双螺杆挤压对灰枣枣渣膳食纤维理化及结构特性的影响  

Effect of twin-screw extrusion modification on physical, chemical and structural characteristics of dietary fiber from Ziziphus jujuba cv.Huizao pomace

作　　者：李宗泽[1] 靳学远 段君 纵伟 钱志伟[1] LI Zongze;JIN Xueyuan;DUAN Jun;ZONG Wei;QIAN Zhiwei(Food Engineering,Henan Vocational College of Agricultural,Zhongmu 451450;College of Clinical Medicine,Hainan Vocational University of Science and Technology,Haikou 571126;Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002)

机构地区：[1]河南农业职业学院食品工程学院,中牟451450 [2]海南科技职业大学临床医药学院,海口571126 [3]郑州轻工业大学食品与生物工程学院,郑州450002

出　　处：《中国食品添加剂》2022年第10期47-51,共5页China Food Additives

基　　金：“十二五”国家科技支撑计划项目(2012BAD36B07);中原英才计划(豫组通2020第48号)。

摘　　要：为明确双螺杆挤压对灰枣枣渣膳食纤维理化特性、微观结构和分子结构的影响,采用双螺杆挤压处理灰枣枣渣膳食纤维,比较挤压前后灰枣枣渣膳食纤维持水能力、膨胀能力、不饱和脂肪酸吸附能力和粘度等理化特性的变化,并且对其进行扫描电镜、热重分析、X-射线衍射等表征,结果表明,双螺杆挤压改性后灰枣枣渣膳食持水能力由7.10±0.02(g/g)增加到10.22±0.06(g/g),膨胀能力由6.05±0.03(mL/g)增加到10.19±0.07(mL/g),不饱和脂肪酸吸附能力由1.25±0.08(g/g)增加到3.46±0.04(g/g),黏度由1.51±0.05cP增加到5.75±0.06cP;灰枣枣渣膳食纤维由鳞片状结构变为蜂窝状多孔结构;膳食纤维DTG图谱第二阶段失重温度提高10℃;结晶度由32.65%下降为30.57%。表明双螺杆挤压对灰枣枣渣膳食纤维理化特性的影响和其微观结构及分子结构的改变密切相关。In order to clarify the effect of twin-screw extrusion modification on physicochemical properties and construction of dietary fiber from Ziziphus jujuba cv.Huizao pomace.Dietary fiber from Ziziphus jujuba cv.Huizao pomace was processed by twin-screw extrusion method.The changes of water holding capacity,swelling capacity,unsaturated fat adsorption capacity and viscosity of dietary fiber from Ziziphus jujuba cv.Huizao pomace before and after extrusion were compared.Scanning electron microscopy,thermogravimetric analysis and x-ray diffraction were used to characterize the changes.The results showed that after twin-screw extrusion of fiber from Ziziphus jujuba cv.Huizao pomace,holding capacity increased from 7.10±0.02 to 10.22±0.06 (g/g),swelling capacity increased from 6.05±0.03 to 10.19±0.07 (mL/g),unsaturated fat adsorption capacity increased from 1.25±0.08 to 3.46±0.04 (g/g)and viscosity increased from 1.51±0.05 to 5.75±0.06 cP.The dietary fiber of Ziziphus jujuba cv.Huizao pomace changed from scale structure to honeycomb structure.In the second stage,the weight loss temperature of DTG map increased 10℃.The crystallinity decreased from 32.65% to 30.57%.So the influence of twin-screw extrusion on physicochemical properties of dietary from Ziziphus jujuba cv.Huizao pomace were closely related to the microstructure and molecular structure.

关 键 词：双螺杆挤压 灰枣枣渣 膳食纤维 理化特性 结构特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]