摘要
为了提高幼柚的综合利用率,研究0~80 s保压时间蒸汽爆破处理(Steam explosion,SE)对幼柚膳食纤维基本组成、结构、理化和功能特性的影响。结果表明,随保压时间的延长,幼柚膳食纤维的得率从89.25%±0.50%显著提高至95.13%±0.60%(P<0.05)。20~60 s保压时间SE处理显著增加幼柚膳食纤维的葡萄糖、半乳糖醛酸占比(P<0.05)。当保压时间为40 s时,SE处理幼柚膳食纤维的持水力、持油力和膨胀力较对照组分别增加了约5.24%、6.86%和57.00%;葡萄糖吸附能力、胆固醇吸附能力以及胰蛋白酶的抑制能力分别显著提升了6.77%、61.02%和14.53%(P<0.05),结晶度和热稳定性降低。综上,SE处理后不同保压时间膳食纤维的理化和功能特性之间存在差异,当保压时间为40 s时,改性膳食纤维在持水、持油等理化特性方面具有明显优势,有效提高了体外降血脂能力等功能。研究结果可为幼柚膳食纤维的高值化加工利用及其作为功能食品的开发与应用提供理论参考。
In order to enhance the comprehensive utilization of pomelo fruitlets,the effect of steam explosion(SE)at 0~80 s retention time on the basic composition,structural,physicochemical,and functional characteristics of dietary fiber from pomelo fruitlets was investigated.The results showed that with retention time prolonged,the yield of pomelo fruitlets dietary fiber increased from 89.25%±0.50% to 95.13%±0.60%(P<0.05).SE treatment with retention time at 20~60 s significantly increased the proportions of gluconic and galacturonic acids in dietary fiber from pomelo fruitlets(P<0.05).When the retention time was 40 s,SE treatment increased the water holding capacity,oil holding capacity and swelling capacity of pomelo fruitlets dietary fiber by approximately 5.24%,6.86% and 57.00%,respectively;meanwhile,the glucose and cholesterol adsorption capacity,and pancreatic lipase inhibitory significantly increased by 6.77%,61.02%,14.53%,respectively(P<0.05),while crystallinity and thermal stability were reduced.In conclusion,there were differences in physicochemical and functional properties of dietary fiber from pomelo fruitlets with different retention times after SE treatment.When the retention time was 40 s,it had obvious advantages in some physicochemical properties such as water holding and oil holding capacities,which effectively improved its in vitro lipid-lowering ability and other functions.The results can provide theoretical reference for the high value processing and utilization of dietary fiber in pomelo fruitlets,and its development and application in functional food.
作者
郭宝丽
杨远帆
胡阳
姜泽东
倪辉
郑明静
GUO Baoli;YANG Yuanfan;HU Yang;JIANG Zedong;NI Hui;ZHENG Mingjing(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed,Xiamen 361021,China;School of Marine Biology,Xiamen Ocean Vocational College,Xiamen 361021,China)
出处
《食品工业科技》
北大核心
2025年第17期87-95,共9页
Science and Technology of Food Industry
基金
国家自然科学基金重点项目(22038012)
龙岩市科技计划项目重点项目(2024LYF9039)。
关键词
幼柚膳食纤维
蒸汽爆破
保压时间
结构特性
功能特性
pomelo fruitlets dietary fiber
steam explosion
holding time
structural characteristics
functional characteristics
