食品与发酵工业 >

2022 , Vol. 48 >Issue 23: 249 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028715

研究报告

蜜柑皮和蜜柑果肉膳食纤维的结构表征、理化和功能性质

  • 桑嘉玘 ,
  • 李璐 ,
  • 温靖 ,
  • 辜青青 ,
  • 徐玉娟 ,
  • 刘昊澄 ,
  • 傅曼琴 ,
  • 卜智斌
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  • 1(广东省农业科学院 蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州,510610)
    2(江西农业大学 农学院,江西 南昌,330045)
第一作者：硕士研究生(温靖研究员为通信作者,E-mail:jingw988@163.com)

收稿日期: 2021-07-29

  修回日期: 2021-12-21

  网络出版日期: 2023-01-05

基金资助

国家自然科学基金项目(31901713,32060649);广东省重点研发计划项目(2020B020226010);广东省扬帆计划引进创新创业团队项目(2017YT05H045);广州市科技计划项目(201909020001);广东省农业科学院人才项目(R2020PY-JX011);广东省自然科学基金项目(2021A1515011049);广东省农产品加工重点实验室开放课题项目(202104)

收起

Physicochemical properties, functional and structural characterization of dietary fiber of mandarin orange peel and pulp

  • SANG Jiaqi ,
  • LI Lu ,
  • WEN Jing ,
  • GU Qingqing ,
  • XU Yujuan ,
  • LIU Haocheng ,
  • FU Manqin ,
  • BU Zhibin
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  • 1(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China)

Received date: 2021-07-29

  Revised date: 2021-12-21

  Online published: 2023-01-05

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摘要

采用超声辅助复酶法对蜜柑皮和蜜柑果肉中可溶性膳食纤维(soluble dietary fiber,SDF)和不溶性膳食纤维(insoluble dietary fiber,IDF)进行提取,解析其理化性质、功能和结构的差异。结果表明,4种膳食纤维单糖组成相同,均含有丰富的阿拉伯糖、葡萄糖和木糖,其中,蜜柑皮的IDF单糖含量最高;理化性质显示,蜜柑皮SDF具有较好的膨胀性,为18.33 mL/g;蜜柑皮IDF的持油性和持水性最好,分别为3.64和14.60 g/g;此外,红外光谱和X射线衍射表明,4个样品结构有差异性,但均具有明显的糖类和纤维素特征吸收峰;吸附实验表明,4种膳食纤维在同一pH环境下均具有较好的胆固醇和亚硝酸盐吸附能力;扫描电子显微镜结果表明,蜜柑果肉和蜜柑皮IDF表面疏松,而SDF表面较为光滑。综上所述,4种膳食纤维都具有较好的生理活性,蜜柑皮提取的IDF性质最优,结果可为蜜柑皮和蜜柑果肉膳食纤维在食品行业中的应用提供理论支撑。

关键词： 蜜柑; 膳食纤维; 理化性质; 功能; 结构

本文引用格式

桑嘉玘 , 李璐 , 温靖 , 辜青青 , 徐玉娟 , 刘昊澄 , 傅曼琴 , 卜智斌 . 蜜柑皮和蜜柑果肉膳食纤维的结构表征、理化和功能性质[J]. 食品与发酵工业, 2022 , 48(23) : 249 -255 . DOI: 10.13995/j.cnki.11-1802/ts.028715

Abstract

In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in mandarin orange peel and orange pulp were extracted by ultrasonic-assisted enzymatic method, and the differences in their physical and chemical properties, functions and structures were analyzed. The research results showed that the four dietary fiber monosaccharides had the same composition and were rich in arabinose, glucose and xylose. Among them, the IDF monosaccharide content of mandarin peel was the highest. The physical and chemical properties showed that mandarin peel SDF had good swelling properties (18.33 mL/g). The oil retention and water retention of mandarin peel IDF were the best, 3.64 g/g and 14.60 g/g, respectively. Besides, infrared spectrum and X-ray diffraction showed that the four samples had different structures, and they had obvious characteristic absorption peaks of sugar and cellulose. Adsorption experiments showed the four dietary fibers had better adsorption capacity for cholesterol and nitrite in the same pH environment. Scanning electron microscopy analysis showed that the surface of IDF of mandarin orange peel and orange pulp was loose, and the surface of SDF was smooth. In conclusion, the four dietary fibers had good physiological activity, and the IDF extracted from mandarin orange peel was the best, which can provide theoretical support for the application of dietary fiber from mandarin orange peel and orange pulp in the food industry.

Key words： mandarin orange; dietary fiber; physicochemical properties; functional; structure

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