甜菜粕膳食纤维的提取与性质研究
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摘要
本着资源充分利用,开发地方优势资源,优化工艺,节能减排的目的,本论文从甜菜粕中提取膳食纤维,研究提取水溶性膳食纤维-果胶和不溶性膳食纤维的最佳提取工艺条件。此外,还探讨了膳食纤维的性质,为其用于食品行业提供理论依据,进而为综合开发利用甜菜粕提供技术指导和理论支持。
主要研究内容与结论如下:
一、酸提醇析法提取甜菜粕中果胶的工艺研究
分别以废粕、压粕和颗粒粕为原料,以果胶提取率为指标,优化酸提醇析法提取果胶的工艺流程。试验结果表明,以废粕为原料,最佳提取工艺条件为:无预处理、料液比1:30,浸提温度90℃,提取液pH1.0,提取时间3.5h;以压粕为原料,最佳提取工艺条件为:无预处理、料液比1:20,浸提温度90℃,提取液pH1.0,提取时间3.5h;以颗粒粕为原料,最佳提取工艺条件为:无预处理、料液比1:20,浸提温度90℃,提取液pH1.0,提取时间4h。
二、酶解去蛋白纯化不溶性膳食纤维的研究
采用酶法去蛋白纯化甜菜粕不溶性膳食纤维,试验结果表明,酶法去蛋白的最优工艺条件为:酶解时间60min,液料比13:1ml/g,酶解温度65℃,酶浓度0.22%,酶液pH6.8;在最优工艺条件下的去蛋白率为67.42%。
三、甜菜粕膳食纤维的流变性研究与结构分析
果胶提取液进行醇析后分为三层,中层清液为盐酸溶液和乙醇的混合液。通过采用高效液相色谱仪分析得出结论,悬浮层和沉淀层絮状物均为果胶,且悬浮层果胶的品质更好;压粕悬浮层果胶品质好于颗粒粕悬浮层果胶品质,颗粒粕沉淀层果胶品质好于压粕沉淀层果胶品质。
对甜菜粕果胶溶液流变学特性研究结果显示,该种果胶溶液属非牛顿流体,而且随着溶液浓度的增大表观粘度也增大。对压粕果胶、压粕悬浮层果胶、压粕沉淀层果胶、颗粒粕果胶、颗粒粕悬浮层果胶和颗粒粕沉淀层果胶流变学特性的研究显示,悬浮层果胶的粘度值最大,总果胶的粘度值居中,沉淀层果胶的粘度值最小。
通过电镜扫描观察到,提取果胶前,甜菜粕的显微结构比较致密,其主要组成成分是膳食纤维;提取果胶后,有许多孔洞形成,其主要成分是不溶性膳食纤维;不溶性膳食纤维经过酶法去蛋白纯化,其前后的显微结构几乎没有变化。
四、甜菜粕膳食纤维生产工艺流程的建立
根据实验结果,结合新疆绿翔糖业有限公司的一些经验数据,并查阅相关书籍与文献,建立了甜菜粕加工生产膳食纤维的基本流程。
In order to make full use of resources, develop local advantageous resources, optimizeprocess, conserve energy and reduce emission, this paper studies the extraction of dietaryfiber from sugar beet pulp, selects the best conditions of extracting soluble dietary fiber-pectinand insoluble dietary fiber. Furthermore, this paper also discusses the nature of dietary fiber,providing the theory basis for it to use in food industry, then providing a technical guidanceand theoretical support for comprehensive development and utilization of beet pulp.The main research contents and conclusions are as follows:
1. Study on the processing technique in extracting pectin from sugar beet pulp by acidextraction and alcohol precipitation
Pectin was extracted from waste meal, pressure meal and grain pulp using an acidextraction and alcohol precipitation technique. The processes were optimizated with theextraction rate as index. The results were as follows: the optimal conditions for the wastemeal were ascertained: solid-to-liquid ratio1:30, temperature 90℃, pH 1.0 and time 3.5h. Theoptimal conditions for the pressure meal were ascertained: solid-to-liquid ratio1:20,temperature 90℃, pH 1.0 and time 3.5h. The optimal conditions for the grain pulp wereascertained: solid-to-liquid ratio1:20, temperature 90℃, pH 1.0 and time 4h.
2. Study on the processing technique in enzymatic deproteinization for purifing insolubledietary fiber
The enzymatic deproteinization process was used to purify sugar beet pulp insolubledietary fiber. The optimal conditions were ascertained: time 60min, liquid-to-solid ratio 13:1ml/g, temperature 65℃, concentration of enzyme 0.22% and pH 6.8. In the best conditions,the ratio of deproteinization was 67.42%.
3. Study on the physical properties of beet pulp dietary fiber
After alcohol precipitation pectin extract was divided into three layers, the clear solutionin the middle layer was the mixture of hydrochloric acid and ethanol. With analysis of highperformance liquid chromatography, it was concluded that the epipelagic and lower flocfloccules were both pectin, and the quality of epipelagic pectin was much superior; the qualityof the pressure meal epipelagic pectin was better than the grain pulp epipelagic pectin, and thequality of the grain pulp lower pectin was better than the pressure meal lower pectin.
Research results of rheological properties on beet pulp pectin solution showed that thistype of pectin solution is a non-Newtonian fluid, and with the solution concentrationincreasing, the apparent viscosity increases. Research on Rheological properties of pectin on the pressure meal, the upper pectin on t, the lower pectin on he pressure meal, pectin on grainpulp pectin, the upper pectin on grain pulp pectin, and the lower pectin on grain pulp pectinshows that the upper pectin has the maximum viscosity value, the viscosity value of totalpectin is center, the lower pectin has the minimum viscosity value.
The microstructure of pectin was determined by electron microscopy to scan.The beetpulp’s microstructure was relatively compact before extracting pectin, the major componentof it was dietary fiber; after extracting pectin, there were many holes formed, the mainconstituent was insoluble dietary fiber; before and after insoluble dietary fiber was purifiedwith enzymatic deproteinization process, the microstructure of it was virtually no change.
4. Establishment of production flow of beet pulp dietary fiber
According to the experimental results, combined with some empirical data of XinjiangLvxiang Sugar Co., Ltd., and the relevant books and literature, the fundamental productionflow of beet pulp dietary fiber was established.
主要研究内容与结论如下:
一、酸提醇析法提取甜菜粕中果胶的工艺研究
分别以废粕、压粕和颗粒粕为原料,以果胶提取率为指标,优化酸提醇析法提取果胶的工艺流程。试验结果表明,以废粕为原料,最佳提取工艺条件为:无预处理、料液比1:30,浸提温度90℃,提取液pH1.0,提取时间3.5h;以压粕为原料,最佳提取工艺条件为:无预处理、料液比1:20,浸提温度90℃,提取液pH1.0,提取时间3.5h;以颗粒粕为原料,最佳提取工艺条件为:无预处理、料液比1:20,浸提温度90℃,提取液pH1.0,提取时间4h。
二、酶解去蛋白纯化不溶性膳食纤维的研究
采用酶法去蛋白纯化甜菜粕不溶性膳食纤维,试验结果表明,酶法去蛋白的最优工艺条件为:酶解时间60min,液料比13:1ml/g,酶解温度65℃,酶浓度0.22%,酶液pH6.8;在最优工艺条件下的去蛋白率为67.42%。
三、甜菜粕膳食纤维的流变性研究与结构分析
果胶提取液进行醇析后分为三层,中层清液为盐酸溶液和乙醇的混合液。通过采用高效液相色谱仪分析得出结论,悬浮层和沉淀层絮状物均为果胶,且悬浮层果胶的品质更好;压粕悬浮层果胶品质好于颗粒粕悬浮层果胶品质,颗粒粕沉淀层果胶品质好于压粕沉淀层果胶品质。
对甜菜粕果胶溶液流变学特性研究结果显示,该种果胶溶液属非牛顿流体,而且随着溶液浓度的增大表观粘度也增大。对压粕果胶、压粕悬浮层果胶、压粕沉淀层果胶、颗粒粕果胶、颗粒粕悬浮层果胶和颗粒粕沉淀层果胶流变学特性的研究显示,悬浮层果胶的粘度值最大,总果胶的粘度值居中,沉淀层果胶的粘度值最小。
通过电镜扫描观察到,提取果胶前,甜菜粕的显微结构比较致密,其主要组成成分是膳食纤维;提取果胶后,有许多孔洞形成,其主要成分是不溶性膳食纤维;不溶性膳食纤维经过酶法去蛋白纯化,其前后的显微结构几乎没有变化。
四、甜菜粕膳食纤维生产工艺流程的建立
根据实验结果,结合新疆绿翔糖业有限公司的一些经验数据,并查阅相关书籍与文献,建立了甜菜粕加工生产膳食纤维的基本流程。
In order to make full use of resources, develop local advantageous resources, optimizeprocess, conserve energy and reduce emission, this paper studies the extraction of dietaryfiber from sugar beet pulp, selects the best conditions of extracting soluble dietary fiber-pectinand insoluble dietary fiber. Furthermore, this paper also discusses the nature of dietary fiber,providing the theory basis for it to use in food industry, then providing a technical guidanceand theoretical support for comprehensive development and utilization of beet pulp.The main research contents and conclusions are as follows:
1. Study on the processing technique in extracting pectin from sugar beet pulp by acidextraction and alcohol precipitation
Pectin was extracted from waste meal, pressure meal and grain pulp using an acidextraction and alcohol precipitation technique. The processes were optimizated with theextraction rate as index. The results were as follows: the optimal conditions for the wastemeal were ascertained: solid-to-liquid ratio1:30, temperature 90℃, pH 1.0 and time 3.5h. Theoptimal conditions for the pressure meal were ascertained: solid-to-liquid ratio1:20,temperature 90℃, pH 1.0 and time 3.5h. The optimal conditions for the grain pulp wereascertained: solid-to-liquid ratio1:20, temperature 90℃, pH 1.0 and time 4h.
2. Study on the processing technique in enzymatic deproteinization for purifing insolubledietary fiber
The enzymatic deproteinization process was used to purify sugar beet pulp insolubledietary fiber. The optimal conditions were ascertained: time 60min, liquid-to-solid ratio 13:1ml/g, temperature 65℃, concentration of enzyme 0.22% and pH 6.8. In the best conditions,the ratio of deproteinization was 67.42%.
3. Study on the physical properties of beet pulp dietary fiber
After alcohol precipitation pectin extract was divided into three layers, the clear solutionin the middle layer was the mixture of hydrochloric acid and ethanol. With analysis of highperformance liquid chromatography, it was concluded that the epipelagic and lower flocfloccules were both pectin, and the quality of epipelagic pectin was much superior; the qualityof the pressure meal epipelagic pectin was better than the grain pulp epipelagic pectin, and thequality of the grain pulp lower pectin was better than the pressure meal lower pectin.
Research results of rheological properties on beet pulp pectin solution showed that thistype of pectin solution is a non-Newtonian fluid, and with the solution concentrationincreasing, the apparent viscosity increases. Research on Rheological properties of pectin on the pressure meal, the upper pectin on t, the lower pectin on he pressure meal, pectin on grainpulp pectin, the upper pectin on grain pulp pectin, and the lower pectin on grain pulp pectinshows that the upper pectin has the maximum viscosity value, the viscosity value of totalpectin is center, the lower pectin has the minimum viscosity value.
The microstructure of pectin was determined by electron microscopy to scan.The beetpulp’s microstructure was relatively compact before extracting pectin, the major componentof it was dietary fiber; after extracting pectin, there were many holes formed, the mainconstituent was insoluble dietary fiber; before and after insoluble dietary fiber was purifiedwith enzymatic deproteinization process, the microstructure of it was virtually no change.
4. Establishment of production flow of beet pulp dietary fiber
According to the experimental results, combined with some empirical data of XinjiangLvxiang Sugar Co., Ltd., and the relevant books and literature, the fundamental productionflow of beet pulp dietary fiber was established.
引文
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