动态高压微射流对山楂果渣膳食纤维理化和结构特性的影响

doi:10.7506/spkx1002-6630-20240126-243

食品科学 ›› 2024, Vol. 45 ›› Issue (17): 174-182.doi: 10.7506/spkx1002-6630-20240126-243

动态高压微射流对山楂果渣膳食纤维理化和结构特性的影响

王淑玉, 何大柃, 张建才, 王勇, 刘素稳, 常学东, 王燕

（1.河北科技师范学院食品科技学院，河北省果品加工技术创新中心，河北秦皇岛 066004；2.河北省燕山农业特色产业技术研究院，河北秦皇岛 066004；3.河北省燕山特色果品加工技术创新中心，河北承德 067000；4.北京市农林科学院，北京 100097）

出版日期:2024-09-15 发布日期:2024-09-09
基金资助:
“十四五”国家重点研发计划重点专项（2023YFD1600803）；河北省燕山农业特色产业技术研究院运行补助项目（PT2024-10）；河北省果品加工技术创新中心绩效补助经费项目（225676115H）

Effect of Dynamic High-Pressure Microjet on Physicochemical and Structural Properties of Dietary Fiber from Hawthorn Pomace

WANG Shuyu, HE Daling, ZHANG Jiancai, WANG Yong, LIU Suwen, CHANG Xuedong, WANG Yan

(1. Hebei Fruit & Food Processing Technology Innovation Center, College of Food Science, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China; 2. Hebei Province Yanshan Agriculture Characteristic Industry Technology Research Institute, Qinhuangdao 066004, China; 3. Hebei Yanshan Specialty Fruit Processing Technology Innovation Center, Chengde 067000, China; 4. Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China)

Online:2024-09-15 Published:2024-09-09

摘要/Abstract

摘要： 采用动态高压微射流（dynamic high pressure microfluidization，DHPM）技术处理，探究其对山楂果渣膳食纤维结构及理化特性的影响。结果表明，经不同条件下DHPM处理后，山楂果渣中可溶性膳食纤维（soluble dietary fiber，SDF）含量比CK组提高了34.59%～73.54%，亚硝酸盐吸附能力和阳离子交换能力显著增强（P＜0.05）；在200 MPa循环3 次时，其持水力、持油力、膨胀力达到最大，较CK组分别提高了2.08、8.34、2.25 倍（P＜0.05）；热重和流变学分析表明，DHPM处理后表观黏度呈下降趋势，热稳定性降低；粒径和扫描电子显微镜图分析表明，经DHPM处理后粒径先减小后增大，表面粗糙，结构疏松，且压力为250 MPa时颗粒发生团聚现象；红外光谱和13C核磁共振分析表明，结晶度减小，部分纤维素、半纤维素和果胶发生降解。因此，DHPM处理能提高可溶性膳食纤维含量、水合特性，增强其亚硝酸盐吸附能力和阳离子交换能力，但热稳定性降低，粒径、表观黏度和结晶度减小。该研究为山楂果渣的高值化利用提供了理论依据。

关键词: 动态高压微射流；山楂；膳食纤维；理化特性；结构特征

Abstract: In this study, dynamic high-pressure microjet (DHPM) was used to investigate its effect on the structure and physicochemical properties of dietary fiber in hawthorn pomace. The results showed that after DHPM treatment under different conditions, the content of soluble dietary fiber (SDF) in hawthorn pomace increased by 34.59%-73.54% when compared with that of the control group, and the nitrite-adsorbing capability and cation-exchange capacity significantly enhanced (P < 0.05). Meanwhile, water-holding, oil-holding and swelling capacity reached up to the maximum when the pomace was at 200 MPa for 3 cycles, which was increased by 2.08, 8.34, and 2.25 times, respectively, when compared with that of the control group (P < 0.05). Thermogravimetric and rheological analyses showed a decreasing trend in apparent viscosity and a decrease in thermal stability; particle size and scanning electron microscopy analyses showed that the particle size decreased and then increased, the surface was rough, the structure was loose, and the particles agglomerated at the pressure of 250 MPa; infrared spectroscopy and 13C NMR analyses showed decreased crystallinity and degradation of some cellulose, hemicellulose and pectin. Therefore, DHPM treatment could increase the soluble dietary fiber content, hydration characteristics, and enhance its nitrite-adsorbing capacity and cation-exchange capacity with reduced thermal stability, particle size, apparent viscosity and crystallinity. This study provides a theoretical basis for the high-value utilization of hawthorn pomace.

Key words: dynamic high-pressure microjet; hawthorn; dietary fiber; physicochemical properties; structural characteristics

中图分类号:

TS255.3

王淑玉, 何大柃, 张建才, 王勇, 刘素稳, 常学东, 王燕. 动态高压微射流对山楂果渣膳食纤维理化和结构特性的影响[J]. 食品科学, 2024, 45(17): 174-182.

WANG Shuyu, HE Daling, ZHANG Jiancai, WANG Yong, LIU Suwen, CHANG Xuedong, WANG Yan. Effect of Dynamic High-Pressure Microjet on Physicochemical and Structural Properties of Dietary Fiber from Hawthorn Pomace[J]. FOOD SCIENCE, 2024, 45(17): 174-182.

[1]	丁君李富军李晓安张新华. E3泛素连接酶调控果蔬生长发育及逆境响应的研究进展[J]. 食品科学, 0, (): 0-0.
[2]	曹雪慧李倩钰禚秋辰梁志棠朱丹实. 香菇复水过程品质变化研究进展[J]. 食品科学, 0, (): 0-0.
[3]	李欣梁子兆范思仪 Xingxing He 刘朴关文强. 不同浓度间歇性臭氧处理对猕猴桃贮藏保鲜效果及抗氧化系统的影响 [J]. 食品科学, 0, (): 0-0.
[4]	张淑淑张菊华刘伟. 单宁辅色刺葡萄花色苷微胶囊的制备、表征及贮藏稳定性[J]. 食品科学, 0, (): 0-0.
[5]	林炎娟叶新福周丹蓉. 基于UPLC-MSMS技术分析‘福红’李冷藏期间初生代谢物动态变化规律[J]. 食品科学, 0, (): 0-0.
[6]	刘士琦韦东伶刘家粮张伟敏张正科. 褪黑素对采后红毛丹果实褐变及膜脂代谢和能量代谢的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵佳荣王晨翟燕萍康雪. 低温乙烯氧化催化剂在果蔬保鲜中的应用研究进展[J]. 食品科学, 0, (): 0-0.
[8]	杨双鹤申挥罗海波苏火生石萍萍邹琴俞源河陈亚男董霞于丽娟. 基于转录组学分析冰温贮藏延缓勃氏甜龙竹笋采后木质化及相关机制[J]. 食品科学, 0, (): 0-0.
[9]	廖崇印, 邓利珍, 胡秋连, 陈军, 戴涛涛, 梁瑞红, 李俶. 高压射流磨处理对全组分香菇浆品质的影响[J]. 食品科学, 2024, 45(17): 183-190.
[10]	杨双鹤, 申挥, 罗海波, 苏火生, 邹琴, 俞源河, 陈亚男, 余元善, 胡腾根, 董霞, 于丽娟. 近冰温贮藏在延缓甜龙竹笋采后木质化衰老中的作用[J]. 食品科学, 2024, 45(17): 216-225.
[11]	王淑玉何大柃张建才王勇刘素稳常学东王燕. 动态高压微射流对山楂果渣膳食纤维理化和结构特性的影响[J]. 食品科学, 0, (): 0-0.
[12]	李镜浩梁展鸿肖更生徐玉娟余元善彭健吴继军李璐程丽娜. 分子动力学模拟分析超高压对固液两态多酚氧化酶稳定性的影响[J]. 食品科学, 0, (): 0-0.
[13]	袁楚珊，程小梅，孙畅，夏旭，周伊诺，李高阳，朱向荣. 添加柑橘果胶和吐温-80的芥末精油纳米乳液稳定性、抑菌活性及其在砂糖橘保鲜中的应用[J]. 食品科学, 2024, 45(16): 213-222.
[14]	孙扬扬，罗曼莉，纪淑娟. 外源硝普钠处理缓解冷藏南果梨果皮褐变的作用机理[J]. 食品科学, 2024, 45(16): 223-231.
[15]	徐文婷，付镓榕，马尚玄，魏元苗，杨悦雪，黄克昌，郭刚军，贺熙勇. 不同包装和贮藏温度的澳洲坚果果仁贮藏品质及货架期预测[J]. 食品科学, 2024, 45(16): 232-243.

动态高压微射流对山楂果渣膳食纤维理化和结构特性的影响

Effect of Dynamic High-Pressure Microjet on Physicochemical and Structural Properties of Dietary Fiber from Hawthorn Pomace

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