鲜湿甘薯渣水分相态分布测定及其束水机制分析  

Water Distribution and Water-Binding Mechanism of Fresh Sweet Potato Residue

作　　者：张欢欢 高飞虎[1] 张玲[1] 钟巍然[2] 杨世雄[1] 李雪[1] 张雪梅[1] 梁叶星[1] ZHANG Huanhuan;GAO Feihu;ZHANG Ling;ZHONG Weiran;YANG Shixiong;LI Xue;ZHANG Xuemei;LIANG Yexing(Institute of Agro-products Processing Research,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China;Institute of Special Crops Research,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院农产品加工研究所,重庆401329 [2]重庆市农业科学院特色作物研究所,重庆401329

出　　处：《食品科学》2024年第19期1-7,共7页Food Science

基　　金：重庆市农业科学院绩效激励引导专项(cqaas2022jxj1005)。

摘　　要：为探究鲜湿甘薯渣的束水机理,以10种不同品种鲜湿甘薯渣为研究对象,采用低场核磁共振仪测定鲜湿甘薯渣中水分的相态分布,分析甘薯渣各相态水分与主要有机非水组分之间的相关性,再结合酶解实验进行因果关系验证。结果表明:10种鲜湿甘薯渣中存在3~4种相态的水分,分别命名为组成水(T_(21),0.658~2.310 ms)、固定化水(T_(22),7.055~21.550 ms)、滞化水(T_(23),377.410~705.480 ms)和自由流动水(T_(24),705.480~3764.936 ms);鲜湿甘薯渣中滞化水含量最高,平均占比93.59%,固定化水含量次之,平均占比5.15%,组成水和自由流动水含量较少,分别占比0.85%、0.41%;鲜湿甘薯渣中主要相态水分滞化水与果胶、膳食纤维和不溶性膳食纤维含量呈显著正相关;鲜湿薯渣经果胶酶水解后可排出水量显著增加,而经纤维素酶、半纤维素酶和木质素过氧化物酶酶解后的薯渣可排出水量无明显变化;扫描电子显微镜观察到大部分淀粉颗粒被包裹或束缚于细胞壁碎片中。此研究可为甘薯渣高效脱水技术的开发提供理论依据。To investigate the water-binding mechanism of fresh sweet potato residue,the water distribution in starch processing residues from 10 varieties of sweet potato was determined by low-field nuclear magnetic resonance(LF-NMR),and the correlation between water states and major organic components was analyzed.Then,the causal relationship was verified through enzymatic hydrolysis experiments.The results showed that three or four states of water were found in the 10 varieties of fresh sweet potato residues,namely compound(T_(21),0.658–2.310 ms),immobilized(T_(22),7.055–21.550 ms),entrapped(T_(23),377.410–705.480 ms)and free flowing water(T_(24),705.480–3764.936 ms).The percentage of entrapped water in sweet potato residues was the highest(93.59%on average),followed by immobilized water(5.15%on average).The percentages of compound water and free flowing water were only 0.85%and 0.41%,respectively.The percentage of entrapped water was significantly positively correlated with the contents of pectin,dietary fiber,and insoluble dietary fiber.The amount of water discharged from sweet potato residues significantly increase after being hydrolyzed by pectinase,but did not significantly change after being hydrolyzed by cellulase,hemicellulase or lignin peroxidase.Under scanning electron microscopy(SEM),it was observed that most of starch particles were encapsulated or bound to cell wall debris.This study can provide a theoretical basis for the development of an efficient dehydration technology for sweet potato residues.

关 键 词：鲜湿甘薯渣 低场核磁共振 水分相态分布 束水机理 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]