气流超微粉碎对山楂果渣膳食纤维结构及功能特性的影响  

Effect of Airflow Ultrafine Grinding on the Structure and Functional Characteristics of Dietary Fiber in Hawthorn Fruit Residue

作　　者：王勇 孙若男 刘坡 孙一凡 刘素稳[1,2] 常学东 王燕[4] WANG Yong;SUN Ruonan;LIU Po;SUN Yifan;LIU Suwen;CHANG Xuedong;WANG Yan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China;Hebei Yanshan Characteristic Industrial Technology Research Institute,Qinhuangdao 066004,China;COFCO Huaxia Great Wall Wine Co.,Ltd.,Qinhuangdao 066604,China;Beijing Academy of Agriculture and Forestry,Beijing 100080,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004 [2]河北省燕山农业特色产业技术研究院,河北秦皇岛066004 [3]中粮华夏长城葡萄酒有限公司,河北秦皇岛066604 [4]北京市农林科学院,北京100080

出　　处：《食品科技》2024年第12期89-97,共9页Food Science and Technology

基　　金：国家重点研发计划项目(2023YFD1600803);河北省重点研发计划项目(23317102D)。

摘　　要：山楂果渣是山楂榨汁后的副产物,含有丰富的膳食纤维,但目前山楂果渣大多数直接被废弃,利用率不高。文章探究气流粉碎改性对其结构和功能特性的影响。结果表明,经气流超微粉碎处理后,随着10 Hz、20 Hz、30 Hz、40 Hz处理频率的增大,其持水力、持油力、膨胀力呈下降趋势;与对照组(100目)相比,40 Hz处理时效果最明显,分别降低32.2%、19.2%、62.9%(P<0.05)。但其可溶性膳食纤维的含量最高,为对照组(100目)的1.21倍;且其1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力最强,为对照组(100目)的1.57倍。电镜扫描和粒径分析表明,随着处理频率增大,其粒径逐渐减小,表面逐渐光滑;热重分析和流变学特性分析表明,随着处理频率增大,其黏性逐渐降低,热稳定逐渐变差。X-射线衍射结果表明,气流超微粉碎处理未改变其晶体构型,仍符合纤维素的I型晶体构型。根据超微粉碎前后的物理性质可以将其应用到不同的食品领域,为研发山楂果渣功能性高附加值精加工产品提供了理论依据。Hawthorn pomace is a byproduct of hawthorn juice extraction,which contains rich dietary fiber.However,currently,most of the hawthorn pomace is directly discarded,and the utilization rate is not high.This article explores the influence of airflow pulverization modification on its structure and functional characteristics.The results showed that after being treated with pneumatic ultrafine grinding,the water holding capacity,oil holding capacity,and expansion capacity showed a decreasing trend with increasing treatment frequencies of 10 Hz,20 Hz,30 Hz,and 40 Hz;Compared with the control group(100 mesh),the effect was most significant when treated with 40 Hz,with reductions of 32.2%,19.2%,and 62.9%,respectively(P<0.05);But its soluble dietary fiber content is the highest,1.21 times that of the control group(100 mesh);And its 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability is the strongest,1.57 times that of the control group(100 mesh).Electron microscopy scanning and particle size analysis indicate that as the processing frequency increases,the particle size gradually decreases and the surface becomes smoother.Thermogravimetric analysis and rheological property analysis indicate that as the processing frequency increases,its viscosity gradually decreases and its thermal stability gradually deteriorates.The X-ray diffraction results indicate that the airflow ultrafine grinding treatment did not change its crystal configuration and still conforms to the I-type crystal configuration of cellulose.This can be applied to different food fields based on its physical properties before and after ultrafine grinding,providing a theoretical basis for the development of functional high value-added precision processed products of hawthorn fruit residue.

关 键 词：膳食纤维 超微粉碎 理化性质 功能特性 山楂果渣 

分 类 号：TS209[轻工技术与工程—食品科学]