猕猴桃皮膳食纤维胶体磨湿法改性工艺优化

以猕猴桃皮膳食纤维(kiwifruit peel dietary fiber,KPDF)的持水力及持油力为指标,考察胶体磨齿间距、液料比和粉碎时间对持水力及持油力的影响,然后通过Box-Behnken试验优化粉碎改性工艺条件。结果表明,优化改性工艺条件为胶体磨齿间距13μm,液料比90∶1(mL/g),粉碎时间7.5 min。在该条件下粉碎后,KPDF的平均粒径(D 50)为58μm,比改性前降低了94.42%;持水力和持油力分别为12.47,5.45 g/g,比改性前提高了136.09%,63.34%;膨胀力、溶解度、阳离子交换能力分别达11.56 mL/g,15.70%,23.10 mmol/g,比改性前提高了157.26%,80.46%,31.62%。研究结果说明胶体磨粉碎改性作用明显,所得改性KPDF具有优良的功能和理化特性。

Optimization of modifying kiwifruit peel dietary fiber with a colloid mill

Using water retention capability and oil-binding capability as indices,the effects of the factors such as insert spacing of colloid mill,ratio of liquid to solid and milling time on the indices were evaluated,and the optimal conditions of the modification were obtained by a Box-Behnken experiment.The results showed that the optimal modification conditions were:insert spacing of 13μm,ratio of liquid to solid of 90∶1(mL/g)and milling time of 7.5 min.After crushing under such conditions,the KPDF had an average particle size(D 50)of 58μm,lower than that before modification by 94.42%;the KPDF possessed a water retention capacity of 12.47 g/g and an oil-binding capacity of 5.45 g/g,higher than those prior to modification by 136.09% and 63.34%,respectively.The swelling capacity,solubility and cation exchange capacity of the modified KPDF reached 11.56 mL/g,15.70% and 23.10 mmol/g,respectively,higher than those prior to modification by 157.26%,80.46% and 31.62%.The results indicate that the modification with colloid mill is significantly effective,and the modified KPDF has excellent functional and physicochemical properties.