纤维素酶改性榨菜皮膳食纤维的理化性质的研究  

Physicochemical properties and structure of modified dietary fiber with cellulase from mustard skin

作　　者：成林林[1] 周莲[2] 潘年龙[1] 韩彦慧[1] 曾凡坤[1] 

机构地区：[1]西南大学食品科学学院、重庆市特色食品工程技术研究中心,重庆400715 [2]重庆工商大学绿色食品研究所,重庆400067

出　　处：《食品工业科技》2015年第14期134-138,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技计划(863)课题(2011AA100805-2)

摘　　要：采用纤维素酶对榨菜皮粗纤维进行改性,分析了在不同温度和p H条件下改性榨菜皮膳食纤维理化性质的变化。结果表明,改性纤维中水溶性膳食纤维含量增加了80.02%,不溶性膳食纤维含量下降9.76%;改性榨菜皮膳食纤维的持水力、吸水膨胀力及NO2-吸附能力均显著提高(p<0.01);改性纤维阳离子交换能力与粗纤维差异显著(p<0.01),并在60℃达到最大值0.657mmol/g;p H7时改性纤维胆固醇吸附能力比p H2时吸附能力强。形貌结构分析显示改性纤维粒径更小,更加疏松,有较大的空腔和裂缝,但主要成分及化学结构没有受到明显的影响。Comparison of the composition,physicochemical properties and structure changes of the mustard dietary fiber were analyzed before and after cellulase modification in the different temperature and pH. The results showed that the soluble dietary fiber content after modified was increased by 80.02% and the insoluble dietary fiber content after modified was decreased by 9.76% . The water holding capability,swelling capability, and nitrite in the modified dietary fiber were improved significantly（p〈0.01）. The cation exchange capacity between modified and rude fiber had significant differences（p〈0.01 ）,and it reached maximum which was 0.657mmol/g at 60℃. Absorption cholesterol capability of the fiber modified at pH7 was more power than that at pH2. By observing the ultra at structure of dietary fiber before and after modification,the modified fiber had smaller particle size,looser morphology and structure,larger cavity and crack,the main components and their chemical structures were not affected.

关 键 词：榨菜皮 膳食纤维 改性 纤维素酶 理化性质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]