Ke Jingxuan, Wang Xin, Gao Xinyu, Zhou Yuhui, Wei Daqing, Ma Yanli, Li Cuicui, Liu Yilin, Chen Zhizhou
Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Foods. 2024 Jul 24;13(15):2323. doi: 10.3390/foods13152323.
The effects of ball milling on the physicochemical, functional, and emulsification characteristics of insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of .
研究了球磨对不溶性膳食纤维（PIDF）的物理化学、功能和乳化特性的影响。通过控制球磨时间（4、5、6、7和8小时），获得了五种PIDF（PIDF-1、PIDF-2、PIDF-3、PIDF-4和PIDF-5）。结果表明，球磨有效地降低了PIDF的粒径并提高了其ζ电位。扫描电子显微镜结果显示，PIDF-5具有更粗糙的微观结构。所有PIDF样品具有相似的傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）光谱。球磨后，PIDF的功能特性均有不同程度的改善。PIDF-3具有最高的持水能力（5.12 g/g）、持油能力（2.83 g/g）、水溶胀能力（3.83 mL/g）、总酚含量（8.12 mg/g）和总黄酮含量（1.91 mg/g）。PIDF-4具有最高的离子交换能力。脂肪和葡萄糖吸附能力随着球磨时间的延长而增强。PIDF-5的接触角为88.7°，动态界面张力较低。流变学结果表明，基于PIDF的乳液具有剪切变稀和凝胶状特性。PE-PIDF-5乳液的粒径最小，ζ电位值最高。PE-PIDF-5在pH 7和高温下稳定。本研究结果对于指导[此处原文缺失相关副产品信息]的副产品的利用具有重要意义。
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