红枣果汁果渣与果酒果渣膳食纤维功能特性的比较研究  

Comparative of Functional Properties on Dietary Fiber from Jujube Juice Pomace and Fruit Wine Pomace

作　　者：黄凤玲 鲁倩茹 邵佩兰[1] 邢珂慧 李帆[1] HUANG Feng-ling;LU Qian-ru;SHAO Pei-lan;XING Ke-hui;LI Fan(College of Agriculture Science,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院

出　　处：《食品工业科技》2020年第4期1-5,12,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260375)

摘　　要：为了探究红枣果汁果渣与果酒果渣膳食纤维功能特性的差异,以红枣果汁果渣和果酒果渣为原料制备膳食纤维,通过测定膳食纤维的持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力,评价红枣果汁果渣与果酒果渣膳食纤维的功能特性。结果表明:红枣果酒果渣膳食纤维的持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力均显著高于果汁果渣膳食纤维(P<0.05),且随发酵天数延长,红枣果渣膳食纤维的功能特性均逐渐增加。发酵8 d时,果酒果渣膳食纤维持水力、膨胀力、溶解性、持油力、阳离子交换能力以及吸附胆固醇、胆酸钠、葡萄糖能力较果汁果渣膳食纤维分别提高了1.10、1.11、1.75、1.39、2.03、1.49、1.10和1.83倍,表明发酵有助于提高红枣果渣膳食纤维的功能特性。In order to explore the difference of the functional properties of dietary fiber from pomace of jujube juice and wine.Jujube juice pomace and fruit wine pomace were used to prepare the dietary fiber. The water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from jujube pomace were tested.The functional properties of dietary fiber from jujube pomace were evaluated.The results showed that the water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from jujube fruit wine pomace were significantly higher than juice pomace( P < 0.05),with the extension of fermentation days,the functional properties of dietary fiber from jujube pomace were gradually increased. After 8 days fermentation,the water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from fruit wine pomace were 1.10,1.11,1.75,1.39,2.03,1.49,1.10 and 1.83 times higher than those from juice pomace.The results indicated that fermentation could improve the functional properties of dietary fiber from jujube pomace.

关 键 词：红枣 果汁果渣 果酒果渣 膳食纤维 功能特性 

分 类 号：TS201.4[轻工技术与工程—食品科学]