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食品与发酵工业  2020, Vol. 46 Issue (5): 115-120    DOI: 10.13995/j.cnki.11-1802/ts.021875
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
机械球磨处理对麻竹笋壳膳食纤维理化性质及结构的影响
黄山1,2, 汪楠1,2, 张月1,2, 张甫生1,2, 郑炯1,2*
1(西南大学 食品科学学院,重庆,400715)
2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715
Effect of mechanical ball milling on physicochemical properties and structureof Dendrocalamus latiflorus shell dietary fiber
HUANG Shan1,2, WANG Nan1,2, ZHANG Yue1,2, ZHANG Fusheng1,2, ZHENG Jiong1,2*
1(College of Food Science, Southwest University, Chongqing 400715, China)
2(National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University),Chongqing 400715, China)
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摘要 以麻竹笋壳为原料,机械球磨为处理手段,通过改变大小球磨珠比例得到不同粒径大小的麻竹笋壳膳食纤维(Dendrocalamus latiflorus shell dietary fiber,DSDF),探究其对麻竹笋壳膳食纤维理化性质的影响,并以红外光谱、热重分析、扫描电镜等方法表征了经不同大小球数量比处理的DSDF形貌、热稳定性和官能团等结构特征。研究结果表明,DSDF粒径随球磨珠大小球数量比的增加呈先增加后减小的趋势,当大小球比为1∶5时,DSDF粒径最小,为684.9±69.23 nm,持水力为(4.12±0.04) g/g、持油力为(3.93±0.18) g/g、膨胀力为(8.22±0.51) mL/g最大,其颜色比未处理组更加明亮且变浅;DSDF的微观结构特征也在球磨处理后产生了变化,纤维素部分分解,热稳定性下降,DSDF在球磨作用下尺寸减小,表面粗糙并出现裂痕,有团聚现象产生,但球磨处理基本没有改变DSDF的官能团特征。这些结果说明机械球磨处理有效改善了DSDF特性,是一种改性DSDF的有效方式。
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黄山
汪楠
张月
张甫生
郑炯
关键词:  机械球磨  麻竹笋壳  膳食纤维  理化性质  微观结构    
Abstract: To explore the effect on the physicochemical properties and microstructure of the Dendrocalamus latiflorus shell dietary fiber (DSDF), this paper used Dendrocalamus latiflorus shell as raw material to obtain DSDF with different particle sizes by mechanical ball milling. The morphology, thermal stability and functional groups were characterized by FT-IR, TGA and SEM. The results showed that the DSDF particle size increased first and then decreased with the increase of the ball-to-ball ratio. When the ball-to-ball ratio was 1∶5, the DSDF particle size was the smallest (684.9±69.23 nm), the water holding capacity (4.12±0.04 g/g), oil holding capacity (3.93±0.18 g/g) and swelling capacity (8.22±0.51 mL/g) were the biggest. And its color was brighter and lighter than the original. The microstructure characteristics of DSDF also changed after ball milling, the cellulose partially decomposed and the thermal stability decreased. The size of DSDF decreased under ball milling; the surface was rough and cracked; and agglomeration occurred. However, the functional group characteristics of DSDF were basically unchanged by ball milling. These result indicated that the mechanical ball milling could effectively improve the properties of DSDF, which is an effective way to modify DSDF.
Key words:  mechanical ball milling    Dendrocalamus latiflorus shell    dietary fiber    physicochemical properties    microstructure
收稿日期:  2019-08-01                出版日期:  2020-03-15      发布日期:  2020-04-10      期的出版日期:  2020-03-15
基金资助: 国家自然科学基金(31701617)
作者简介:  本科生(郑炯副教授为通讯作者,E-mail:zhengjiong_swu@126.com)
引用本文:    
黄山,汪楠,张月,等. 机械球磨处理对麻竹笋壳膳食纤维理化性质及结构的影响[J]. 食品与发酵工业, 2020, 46(5): 115-120.
HUANG Shan,WANG Nan,ZHANG Yue,et al. Effect of mechanical ball milling on physicochemical properties and structureof Dendrocalamus latiflorus shell dietary fiber[J]. Food and Fermentation Industries, 2020, 46(5): 115-120.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021875  或          http://sf1970.cnif.cn/CN/Y2020/V46/I5/115
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