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制备工艺对番茄皮膳食纤维理化性质的影响
引用本文:郑 刚,郭小佩,赵国华,吴 宏. 制备工艺对番茄皮膳食纤维理化性质的影响[J]. 食品科学, 2010, 31(16): 24-28. DOI: 10.7506/spkx1002-6630-201016006
作者姓名:郑 刚  郭小佩  赵国华  吴 宏
作者单位:1.西南大学食品科学学院2.重庆市农产品加工技术重点实验室3.新疆农垦科学院农产品加工所
基金项目:新疆生产建设兵团博士基金项目(2009JC12);中央高校基本科研业务费专项(XDJK2009B003)
摘    要:以番茄酱加工剩余物番茄皮为原料,采用酸法、碱法、酸碱结合法和酶- 酸法4 种工艺制备番茄皮膳食纤维并对其理化性质进行分析。4 种工艺中,酶- 酸法工艺去除杂质效果最好,所得产品可溶性纤维含量最高(8.23%)、纯度最高(92.01%)、产品色泽最佳。4 种方法制备的膳食纤维与原料在组成和理化性质上有很大差异。酸碱结合法和碱法制备的膳食纤维有较高的持水力(分别为8.74、7.85g/g)和膨胀力(分别为5.5、4.9mL/g),而酶- 酸法和酸法制备的膳食纤维有较高的持油力(分别为5.91、5.49g/g)和吸附胆酸钠的能力(分别为329.4、297.3mg/g)。除酶- 酸法外,其他方法制备的膳食纤维的阳离子交换能力均比原料高。

关 键 词:番茄皮  膳食纤维  制备工艺  理化性质  
收稿时间:2010-04-08

Effects of Different Extraction Processes on the Physico-chemical Properties of Tomato Skin Dietary Fiber
ZHENG Gang,GUO Xiao-pei,ZHAO Guo-hua,WU Hong. Effects of Different Extraction Processes on the Physico-chemical Properties of Tomato Skin Dietary Fiber[J]. Food Science, 2010, 31(16): 24-28. DOI: 10.7506/spkx1002-6630-201016006
Authors:ZHENG Gang  GUO Xiao-pei  ZHAO Guo-hua  WU Hong
Affiliation:1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Key Laboratory of AgriculturalProducts Processing, Chongqing 400715, China;3. Institute of Agricultural Products Processing, Xinjiang Academy of Agricultureand Reclamation, Shihezi 832000, China
Abstract:Four different extraction processes, namely sulfuric acid treatment, sodium hydroxide treatment, sequential treatment with sulfuric acid followed by sodium hydroxide and sequential treatment with trypsin followed by sulfuric acid were used to obtain total dietary fiber (TDF) from tomato skin, a byproduct of the tomato paste industry. The physicochemical properties (waterholding capacity, oil-holding capacity, swelling capacity, cation-exchange capacity and bile salt adsorption capacity) of the obtained TDF products were determined. Among the four extraction processes, sequential treatment with trypsin followed by sulfuric acid gave the best removal of impurities and the resultant product presented the highest soluble dietary fiber content and the best color. The proximate chemical composition and physico-chemical properties of the TDF products obtained using the four extraction processes were obviously different from those of the raw material. Both the TDF products obtained by sodium hydroxide treatment alone and in combination with sulfuric acid treatment had higher water-holding capacity (7.85 g/g and 8.7 4 g/g, respectively) and swelling capacity (4.9 mL/g and 5.5 mL/g, respectively), and the oil-holding and bile salt adsorption capacities of those obtained by sulfuric acid treatment alone and in combination with trypsin treatment were both high, reaching up to 5.49 g/g and 5.91 g/g, and 297.3 mg/g and 329.4 mg/g, respectively. Except sequential treatment with trypsin followed by sulfuric acid, all the three other extraction processes yielded TDF products with a cation exchange capacity higher than that of the raw material.
Keywords:tomato skin  dietary fiber  preparation method  physico-chemical properties  
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