蒸汽爆破对沙棘果渣可溶性膳食纤维性质影响
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摘要
以废弃的沙棘果渣(seabuckthorn pomace,SBP)为材料,探究蒸汽爆破对沙棘果渣可溶性膳食纤维得率、物化和功能性质的影响。沙棘果渣经过蒸汽爆破处理后,探究处理前后可溶性膳食纤维得率,物化和功能性质的指标的变化。结果表明:沙棘果渣经蒸汽爆破预处理后,其可溶性膳食纤维含量由4.37%提高到24.71%,蒸汽爆破前后可溶性膳食纤维物化特性指标:持水力(3.44 g/g～8.36 g/g)、持油力(1.23 g/g～3.06 g/g)和吸水膨胀力(2.04 mL/g～4.17 mL/g),功能特性指标:葡萄糖的吸收能力(3.87 mmol/g～9.14 mmol/g)、阳离子交换能力(0.31 mmol/g～0.94 mmol/g)、α-淀粉酶的抑制能力(22.05%～40.13%)和胰脂肪酶的抑制能力(12.44%～24.64%)均得到显著提升(P<0.05)。红外光谱照射表明蒸汽爆破后没有破坏沙棘果渣可溶性膳食纤维(soluble dietary fiber,SDF)的结构,扫描电镜结果显示蒸汽爆破后的SDF表面变得褶皱,并出现许多孔洞。
The effects of steam explosion on the yield,physicochemical and functional properties of sea-buckthorn pomace soluble dietary fiber were investigated by using the material of seabuckthorn pomace(SBP).After seabuckthorn pomace was treated by steam explosion,the changes of soluble dietary fiber yield,physicochemical and functional properties before and after treatment with steam explosion were investigated.The results showed that the soluble dietary fiber content of seabuckthorn pomace was increased from 4.37 % to24.71 % after steam explosion pretreatment. The physicochemical properties of soluble dietary fiber before and after steam explosion:water holding capacity(3.44 g/g-8.36 g/g),oil holding capacity(1.23 g/g-3.06 g/g)and water swelling capacity(2.04 mL/g-4.17 mL/g),functional characteristics index:glucose absorption capacity(3.87 mmol/g-9.14 mmol/g),cation exchange capacity(0.31 mmol/g-0.94 mmol/g),the inhibitory ability ofα-amylase(22.05 %-40.13 %)and the inhibitory ability of pancreatic lipase(12.44 %-24.64 %)were significantly increased(P <0.05). Infrared spectroscopy showed that the structure of seabuckthorn pomace soluble dietary fiber(SDF)was not destroyed after steam explosion. Scanning electron microscopy showed that the surface of SDF after steam explosion became wrinkled and many holes appeared.
The effects of steam explosion on the yield,physicochemical and functional properties of sea-buckthorn pomace soluble dietary fiber were investigated by using the material of seabuckthorn pomace(SBP).After seabuckthorn pomace was treated by steam explosion,the changes of soluble dietary fiber yield,physicochemical and functional properties before and after treatment with steam explosion were investigated.The results showed that the soluble dietary fiber content of seabuckthorn pomace was increased from 4.37 % to24.71 % after steam explosion pretreatment. The physicochemical properties of soluble dietary fiber before and after steam explosion:water holding capacity(3.44 g/g-8.36 g/g),oil holding capacity(1.23 g/g-3.06 g/g)and water swelling capacity(2.04 mL/g-4.17 mL/g),functional characteristics index:glucose absorption capacity(3.87 mmol/g-9.14 mmol/g),cation exchange capacity(0.31 mmol/g-0.94 mmol/g),the inhibitory ability ofα-amylase(22.05 %-40.13 %)and the inhibitory ability of pancreatic lipase(12.44 %-24.64 %)were significantly increased(P <0.05). Infrared spectroscopy showed that the structure of seabuckthorn pomace soluble dietary fiber(SDF)was not destroyed after steam explosion. Scanning electron microscopy showed that the surface of SDF after steam explosion became wrinkled and many holes appeared.
引文
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[24]Elleuch M,Bedigian D,Roiseux O,et al.Dietary fibre and fibrerich by-products of food processing:Characterisation,technological functionality and commercial applications:A review[J].Food Chemistry,2011,124(2):411-421
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[2]Vendruscolo F,Albuquerque P M,Strejt,et al.Apple Pomace:Aversatile substrate for biotechnological applications[J].Critical Reviews in Biotechnology,2008,28:1-12
[3]Ting H C,Hsu Y W,Tsai C F,et al.The in vitro,and in vivo,antioxidant properties of seabuckthorn(Hippophae rhamnoides L.)seed oil[J].Food Chemistry,2011,125(2):652-659
[4]Xue Y,Miao Q,Zhao A,et al.Effects of sea buckthorn(Hippopha rhamnoides)juice and L-quebrachitol on type 2 diabetes mellitus in db/db mice[J].Journal of Functional Foods,2015,16(6):223-233
[5]Shiba K,Yamada H,Hara H,et al.Preparation and Effect of cellwall hydrolysate from wheat bran on mixing properties of dough[J].Cereal chemistry.1994(3):279-282
[6]陈雪峰,吴丽萍,柯蕾,等.苹果渣膳食纤维改性工艺的初步探讨[J].食品与发酵工业,2004,30(6):50-53
[7]李雁,熊明洲,尹丛林,等.红薯渣不溶性膳食纤维超高压改性[J].农业工程学报,2012,28(19):270-278
[8]Marzieh Shafiei,Maryam M Kabir,Hamid Zilouei,et al.Technoeconomical study of biogas production improved by steam explosion pretreatment[J].Bioresource Technology,2013,148:53-60
[9]朱均均,杨金龙,张玲玲.稀酸蒸汽爆破玉米秸秆预水解液的脱毒及乙醇发酵[J].林产化学与工业,2014,34(5):60-66
[10]王许涛,张百良,宋安东.蒸汽爆破技术在秸秆厌氧发酵中的应用[J].农业工程学报,2008,24(8):189-192
[11]张燕鹏,杨瑞金,华霄,等.蒸汽爆破辅助提取高温豆粕中的蛋白质[J].食品与发酵工业,2013,39(1):190-193
[12]石敏,汪何雅,成玉梁,等.蒸汽爆破法预处理制取的灵芝粗提物安全性评价初步研究[J].食品工业科技,2014,35(6):338-342
[13]李光磊,张国丛,刘本国,等.蒸汽爆破处理对籼米淀粉分子结构的影响[J].食品工业科技,2014,30(7):136-141
[14]Qin L Z,Chen H Z.Evaluation of growth age for the diverse conversion of Ficus carica L.cut branches using steam explosion[J].Process Biochemistry,2016,51(6):749-758
[15]朱丹,牛广财,朱光怡,等.沙果渣膳食纤维酶法制备工艺研究[J].农产品加工,2018(4):44-46
[16]Chau C F,Huang Y L.Comparison of the Chemical Composition and Physicochemical Properties of Different Fibers Prepared from the Peel of Citrus sinensis L.Cv.Liucheng[J].Journal of Agricultural and Food Chemistry,2003,51:2615-2618
[17]Sowbhagya H B,Florence Suma P S,Mahadevamma R N.Tharanathan spent residace ftom cumin-a potential source of dietary fiber[J].Food chemistry,2007,104:1220-1225
[18]Chau C F,Wang Y T,Wen Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100:1402-1408
[19]Sharma A,Weindorf D C,Wang D,et al.Characterizing soils via portable X-ray fluorescence spectrometer:4.Cation exchange capacity(CEC)[J].Geoderma,2015,239:130-134
[20]Chen J,Gao D,Yang L,et al.Effect of microfluidization process on the functional properties of insoluble dietary fiber[J].Food Research International,2013,54(2):1821-1827
[21]Raghavendra S N,Rastogi N K,Raghavarao K S M S,et al.Dietary fiber from coconut residue:effects of different treatments and particle size on the hydration properties[J].European Food Research and Technology,2004,18:563-567
[22]李伦,张晖,王兴国,等.超微粉碎对脱脂米糠膳食纤维理化特性及组成成分的影响[J].中国油脂,2009,4(2):56-59
[23]Talebnia F,Karakashev D,Angelidaki I.Production of bioethanol from wheat straw:An overview on pretreatment,hydrolysis and fermentation[J].Bioresource Technology,2010,101(13):4744-4753
[24]Elleuch M,Bedigian D,Roiseux O,et al.Dietary fibre and fibrerich by-products of food processing:Characterisation,technological functionality and commercial applications:A review[J].Food Chemistry,2011,124(2):411-421
[25]Chau C F,Wen Y L,Wang Y T.Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres[J].Journal of the Science of Food and Agriculture,2006,86(14):2380-2386
[26]Ou S Y,Kwork K,Li Y,et al.In Vitro Study of Possible Role of Dietary Fiber in Lowering Postprandial Serum Glucose[J].Journal A-griculture Food Chemistry,2001,49:1026-1029
[27]任梅君.大豆膳食纤维的结构化及其应用研究[D].无锡:江南大学,2012
[28]麻佩佩.苹果渣膳食纤维的制备[D].西安:陕西科技大学,2013