两种超微粉碎法对西番莲果皮水不溶性膳食纤维改性效果研究.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.12 两种超微粉碎法对西番莲果皮水不溶性膳食纤维 改性效果的研究 程明明，黄苇 （华南农业大学食品学院，广东广州 510640） 摘要：本实验以西番莲果皮膳食纤维为原料，采用干法超微粉碎和湿法超微粉碎进行改性处理，并对改性后的膳食纤维进行形 貌观察和理化性质测定。电镜扫描结果显示经两种方式改性后，膳食纤维的组织结构都有破坏，且湿法更严重；红外光谱分析结果显 示改性后的膳食纤维羟基所在峰位均发生一定的蓝移，促进了羟基基团的暴露；X 衍射结果显示改性后的膳食纤维晶区并未发生改变； 膳食纤维改性后，持水力、膨胀力、水溶性和 SDF 溶出率都有所增强，尤其是经湿法改性持水力由 6.739 g/g 提高到 20.085 g/g ，增 加了 198.04%；但改性对阳离子交换能力影响不大；膳食纤维改性后，对脂肪酸、胆固醇、亚硝酸根离子和胆酸钠的吸附能力都有提 高，且湿法强于干法。整体而言，这两种超微粉碎法对膳食纤维的改性都有效果，并且湿法对多数指标的改性效果均达到显著水平， 强于干法。 关键词：西番莲果皮；膳食纤维；超微粉碎；改性；理化性质 文章篇号：1673-9078(2016)12-247-253 DOI: 10.13982/j.mfst.1673-9078.2016.12.038 Effect of Superfine Pulverization Treatment on the Physicochemical Properties of Insoluble Dietary Fiber from Passiflora edulis Rind CHENG Ming-ming, HUANG Wei (College of Food Sciences, South China Agricultural University, Guangzhou 510640, China) Abstract: The effects of superfine pulverization by wet or dry processing were observed on the characterization and physiochemical properties of insoluble dietary fiber from Passiflora edulis rind. Scanning electron microscopy (SEM) showed that the microstructure of dietary fiber was destroyed by both methods, but the effects were more significant with wet processing of insoluble dietary fiber (WIDF). Fourier transform infrared spectroscopy (FTIR) revealed that hydroxyl group peaks showed a hypsochromic shift after processing, which indicated that more hydroxyl groups were exposed in the modif