咖啡渣膳食纤维超高压改性吸水润胀性能的研究  

Study on the Swelling Properties of Coffee Residue Dietary Fiber by Ultra-high Pressure Modification

作　　者：张馨月[1] 刘海棠[1,2] 刘忠[1] 惠岚峰[1,3] 

机构地区：[1]天津科技大学天津市制浆造纸重点实验室,天津300457 [2]齐鲁工业大学制浆造纸科学与技术教育部,济南250353 [3]华南理工大学制浆和造纸工程国家重点实验室,广州510640

出　　处：《食品工业》2018年第3期134-137,共4页The Food Industry

基　　金：国家自然科学基金(编号21576213);天津科技大学青年创新基金(编号2016LG21);齐鲁工业大学制浆造纸科学与技术教育部/山东省重点实验室开放基金(合同编号;KF201630);华南理工大学制浆造纸工程国家重点实验室开放基金(编号201504)

摘　　要：为实现咖啡渣膳食纤维在食品(粗粮类)、保健产品(减肥类)和饲料(纤维源)中的开发应用,突出纤维吸水润胀性以提高生物体饱腹感。试验以咖啡渣为原料,碱性环境下双酶法提取膳食纤维,进行超高压改性,通过傅里叶红外光谱、X射线衍射和SEM扫描电镜,测定持水膨胀率等手段研究改性对吸水润胀性能的提高效果。红外结果表明,—OH特征吸收峰振动强度增大,暴露的亲水基团增多;X射线衍射说明,Na OH处理有去晶作用,碱性提取的膳食纤维结晶区受到破坏,改性又使结晶度从50降低为41.6,说明超高压可裂解次价键,提高分子无序性;SEM显示,显微结构更疏松,出现分丝帚化以及多褶皱螺旋帚状形态,比表面积增大,吸附性增强;生理活性持水性和膨胀率提高,提高率为33.77%和23.63%。研究结论证实超高压改性可有效提高纤维吸水润胀性,为新型产品研发提供新思路。In order to realize the development and application of coffee residue dietary fiber in food（roughage）, health products（slimming） and feed（crude fiber）, the swelling of fiber was emphasized to improve the satiety of the organism. In this study, coffee residue was used as raw material, dietary fiber was extracted by double enzyme in alkaline environment, then the coffee dietary fiber was modified by ultra-high pressure, the results which meant of improving effect on swelling performance were showed by Fourier transform infrared spectroscopy（FT-IR）, X ray diffraction（XRD） and scanning electron microscopy（SEM）, determining the water holding rate of expansion. The results showed that the infrared characteristic absorption peak of —OH vibration intensity enhanced, the hydrophilic group exposure increased; XRD results showed that Na OH treatment had the effect of removing crystallization, alkaline extraction of dietary fiber crystal area had been damaged, modification also decreased the crystallinity from 50 to 41.6, this showed that ultra high pressure could break the valence bond, improve the molecular disorder; SEM showed the microstructure appeared more loose, had the split broom phenomenon, increased the specific surface area and the effect of adsorption; Physiological activity of water holding capacity and swelling rate increased the rate of 33.77% and 23.63%. All research results showed that ultra high pressure modification could effectively improve the swelling properties of fibers, and provid new ideas for the development of new products.

关 键 词：咖啡渣 膳食纤维 吸水 润胀 饱腹感 

分 类 号：TS209[轻工技术与工程—食品科学]