摘要
以猕猴桃皮膳食纤维(kiwifruit peel dietary fiber,KPDF)的持水力及持油力为指标,考察胶体磨齿间距、液料比和粉碎时间对持水力及持油力的影响,然后通过Box-Behnken试验优化粉碎改性工艺条件。结果表明,优化改性工艺条件为胶体磨齿间距13μm,液料比90∶1(mL/g),粉碎时间7.5 min。在该条件下粉碎后,KPDF的平均粒径(D 50)为58μm,比改性前降低了94.42%;持水力和持油力分别为12.47,5.45 g/g,比改性前提高了136.09%,63.34%;膨胀力、溶解度、阳离子交换能力分别达11.56 mL/g,15.70%,23.10 mmol/g,比改性前提高了157.26%,80.46%,31.62%。研究结果说明胶体磨粉碎改性作用明显,所得改性KPDF具有优良的功能和理化特性。
Using water retention capability and oil-binding capability as indices,the effects of the factors such as insert spacing of colloid mill,ratio of liquid to solid and milling time on the indices were evaluated,and the optimal conditions of the modification were obtained by a Box-Behnken experiment.The results showed that the optimal modification conditions were:insert spacing of 13μm,ratio of liquid to solid of 90∶1(mL/g)and milling time of 7.5 min.After crushing under such conditions,the KPDF had an average particle size(D 50)of 58μm,lower than that before modification by 94.42%;the KPDF possessed a water retention capacity of 12.47 g/g and an oil-binding capacity of 5.45 g/g,higher than those prior to modification by 136.09% and 63.34%,respectively.The swelling capacity,solubility and cation exchange capacity of the modified KPDF reached 11.56 mL/g,15.70% and 23.10 mmol/g,respectively,higher than those prior to modification by 157.26%,80.46% and 31.62%.The results indicate that the modification with colloid mill is significantly effective,and the modified KPDF has excellent functional and physicochemical properties.
作者
吴海玉
龚林玲
杨万根
WU Hai-yu;GONG Lin-ling;YANG Wan-gen(Institute of Food Science,Jishou University,Jishou,Hunan 416000,China)
出处
《食品与机械》
北大核心
2020年第5期182-186,193,共6页
Food and Machinery
基金
湘西自治州科技研发项目(编号:州财企指[2015]18号)
湖南省重点研发计划项目(编号:2015NK3020)。
关键词
猕猴桃皮
膳食纤维
改性
胶体磨
kiwifruit peel
dietary fiber
modification
colloid mill
作者简介
吴海玉,女,吉首大学在读本科生;通信作者:杨万根(1974-),男,吉首大学副教授,博士。E-mail:yangwangen08@163.com。
