挤压改性对金针菇膳食纤维理化性质及微观结构的影响  

Effects of Extrusion Modification on Physicochemical Properties and Microstructure of Flammulina velutipes Dietary Fiber

作　　者：王红 刘婷婷[1,2] 樊红秀 李艳霞[1,3] 徐新乐 王大为 Wang Hong;Liu Tingting;Fan Hongxiu;Li Yanxia;Xu Xinle;Wang Dawei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118;Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs,Changchun 130118;Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province,Changchun 130118;Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]农业农村部食用菌加工技术集成科研基地,长春130118 [3]吉林省粮食精深加工与高效利用工程研究中心,长春130118 [4]吉林省粮食精深加工与副产物高效利用技术创新重点实验,长春130118

出　　处：《中国食品学报》2021年第8期166-174,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400204)。

摘　　要：以金针菇粉为主要原料,采用单螺杆挤压改性工艺制备高品质金针菇膳食纤维,比较普通金针菇膳食纤维和高品质金针菇膳食纤维的持水力、持油力、膨胀力、结合水力、胆固醇吸附能力、结合甘氨胆酸钠和牛磺胆酸钠能力。采用电子显微镜、傅里叶红外光谱和X-射线衍射扫描研究改性前、后金针菇膳食纤维的结构。结果表明:高品质金针菇膳食纤维中可溶性膳食纤维含量略高于普通金针菇,达到(10.210±0.130)%。当高品质金针菇膳食纤维粒度为100目时,持水力为(16.115±0.120)g/g,持油力(6.201±0.060)g/g,膨胀力(16.958±0.120)mL/g,结合水力(8.044±0.090)g/g,与普通膳食纤维相比均明显提高。当pH=2.0和pH=7.0时,高品质金针菇膳食纤维胆固醇吸附能力有所增加,100目时分别为(0.359±0.004)mg/(mL·g)和(1.107±0.004)mg/(mL·g)。当高品质金针菇膳食纤维粒度为120目时,结合甘氨胆酸钠能力和结合牛磺胆酸钠能力相对较好,分别为(67.367±0.600)%和(63.149±0.400)%。扫描电子显微镜结果表明,挤压改性后的高品质金针菇膳食纤维表面疏松多孔。傅里叶红外光谱分析表明,改性前、后的主要官能团结构没有发生明显变化,改性后部分特征峰强度有所减弱。X-射线衍射扫描分析发现,改性前、后金针菇膳食纤维素晶体构型未发生改变,衍射强度减弱。挤压改性使金针菇膳食纤维的理化功能性质得到改善,微观结构发生变化。Taking Flammulina velutipes powder as the main raw material,the single-screw extrusion modification process was used to prepare high-quality Flammulina velutipes dietary fiber.The water holding capacity,oil holding capacity,swelling force,combined hydraulic power,cholesterol adsorption capacity,and the ability to combine sodium glycylcholate and sodium taurocholate of Flammulina velutipes dietary fiber were compared.The structure of dietary fiber of Flammulina velutipes before and after modification was studied by electron microscope,Fourier infrared spectroscopy,and X-ray diffraction scanning.The results showed that the soluble dietary fiber of high-quality Flammulina velutipes dietary fiber increased compared to ordinary Flammulina velutipes dietary fiber,reaching(10.210±0.130)%.When the particle size of high-quality Flammulina velutipes dietary fiber was 100 mesh,the water holding capacity was(16.115±0.120)g/g,the oil holding capacity was(6.201±0.060)g/g,the swelling force was(16.958±0.120)mL/g,and the combined hydraulic power was(8.044±0.090)g/g,which was significantly improved compared with ordinary dietary fiber.At pH=2.0 and pH=7.0,the cholesterol adsorption capacity of high-quality Flammulina velutipes dietary fiber could reach to(0.359±0.004)mg/(mL·g)and(1.107±0.004)mg/(mL·g),respectively.When the particle size of high-quality Flammulina velutipes dietary fiber was 120 mesh,the ability to combine sodium glycylcholate and sodium taurocholate was better,reaching(67.367±0.600)%and(63.149±0.400)%,respectively.Scanning electron microscopy results showed that the surface of the high-quality Flammulina velutipes dietary fiber after extrusion modification was loose and porous.Fourier transform infrared spectroscopy analysis showed that the structure of main functional groups did not change significantly before and after modification,and the intensity of some characteristic peaks weakened after modification.X-ray diffraction scanning analysis showed that the crystal structure of Flammulina velutipes di

关 键 词：金针菇 膳食纤维 挤压改性 理化性质 结构 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]