改性葡萄皮渣膳食纤维的理化特性和结构  

Physico-chemical Properties and Structure of Modified Dietary Fiber from Grape Pomace

作　　者：陶姝颖[1] 郭晓晖[1] 令博[1] 明建[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学中心,重庆400715 [3]农业部农产品贮藏保鲜质量安全与风险评估实验室,重庆400715

出　　处：《食品科学》2012年第15期171-177,共7页Food Science

基　　金：国家"863"计划项目(2011AA100805-2);新疆生产建设兵团工业科技攻关项目(2009GG39)

摘　　要：以酿酒葡萄皮渣为原料,并以葡萄皮渣中的膳食纤维为研究对象,采用超微粉碎和挤压超微粉碎技术对其进行改性处理。通过测定改性前后葡萄皮渣膳食纤维的组成、物化性质及纤维颗粒的形貌结构变化,研究不同处理对膳食纤维的改性效果。结果表明:两种改性处理均能有效增加葡萄皮渣膳食纤维中水溶性纤维的含量,并使其理化性质发生显著改变。其中超微粉碎处理有助于增强膳食纤维的阳离子交换能力与抗氧化活性,而挤压超微粉碎处理则有利于提高纤维的持水力、膨胀力及阳离子交换能力,但其抗氧化活性则显著降低。形貌结构分析结果显示,改性后纤维颗粒的粒度急剧减小,但其主要成分及化学结构基本未受影响。In the present study,dietary fiber from grape pomace was subjected to modification by ultrafine grinding alone or in combination with extrusion.The changes in the composition,physico-chemical properties,morphology and structure of the dietary fiber before and after modification were explored to evaluate the effectiveness of both treatments.The results showed that both treatments could increase the content of soluble dietary fiber effectively and result in changes of its physico-chemical properties.Ultrafine grinding alone could improve the cation exchange capacity and antioxidant activity of dietary fiber,however,ultrafine grinding after extrusion processing could improve the water-holding capacity,swelling capacity and cation exchange capacity of dietary fiber,and decrease its antioxidant activity.Morphological and structural analysis revealed that modified dietary fiber had sharply reduced particle size and showed basically no change in the major components and chemical structure.

关 键 词：葡萄皮渣 膳食纤维 改性 理化性质 形貌结构 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]