酶解-挤出复合法改性绿豆皮膳食纤维及其结构表征与理化性能  

Structural Characterization and Physicochemical Properties of Mung Bean Skin Dietary Fiber with Enzymatic Hydrolysis Combined with Extrusion Modification

作　　者：刘鸿铖[1,2] 樊红秀 赵鑫[1,4] 张闪闪 刘婷婷[1,3] 王大为 Liu Hongcheng;Fan Hongxiu;Zhao Xin;Zhang Shanshan;Liu Tingting;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-efficiency Utilization of Jilin Province,Changchun 130118;Key Laboratory of Technological Innovations for Grain Deep-processing and High-efficiency 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室,长春130118

出　　处：《中国粮油学报》2023年第9期80-88,共9页Journal of the Chinese Cereals and Oils Association

基　　金：吉林省教育厅科学技术研究项目(JJKH20210344KJ);吉林省科技发展计划项目(20200502001NC,20200403165SF)。

摘　　要：利用酶解-挤出复合法对绿豆皮膳食纤维进行改性,采用单因素和正交实验对影响改性工艺的主要因素进行优化,通过扫描电镜、傅里叶变换红外光谱和X-射线衍射对改性前后的绿豆皮膳食纤维结构进行表征对比分析,以持油力、膨胀力、吸附胆固醇能力和阳离子交换能力等理化性能作为考察指标。结果表明,当纤维素酶添加量120 U/g、酶解时间4 h、水质量分数70%、挤出温度140℃时,可溶性膳食纤维得率为(12.74±0.29)%。改性处理后绿豆皮膳食纤维的表面结构疏松、粗糙,出现多孔性、多层褶皱特征,相对结晶度明显下降,各纤维素组分重新分布,而且有一部分不溶性膳食纤维成功转化为可溶性膳食纤维。绿豆皮膳食纤维经过酶解-挤出复合改性处理后,其持油力、膨胀力、吸附胆固醇能力和阳离子交换能力等理化性能均显著增加。Single factor test and orthogonal experiment design methods were used to optimize the modification process for dietary fiber in mung bean skin by enzymatic hydrolysis combined with extrusion.Main process parameters were studied.The structural properties of dietary fiber in mung bean skin before and after modification was examined by scanning electron microscope,Fourier transform infrared spectroscopy and X-ray diffraction.The oil holding capacity,swelling capacity,cation exchange capacity,and adsorption capacity of cholesterol were examined as physiochemical properties.The results indicated that when 120 U/g of cellulase enzyme was added,enzymolysis time was 4 h,water content was 70% and the extrusion was performed at 140 ℃,the maximum yield of soluble dietary fiber of(12.74±0.29)% was achieved.The results of scanning electron microscope analysis indicated that the surface structure of dietary fiber in mung bean skin after combined treatment was loose,and more porous and wrinkles characteristics appeared.Fourier transform infrared spectroscopy n and X-ray diffractionanalysis indicated that the relative crystallinity of dietary fiber in mung bean skin after combined treatment decreased significantly,and some cellulose components were redistributed to transform into soluble dietary fiber.Moreover,the oil holding capacity,swelling capacity,cation exchange capacity,and cholesterol adsorption capacitysignificantly increased.

关 键 词：酶解-挤出复合 改性 绿豆皮 膳食纤维 结构表征 理化性能 

分 类 号：TS209[轻工技术与工程—食品科学]