性质的比较及表征：球磨处理的影响

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment.

作者信息

Jiang Zhanmei, Zhang Minghan, Huang Yuxuan, Ma Chenglong, Mu Sinan, Li Hongyu, Liu Xianqi, Ma Yue, Liu Yue, Hou Juncai

机构信息

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

出版信息

Foods. 2022 Sep 1;11(17):2665. doi: 10.3390/foods11172665.

Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

研究了球磨（BM）对三种柑橘纤维结构和理化性质的影响。随着研磨时间的延长，柑橘纤维的粒径显著减小。傅里叶变换红外光谱（FTIR）表明，三种柑橘纤维具有相似的化学基团，球磨后更多的-OH和酚酸基团暴露出来，且果胶和木质素未降解。扫描电子显微镜（SEM）结果表明，颗粒外观从球形变为破碎的不规则形状。柑橘纤维LM、JK和FS的持水能力（WHC）、持油能力（OHC）和水溶胀能力（WSC）在球磨2 h（增加18.5%）、4 h（增加46.1%）和10 h（增加38.3%）后分别达到最大值。球磨10 h后，柑橘纤维FS和JK对胆固醇和胆酸钠的吸附能力最高，分别增加了48.3%和48.6%。这表明球磨改变了柑橘纤维的空间结构并改善了其理化性质。