食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 180 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032581

研究报告

单甘酯对高压均质处理竹笋膳食纤维理化及结构特性的影响

  • 张益嘉 ,
  • 张甫生 ,
  • 李彬 ,
  • 吴良如 ,
  • 郑炯
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 西塔学院,重庆,400715)
    3(重庆市林业科学院,重庆,400036)
    4(国家林业和草原局竹子研究开发中心,浙江 杭州,310012)
第一作者:本科生(吴良如研究员和郑炯副教授为共同通信作者,E-mail:bamshoots@163.com;zhengjiong_swu@126.com)

收稿日期: 2022-06-09

  修回日期: 2022-07-11

  网络出版日期: 2023-08-31

基金资助

重庆市科技兴林项目(2021-8,ZD2022-4);贵州省特色林业产业研发项目(2020-28);中央高校基本科研业务费重点项目(XDJK2020B045)

收起

Effect of glyceryl monostearate on physicochemical and structural properties of dietary fiber from bamboo shoots treated with high-pressure homogenization

  • ZHANG Yijia ,
  • ZHANG Fusheng ,
  • LI Bin ,
  • WU Liangru ,
  • ZHENG Jiong
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Westa College, Southwest University, Chongqing 400715, China)
    3(Chongqing Academy of Forestry, Chongqing 400036, China)
    4(China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2022-06-09

  Revised date: 2022-07-11

  Online published: 2023-08-31

Fold

摘要

高压均质(high-pressure homogenization, HPH)是一种能快速减小物料粒径的物理改性方法,但存在高压下团聚的问题。为了改善HPH处理过程中的团聚行为,向HPH处理的竹笋膳食纤维(bamboo shoots dietary fiber, BSDF)中添加单硬脂酸甘油酯(glyceryl monostearate, GMS),分析样品理化与结构特性的变化。结果表明,随着GMS添加量的增大,HPH处理后的粒径先减小后增大,当GMS添加量为1 g/L时,粒径达到最小值430.25 nm,电位绝对值达到最大值32.3 mV,此条件下BSDF的持水力、持油力、膨胀力分别提高了25.18%、32.33%、43.95%。相较于对照组,不同GMS添加量下BSDF的L*值先增大后减小,b*值显著降低,而a*值变化较小。其中,添加量为1 g/L GMS的BSDF组L*最大。微观结构分析显示,HPH处理后BSDF呈多分支片状结构,GMS的添加会使BSDF颗粒尺寸减小,分散度、表面平整度增加。GMS的加入不影响HPH处理后BSDF的官能团种类,仅改变部分特征峰的强度。添加GMS不会改变HPH处理过程中BSDF的晶体结构,但晶体有序度会下降,进而导致其热稳定性降低。该研究结果可为BSDF在HPH处理过程中团聚行为的改善及理化与结构特性的调控提供理论依据。

关键词： 竹笋膳食纤维; 单甘酯; 高压均质; 团聚; 微观结构

本文引用格式

张益嘉 , 张甫生 , 李彬 , 吴良如 , 郑炯 . 单甘酯对高压均质处理竹笋膳食纤维理化及结构特性的影响[J]. 食品与发酵工业, 2023 , 49(15) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.032581

Abstract

High-pressure homogenization (HPH) is an efficient physical modification method which can quickly reduce the particle size of materials, but the material has the problem of agglomeration under high pressure. To improve the agglomeration behavior during HPH treatment, this study analyzed the changes in the physicochemical and structural properties of bamboo shoot dietary fiber treated with HPH by adding glyceryl monostearate. Results showed that with the increase in GMS dosage, the particle size of BSDF first decreased and then increased. When the GMS dosage was 1 g/L, the particle size with HPH treatment reached a minimum of 430.25 nm and the potential reached a maximum of 32.3 mV. Under these conditions, the water holding capacity, oil holding capacity, and expansion capacity of BSDF increased by 25.18%, 32.33%, and 43.95%, respectively. Compared with the CK group, L* of BSDF firstly increased and then decreased, and b* significantly decreased while the effect on a* was small under different GMS supplemental levels. Among them, L* in the BSDF group with 1 g/L GMS was the largest. The microstructure analysis showed that BSDF showed a multi-branch sheet structure after HPH treatment. The addition of GMS reduced the particle size of BSDF and increased the dispersion and surface smoothness. GMS did not affect the types of functional groups of BSDF after HPH treatment but only changed the intensity of some characteristic peaks. The addition of GMS did not change the crystal structure of BSDF in the HPH treatment process, however, the crystal order decreased, which lead to a decrease in its thermal stability. The results could provide a theoretical basis for the improvement of BSDF agglomeration behavior and the regulation of physicochemical and structural properties during HPH treatment.

Key words： bamboo shoots dietary fiber; glyceryl monostearate; high-pressure homogenization; agglomeration; microstructure

参考文献

[1] 高雪娟. 竹笋壳提取物的成分和生物活性研究[D].北京:北京林业大学, 2011.
GAO X J.Study on the components and biological activity of bamboo shoot shell extractions[D].Beijing:Beijing Forestry University, 2011.
[2] WU L R.Bamboo shoots-the future food under the background of vigorous development of massive health[J].Land Greening, 2019, 10:23-25.
[3] LI Q, FANG X J, CHEN H J, et al.Retarding effect of dietary fibers from bamboo shoot (Phyllostachys edulis) in hyperlipidemic rats induced by a high-fat diet[J].Food & Function, 2021, 12(10):4696-4706.
[4] LI K, LIU J Y, BAI Y H, et al.Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins[J].CyTA-Journal of Food,2019, 17(1):706-715.
[5] 郑炯, 陈琪, 曾瑞琪, 等.竹笋膳食纤维对黄桃果酱品质的影响[J].食品与发酵工业, 2019, 45(5):177-184.
ZHENG J, CHEN Q, ZENG R Q, et al.Effect of dietary fiber from bamboo shoots on the quality of yellow peach jam[J].Food and Fermentation Industries, 2019, 45 (5):177-184.
[6] ZHAO L L, WU J Y, LIU Y H, et al.Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread[J].Journal of Food Biochemistry, 2022, 46(9):e14231.
[7] FELISBERTO M H F, MIYAKE P S E, BERALDO A L, et al.Young bamboo culm:Potential food as source of fiber and starch[J].Food Research International, 2017, 101:96-102.
[8] WANG C H, NI Z J, MA Y L, et al.Antioxidant and hypolipidemic potential of soluble dietary fiber extracts derived from bamboo shoots (Phyllostachys praecox)[J].Current Topics in Nutraceutical Research, 2018, 17(2):195-205.
[9] FANG D Y, WANG Q, CHEN C H, et al.Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot[J].International Journal of Food Science & Technology, 2021, 56(2):618-628.
[10] YANG K, YANG Z H, WU W J, et al.Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f.Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization:A comparative study[J].Journal of Food Science and Technology, 2020, 57(10):3659-3666.
[11] ZHU X D, LUNDBERG B, CHENG Y L, et al.Effect of high-pressure homogenization on the flow properties of citrus peel fibers[J].Journal of Food Process Engineering, 2018, 41(3):e12659.
[12] 汤彩碟, 张甫生, 杨金来, 等.机械球磨处理对方竹笋全粉理化特性及微观结构的影响[J].食品与发酵工业, 2022, 48(12):175-182.
TANG C D, ZHANG F S, YANG J L, et al.Effect of mechanical ball milling treatment on physicochemical properties and microstructure of Chimonobambusa quadrangularis powder[J].Food and Fermentation Industries, 2022, 48(12):175-182.
[13] 黄素雅, 何亚雯, 钱炳俊, 等.高静压和高压均质对豆渣水不溶性膳食纤维的改性及其功能的影响[J].食品科学, 2015, 36(15):81-85.
HUANG S Y, HE Y W, QIAN B J, et al.Modification of insoluble dietary fiber in okara by high pressure homogenization and high hydrostatic pressure and functional properties of the modified product[J].Food Science, 2015, 36(15):81-85.
[14] 丁莎莎, 黄立新, 张彩虹, 等.高压均质和胶体磨改性对油橄榄果渣水不溶性膳食纤维性能的影响[J].食品与机械, 2017, 33(8):10-13;18.
DING S S, HUANG L X, ZHANG C H, et al.Effect of high pressure homogenization and colloid mill modification on the physicochemical properties of insoluble dietary fiber from olive pomace[J].Food & Machinery, 2017, 33(8):10-13;18.
[15] 刘成梅, 蓝海军, 涂宗财, 等.复合稳定剂对膳食纤维在微射流瞬时高压下团聚性的影响[J].食品科学, 2007, 28(8):33-36.
LIU C M, LAN H J, TU Z C, et al.Effects of composite emulsifying stabilizers on glomeration of dietary fiber with instantaneous high pressure(IHP)[J].Food Science, 2007, 28(8):33-36.
[16] DING Y B, ZHENG J, XIA X J, et al.Preparation and characterization of resistant starch type IV nanoparticles through ultrasonication and miniemulsion cross-linking[J].Carbohydrate Polymers, 2016, 141:151-159.
[17] 杨振寰. 雷笋膳食纤维改性及性能研究[D].杭州:浙江工业大学, 2019.
YANG Z H.Study on the modification and properties of Phyllostachys praecox f.Prevernalis bamboo dietary fiber[D].Hangzhou:Zhejiang University of Technology, 2019.
[18] 万婕, 刘成梅, 李俶, 等.动态高压微射流作用对膳食纤维结晶结构的影响[J].高压物理学报, 2012, 26(6):639-644.
WAN J, LIU C M, LI T, et al.Effect of dynamic high pressure microfluidization on the crystal structure of dietary fiber[J].Chinese Journal of High Pressure Physics, 2012, 26(6):639-644.
[19] GUPTA P, PREMAVALLI K S.Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres[J].International Journal of Food Sciences and Nutrition, 2010, 61(1):18-28.
[20] 曾伟奇. 柑橘纤维性能及其形态结构研究[D].广州:华南理工大学, 2019.
ZENG W Q.Study on properties and morphological structure of citrus fiber[D].Guangzhou:South China University of Technology, 2019.
[21] YILDIZ E, DEMIRKESEN I, MERT B.High pressure microfluidization of agro by-product to functionalized dietary fiber and evaluation as a novel bakery ingredient[J].Journal of Food Quality, 2016, 39(6):599-610.
[22] ULLAH I, YIN T, XIONG S B, et al.Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling[J].Journal of Food Engineering, 2018, 237:18-26.
[23] 许甜甜. 酶解结合高压均质法制备纳米纤维素及其再分散性研究研究[D].广州:华南理工大学, 2019.
XU T T.Preparation of nanocellulose by enzymatic pretreatment combined with high-pressure homogenization and study of its redispersibility[D].Guangzhou:South China University of Technology, 2019.
[24] HUANG L J, ZHANG X X, XU M Z, et al.Dietary fibres from cassava residue:Physicochemical and enzymatic improvement, structure and physical properties[J].AIP Advances, 2018, 8(10):105035.
[25] CHAU C F, WEN Y L, WANG Y T.Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres[J].Journal of the Science of Food and Agriculture, 2006, 86(14):2380-2386.
[26] 朱欣頔. 基于高压均质的柑橘纤维理化、流变和显微特性研究[D].北京:中国农业大学, 2018.
ZHU X D.Study of physicochemical, rheological and microstructural properties of citrus fiber based on high-pressure homogenization treatment[D].Beijing:China Agricultural University, 2018.
[27] ZHAO X Y, AO Q, DU F L, et al.Surface characterization of ginger powder examined by X-ray photoelectron spectroscopy and scanning electron microscopy[J].Colloids and Surfaces B:Biointerfaces, 2010, 79(2):494-500.
[28] ZHANG Y, QI J R, ZENG W Q, et al.Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment[J].Food Chemistry, 2020, 311:125873.
[29] 汤彩碟, 张甫生, 杨金来, 等.动态高压微射流处理对方竹笋膳食纤维理化及结构特性的影响[J].食品与机械, 2021, 37(6):24-29.
TANG C D, ZHANG F S, YANG J L, et al.Effect of dynamic high-pressure micro-fluidization treatment on physicochemical and structural properties of square bamboo shoots dietary fiber[J].Food & Machinery, 2021, 37(6):24-29.
[30] LI Y N, YU Y S, WU J J, et al.Comparison the structural, physicochemical, and prebiotic properties of litchi pomace dietary fibers before and after modification[J].Foods, 2022, 11(3):248.
[31] ZHAO X Y, CHEN J, CHEN F L, et al.Surface characterization of corn stalk superfine powder studied by FTIR and XRD[J].Colloids and Surfaces B:Biointerfaces, 2013, 104:207-212.
[32] 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 S, WANG N, ZHANG Y, et al.Effect of mechanical ball milling on physicochemical properties and structure of Dendrocalamus latiflorus shell dietary fiber[J].Food and Fermentation Industries, 2020, 46(5):115-120.
[33] 夏洁. 刺梨果渣水不溶性膳食纤维的制备、结构表征及其体外发酵特性研究[D].广州:华南理工大学, 2020.
XIA J.Study on extraction, structural characterization and in vitro fermentation of insoluble dietary fiber from Rosa roxburghii Tratt fruit[D].Guangzhou:South China University of Technology, 2020.
[34] 王彩虹. 竹笋膳食纤维的提取、理化性质及降血脂效果研究[D].合肥:合肥工业大学, 2018.
WANG C H.Extraction, physicochemical properties and hypolipidemic effect of dietary fiber from bamboo shoots[D].Hefei:Hefei University of Technology, 2018.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司