超声波改性对方竹笋膳食纤维性能和结构的影响  

Effect of ultrasound on physicochemical properties and structure of chimonobambusa dietary fibre

作　　者：张艳[1] 何翠[1] 刘玉凌[1] 夏杨毅[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2017年第1期150-155,共6页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项<原料理化特性对传统腌腊肉制品品质的影响研究与示范(201303082-7)>;农业部公益性行业(农业)科研专项"南方地区肉兔育肥与高品质肉生产技术研究"(201303144);国家兔产业技术体系肉加工与综合利用(CARS-44-D-1)

摘　　要：以新鲜、干制和冷冻方竹笋制备的膳食纤维(dietary fiber,DF)为研究对象,运用超声波改性处理,比较分析其理化性能和结构变化。结果表明:新鲜方竹笋DF的膨胀力、持油力和羟自由基清除率显著高于干制和冷冻方竹笋DF(P<0.05),但还原力和超氧离子清除率显著低于干制方竹笋DF(P<0.05),表明3种方竹笋DF的性能存在差异。超声波改性后,除新鲜方竹笋DF的膨胀力和持油力以及干制方竹笋DF持油力没有显著变化(P>0.05)外,3种方竹笋DF的其他性能均呈显著增加(P<0.05),表明超声波改性可提高3种方竹笋DF的理化性能。扫描电镜结果显示,超声波处理使新鲜方竹笋DF的蜂窝结构更加密集、干制和冷冻方竹笋DF呈现疏松多孔状结构;红外图谱显示,超声波处理没有改变方竹笋DF的特征峰型、位置及峰的数量,但使干制和冷冻方竹笋DF的部分特征吸收峰强度发生改变。Dietary fiber prepared from fresh, dried and frozen chimonobambusa by ultrasonic were studied. The changes of its physicochemical properties and structure of the dietary fiber were analyzed. The results showed that ： the expansion force, oil holding capacity and hydroxyl radical scavenging of fresh chimonobambusa DF was significantly higher than that of dried and frozen chimonobambusa DF （ P 〈 0.05 ） , but reducing power and superoxide anion clear- ance rate was significantly lower than dried ehimonobambusa DF （P 〈 0.05 ）. This shows three kinds of ehimonobam- busa DF is different. After modified by Ultrasonic, the expansibility, the oil holding capacity of fresh chimonobambu- sa DF and the oil holding capacity of dried chimonobambusa DF did not change significantly （P 〉 0.05）. The other properties showed a significant increase （P 〈 0.05 ） , indicating that ultrasonic can improve the physicoehemical prop- erties of chimonobambusa DF. SEM analysis showed that after ultrasonic, the honeycomb structure in fresh chimono- bambusa DF became more dense; dried and frozen chimonobambusa DF present the space of the porous mesh struc- ture. FTIR showed that ultrasonic treatment did not change the characteristics absorption peak, the position and num- ber of the peaks, but changed peak intensity of dry and frozen chimonobambusa DF.

关 键 词：超声波改性 新鲜 干制 冷冻 方竹笋 膳食纤维 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]