蒸汽爆破耦合处理对雪花梨渣纤维素功能特性的提升规律

doi:10.7506/spkx1002-6630-20241230-259

食品科学 ›› 2025, Vol. 46 ›› Issue (13): 283-239.doi: 10.7506/spkx1002-6630-20241230-259

• 食品工程 • 上一篇

蒸汽爆破耦合处理对雪花梨渣纤维素功能特性的提升规律

付珂心，袁凤，郝帅，宋春芳，桑亚新，田桂芳

（河北农业大学食品科技学院，河北保定 071001）

发布日期:2025-06-13
基金资助:
河北省重点研发专项（21327313D）；河北省自然科学基金面上项目（C2024204060）；河北省现代农业产业技术体系项目（HBCT2024170206）

Improvement of Functional Properties of Cellulose from Xuehua Pear Pomace by Steam Explosion Pretreatment

FU Kexin, YUAN Feng, HAO Shuai, SONG Chunfang, SANG Yaxin, TIAN Guifang

(College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China)

Published:2025-06-13

摘要/Abstract

摘要： 通过蒸汽爆破（steam explosion，SE）耦合处理分别制备梨渣微晶纤维素（microcrystalline cellulose，MCC）、酸提纤维素纳米晶（acid-extracted cellulose nanocrystal，ACNC）和酶提纤维素纳米晶（enzymatically extracted cellulose nanocrystal，ECNC），探究耦合处理与梨渣纤维素理化特性（粒径、Zeta电位、官能团和热稳定性）及功能特性（持水性、持油性、葡萄糖吸附能力以及胆固醇吸附能力）的关系。结果表明，耦合0.6～0.9 MPa SE压力条件下制备的梨渣纤维素纳米晶（cellulose nanocrystal，CNC）的粒径最小，平均为140.12 nm；梨渣纤维素表面均带负电荷，SE预处理降低了梨渣纤维素的电位绝对值，梨渣MCC比CNC的电位绝对值大；傅里叶变换红外光谱显示梨渣纤维素均具有纤维素的分子结构特征，且CNC的结构未被破坏；0.9 MPa SE压力条件下制得的梨渣MCC热稳定性最好；0.3～0.6 MPa SE压力条件下制得的ACNC的持油性最好；0.6 MPa SE压力条件下制得的梨渣ACNC的葡萄糖吸附能力最好；0.3 MPa SE压力条件下制得的梨渣ACNC的胆固醇吸附能力最好。综合功能特性来看，梨渣CNC的最佳制备工艺条件为0.3～0.6 MPa的汽爆压力预处理以及联合64%浓硫酸溶液水解50 min。该研究结果可为梨渣副产物的高值化利用奠定理论基础。

关键词: 蒸汽爆破；梨渣；纤维素；功能特性

Abstract: This study aimed to evaluate the effect of steam explosion (SE) pretreatment on the physicochemical (particle size, zeta potential, functional groups and thermal stability) and functional (water-holding capacity (WHC); oil-holding capacity (OHC); glucose adsorption capacity (GAC); and cholesterol adsorption capacity (CAC) properties of microcrystalline cellulose (MCC), acid-extracted cellulose nanocrystal (ACNC) and enzymatically extracted cellulose nanocrystal (ECNC) from pear pomace. Results showed that the particle size of cellulose nanocrystal (CNC) prepared with SE at steam pressure levels of 0.6–0.9 MPa was the smallest (140.12 nm on average). The surface of SE treated pear pomace cellulose was negatively charged and SE reduced the absolute potential value. MCC had higher absolute potential value than CNC. Fourier transform infrared (FTIR) spectroscopy showed that all pear pomace cellulose samples had the molecular structural characteristics of cellulose and the structure of CNC was not damaged. The best thermal stability of MCC and the best OHC of ACNC were obtained by SE treatment at 0.9 MPa and 0.3–0.6 MPa, respectively. SE at 0.6 and 0.3 MPa resulted in the best GAC and CAC of ACNC, respectively. Overall, the optimum conditions for the preparation of CNC from pear pomace with good properties were obtained as SE pretreatment at steam pressure of 0.3–0.6 MPa followed by sulfuric acid (64%) treatment for 50 min. The findings of this study lay a theoretical foundation for the high-value utilization of pear pomace.

Key words: steam explosion; pear pomace; cellulose; functional properties

中图分类号:

TS255.2

付珂心，袁凤，郝帅，宋春芳，桑亚新，田桂芳. 蒸汽爆破耦合处理对雪花梨渣纤维素功能特性的提升规律[J]. 食品科学, 2025, 46(13): 283-239.

FU Kexin, YUAN Feng, HAO Shuai, SONG Chunfang, SANG Yaxin, TIAN Guifang. Improvement of Functional Properties of Cellulose from Xuehua Pear Pomace by Steam Explosion Pretreatment[J]. FOOD SCIENCE, 2025, 46(13): 283-239.

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蒸汽爆破耦合处理对雪花梨渣纤维素功能特性的提升规律

Improvement of Functional Properties of Cellulose from Xuehua Pear Pomace by Steam Explosion Pretreatment

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