摘要
为充分开发山药皮的利用价值,以山药皮残渣为原料,通过正交试验,探究碱法提取山药皮残渣中可溶性膳食纤维(Soluble Dietary Fiber,SDF)的最佳提取工艺条件。利用X射线衍射(X-ray diffraction,XRD)图谱、傅里叶红外光谱(Fourier infrared spectroscopy,FT-IR)、扫描电镜(Scanning Electron Microscopy,SEM)对提取物进行表征,并对其膨胀率(Swelling Capacity,SC)、持水力(Water Holding Capacity,WHC)、持油力(Oil Holding Capacity,OHC)等理化性质进行测定。结果表明,碱法提取山药皮残渣SDF的最优工艺为提取时间90 min,NaOH浓度12 g/L,液固比40:1(mL:g),提取温度为80℃;在最优工艺下,山药皮残渣SDF得率为11.52%±0.23%;山药皮残渣SDF属于纤维素I型,其红外吸收峰呈现出典型的多糖吸收峰;SEM结果显示,山药皮残渣SDF是由多个细小颗粒团聚在一起而形成的疏松结构;与山药皮SDF相比,山药皮残渣SDF有着更好的膨胀率、持水力、持油力,分别为7.63±0.32 mL/g、9.81±0.21 g/g、4.45±0.24 g/g。综上,山药皮残渣SDF有着良好的理化性质,这使其有成为功能性食品中有效成分的潜在价值。
In order to fully exploit the utilization value of Chinese yam peel, the optimal extraction conditions of soluble dietary fiber(SDF) from Chinese yam peel residue were investigated by orthogonal experiment. The extracts were characterized by X-ray diffraction(XRD) pattern, Fourier infrared spectroscopy(FT-IR) and scanning electron microscopy(SEM). And the physical and chemical properties of its swelling capacity(SC), water holding capacity(WHC) and oil holding capacity(OHC) were determined. The results showed that the optimal extraction process was 90 min, NaOH concentration was 12 g/L, liquid-solid ratio was 40:1(mL:g), and extraction temperature was 80 ℃. Under the optimal process, the SDF yield of yam peel residue was 11.52%±0.23%. SDF of yam peel residue belongs to cellulose type I, and its infrared absorption peak showed typical polysaccharide absorption peak. SEM results showed that the SDF of yam peel residue was a loose structure formed by many fine particles. Compared with SDF of yam peel, SDF of yam peel residue had better expansion rate, water holding capacity and oil holding capacity(7.63±0.32 mL/g, 9.81±0.21 g/g, 4.45±0.24 g/g,respectively). In conclusion, SDF of Chinese yam peel residue had good physical and chemical properties, which made it potential value as an effective ingredient in functional food.
作者
杭书扬
杨林霄
郭建行
钱格格
刘延奇
HANG Shuyang;YANG Linxiao;GUO Jianhang;QIAN Gege;LIU Yanqi(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)
出处
《食品工业科技》
CAS
北大核心
2023年第6期261-266,共6页
Science and Technology of Food Industry
基金
河南省自然科学基金(222300420580)
河南省科技攻关项目(222102110337)。
关键词
山药皮残渣
膳食纤维
工艺优化
结构表征
理化性质
yam peel residue
dietary fiber
process optimization
structural characterization
physical and chemical properties
作者简介
杭书扬(1998−),男,硕士研究生,研究方向:天然多糖研究与开发,E-mail:1428746101@qq.com;通信作者:刘延奇(1964−),男,博士,教授,研究方向:淀粉及功能性食品研究,E-mail:liuyq@zzuli.edu.cn。
