超声波改性对葵花粕膳食纤维性质与结构的影响  

Effects of Ultrasonic Modification on the Properties and Structure of Dietary Fiber in Sunflower Meal

作　　者：胡筱 潘浪 朱平平 谢秋涛[2] 付复华 李高阳[1,2] 单杨 丁胜华[1] Hu Xiao;Pan Lang;Zhu Pingping;Xie Qiutao;Fu Fuhua;Li Gaoyang;Shan Yang;Ding Shenghua(Longping Branch Graduate School,Hunan University,Changsha 410081;Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Changsha 410125)

机构地区：[1]湖南大学研究生院隆平分院,长沙410081 [2]湖南省农业科学院农产品加工研究所,长沙410125

出　　处：《中国食品学报》2019年第11期88-99,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省重点研发计划项目（2017NK2112）;国家重点研发计划项目（2017YFD0400902-2-1）;湖南省农业科技创新资金资助项目（2017GC03）

摘　　要：以葵花粕为试验对象,采用水提醇沉法制备得到水溶性膳食纤维(SDF)和不溶性膳食纤维(IDF);运用超声波改性处理,比较改性前、后SDF和IDF的理化性能、热稳定性以及内部微观结构的变化。结果表明:超声波改性后的可溶性膳食纤维(USDF)的持水力、持油力分别增加3.09%和23.73%,不可溶性膳食纤维(UIDF)的持水力和持油力分别提高8.96%和17.45%。在对1,1-二苯基-2-三硝基苯肼自由基(DPPH)和对2,2’-联氨-双-3-乙基苯并噻唑啉-6-磺酸自由基(ABTS+)的清除作用方面,UIDF作用优于IDF;热重图谱分析表明改性前、后膳食纤维均表现出3个阶段的失重。激光粒度仪分析表明UIDF颗粒粒径减小,分布更集中;扫描电子显微镜分析表明USDF表面变平整,而UIDF凹陷和皱裙增多;傅里叶变换红外光谱表明USDF、UIDF特征吸收峰的峰型和基本位置未发生变化,而部分峰的强度减弱;X-射线衍射分析表明超声波改性不会导致SDF和IDF的晶体结构发生变化;气相色谱-质谱联用仪分析葵花粕及其膳食纤维组分主要由阿拉伯糖、鼠李糖、木糖、甘露糖、半乳糖和葡萄糖等6种单糖组成。The sunflower meal was used as experimental object in this experiment,getting water-soluble dietary fiber and insoluble dietary fiber by the method of water extract-alcohol precipitation,and using the ultrasonic modification treatment to compare the physical and chemical properties of SDF and IDF before and after modification,thermal stability and change of the internal microstructure.Results showed that ultrasound modification caused 3.09%and 8.96%increase of the holding water capacity for USDF and UIDF,respectively,whereas led to 23.73%and 17.45%increase of the oil force for USDF and UIDF,respectively.UIDF was superior to IDF on the scavenging effect of DPPH and ABTS+.Thermogravimetric analysis showed that dietary fiber showed three stages of weightlessness before and after modification.The analysis of laser particle analyzer shows that the particle size of UIDF particles decreased and the distribution was more concentrated.SEM analysis showed that the surface of USDF becomes smooth,while the number of UIDF pits and wrinkled skirts increased.FTIR showed that the peak shape and fundamental position of characteristic absorption peaks of USDF and UIDF are not changed,but the intensity of some peaks was weakened.XRD analysis showed that ultrasonic diffraction diffraction did not caused a change in the crystal structure of SDF and IDF;GC-MS results showed that the dietary fiber of the sunflower meal were mainly composed of arabinose,rhamnose,xylose,mannose,galactose,and glucose.

关 键 词：超声波改性 葵花粕 可溶性膳食纤维 不溶性膳食纤维 性质 结构 

分 类 号：TS2[轻工技术与工程—食品科学与工程]