蒸汽爆破预处理在农产品加工副产物综合利用中的应用
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摘要
蒸汽爆破(steam explosion,SE)是一种典型的物理-化学预处理技术,通过高温高压蒸汽瞬间释压破坏细胞壁结构,促进植物活性成分释放。由于加工技术的制约,许多农产品加工过程中产生大量副产物难以进一步利用,而这些副产品含有多种天然活性成分,具有较高的营养价值。近年来,将蒸汽爆破技术引入农产品加工副产物原料预处理中,可以明显改善天然活性成分提取率和增强功能活性。该文综述了蒸汽爆破技术原理与装备及其在植物活性成分提取和大分子物质改性中的应用,以期为加强农产品加工副产物综合利用提供参考。
As a typical physical-chemical pretreatment technology,steam explosion( SE) can destroy the cell wall structure by instantaneous release of high-temperature and high-pressure steam,promoting the release of plant active components. Due to the restriction of processing technology,a large number of agricultural by-products are difficult to be further utilized,while these by-products contain a variety of natural active ingredients and have high nutritional values. In recent years,SE technology has been introduced into pretreating agricultural by-products,which can obviously improve the extraction rates of natural active ingredients and enhance their functional activities. In this paper,the principle and equipment of SE technology,and its application in extracting plant active ingredients and modifying macromolecular materials were summarized,in order to provide references for strengthening the comprehensive utilization of agricultural by-products.
As a typical physical-chemical pretreatment technology,steam explosion( SE) can destroy the cell wall structure by instantaneous release of high-temperature and high-pressure steam,promoting the release of plant active components. Due to the restriction of processing technology,a large number of agricultural by-products are difficult to be further utilized,while these by-products contain a variety of natural active ingredients and have high nutritional values. In recent years,SE technology has been introduced into pretreating agricultural by-products,which can obviously improve the extraction rates of natural active ingredients and enhance their functional activities. In this paper,the principle and equipment of SE technology,and its application in extracting plant active ingredients and modifying macromolecular materials were summarized,in order to provide references for strengthening the comprehensive utilization of agricultural by-products.
引文
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[3]郭雪霞,张慧媛,刘瑜,等.中国农产品加工副产物综合利用问题研究与对策分析[J].世界农业,2015(8):119-123.
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[5]HAN Guangping,DENG J,ZHANG Shuyin,et al. Effect of steam explosion treatment on characteristics of wheatstraw[J]. Industrial Crops and Products,2010,31(1):28-33.
[6]MCINTOSH S,ZHANG Zhanying,PALMER J,et al. Pilotscale cellulosic ethanol production using eucalyptus biomass pre-treated by dilute acid and steam explosion[J]. BiofuelsBioproducts and Biorefining,2016,10(4):346-358.
[7]PENGILLY C,GARCIA-APARICIO M P,DIEDERICKS D,et al. Optimization of enzymatic hydrolysis of steam pretreated triticale straw[J]. Bioenergy Research,2016,9(3):1-13.
[8]SUI Wenjie, CHEN Hongzhang. Extraction enhancing mechanism of steam exploded Radix Astragali[J]. Process Biochemistry,2014,49(12):2 181-2 190.
[9]YU Zhengdao,ZHANG Bailiang,YU Fuqiang,et al. A real explosion:The requirement of steam explosion pretreatment[J]. Bioresource Technology,2012,121:335-341.
[10]ZHENG Yi,ZHAO Jia,XU Fuqing,et al. Pretreatment of lignocellulosic biomass for enhanced biogasproduction[J]. Progress in Energy and Combustion Science,2014,42(1):35-53.
[11]AVELLAR B K,GLASSER W G. Steam-assisted biomass fractionation. I. Process considerations and economicevaluation[J]. Biomass and Bioenergy,1998,14(3):205-218.
[12]ANGLES M N,FERRANDO F,FARRIOL X,et al.Suitability of steam exploded residual softwood for the production of binder less panels. Effect of the pretreatment severity and ligninaddition[J]. Biomass and Bioenergy,2001,21(3):211-224.
[13]ZHANG Yuzhen,CHEN Hongzhang. Multiscalemodeling of biomass pretreatment for optimization of steam explosionconditions[J]. Chemical Engineering Science,2012,75:177-182.
[14]KESSLER R W,BECKER U,KOHLER R,et al. Steam explosion of flax-a superior technique for upgrading fibre value[J]. Biomass and Bioenergy,1998,14(3):237-249.
[15]SUI Wenjie,CHEN Hongzhang. Multistage energy analysis of steam explosion process[J]. Chemical Engineering Science,2014,116:254-262.
[16]CHEN Hongzhang,LIU Zhihua. Steam explosion and its combinatorial pretreatment refining technology of plant biomass to bio-basedproducts[J]. Biotechnology Journal,2015,10(6):866-885.
[17]BOGOLITSYN K G,KRASIKOVA A A,GUSAKOVA M A,et al. Application of steam explosion as a method of wood matrix thermochemical activation[J]. Journal of the Indian Academy of Wood Science,2016,13(1):82-89.
[18]CHEN Guozhong,CHEN Hongzhang. Extraction and deglycosylation of flavonoids from sumac fruits using steamexplosion[J]. Food Chemistry,2011,126(4):1 934-1 938.
[19]HELENO S A,MARTINS A,QUEIROZ M J,et al. Bioactivity of phenolicacids:metabolites versus parent compounds:A review[J]. Food Chemistry,2015,173:501-513.
[20]GONG Lingxiao,ZHANG Ying,WANG Jing,et al.Change in health ingredients of whole Tibetan hull-less barley after steam explosion and simulated digestion in vitro[J]. Journal of Food Processing and Preservation,2016,40(2):239-248.
[21]LIU Liya,ZHAO Mengli,LIU Xingxun,et al. Effect of steam explosion-assisted extraction on phenolicacid profiles and antioxidant properties of wheatbran[J]. Journal of the Science of Food and Agriculture,2016,96(10):3 484-3 491.
[22]GONG Lingxiao,HUANG Luolian,ZHANG Ying. Effect of steam explosion treatment on barley branphenoliccompounds and antioxidant capacity[J]. Journal of Agricultural and Food Chemistry,2012,60(29):7 177-7 184.
[23]CHEN Yongsheng,ZHANG Ruiting,LIU Chong,et al.Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion[J]. Journal of Food Science and Technology,2016,53(7):3 028-3 034.
[24]NODA Y,ASADA C,SASAKI C,et al. Extraction method for increasing antioxidant activity of raw garlic using steam explosion[J]. Biochemical Engineering Journal,2013,73(15):1-4.
[25]SUI Wenjie, CHEN Hongzhang. Extraction enhancing mechanism of steam exploded Radix Astragali[J].Process Biochemistry,2014,49(12):2 181-2 190.
[26]KUROSUMI A,SASAKI C,KUMADA K,et al. Novel extraction method of antioxidant compounds from Sasapalmata(Bean)Nakaiusing steam explosion[J]. Process Biochemistry,2007,42(10):1 449-1 453.
[27]LIU Chong,ZHANG Ruiting,LIU Benguo,et al. Effect of steam explosion treatment on phenolic acid composition of wheat bran and its antioxidant capacity[J]. Transactions of the Chinese Society of Agricultural Engineering,2016(6):308-314.
[28]ARRIETA-BAEZ D,DORANTES-áLVAREZ L,MARTINEZ-TORRES R,et al. Effect of thermal sterilization onferulic,coumaricandcinnamicacids:Dimerizationand antioxidant activity[J]. Journal of the Science of Food and Agriculture,2012,92(13):2 715-2 720.
[29]易军鹏,李冰,张棋,等.蒸汽爆破处理对亚麻籽油脂肪酸组成的影响[J].中国粮油学报,2017,32(9):88-93.
[30]李冰.亚麻籽蒸汽爆破处理及其活性成分变化研究[D].洛阳:河南科技大学,2017.
[31]DEBUSCA A,TAHERGORABI R,BEAMER S K,et al.Physicochemical properties of surimigels fortified with dietary fiber[J]. Food Chemistry,2014,148(2):70-76.
[32]令博.葡萄皮渣膳食纤维的改性及其生理功能和应用研究[D].重庆:西南大学,2012.
[33]WANG Wei,LING Hongzhi,ZHAO Hui. Steam explosion pretreatment of corn straw on xylose recovery and xylitol production using hydrolysate without detoxification[J]. Process Biochemistry,2015,50(10):1 623-1 628.
[34]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,2009,34(2):56-59.
[35]WANG Tianlin,LIANG Xinhong,RAN Junjian,et al.Response surface methodology for optimization of soluble dietary fiber extraction from sweet potato residue modified by steam explosion[J]. International Journal of Food Science and Technology,2017,52(3):741-747.
[36]CHEN Ye,YE Ran,YIN Luo,et al. Novel blasting extrusion processing improved thephysico-chemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J]. Journal of Food Engineering,2014,120(1):1-8.
[37]WANG Lei,XU Honggao,YUAN Fang,et al. Preparation and physico-chemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J]. Food Chemistry,2015,185:90-98.
[38]Al SHERAJIS H,ISMAIL A,MANAP M Y,et al. Functional properties and characterization of dietary fiber from Mangiferapajong Kort. fruitpulp[J]. Journal of Agricultural and Food Chemistry,2011,59(8):3 980-3 985.
[39]USKOKOVIC V. Composites comprising cholesterol andcarboxymethylcellulose[J]. Colloids and Surfaces BBiointerfaces,2008,61(2):250-261.
[40]NAZARETH Z M,DEAK N A,JOHNSON L A. Functional properties of soy protein isolates prepared from gas-supported screw-pressed soybeanmeal[J]. Journal of the American Oil Chemists Society,2009,86(4):315-321.
[41]ZHANG Yanpeng,YANG Ruijin,ZHAO Wei,et al. Application of high density steam flash-explosion in protein extraction of soybean meal[J]. Journal of Food Engineering,2013,116(2):430-435.
[42]ZHANG Yanpeng,YANG Ruijin,ZHANG Weinong,et al. Structural characterization and physico-chemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking[J]. Food Chemistry,2017,219:48-53.
[43]LI Xiaoxi,CHEN Ling,LI Lin,et al. Effect of crosslinking of POCl3on in vitro digestibility and formation of enzyme resistant starch of tapioca starch[J]. Food Science,2006,27(6):64-69.
[44]LI Guanglei,CHEN Mengxue,LI Fei,et al. Effect of steam explosion pretreatment on molecular structure of sweet potatostarch[J]. Tropical Journal of Pharmaceutical Research,2017,16(5):1 113-1 119.
[45]KOBAYASHI F,SAWADA T,NAKAMURA Y,et al.Saccharification and alcohol fermentation in starch solution of steam-exploded potato[J]. Applied Biochemistry and Biotechnology,1998,69(3):177-189.
[46]李飞.蒸汽爆破法抗消化甘薯淀粉制备研究[D].新乡:河南科技学院,2016.
[47]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].现代食品科技,2014,30(7):136-141.
[2]O’SHEA N,ARENDT E K,GALLAGER E. Dietary fiber and phytochemical characteristics of fruit and vegetable byproducts and their recent applications as novel ingredients in food products[J]. Innovative Food Science and Emerging Technologies,2012,16(33):1-10.
[3]郭雪霞,张慧媛,刘瑜,等.中国农产品加工副产物综合利用问题研究与对策分析[J].世界农业,2015(8):119-123.
[4]ZHAO Jian,DIXON R A. The ‘ins’and ‘outs’of flavonoid transport[J]. Trends in Plant Science,2010,15(2):72-80.
[5]HAN Guangping,DENG J,ZHANG Shuyin,et al. Effect of steam explosion treatment on characteristics of wheatstraw[J]. Industrial Crops and Products,2010,31(1):28-33.
[6]MCINTOSH S,ZHANG Zhanying,PALMER J,et al. Pilotscale cellulosic ethanol production using eucalyptus biomass pre-treated by dilute acid and steam explosion[J]. BiofuelsBioproducts and Biorefining,2016,10(4):346-358.
[7]PENGILLY C,GARCIA-APARICIO M P,DIEDERICKS D,et al. Optimization of enzymatic hydrolysis of steam pretreated triticale straw[J]. Bioenergy Research,2016,9(3):1-13.
[8]SUI Wenjie, CHEN Hongzhang. Extraction enhancing mechanism of steam exploded Radix Astragali[J]. Process Biochemistry,2014,49(12):2 181-2 190.
[9]YU Zhengdao,ZHANG Bailiang,YU Fuqiang,et al. A real explosion:The requirement of steam explosion pretreatment[J]. Bioresource Technology,2012,121:335-341.
[10]ZHENG Yi,ZHAO Jia,XU Fuqing,et al. Pretreatment of lignocellulosic biomass for enhanced biogasproduction[J]. Progress in Energy and Combustion Science,2014,42(1):35-53.
[11]AVELLAR B K,GLASSER W G. Steam-assisted biomass fractionation. I. Process considerations and economicevaluation[J]. Biomass and Bioenergy,1998,14(3):205-218.
[12]ANGLES M N,FERRANDO F,FARRIOL X,et al.Suitability of steam exploded residual softwood for the production of binder less panels. Effect of the pretreatment severity and ligninaddition[J]. Biomass and Bioenergy,2001,21(3):211-224.
[13]ZHANG Yuzhen,CHEN Hongzhang. Multiscalemodeling of biomass pretreatment for optimization of steam explosionconditions[J]. Chemical Engineering Science,2012,75:177-182.
[14]KESSLER R W,BECKER U,KOHLER R,et al. Steam explosion of flax-a superior technique for upgrading fibre value[J]. Biomass and Bioenergy,1998,14(3):237-249.
[15]SUI Wenjie,CHEN Hongzhang. Multistage energy analysis of steam explosion process[J]. Chemical Engineering Science,2014,116:254-262.
[16]CHEN Hongzhang,LIU Zhihua. Steam explosion and its combinatorial pretreatment refining technology of plant biomass to bio-basedproducts[J]. Biotechnology Journal,2015,10(6):866-885.
[17]BOGOLITSYN K G,KRASIKOVA A A,GUSAKOVA M A,et al. Application of steam explosion as a method of wood matrix thermochemical activation[J]. Journal of the Indian Academy of Wood Science,2016,13(1):82-89.
[18]CHEN Guozhong,CHEN Hongzhang. Extraction and deglycosylation of flavonoids from sumac fruits using steamexplosion[J]. Food Chemistry,2011,126(4):1 934-1 938.
[19]HELENO S A,MARTINS A,QUEIROZ M J,et al. Bioactivity of phenolicacids:metabolites versus parent compounds:A review[J]. Food Chemistry,2015,173:501-513.
[20]GONG Lingxiao,ZHANG Ying,WANG Jing,et al.Change in health ingredients of whole Tibetan hull-less barley after steam explosion and simulated digestion in vitro[J]. Journal of Food Processing and Preservation,2016,40(2):239-248.
[21]LIU Liya,ZHAO Mengli,LIU Xingxun,et al. Effect of steam explosion-assisted extraction on phenolicacid profiles and antioxidant properties of wheatbran[J]. Journal of the Science of Food and Agriculture,2016,96(10):3 484-3 491.
[22]GONG Lingxiao,HUANG Luolian,ZHANG Ying. Effect of steam explosion treatment on barley branphenoliccompounds and antioxidant capacity[J]. Journal of Agricultural and Food Chemistry,2012,60(29):7 177-7 184.
[23]CHEN Yongsheng,ZHANG Ruiting,LIU Chong,et al.Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion[J]. Journal of Food Science and Technology,2016,53(7):3 028-3 034.
[24]NODA Y,ASADA C,SASAKI C,et al. Extraction method for increasing antioxidant activity of raw garlic using steam explosion[J]. Biochemical Engineering Journal,2013,73(15):1-4.
[25]SUI Wenjie, CHEN Hongzhang. Extraction enhancing mechanism of steam exploded Radix Astragali[J].Process Biochemistry,2014,49(12):2 181-2 190.
[26]KUROSUMI A,SASAKI C,KUMADA K,et al. Novel extraction method of antioxidant compounds from Sasapalmata(Bean)Nakaiusing steam explosion[J]. Process Biochemistry,2007,42(10):1 449-1 453.
[27]LIU Chong,ZHANG Ruiting,LIU Benguo,et al. Effect of steam explosion treatment on phenolic acid composition of wheat bran and its antioxidant capacity[J]. Transactions of the Chinese Society of Agricultural Engineering,2016(6):308-314.
[28]ARRIETA-BAEZ D,DORANTES-áLVAREZ L,MARTINEZ-TORRES R,et al. Effect of thermal sterilization onferulic,coumaricandcinnamicacids:Dimerizationand antioxidant activity[J]. Journal of the Science of Food and Agriculture,2012,92(13):2 715-2 720.
[29]易军鹏,李冰,张棋,等.蒸汽爆破处理对亚麻籽油脂肪酸组成的影响[J].中国粮油学报,2017,32(9):88-93.
[30]李冰.亚麻籽蒸汽爆破处理及其活性成分变化研究[D].洛阳:河南科技大学,2017.
[31]DEBUSCA A,TAHERGORABI R,BEAMER S K,et al.Physicochemical properties of surimigels fortified with dietary fiber[J]. Food Chemistry,2014,148(2):70-76.
[32]令博.葡萄皮渣膳食纤维的改性及其生理功能和应用研究[D].重庆:西南大学,2012.
[33]WANG Wei,LING Hongzhi,ZHAO Hui. Steam explosion pretreatment of corn straw on xylose recovery and xylitol production using hydrolysate without detoxification[J]. Process Biochemistry,2015,50(10):1 623-1 628.
[34]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,2009,34(2):56-59.
[35]WANG Tianlin,LIANG Xinhong,RAN Junjian,et al.Response surface methodology for optimization of soluble dietary fiber extraction from sweet potato residue modified by steam explosion[J]. International Journal of Food Science and Technology,2017,52(3):741-747.
[36]CHEN Ye,YE Ran,YIN Luo,et al. Novel blasting extrusion processing improved thephysico-chemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J]. Journal of Food Engineering,2014,120(1):1-8.
[37]WANG Lei,XU Honggao,YUAN Fang,et al. Preparation and physico-chemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J]. Food Chemistry,2015,185:90-98.
[38]Al SHERAJIS H,ISMAIL A,MANAP M Y,et al. Functional properties and characterization of dietary fiber from Mangiferapajong Kort. fruitpulp[J]. Journal of Agricultural and Food Chemistry,2011,59(8):3 980-3 985.
[39]USKOKOVIC V. Composites comprising cholesterol andcarboxymethylcellulose[J]. Colloids and Surfaces BBiointerfaces,2008,61(2):250-261.
[40]NAZARETH Z M,DEAK N A,JOHNSON L A. Functional properties of soy protein isolates prepared from gas-supported screw-pressed soybeanmeal[J]. Journal of the American Oil Chemists Society,2009,86(4):315-321.
[41]ZHANG Yanpeng,YANG Ruijin,ZHAO Wei,et al. Application of high density steam flash-explosion in protein extraction of soybean meal[J]. Journal of Food Engineering,2013,116(2):430-435.
[42]ZHANG Yanpeng,YANG Ruijin,ZHANG Weinong,et al. Structural characterization and physico-chemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking[J]. Food Chemistry,2017,219:48-53.
[43]LI Xiaoxi,CHEN Ling,LI Lin,et al. Effect of crosslinking of POCl3on in vitro digestibility and formation of enzyme resistant starch of tapioca starch[J]. Food Science,2006,27(6):64-69.
[44]LI Guanglei,CHEN Mengxue,LI Fei,et al. Effect of steam explosion pretreatment on molecular structure of sweet potatostarch[J]. Tropical Journal of Pharmaceutical Research,2017,16(5):1 113-1 119.
[45]KOBAYASHI F,SAWADA T,NAKAMURA Y,et al.Saccharification and alcohol fermentation in starch solution of steam-exploded potato[J]. Applied Biochemistry and Biotechnology,1998,69(3):177-189.
[46]李飞.蒸汽爆破法抗消化甘薯淀粉制备研究[D].新乡:河南科技学院,2016.
[47]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].现代食品科技,2014,30(7):136-141.