高温蒸煮结合超声酶法改性菠萝蜜籽膳食纤维工艺优化及结构表征  

Process Optimization and Structure Characterization of Jackfruit Seed Dietary Fiber Modified by High Temperature Cooking Combined with Ultrasonic Enzymatic Method

作　　者：李丹 汪秀妹 梁杰 刘涛 林国荣 王丽霞 郑心怡 LI Dan;WANG Xiumei;LIANG Jie;LIU Tao;LIN Guorong;WANG Lixia;ZHENG Xinyi(College of Environmental and Biological Engineering,Putian University,Fujian Provincial Key Laboratory of Ecology-Toxicological Effects&Control for Emerging Contaminants,Key Laboratory of Ecological Environment and Information Atlas Fujian Provincial University,Putian 351100,China)

机构地区：[1]莆田学院环境与生物工程学院,福建省新型污染物生态毒理效应与控制重点实验室,生态环境及其信息图谱福建省高等学校重点实验室,福建莆田351100

出　　处：《食品工业科技》2023年第23期203-212,共10页Science and Technology of Food Industry

基　　金：福建省自然科学基金项目(2021J011107,2020J05211);福建省教育厅中青年教师教育科研项目(JAT200521)。

摘　　要：通过高温蒸煮结合超声波酶法对菠萝蜜籽膳食纤维进行改性,结合单因素实验和响应面试验优化改性工艺条件,再利用扫描电镜(SEM)、X射线衍射仪(XRD)、热重分析仪(TGA)、傅立叶红外光谱仪(FTIR)对改性前后可溶性膳食纤维(Soluble Dietary Fibre,SDF)的结构进行对比,以持水力、膨胀力、保油力和对亚硝酸盐离子、葡萄糖、胆酸盐、胆固醇的吸附能力为指标,比较改性前后SDF的功能性质。结果表明:膳食纤维的最佳改性条件为料液比1:21 g/mL,高温蒸煮121℃、43 min,纤维素酶添加量8%,酶解的超声波条件360 W、40℃、52 min。此条件下改性后菠萝蜜籽SDF得率为(24.39%±0.03%),未改性SDF得率为(16.93%±0.60%)。与未改性SDF相比,FTIR显示菠萝蜜籽纤维素组分重新分布,SEM显示结构更加疏松多孔,X射线衍射结果显示结晶度增加,热重分析结果显示热稳定性更好;改性后SDF的持水力、膨胀力、保油力、亚硝酸盐离子吸附能力、葡萄糖吸附能力、胆酸盐吸附能力、胆固醇吸附能力均显著(P<0.05)优于未改性SDF。结果表明高温蒸煮结合超声酶法能够改善菠萝蜜籽SDF的功能特性,为改性菠萝蜜籽膳食纤维提供一定理论基础。The jackfruit seed dietary fiber was modified by high temperature cooking combined with ultrasonic enzymatic method.Single factor combined with response surface method was applied to optimize the modification process conditions.The structure of soluble dietary fiber(SDF)before and after modification was compared and analyzed by scanning electron microscope(SEM),X-ray diffraction(XRD),thermogravimetry(TGA)and Fourier transform infrared spectrometer(FTIR).The functional properties of SDF before and after modification were determined with water holding capacity,expansion capacity,oil holding capacity and adsorption capacity for nitrite ion,glucose,bile salt and cholesterol as indicators.The results showed that the optimum modification conditions of DF were as follows:The ratio of material to liquid 1:21 g/mL,cooking temperature 121℃,cooking time 43 min,cellulase amount 8%,ultrasonic-assisted enzymatic(UAE)power 360 W,UAE temperature 40℃,UAE time 52 min.Under these conditions,the yield of SDF was 24.39%±0.03%,the yield of unmodified SDF was 16.93%±0.60%.Compared with unmodified SDF,FTIR results showed that the cellulose components of jackfruit seeds were redistributed.SEM indicated a more porous structure.XRD results showed an increase in crystallinity,and TGA results showed better thermal stability.The water holding capacity,expansion capacity,oil retention capacity,nitrite ion adsorption capacity,glucose adsorption capacity,bile salt adsorption capacity,and cholesterol adsorption capacity of modified SDF were significantly better than those of unmodified SDF(P<0.05).Therefore,high temperature cooking combined with ultrasonic enzymatic method could improve the functional characteristics of SDF in jackfruit seeds and provide a theoretical basis for the modification of jackfruit seed dietary fiber.

关 键 词：菠萝蜜籽 膳食纤维 高温蒸煮 超声波 纤维素酶 改性 

分 类 号：TS201.1[轻工技术与工程—食品科学]