食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 162 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039125

研究报告

球磨-酶法联合工艺制备菠萝皮渣不溶性膳食纤维:结构与理化特性的研究

  • 王俊杰 ,
  • 罗钰湲 ,
  • 黄越 ,
  • 周鸿媛 ,
  • 张宇昊 ,
  • 戴宏杰
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市蚕业科学技术研究院,重庆,400700)
    3(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)
    4(川渝共建特色食品重庆市重点实验室(西南大学),重庆,400715)
第一作者:本科生(戴宏杰副教授和黄越食品工程师为共同通信作者,E-mail:daihjdemo@163.com;huangyuecn@163.com)

收稿日期: 2024-03-07

  修回日期: 2024-04-10

  网络出版日期: 2025-03-10

基金资助

国家自然科学基金项目(31901683);西南大学大学生创新创业训练计划项目(S202310635021);中央高校基本科研业务费专项资金资助(SWU-KT22046);重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0081)

收起

Preparation of insoluble dietary fiber from pineapple peel by ball milling-enzymatic combined method:Study on structure and physicochemical properties

  • WANG Junjie ,
  • LUO Yuyuan ,
  • HUANG Yue ,
  • ZHOU Hongyuan ,
  • ZHANG Yuhao ,
  • DAI Hongjie
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China)
    3(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing (Southwest University), Chongqing 400715, China)

Received date: 2024-03-07

  Revised date: 2024-04-10

  Online published: 2025-03-10

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摘要

以菠萝皮渣为原料,采用球磨辅助酶法(ball milling-assisted enzymatic method,BME)制备不溶性膳食纤维(pineapple peel insoluble dietary fiber,PIDF),研究了球磨不同时间(0~2 h,400 r/min)后再经α-淀粉酶(0.5%)、纤维素酶(1%)酶解处理制备的PIDF结构(如官能团、晶体结构、热稳定性和微观形貌)和理化性质。结果表明,PIDF的粒径随球磨时间的延长而逐渐减小,纤维表面逐渐粗糙并出现解纤化;PIDF的结晶度指数随球磨时间的延长而增大,热稳定性改变,但不同球磨时间的BME处理未改变PIDF的基本官能团特征。对比未经球磨处理的单一酶解PIDF,经球磨2 h的BME处理制备的PIDF的持水力、持油力和膨胀力分别提高了15.94%、20.66%和27.64%,对葡萄糖吸附能力提高了104.85%,对亚硝酸盐和胆固醇的吸附能力也有显著提升(P<0.05)。综上,BME处理能够有效改善PIDF的结构和理化特性,可作为果蔬渣膳食纤维的绿色制备方式。

关键词： 菠萝皮渣; 不溶性膳食纤维; 球磨; 酶

本文引用格式

王俊杰 , 罗钰湲 , 黄越 , 周鸿媛 , 张宇昊 , 戴宏杰 . 球磨-酶法联合工艺制备菠萝皮渣不溶性膳食纤维:结构与理化特性的研究[J]. 食品与发酵工业, 2025 , 51(4) : 162 -169 . DOI: 10.13995/j.cnki.11-1802/ts.039125

Abstract

Pineapple peel insoluble dietary fiber (PIDF) was prepared by the ball-milling-assisted enzymatic method (BME).The structure (e.g., functional groups, crystal structure, thermal stability and microstructure) and physicochemical properties of PIDF prepared by α-amylase (0.5%) and cellulase (1%) after ball milling (0-2 h, 400 r/min) were investigated.Results showed that the particle size of PIDF gradually decreased with the increase of ball milling time, and the fiber surface gradually became rough and defibrillated.Besides, the crystallinity index of PIDF was increased with the increase of ball milling time and the thermal stability also changed.However, the BME treatment with different ball milling time did not affect the basic functional groups of PIDF.Compared with PIDF only prepared by enzymatic hydrolysis, the water holding capacity, oil holding capacity, and swelling ability of the PIDF prepared by BME treatment with 2 h ball milling time were increased by 15.94%, 20.66%, and 27.64%, respectively.The glucose adsorption capacity of PIDF was increased by 104.85%, and the adsorption capacity of nitrite and cholesterol was also significantly improved (P<0.05).Overall, BME treatment can effectively improve the structure and physicochemical properties of PIDF, and can be utilized as a green preparation method for dietary fiber from fruit and vegetable residues.

Key words： pineapple peel; insoluble dietary fiber; ball milling; enzyme

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