碱法制备苹果梨渣膳食纤维工艺优化及物化特性研究
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摘要
以苹果梨渣为原料,研究了NaOH浓度、料液比、处理时间和处理温度对膳食纤维得率的影响。采用正交试验设计,确定了苹果梨渣中膳食纤维的最佳提取工艺,即NaOH浓度0.035%、料液比1∶15(g/mL)、处理时间60 min、处理温度40℃,此时平均提取率可达59.7%。并对该膳食纤维的物化特性进行了研究,结果表明:苹果梨渣膳食纤维的持水力为8.76 g/g、持油力为5.13 g/g、膨胀力为4.00 mL/g、阳离子交换能力换能力为0.54 mmol/g。。
The effects of NaOH concentration, solid-liquid ratio, treatment time and temperature on the yield of dietary fiber from apple-pear pomace were studied. The optimum extraction technology of dietary fiber from apple-pear pomace was determined by orthogonal experiment design. When NaOH concentration was 0.035 %, solid-liquid ratio was 1 ∶ 15(g/mL), treatment time was 60 min, treatment temperature was 40 ℃, the average extraction yield was 59.7%. The physicochemical properties of the dietary fiber were studied. The results showed that the water holding capacity, oil holding capacity,swelling capacity and cation exchange capacity of the dietary fiber were 8.76 g/g, 5.13 g/g,4.00 mL/g and 0.54 mmol/g, respectively.
The effects of NaOH concentration, solid-liquid ratio, treatment time and temperature on the yield of dietary fiber from apple-pear pomace were studied. The optimum extraction technology of dietary fiber from apple-pear pomace was determined by orthogonal experiment design. When NaOH concentration was 0.035 %, solid-liquid ratio was 1 ∶ 15(g/mL), treatment time was 60 min, treatment temperature was 40 ℃, the average extraction yield was 59.7%. The physicochemical properties of the dietary fiber were studied. The results showed that the water holding capacity, oil holding capacity,swelling capacity and cation exchange capacity of the dietary fiber were 8.76 g/g, 5.13 g/g,4.00 mL/g and 0.54 mmol/g, respectively.
引文
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[2]丰来,王征,左斌,等.酶法提取分离甘薯渣可溶性膳食纤维的研究[J].现代生物医学进展,2009,9(12):2273-2276.
[3]LóPEZ G,ROS G,RINCóN F,et al.Functional properties of dietary fiber.Mechanisms of action in the gastrointestinal tract[J].Archivos Latinoamericanos De Nutrición,1997,47(3):203-207.
[4]李梁,聂成玲,薛蓓,等.响应面法优化酶辅助提取苹果梨渣中可溶性膳食纤维工艺及品质分析[J].中国食品添加剂,2016(12):156-163.
[5]宁长春.苹果梨-沙棘复合发酵果酒的研制[D].呼和浩特:内蒙古农业大学,2014.
[6]马梦梅,木泰华,闫治斌,等.茴香及其秸秆膳食纤维的组成成分、结构与物化功能特性[J].中国食品学报,2016,16(5):205-216.
[7]杨晓宽,李汉臣,张建才,等.芦笋膳食纤维品质分析及抗氧化性研究[J].中国食品学报,2013,13(10):205-212.
[8]刘锦峰,渠宏雁,卢佳琨,等.败酱草中不溶性膳食纤维提取工艺研究[J].现代食品科技,2012,28(11):1516-1518.
[9]许晓娟.蓝莓果渣多酚、膳食纤维的提取工艺及性质研究[D].长春:吉林农业大学,2016.
[10]FIGUEROLA F,HURTADO M L,ESTéVEZ A M,et al.Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J].Food Chemistry,2005,91(3):395-401.