| 不同处理方法对洋蓟膳食纤维结构及理化性质的影响 |
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| 引用本文： | 王雅怡,付晓康,贺便,黄亮,朱仁威,张林威. 不同处理方法对洋蓟膳食纤维结构及理化性质的影响[J]. 食品工业科技, 2022, 43(22): 83-89. DOI: 10.13386/j.issn1002-0306.2022010281 |
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| 作者姓名： | 王雅怡 付晓康 贺便 黄亮 朱仁威 张林威 |
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| 作者单位： | 1.特医食品加工湖南省重点实验室，中南林业科技大学食品科学与工程学院，湖南长沙 4100042.稻谷及副产物深加工国家工程研究中心，中南林业科技大学食品科学与工程学院，湖南长沙 410004 |
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| 基金项目： | 湖南省自然科学基金（2019JJ60020）；湖南省科技创新平台与人才计划项目（2017TP1021）；长沙市科技计划项目（kc1704007）；湖南省教育厅“十二五”重点学科资助项目（2011-76）。 |
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| 摘 要： | 本实验以洋蓟膳食纤维（ADF）为原料，探究超微粉碎和低温冷冻-超微粉碎两种处理方法对洋蓟膳食纤维的结构及理化性质的影响。结果表明，通过结构表征发现低温冷冻-超微粉碎使洋蓟膳食纤维结构更加疏松，颗粒大小均匀、集中。结合相关计算证实，与普通粉碎相比，超微粉碎和低温泠冻-超微粉碎的D50分别减小了84.63%和86.72%，膨胀力、持水力和持油力分别提升了1.22、1.20、1.06倍和1.44、1.25、1.97倍，葡萄糖吸收能力分别提升了135.09%和271.09%，普通粉碎、超微粉碎和低温冷冻-超微粉碎的结晶度分别为26.73%、30.57%、38.10%。超微粉碎和低温冷冻-超微粉碎均可改善洋蓟膳食纤维的理化性质，并且低温冷冻-超微粉碎处理后的提升更显著，为未来洋蓟膳食纤维的综合利用提供了一些新思路。
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| 关 键 词： | 洋蓟 膳食纤维 低温冷冻 超微粉碎 理化性质 |
| 收稿时间： | 2022-02-10 |
Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber |
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| WANG Yayi,FU Xiaokang,HE Bian,HUANG Liang,ZHU Renwei,ZHANG Linwei. Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber[J]. Science and Technology of Food Industry, 2022, 43(22): 83-89. DOI: 10.13386/j.issn1002-0306.2022010281 |
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| Authors: | WANG Yayi FU Xiaokang HE Bian HUANG Liang ZHU Renwei ZHANG Linwei |
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| Affiliation: | 1.Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China2.National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China |
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| Abstract: | The effects of two treatments–ultrafine grinding (UG) and freeze-ultrafine-grinding (FUG) on the structure and physicochemical properties of artichoke dietary fiber as dietary fiber (ADF) were investigated. The results showed that the structure of the freeze-ultrafine-grinding artichoke dietary fiber was looser and the particle size was more uniform and concentrated. Compared with non-treated ADF, the D50 values were reduced by 84.63% and 86.72% respectively for the two treatments. In addition, the swelling power, the water holding capacity and the oil holding capacity of the two treatments were increased by 1.22, 1.20, 1.06 times and 1.44, 1.25, 1.97 times, respectively. Moreover, the glucose absorption capacity were increased by 135.09% and 271.09%. And beyond that, the crystallinity of non-treated ADF, UG and FUG were 26.73%, 30.57% and 38.10%. Both UG and FUG improved the physicochemical properties of artichoke dietary fiber, with the latter one being more effective. This study would provide new ideas for the comprehensive utilization of artichoke dietary fiber in the future. |
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