摘要
以番茄酱加工废弃物番茄皮为原料,以制备得到的番茄皮膳食纤维为研究对象,采用普通挤压和二氧化碳爆破挤压对其进行处理,并考察挤压处理前后番茄皮膳食纤维的化学组成、表面形貌、一级结构及晶体结构的变化。结果表明:两种挤压处理不改变番茄皮总膳食纤维的含量,但能显著增加其水溶性膳食纤维的含量,并使其组成和结构发生显著改变。番茄皮膳食纤维经普通挤压或二氧化碳爆破挤压处理,其水溶性膳食纤维含量从初始的(3.40±0.23)g/100 g分别上升到(5.86±0.29)g/100 g和(12.13±0.37)g/100 g,可见二氧化碳爆破挤压的效果更好。增加的水溶性膳食纤维来自水不溶性膳食纤维的降解转化。二氧化碳爆破挤压处理的番茄皮膳食纤维表面粗糙,尺寸显著减小,结晶度下降。
Tomato peel is a by-product of tomato sauce processing. Dietary fiber from tomato peel was subjected to ordinary extrusion or carbon dioxide blasting enhanced extrusion for modifi cation. The changes in the composition, surface morphology, primary structure and crystal structure before and after modifi cation were monitored to assess the effectiveness of both treatments. The results showed that both treatments did not alter the content of total dietary fi ber from the tomato skin, but significantly increased the content of soluble dietary fiber, and also significantly changed its composition and structural properties. The amount of soluble dietary fi ber from the tomato skin treated with ordinary extrusion and carbon dioxide blasting enhanced extrusion, respectively, could increase from(3.40 ± 0.23) g/100 g to(5.86 ± 0.29) g/100 g and(12.13 ± 0.37) g/100 g, indicating better performance of carbon dioxide blasting enhanced extrusion. The increase of soluble dietary fi ber was derived from the degradation of insoluble dietary fi ber. After being treated with carbon dioxide blasting enhanced extrusion, the tomato peel dietary fi ber had rough surface, signifi cantly reduced size and decreased crystallinity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第13期43-48,共6页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2011AA100805-2)
关键词
膳食纤维
挤压
番茄皮
化学组成
改性
dietary fi ber
extrusion
tomato peel
chemical composition
modifi cation
