超微粉碎对苹果膳食纤维理化性质及羟自由基清除能力的影响  

Effect of Superfine Grinding on Physicochemical Properties and Hydroxyl Radical Scavenging Capacity of Apple Dietary Fiber

作　　者：张丽媛[1] 陈如[1] 田昊 何玲[1] ZHANG Liyuan;CHEN Ru;TIAN Hao;HE Ling(College of Horticulture,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2018年第15期139-144,共6页Food Science

基　　金：2015年度试验示范站(基地)科技成果推广专项(Z222021528)

摘　　要：以苹果膳食纤维为原料,经粗粉碎和不同时间(1、3、5、10、20、30 min)的超微粉碎,得到粗粉和6种不同粒度的苹果膳食纤维,测定其理化性质和羟自由基清除能力,并利用激光粒度仪、扫描电子显微镜对不同的苹果膳食纤维粉进行粒径测定和结构观察,探究超微粉碎时间对苹果膳食纤维理化性质、微观结构及羟自由基清除能力的影响。结果表明:超微粉碎后膳食纤维的粒径减小;粉体的溶胀性、水溶性、阳离子交换能力显著升高(P<0.05);羟自由基清除能力显著增强(P<0.05);持水力、容积密度没有发生显著变化(P>0.05)。本实验为苹果膳食纤维在食品领域的深加工提供了理论依据。The physicochemical properties and hydroxyl radical scavenging capacity of coarsely ground powder and superfine ground powders with different grinding times(1,3,5,10,20 and 30 min)of apple dietary fiber were measured.Besides,particle size measurement and structural observation were performed by laser particle size analyzer and scanning electron microscope.The results showed that after superfine grinding,the particle size of dietary fiber decreased;the swelling power,water solubility and cation exchange capacity significantly increased(P<0.05),together with a significant increase in the hydroxyl radical scavenging capacity(P<0.05).There was no significant change in water-holding capacity or bulk density(P>0.05).The data from this study can provide a theoretical basis for the deep processing and utilization of apple dietary fiber in the food field.

关 键 词：苹果 膳食纤维 超微粉碎 理化性质 羟自由基清除能力 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]