Abstract: The effects of steam explosion pretreatment on the chemical composition and physicochemical properties of dietary fiber from tomato pomace were studied. The results showed that steam explosion pretreatment reduced the content of insoluble dietary fiber and significantly increased the content of soluble dietary fiber. The content of soluble dietary fiber reached the highest [(10.19±1.00) g/100 g] at 1.0 MPa. The extraction rate of alkali soluble pectin and total pectin in tomato pomace was significantly decreased by steam explosion pretreatment, and the extraction rate of water-soluble pectin and chelate soluble pectin in tomato pomace was increased by 26.43% compared with the untreated samples. The increase was more obvious with the increase of steam explosion pressure. After steam explosion pretreatment, pectin and other macromolecules in tomato pomace were degraded. To a certain extent, the water holding capacity and swelling capacity of the dietary fiber from tomato pomace were consequently decreased. However, solubility, oil holding capacity, nitrite ion adsorption capacity and antioxidant capacity in vitro were improved. In addition, the steam explosion treatment could improve the fluidity of the dietary fiber from tomato pomace, as evidenced by the significant decrease of the slip angle, repose angle and bulk density values. The dense structure of tomato pomace was destroyed and a more reticular porous structure was exposed. Therefore, steam explosion pretreatment could increase the content of soluble dietary fiber in tomato pomace, and improve the apparent properties and physicochemical properties of dietary fiber in tomato pomace.
崔潇文,袁茂翼,叶发银,等. 蒸汽爆破预处理对番茄皮渣膳食纤维组成及理化特性的影响[J]. 食品与发酵工业, 2021, 47(21): 170-177.
CUI Xiaowen,YUAN Maoyi,YE Fayin,et al. Effects of steam explosion pretreatment on the composition and physicochemical properties of dietary fiber from tomato pomace[J]. Food and Fermentation Industries, 2021, 47(21): 170-177.
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