Yang Kuimin, Yao Jieqiong, Shi Kaixin, Yang Chenxi, Xu Yang, Zhang Peipei, Pan Siyi
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.
Foods. 2024 Feb 19;13(4):624. doi: 10.3390/foods13040624.
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (/) and had higher storage stability: The D increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (/), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides.
为提高柚子皮不溶性膳食纤维（PIDF）在乳液体系中的应用潜力，本文研究了乙酰化（PIDF-A）、纤维素酶水解（PIDF-E）和湿球磨（PIDF-M）三种方法对PIDF乳化性能的影响，并评估了这些方法对PIDF组成、结构和理化性质的影响。结果表明，乙酰化改性和纤维素酶水解均可显著提高PIDF的乳化性能。在颗粒浓度高于0.8%（/）时，用PIDF-A和PIDF-E稳定的乳液可在25℃下稳定储存30天而不分相，且具有较高的储存稳定性：在颗粒浓度为1.2%（/）时，PIDF-A和PIDF-E稳定乳液的D增量分别为0.98μm和0.49μm，而PIDF-M稳定乳液的储存稳定性（5.29μm）与PIDF（4.00μm）相比显著降低。此外，在所有PIDF中，PIDF-A的持水能力（21.84 g/g）、水溶胀能力（15.40 mL/g）、持油能力（4.67 g/g）和绝对ζ电位（29.0 mV）最高。综上所述，乙酰化改性是一种改善不溶性多糖乳化性能的有前景的方法。
