蒸汽爆破预处理对番茄皮渣膳食纤维组成及理化特性的影响  

Effects of steam explosion pretreatment on the composition and physicochemical properties of dietary fiber from tomato pomace

作　　者：崔潇文 袁茂翼 叶发银[1] 赵国华[1,2] CUI Xiaowen;YUAN Maoyi;YE Fayin;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Center for Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2021年第21期170-177,共8页Food and Fermentation Industries

基　　金：国家重点研发计划资助项目(2016YFD0400204-2)。

摘　　要：以番茄皮渣为原料,研究蒸汽爆破预处理对番茄皮渣膳食纤维的化学组成及理化特性的影响。结果表明,蒸汽爆破预处理降低了番茄皮渣不溶性膳食纤维含量,显著提高了可溶性膳食纤维含量,且在1.0 MPa处理条件下可溶性膳食纤维含量达到最高[(10.19±1.00)g/100 g],较未处理样品提高了26.43%;使番茄皮渣中碱溶性果胶及总果胶的提取率显著降低,而水溶性果胶和螯合可溶性果胶的提取率提高,且随蒸汽爆破压力的增加提高越明显。蒸汽爆破预处理使番茄皮渣中果胶等大分子物质发生降解,一定程度上降低了番茄皮渣膳食纤维的持水力和膨胀力;提高了溶解性、持油力、亚硝酸根离子吸附能力及体外抗氧化能力;番茄皮渣膳食纤维的流动性得到改善,滑角、休止角及容重显著降低;番茄皮渣致密结构被明显破坏,暴露更多的网状多孔结构。因此,蒸汽爆破预处理可增加番茄皮渣可溶性膳食纤维含量,改善番茄皮渣膳食纤维表观特性和理化性质。The effects of steam explosion pretreatment on the chemical composition and physicochemical properties of dietary fiber from tomato pomace were studied. The results showed that steam explosion pretreatment reduced the content of insoluble dietary fiber and significantly increased the content of soluble dietary fiber. The content of soluble dietary fiber reached the highest [(10.19±1.00) g/100 g] at 1.0 MPa. The extraction rate of alkali soluble pectin and total pectin in tomato pomace was significantly decreased by steam explosion pretreatment, and the extraction rate of water-soluble pectin and chelate soluble pectin in tomato pomace was increased by 26.43% compared with the untreated samples. The increase was more obvious with the increase of steam explosion pressure. After steam explosion pretreatment, pectin and other macromolecules in tomato pomace were degraded. To a certain extent, the water holding capacity and swelling capacity of the dietary fiber from tomato pomace were consequently decreased. However, solubility, oil holding capacity, nitrite ion adsorption capacity and antioxidant capacity in vitro were improved. In addition, the steam explosion treatment could improve the fluidity of the dietary fiber from tomato pomace, as evidenced by the significant decrease of the slip angle, repose angle and bulk density values. The dense structure of tomato pomace was destroyed and a more reticular porous structure was exposed. Therefore, steam explosion pretreatment could increase the content of soluble dietary fiber in tomato pomace, and improve the apparent properties and physicochemical properties of dietary fiber in tomato pomace.

关 键 词：蒸汽爆破 番茄皮渣 膳食纤维 单糖组成 理化特性 

分 类 号：TS209[轻工技术与工程—食品科学]