响应面试验优化小米糠膳食纤维改性工艺及其结构分析
|
摘要
以小米糠为实验材料,对其进行气爆预处理,利用超声-微波协同法对气爆预处理的小米糠膳食纤维进行改性,以提高小米糠水溶性膳食纤维(soluble dietary fiber,SDF)的得率,并利用响应面法优化其工艺条件。同时借助凝胶色谱-示差-多角度激光光散射、红外光谱和X射线衍射等分析方法对改性前后小米糠膳食纤维的结构进行研究。结果表明:气爆条件设定为压力1.0 MPa、时间90 s,最优工艺参数为微波功率535 W、料液比1∶50(g/m L)、超声-微波协同时间57 min,SDF含量达到10.841%。凝胶色谱-示差-多角度激光光散射分析显示改性小米糠SDF分子质量变小,表明经改性处理后小米糠SDF分子链变短且聚合度降低。红外光谱分析表明,改性小米糠SDF和水不溶性膳食纤维(insoluble dietary fiber,IDF)的化学官能团变化不大,并且有明显的糖类特征吸收峰。X射线衍射分析显示改性小米糠IDF的结晶度上升,表明改性小米糠IDF中非结晶区有部分降解,并且转化为SDF。扫描电子显微镜结果显示改性小米糠SDF的颗粒表面变得粗糙,疏松多孔,由小颗粒聚集而成。
Millet bran was pretreated by steam explosion and then subjected to combined ultrasonic-microwave treatment in order to modify millet bran dietary fiber(MBDF), namely to increase soluble dietary fiber(SDF) yield. The process conditions were optimized using response surface methodology. In addition, the structures of modified and unmodified MBDF were investigated by means of gel permeation chromatography-refractive index-multi-angle light scattering(GPCRI-MALS), infrared spectroscopy and X-ray diffraction. The steam explosion conditions were set as 1.0 MPa and 90 s for pressure and time, respectively. The optimal conditions for combined ultrasonic-microwave treatment were determined as microwave power of 535 W, solid-to-solvent ratio of 1:50(g/m L) and time of 57 min, giving an SDF yield of as high as 10.841%. The results of GPC-RI-MALS showed that the molecular weight of modified millet bran SDF was smaller that of the unmodified one, due to the shorter molecular chain and the reduced degree of polymerization resulted from the modification. The infrared spectroscopic analysis illustrated that there were no significant changes in the chemical functional groups between the modified SDF and IDF, and both of them possessed the characteristic absorption peaks of carbohydrates. The X-ray diffraction analysis revealed that the crystallinity of the modified IDF increased, indicating that its non-crystalline region was partially degraded and converted to SDF. Scanning electron microscopic(SEM) observation showed that the surface of modified millet bran SDF became rough, loose and porous and was composed of aggregated small particles.
Millet bran was pretreated by steam explosion and then subjected to combined ultrasonic-microwave treatment in order to modify millet bran dietary fiber(MBDF), namely to increase soluble dietary fiber(SDF) yield. The process conditions were optimized using response surface methodology. In addition, the structures of modified and unmodified MBDF were investigated by means of gel permeation chromatography-refractive index-multi-angle light scattering(GPCRI-MALS), infrared spectroscopy and X-ray diffraction. The steam explosion conditions were set as 1.0 MPa and 90 s for pressure and time, respectively. The optimal conditions for combined ultrasonic-microwave treatment were determined as microwave power of 535 W, solid-to-solvent ratio of 1:50(g/m L) and time of 57 min, giving an SDF yield of as high as 10.841%. The results of GPC-RI-MALS showed that the molecular weight of modified millet bran SDF was smaller that of the unmodified one, due to the shorter molecular chain and the reduced degree of polymerization resulted from the modification. The infrared spectroscopic analysis illustrated that there were no significant changes in the chemical functional groups between the modified SDF and IDF, and both of them possessed the characteristic absorption peaks of carbohydrates. The X-ray diffraction analysis revealed that the crystallinity of the modified IDF increased, indicating that its non-crystalline region was partially degraded and converted to SDF. Scanning electron microscopic(SEM) observation showed that the surface of modified millet bran SDF became rough, loose and porous and was composed of aggregated small particles.
引文
[1]韩秋敏,陆正清.黄小米中水溶性膳食纤维的提取[J].中国食品添加剂,2012(6):198-201.
[2]郑建仙.功能性食品[M].北京:中国轻工业出版社,1999:45-126.
[3]钟艳萍.水溶性膳食纤维的制备及功能性研究[D].广州:华南理工大学,2011.
[4]王强,赵欣.不同膳食纤维改性技术研究进展[J].食品工业科技,2013,34(9):392-395.DOI:10.13386/j.issn1002-0306.2013.09.081.
[5]李鹏飞,陆红佳,任志远.不同方法提取麦麸膳食纤维的比较研究[J].现代农业科学,2009,16(6):7.
[6]NAPOLITANO A,COSTABILE A,MARTIN-PELAEZ S,et al.Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion durum wheat insoluble dietary fibre into soluble dietary fibre[J].Nutrition,Metabolism and Cardiovascular Diseases,2009,19(4):283-290.
[7]BERRIOS J D,MORALES P,CHMARA M,et al.Carbohydrate composition of raw and extruded pulse flours[J].Food Research International,2010,43(2):531-536.DOI:10.1016/j.foodres.2009.09.035.
[8]徐桂转,范帅尧,王新锋,等.汽爆预处理青玉米秸秆厌养发酵特性[J].农业工程学报,2012,28(13):205-210.DOI:10.3969/j.issn.1002-6819.2012.13.033.
[9]JIN S Y,CHEN H Z.Super fine grinding of steam-exploded rice straw and its enzymatic hydrolysis[J].Biochemical Engneering,2006,30(3):225-230.
[10]陈义勇,窦祥龙,黄友如,等.响应面法优化超声波-微波协同辅助提取茶多糖工艺[J].食品科学,2012,33(4):100-103.
[11]LOU Z X,WANG H X,WANG D X.Preparation of inulin and phenols-rich dietary fiber powder from burdock root[J].Carbohydrate Polymers,2009,78(4):666-671.
[12]TEJADA-ORTIGOZA V,GARCIA-AMEZQUITA L E,SERNASALDíVAR S O,et al.Advances in the functional characterization and extraction processes of dietary fiber[J].Food Engineering Reviews,2015,8(3):251-271.DOI:10.1007/s12393-015-9134-y.
[13]FLOURS L,AHMED S,HASAN M M,et al.Total,insoluble and soluble dietary fiber contents of Macrotyloma uniflorum(Lam.)Verdc.phaseolus[J].World Journal of Pharmacy&Pharmaceuticalences,2015,4(11):23-30.
[14]TABARAKI R,NATEGHI A.Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology[J].Ultrasonics Sonochemistry,2011,18(6):1279-1286.DOI:10.1016/j.ultsonch.2011.05.004.
[15]蒋勇,王友国,梁叶星,等.重庆糯小米糠的稳定化及脱脂工艺研究[J].食品科学,2015,36(8):54-60.DOI:10.7506/spkx1002-6630-201508010.
[16]赵倩,熊善柏,邵小龙,等.米糠多糖的提取及其性质和结构[J].中国粮油学报,2008,23(3):4-7.
[17]周丽珍,孙海燕,刘冬,等.改性方法对豆渣膳食纤维的结构影响研究[J].食品科技,2011,36(6):209-212.
[18]宗财,段邓乐,王辉,等.豆渣膳食纤维的结构表征及其抗氧化性研究[J].中国粮油学报,2015,30(6):22-26.
[19]王安建,田广瑞,魏书信,等.固态气爆技术制备玉米皮水溶性膳食纤维的研究[J].食品科技,2011,36(6):209-212.DOI:10.13684/j.cnki.spkj.2011.06.059.
[20]黄生权,李进伟,宁正祥.微波-超声协同辅助提取灵芝多糖工艺[J].食品科学,2010,31(16):52-55.
[21]陈小举,吴学凤,姜绍通,等.响应面法优化半纤维素酶提取梨渣中可溶性膳食纤维工艺[J].食品科学,2015,36(6):18-23.DOI:10.7506/spkx1002-6630-201506004.
[22]陈仕学,郁建平,杨俊,等.响应面法优化微波提取阳荷水溶性膳食纤维工艺[J].食品科学,2014,35(18):57-62.DOI:10.7506/spkx1002-630-01418011.
[23]王庆玲,朱莉,孟春棉,等.番茄皮渣膳食纤维的理化性质及其结构表征[J].现代食品科技,2014,30(11):61-64.DOI:10.13982/j.mfst.1673-9078.2014.11.012.
[24]崔洁.山杏果肉膳食纤维制备、表征与生物活性研究[D].北京:北京林业大学,2015.
[25]郭娜.小麦麸皮纤维降解糖化与分层利用[D].合肥:合肥工业大学,2013.
[2]郑建仙.功能性食品[M].北京:中国轻工业出版社,1999:45-126.
[3]钟艳萍.水溶性膳食纤维的制备及功能性研究[D].广州:华南理工大学,2011.
[4]王强,赵欣.不同膳食纤维改性技术研究进展[J].食品工业科技,2013,34(9):392-395.DOI:10.13386/j.issn1002-0306.2013.09.081.
[5]李鹏飞,陆红佳,任志远.不同方法提取麦麸膳食纤维的比较研究[J].现代农业科学,2009,16(6):7.
[6]NAPOLITANO A,COSTABILE A,MARTIN-PELAEZ S,et al.Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion durum wheat insoluble dietary fibre into soluble dietary fibre[J].Nutrition,Metabolism and Cardiovascular Diseases,2009,19(4):283-290.
[7]BERRIOS J D,MORALES P,CHMARA M,et al.Carbohydrate composition of raw and extruded pulse flours[J].Food Research International,2010,43(2):531-536.DOI:10.1016/j.foodres.2009.09.035.
[8]徐桂转,范帅尧,王新锋,等.汽爆预处理青玉米秸秆厌养发酵特性[J].农业工程学报,2012,28(13):205-210.DOI:10.3969/j.issn.1002-6819.2012.13.033.
[9]JIN S Y,CHEN H Z.Super fine grinding of steam-exploded rice straw and its enzymatic hydrolysis[J].Biochemical Engneering,2006,30(3):225-230.
[10]陈义勇,窦祥龙,黄友如,等.响应面法优化超声波-微波协同辅助提取茶多糖工艺[J].食品科学,2012,33(4):100-103.
[11]LOU Z X,WANG H X,WANG D X.Preparation of inulin and phenols-rich dietary fiber powder from burdock root[J].Carbohydrate Polymers,2009,78(4):666-671.
[12]TEJADA-ORTIGOZA V,GARCIA-AMEZQUITA L E,SERNASALDíVAR S O,et al.Advances in the functional characterization and extraction processes of dietary fiber[J].Food Engineering Reviews,2015,8(3):251-271.DOI:10.1007/s12393-015-9134-y.
[13]FLOURS L,AHMED S,HASAN M M,et al.Total,insoluble and soluble dietary fiber contents of Macrotyloma uniflorum(Lam.)Verdc.phaseolus[J].World Journal of Pharmacy&Pharmaceuticalences,2015,4(11):23-30.
[14]TABARAKI R,NATEGHI A.Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology[J].Ultrasonics Sonochemistry,2011,18(6):1279-1286.DOI:10.1016/j.ultsonch.2011.05.004.
[15]蒋勇,王友国,梁叶星,等.重庆糯小米糠的稳定化及脱脂工艺研究[J].食品科学,2015,36(8):54-60.DOI:10.7506/spkx1002-6630-201508010.
[16]赵倩,熊善柏,邵小龙,等.米糠多糖的提取及其性质和结构[J].中国粮油学报,2008,23(3):4-7.
[17]周丽珍,孙海燕,刘冬,等.改性方法对豆渣膳食纤维的结构影响研究[J].食品科技,2011,36(6):209-212.
[18]宗财,段邓乐,王辉,等.豆渣膳食纤维的结构表征及其抗氧化性研究[J].中国粮油学报,2015,30(6):22-26.
[19]王安建,田广瑞,魏书信,等.固态气爆技术制备玉米皮水溶性膳食纤维的研究[J].食品科技,2011,36(6):209-212.DOI:10.13684/j.cnki.spkj.2011.06.059.
[20]黄生权,李进伟,宁正祥.微波-超声协同辅助提取灵芝多糖工艺[J].食品科学,2010,31(16):52-55.
[21]陈小举,吴学凤,姜绍通,等.响应面法优化半纤维素酶提取梨渣中可溶性膳食纤维工艺[J].食品科学,2015,36(6):18-23.DOI:10.7506/spkx1002-6630-201506004.
[22]陈仕学,郁建平,杨俊,等.响应面法优化微波提取阳荷水溶性膳食纤维工艺[J].食品科学,2014,35(18):57-62.DOI:10.7506/spkx1002-630-01418011.
[23]王庆玲,朱莉,孟春棉,等.番茄皮渣膳食纤维的理化性质及其结构表征[J].现代食品科技,2014,30(11):61-64.DOI:10.13982/j.mfst.1673-9078.2014.11.012.
[24]崔洁.山杏果肉膳食纤维制备、表征与生物活性研究[D].北京:北京林业大学,2015.
[25]郭娜.小麦麸皮纤维降解糖化与分层利用[D].合肥:合肥工业大学,2013.