蒸汽爆炸对柚皮可溶性膳食纤维理化、功能和结构特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-13 DOI:10.1515/ijfe-2023-0099

Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu

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引用次数: 0

摘要

摘要研究了蒸汽爆炸处理(SE)对柚皮可溶性膳食纤维(SDF)理化、功能和结构特性的影响。在0.9 MPa、120 s的处理条件下，SDF的提取率提高了156.7%，持水能力、持油能力和溶胀能力分别提高了36.6%、42.7%和21.4%。体外降糖能力、阳离子交换能力、亚硝酸盐离子吸附能力和抗氧化能力均有提高。结果表明，SDF中出现大量裂纹，结构疏松多孔，比表面积增加到1.41倍。差示扫描量热分析结果表明，经SE处理的SDF具有较好的热稳定性，降解温度从311.93℃提高到316.28℃。因此，硒可以作为一种有效的膳食纤维改性方法。

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Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel

Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.