苹果挤压改性水溶性膳食纤维硫酸酯化的修饰  

Sulfation modification on extrusion modified water-soluble dietary fiber from apple pomace

作　　者：杨阳[1] 陈雪峰[1] 李蕊岑 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品与发酵工业》2014年第1期61-64,共4页Food and Fermentation Industries

基　　金：陕西省13115重大科技专项资金项目(No.2010ZDKG-04)

摘　　要：为改善苹果水溶性膳食纤维生物功能活性,对其进行了硫酸酯化修饰。苹果渣经脱色及挤压改性处理后提取水溶性膳食纤维(SDF),进行氨基磺酸-吡啶法硫酸酯化修饰研究。在单因素试验基础上,以取代度为指标,通过正交实验设计对酯化工艺条件进行优化。结果表明,佳酯化工艺参数为:反应温度60℃,反应时间3h,挤压改性SDF∶氨基磺酸(g∶g)比例为1∶3,氨基磺酸∶吡啶(g∶mL)比例为1∶30。红外光谱分析表明,硫酸基已结合在挤压改性SDF上。Pomace was rich in dietary fiber.Sulfation treatment was applied to improve the biological function of water-soluble dietary fiber in pomace.After being bleached and extrusion,the water-soluble dietary fiber in pomace was extracted.Then,the sulfation treatment through amino acid-pyridine method was performed.Based on the singlefactor experiment,the degree of substitution was chosen as the index for an orthogonal experiment to optimize the sulfation conditions.The result showed that optimal technology parameters were as follows： reaction temperature 60 ℃, reaction time 13 h,the mass ratio of water-soluble dietary fiber and amino acid was 1∶3,and the ratio of amino acid and pyridine（ g∶mL） was 1∶30.Through FTIR analysis,it was found that the sulfate groups were successfully grafted on the extrusion modified water-soluble dietary fiber.

关 键 词：水溶性膳食纤维 硫酸酯化 红外光谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]