短时间微粉化对甜菜纤维和菊粉结构和热性能的影响。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Miljana Djordjević, Rita Ambrus, Nikola Maravić, Senka Vidović, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš
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引用次数: 0

摘要

研究背景:定制膳食纤维的结构和理化性质,可以显著提高膳食纤维的功能性和适用性。在这方面使用的方法之一是减少纤维粒度。因此,本研究探讨了行星球磨机短时间微粉化对改性甜菜纤维和商品甜菜纤维、菊粉和蔗糖的结构和热变化的影响,以研究它们作为食品辅料的潜在应用。实验方法:采用行星球磨机短时间微粉(30和60分钟)对改性甜菜纤维和商业甜菜纤维、菊粉和蔗糖的粒度进行降低,这是一种比长时间微粉消耗更少、破坏更小的方法。在短时间微粉化前后,对膳食纤维和蔗糖样品的粒度、形貌、分子间键和官能团的存在、结晶度和热性能进行表征。结果和结论:在大多数样品中,微粉化30分钟后,颗粒大小已经成功地缩小到微米级,而热性能和结晶度或存在的官能团没有明显变化。在改性甜菜纤维中,随着微粉化时间的延长(60分钟),其粒度分布比其他检测样品稍宽,粒径减小幅度增大。此外,微粉化改变了样品中现有官能团的形态和暴露,这有利于它们作为辅料在食品基质中的进一步应用。新颖性和科学贡献:相应的研究首次报道了短时间微粉化对甜菜纤维和改性甜菜纤维、菊粉和蔗糖的影响,从而有助于扩大其作为辅料在各种产品中的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.

Research background: By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients.

Experimental approach: Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibre, inulin and sucrose as less energy-consumptive and less destructive approach than long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, intermolecular bonds and presence of functional groups, crystallinity and thermal properties, before and after the short-time micronization.

Results and conclusions: Particle size was successfully reduced to micron-scale already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity or present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed in modified sugar beet fibre with slightly wider particle size distribution than in other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization, which is favourable for their further application as excipients in the food matrix.

Novelty and scientific contribution: The corresponding research reports the short-time micronization impact on sugar beet fibre and modified sugar beet fibre, inulin and sucrose for the first time, hence contributing to the widening of their application as excipients in diverse products.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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