化学改性对连翘不溶性膳食纤维理化性质、结构及乳化稳定性的影响  

Effects of Chemical Modification on Physicochemical Properties,Structure and Emulsifying Stability of Forsythia suspensa Insoluble Dietary Fiber

作　　者：燕文胜 张亮亮 李焕洋 吕海龙 徐建国 YAN Wensheng;ZHANG Liangliang;LI Huanyang;Lü Hailong;XU Jianguo(School of Food Science,Shanxi Normal University,Taiyuan 030006,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030006

出　　处：《食品工业科技》2022年第19期61-68,共8页Science and Technology of Food Industry

基　　金：山西省自然科学基金(201601D011070)。

摘　　要：本试验以连翘为原料,运用双酶法提取连翘中的不溶性膳食纤维(Insoluble Dietary Fiber,IDF),然后采用羧甲基化(Carboxymethylation,CM)、羟丙基化(Hydroxypropylation,HP)和交联(Cross-linking,CL)改性对提取出的连翘IDF进行化学改性,并对它们的理化性质、结构和乳化特性进行了分析。试验结果表明,改性处理使连翘IDF的持水力降低,持油力显著提高了21%~53%(P<0.05),CM改性和HP改性使连翘IDF膨胀力提高了约73%。结构表征表明:三种改性处理使连翘IDF颗粒体积明显变小、结构更加疏松、热稳定性提高,且降低了其结晶度。改性对连翘IDF乳液在温度、pH、离子强度稳定性等方面有不同程度的提高,且具有良好的贮藏稳定性,其中经CL改性后的连翘IDF乳液整体稳定性最好。In this experiment, Forsythia suspensa was used as raw material to extract insoluble dietary fiber(IDF) by double enzyme method, and then the extracted IDF was chemically modified by carboxymethylation(CM), hydroxypropylation(HP) and cross-linking(CL), and their physicochemical properties, structure and emulsifying properties were analyzed. The results showed that the modified treatment reduced the water holding capacity of Forsythia suspensa IDF and significantly increased the oil holding capacity by 21%~53.0%(P<0.05). The CM and HP modification increased the expansion capacity of Forsythia suspensa IDF by about 73%. The structural characterization showed that the three modification treatments significantly reduced the particle volume, looser structure, improved the thermal stability and reduced the crystallinity of Forsythia suspensa IDF. The modification of Forsythia suspense IDF emulsion had different degrees of improvement in temperature, pH and ionic strength stability, and had good storage stability. The Forsythia suspensa IDF emulsion stability was the best after adding CL modified Forsythia suspensa IDF.

关 键 词：连翘 不溶性膳食纤维 羧甲基化改性 羟丙基化改性 交联改性 理化性质 结构表征 乳化稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]