食品科学 ›› 2020, Vol. 41 ›› Issue (13): 46-52.doi: 10.7506/spkx1002-6630-20190602-004

• 基础研究 • 上一篇    下一篇

红树莓酒渣结构、理化性质以及吸附性

齐云飞,张依瑶,田景玉,马铭鸿,李玫萱,王金玲   

  1. (1.东北林业大学林学院,黑龙江 哈尔滨 150040;2.黑龙江省森林食品资源利用重点实验室,黑龙江 哈尔滨 150040)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    中央高校基本科研业务费专项资金项目(2572018BA07);国家级大学生创新训练项目(201810225117)

Structure, Physicochemical Properties and Adsorbability of Red Raspberry Pomace

QI Yunfei, ZHANG Yiyao, TIAN Jingyu, MA Minghong, LI Meixuan, WANG Jinling   

  1. (1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 本实验通过理化性质分析、扫描电子显微镜观察、X射线衍射分析等手段研究不同目数红树莓酒渣的结构、理化性质和吸附功能的差异。结果表明,红树莓酒渣中膳食纤维质量分数高达46%,在扫描电子显微镜下,180 目时红树莓酒渣粉体微粒开始出现团聚,260 目时团聚现象最严重。X射线衍射图谱表明,260 目时红树莓酒渣中膳食纤维结晶区和非结晶区的结构开始发生明显变化。红树莓酒渣60 目粉体流动性和填充性最佳;220 目粉体膨胀力、持水力最佳,分别为(7.18±0.24)mL/g和(5.45±0.41)g/g;260 目粉体持油力、溶解性最佳,分别为(2.99±0.17)g/g和(3.75±0.13)%。220 目粉体的胆固醇吸附能力最强,且pH 7时其吸附能力强于pH 2时,分别为(47.60±2.60)mg/g和(37.02±1.81)mg/g;260 目粉体的胆酸钠吸附能力最强,为(23.55±1.66)mg/g;220 目粉体的葡萄糖吸附能力最强,为(319.75±24.17)mg/g;红树莓酒渣对重金属Cr2+的吸附能力很强,且不同目数间无显著性差异。综上,220 目和260 目红树莓酒渣具有较为理想的理化性质和吸附性,研究结果为红树莓酒渣的开发利用提供了一定的理论依据。

关键词: 红树莓酒渣, 结构, 理化性质, 吸附性

Abstract: The differences in the structure, physicochemical properties and adsorbability of red raspberry pomace crushed and sieved through different meshes were studied in this paper. The results showed that the content of dietary fiber in red raspberry pomace was as high as 46%. Under scanning electron microscopy, red raspberry pomace powder passing through 180 mesh began to agglomerate and the highest degree of agglomeration occurred in the powder passing through 260 mesh. X-ray diffraction analysis suggested that the structures of crystallization and non-crystallization zones of dietary fiber in the powder passing through 260 mesh changed obviously. The powder passing through 60 mesh had the best fluidity and filling property. The powder passing through 220 mesh had the best swelling ability and water-holding capacity, which were (7.18 ± 0.24) mL/g and (5.45 ± 0.41) g/g, respectively. The powder passing through 260 mesh had the best oil-holding capacity and solubility, which were (2.99 ± 0.17) g/g and (3.75 ± 0.13)%, respectively. The cholesterol adsorption capacity of the powder passing through 220 mesh was the strongest and the adsorption capacity at pH 7 was stronger than that at pH 2, which were (47.60 ± 2.60) mg/g and (37.02 ± 1.81) mg/g respectively. The sodium cholate adsorption capacity of the powder at the mesh powder of 260 was the strongest, which was (23.55 ± 1.66) mg/g. The glucose adsorption capacity of the powder passing through 220 mesh was the strongest, which was (319.75 ± 24.17) mg/g. Red raspberry pomace powder exhibited notable Cr2+ adsorption capacity, which did not significantly vary with particle size. Therefore, the powders passing through 220 and 260 mesh both had ideal physicochemical properties and adsorbability. The results of this study provide a theoretical basis for the development and utilization of red raspberry pomace.

Key words: red raspberry pomace, structure, physicochemical properties, adsorbability

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