锦橙皮渣膳食纤维微粉化及其功能特性分析
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摘要
以锦橙果汁加工副产物锦橙皮渣为原料制备锦橙皮渣膳食纤维,通过普通粉碎和球磨法微细化处理,得到不同粒径大小的锦橙皮渣膳食纤维微粉和超微粉,测定其理化性质和重金属离子结合力,并利用激光粒度仪、红外光谱、X射线衍射、热分析、扫描电镜对不同锦橙皮渣膳食纤维粉进行粒径测定和结构观察,探究超微粉碎对锦橙皮渣膳食纤维理化性质、微观结构及重金属离子吸附能力的影响。结果表明,球磨微细化处理后膳食纤维的粒径减小;粉体的持水性、持油性、溶胀性、重金属离子结合力显著升高(P<0.05),色泽变浅。本实验为锦橙皮渣的综合利用以及作为一种潜在食品添加剂资源提供理论参考。
The peel and pomace of Jincheng sweet oranges were used to prepare dietary ?ber(DF). Ordinary and micronized DF powders were obtained using a multi-purpose grinder and a planetary ball mill, respectively. The physicochemical properties and heavy metal adsorption abilities of the DF powders were measured. A Laser particle analyzer, an infrared spectrometer, an X-diffractometer, a thermal analyzer, and a scanning electron microscope were used for particle size measurement and microstructural observation. Our aim was to evaluate the effect of micronization of sweet orange DF on its physicochemical properties, microstructure and heavy metal adsorption ability. Compared with the ordinary powder,the micronized powder had a smaller particle size as well as a lighter color and showed a significant increase in water retention capacity, oil retention capacity, swelling capacity, and adsorption ability toward heavy metal ions(P < 0.05). This experiment provides a theoretical basis for the comprehensive utilization of Jincheng organ peel and pomace as a potential source of food additive.
The peel and pomace of Jincheng sweet oranges were used to prepare dietary ?ber(DF). Ordinary and micronized DF powders were obtained using a multi-purpose grinder and a planetary ball mill, respectively. The physicochemical properties and heavy metal adsorption abilities of the DF powders were measured. A Laser particle analyzer, an infrared spectrometer, an X-diffractometer, a thermal analyzer, and a scanning electron microscope were used for particle size measurement and microstructural observation. Our aim was to evaluate the effect of micronization of sweet orange DF on its physicochemical properties, microstructure and heavy metal adsorption ability. Compared with the ordinary powder,the micronized powder had a smaller particle size as well as a lighter color and showed a significant increase in water retention capacity, oil retention capacity, swelling capacity, and adsorption ability toward heavy metal ions(P < 0.05). This experiment provides a theoretical basis for the comprehensive utilization of Jincheng organ peel and pomace as a potential source of food additive.
引文
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[2]潘浪,单杨,梁曾恩妮,等.柑橘皮渣基可完全降解育苗钵的性能测试[J].江苏农业科学,2018,46(11):260-263.DOI:10.15889/j.issn.1002-1302.2018.11.064.
[3]彭雪娇,黄林华,王华,等.柑橘加工废渣糖蜜糖分的分离提取及含量测定[J].食品与发酵工业,2017,43(5):247-254.DOI:10.13995/j.cnki.11-1802/ts.201705040.
[4]WANG L,MIN-JI J,RIHO K,et al.Antioxidant effects of citrus pomace extracts processed by super-heated steam[J].LWT-Food Science and Technology,2018,90(7):331-338.DOI:10.1016/j.lwt.2017.12.024.
[5]刘智萍,苟凯,周月明,等.柑橘皮渣发酵蛋白饲料(SCP)工艺优化及光照对发酵饲料的影响[J].安徽农业科学,2018,46(4):1-4.DOI:10.13989/j.cnki.0517-6611.2018.04.001.
[6]李世忠,李勇,黄建国,等.柑橘皮渣资源化利用研究进展[J].中国农学通报,2014,30(7):38-41.DOI:10.7506/spkx1002-6630-201423037.
[7]王磊,袁芳,向俊,等.椪柑渣可溶性膳食纤维的功能特性及流变性[J].中国食品学报,2015,15(3):24-31.DOI:10.16429/j.1009-7848.2015.03.004.
[8]TOSH S M,YADA S.Dietary fibers in pulse seeds and fractions:characterization,functional attributes,and applications[J].Food Research International,2010,43(2):450-460.DOI:10.1016/j.foodres.2009.09.005.
[9]LI P J,XIA J L,NIE Z Y,et al.Pectic oligosaccharides hydrolyzed from orange peel by fungal multienzyme complexes and their prebiotic and antibacterial potentials[J].LWT-Food Science and Technology,2016,69(23):203-210.DOI:10.1016/j.lwt.2016.01.042.
[10]李世忠,黄建国,李治玲,等.柑橘皮渣降解菌的筛选及特性研究[J].食品科学,2014,35(23):DOI:10.7506/spkx1002-6630-201423037.
[11]CRIZEL T M,JABLONSKI A,RIOS A O.Dietary fiber from orange byproducts as a potential fat replacer[J].LWT-Food Science and Technology,2013,53(1):9-14.DOI:10.1016/j.lwt.2013.02.002.
[12]WILKINS M R,WIDMER W W,GROHMANN K,et al.Hydrolysis of grapefruit peel waste with cellulase and pectinase enzymes[J].Bioresource Technology,2007,98(8):1596-1601.DOI:10.1016/j.biortech.2006.06.022.
[13]康丽君,寇芳,沈蒙,等.响应面试验优化小米糠膳食纤维改性工艺及其结构分析[J].食品科学,2017,38(2):240-247.DOI:10.7506/spkx1002-6630-201702038.
[14]程明明,黄苇.两种超微粉碎法对西番莲果皮水不溶性膳食纤维改性效果的研究[J].现代食品科技,2016,32(12):243-249.DOI:10.13982/j.mfst.1673-9078.2016.12.038.
[15]张丽媛,陈如,吴昊,等.超微粉碎对苹果膳食纤维理化性质及羟自由基清除能力的影响[J].食品科学,2018,39(15):139-144.DOI:10.7506/spkx1002-6630-201815021.
[16]任雨离,刘玉凌,何翠,等.微波和微粉碎改性对方竹笋膳食纤维性能和结构的影响[J].食品与发酵工业,2017,43(8):145-150.DOI:10.13995/j.cnki.11-1802/ts.013592.
[17]陈如,何玲.超微粉碎对苹果全粉物化性质的影响[J].食品科学,2017,38(13):150-154.DOI:10.7506/spkx1002-6630-201713025.
[18]郭增旺,马萍,刁静静,等.超微型大豆皮水不溶性膳食纤维理化及吸附特性[J].食品科学,2018,39(5):106-112.DOI:10.7506/spkx1002-6630-201805017.
[19]MEHMET M O,NESIM D,COSKUM S.Heavy metals bounding ability of pomegranate(Punica granatum)peel in model system[J].International Journal of Food Properties,2011,14(3):550-556.DOI:10.1080/10942910903262137.
[20]曹龙奎,康丽君,寇芳,等.改性前后小米糠膳食纤维结构分析及体外抑制α-葡萄糖苷酶活性研究[J].食品科学,2018,39(11):46-52.DOI:10.7506/spkx1002-6630-201811008.
[21]KACHENPUKDEE N,SANTERRE C R,FERRUZZI M G,et al.Modified dietary fiber from cassava pulp and assessment of mercury bioaccessibility and intestinal uptake using an in vitro,digestion/Caco-2model system[J].Journal of Food Science,2016,81(7):1854-1863.DOI:10.1111/1750-3841.13336.
[22]符群,李卉,王路,等.球磨法和均质法改善薇菜粉物化及功能性质[J].农业工程学报,2018,34(9):285-291.DOI:10.11975/j.issn.1002-6819.2018.09.035.
[23]高国祥,关二旗,李萌萌,等.超微粉碎对大豆蛋白功能特性的影响研究[J].中国油脂,2018,43(3):30-34.DOI:10.3969/j.issn.1003-7969.2018.03.008.
[24]黄素雅,何亚雯,钱炳俊,等.高静压和高压均质对豆渣水不溶膳食纤维的改性及其功能的影响[J].食品科学,2015,36(15):81-85.DOI:10.7506/spkx1002-6630-201515016.
[25]梅新,木泰华,陈学玲,等.超微粉碎对甘薯膳食纤维成分及物化特性影响[J].中国粮油学报,2014,29(2):76-81.DOI:10.3969/j.issn.1003-0174.2014.02.016.
[26]WEN Y,NIU M,ZHANG B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2017,75:344-351.DOI:10.1016/j.lwt.2016.09.012.
[27]RIZZELLO C G,CODA R,MAZZACANE F,et al.Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional,textural and sensory features of bread[J].Food Research,2012,46(1):304-313.DOI:10.1016/j.foodres.2011.12.024.
[28]ELLEUCH M,BEDIGIAN D,ROISEUX O,et al.Dietary fibre and fibre-rich by-products of food processing:characterisation,technological functionality and commercial applications:a review[J].Food Chemistry,2011,124(2):411-421.DOI:10.1016/j.foodchem.2010.06.077.
[29]张珍林,殷智超,袁威.南瓜籽壳超微粉特性研究[J].农产品加工,2015(1):1-3.DOI:10.3969/jissn.1671-9646(X).2015.01.001.
[30]程敏,刘保国,王攀,等.小麦麸皮超微粉碎技术研究进展[J].河南工业大学学报(自然科学版),2017,38(6):123-130.DOI:10.3969/j.issn.1673-2383.2017.06.021.
[31]刘湾,马海乐,姚豪杰.蒜皮膳食纤维物理改性技术研究[J].中国食品学报,2018,18(5):59-66.DOI:10.16429/j.1009-7848.2018.05.008.
[32]RENARD C,ROHOU Y,HUBERT C,et al.Bleaching of apple pomace by hydrogen peroxide in alkaline conditions:optimisation and characterisation of the products[J].LWT-Food Science and Technology,1997,30(4):398-405.DOI:10.1006/fstl.1996.0195.
[33]CHEN R,YI C,WU H,et al.Degradation kinetics and molecular structure development of hydroxyethyl cellulose under the solid state mechanochemical treatment[J].Carbohydrate Polymers,2010,81(2):188-195.DOI:10.1016/j.carbpol.2010.02.012.
[34]杨春瑜,柳双双,梁佳钰,等.超微粉碎对食品理化性质影响的研究[J].食品研究与开发,2019,40(1):220-224.DOI:10.3969/j.issn.1005-6521.2019.01.036.
[35]阮传英.动态高压微射流技术对豆渣膳食纤维吸附重金属能力的影响[D].南昌:南昌大学,2014:1-68.
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