超声改性对燕麦膳食纤维理化性质及结构的影响

doi:10.7506/spkx1002-6630-20191118-201

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 130-136.doi: 10.7506/spkx1002-6630-20191118-201

超声改性对燕麦膳食纤维理化性质及结构的影响

牛希，史乾坤，赵城彬，尹欢欢，许秀颖，吴玉柱，曹勇，张浩，刘景圣

（吉林农业大学食品科学与工程学院，小麦和玉米深加工国家工程实验室，吉林长春 130118）

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400702）；吉林省科技发展计划项目（20190103121JH）；全国粮食行业领军人才项目（LL2018201）

Effect of Ultrasonic Modification on Physicochemical Properties and Structure of Oat Dietary Fiber

NIU Xi, SHI Qiankun, ZHAO Chengbin, YIN Huanhuan, XU Xiuying, WU Yuzhu, CAO Yong, ZHANG Hao, LIU Jingsheng

(National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Online:2020-12-15 Published:2020-12-28

摘要/Abstract

摘要： 本研究以燕麦膳食纤维为对象，采用超声波技术对燕麦膳食纤维进行改性处理，比较处理前后燕麦膳食纤维的理化性质和结构特征变化。结果表明：超声改性后的燕麦膳食纤维持水力、水膨胀力、持油力均显著提高（P＜0.05）；粒径、扫描电子显微镜分析结果表明经超声改性后的燕麦膳食纤维粒径减小，表面结构疏松，出现蜂巢状的多孔特征；X射线衍射、傅里叶变换红外光谱分析表明超声改性后的燕麦膳食纤维相对结晶度升高，部分纤维素组分重新分布，向可溶性膳食纤维转化；差示扫描量热仪分析表明经超声改性后的燕麦膳食纤维的热焓值明显增加，热稳定性得到改善。因此，超声处理可作为一种改性膳食纤维的优良方法，结果为提高燕麦膳食纤维的利用率及进一步挖掘其营养价值提供了参考。

关键词: 超声；燕麦；膳食纤维；理化性质；结构

Abstract: This study investigated changes in the physicochemical properties and structural characteristics of oat dietary fiber before and after ultrasonic treatment. Results showed that the water-holding capacity, water-swelling capacity and oil-holding capacity of oat dietary fiber were significantly improved by ultrasonic treatment. Particle size and scanning electron microscopic analysis showed that ultrasonic treatment reduced the particle size and loosened the surface structure, resulting in the appearance of honeycomb-like pores. X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that the relative crystallinity of oat dietary fiber increased after ultrasonic modification, being partially redistributed and transformed into soluble dietary fiber. Differential scanning calorimetry (DSC) analysis showed that the thermal enthalpy (ΔH) of oat dietary fiber significantly increased after ultrasonic modification, indicating its improved thermal stability. Therefore, ultrasonic treatment can be used as an excellent method to modify dietary fiber, which will help to improve the utilization rate of oat dietary fiber and to further explore its nutritional value.

Key words: ultrasound; oat; dietary fiber; physicochemical properties; structure

中图分类号:

TS201.2

牛希，史乾坤，赵城彬，尹欢欢，许秀颖，吴玉柱，曹勇，张浩，刘景圣. 超声改性对燕麦膳食纤维理化性质及结构的影响[J]. 食品科学, 2020, 41(23): 130-136.

NIU Xi, SHI Qiankun, ZHAO Chengbin, YIN Huanhuan, XU Xiuying, WU Yuzhu, CAO Yong, ZHANG Hao, LIU Jingsheng. Effect of Ultrasonic Modification on Physicochemical Properties and Structure of Oat Dietary Fiber[J]. FOOD SCIENCE, 2020, 41(23): 130-136.

[1]	刘博张晨曦臧佳辰吕晨艳张拓赵广华. 铁蛋白纳米载体在营养与健康领域的应用研究进展[J]. 食品科学, 0, (): 0-0.
[2]	刘苗苗潘越范鑫黄峻榕曹云刚. 全乙酰化EGCG的合成纯化及生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[3]	杨振李曼慕鸿雁熊柳孙庆杰. 装载α-生育酚的乳木果油固体脂质纳米颗粒的制备与表征[J]. , 0, (): 0-0.
[4]	陈盛楠刘玉茜刘梦肴孙冀萱杨瑞. 橙皮素与铁蛋白的共价相互作用及其对铁蛋白理化性质的影响[J]. , 0, (): 0-0.
[5]	赵婧李涵涵千文朴昌善杨长青. 黑果腺肋花楸果中总花色苷含量测定方法的比较[J]. , 0, (): 0-0.
[6]	汪腾飞孙大文蒲洪彬韦庆益. 食品中丙烯酰胺抑制策略的研究进展[J]. , 0, (): 0-0.
[7]	刘佳林柏玉香李晓晓孙纯锐邱洪伟干福良金征宇. 酶法合成糖原状α-葡聚糖的研究进展[J]. , 0, (): 0-0.
[8]	欧阳宇赵扩权冯莹娜张梁吴茜. 美拉德反应产物的生物学活性和潜在健康风险[J]. , 0, (): 0-0.
[9]	何胜华孔星星周三九邓乾春. 胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性[J]. 食品科学, 0, (): 0-0.
[10]	高凡丁宁艾连中赖凤羲张汇宋子波. 百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性[J]. 食品科学, 0, (): 0-0.
[11]	张涛陈艳红常高萍杨远帆杜希萍姜泽东倪辉李清彪. 基于乙酰胆碱酯酶和氧化应激研究海胆酮对阿尔兹海默症的作用机制[J]. 食品科学, 0, (): 0-0.
[12]	胡彦波翟丽媛刘扬赵偲如赵珺. 薇菜多糖的分离纯化及体外抗氧化活性[J]. 食品科学, 0, (): 0-0.
[13]	苏晨露艾连中吴艳赖凤羲王溢张汇宋子波. 罗望子原花青素系统的非酶褐变动力学、配方因素影响[J]. 食品科学, 0, (): 0-0.
[14]	王越王愈. 基于气相离子迁移色谱法对不同方式处理黑枣的挥发性成分分析[J]. 食品科学, 0, (): 0-0.
[15]	胡彦波王思琪石曾卉翟丽媛赵珺. 水溶性豆渣酸性糖对RAW264.7细胞的免疫调节作用及其机制[J]. 食品科学, 0, (): 0-0.

超声改性对燕麦膳食纤维理化性质及结构的影响

Effect of Ultrasonic Modification on Physicochemical Properties and Structure of Oat Dietary Fiber

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价