食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 263 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040455

研究报告

蒸汽爆破对石榴皮渣膳食纤维结构、理化及功能性质的影响

  • 于佳琪 ,
  • 马静怡 ,
  • 张静静 ,
  • 冯志强 ,
  • 赵培均 ,
  • 王田林 ,
  • 黄现青 ,
  • 宋莲军 ,
  • 李天歌
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  • 1(河南农业大学 食品科学技术学院, 河南 郑州, 450002)
    2(河南农业大学 国际教育学院, 河南 郑州, 450002)
    3(三全食品股份有限公司, 河南 郑州, 450044)
第一作者:本科生(李天歌副教授为通信作者,E-mail:litiange@henau.edu.cn)

收稿日期: 2024-07-10

  修回日期: 2024-08-29

  网络出版日期: 2025-06-19

基金资助

国家自然科学基金项目(32101966);河南省高校科技创新团队支持计划资助项目(23IRTSTHN023);2022年河南省研究生联合培养基地项目(YJS2022JD16)

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Effects of steam explosion on structural, physicochemical, and functional properties of dietary fiber from pomegranate peel residue

  • YU Jiaqi ,
  • MA Jingyi ,
  • ZHANG Jingjing ,
  • FENG Zhiqiang ,
  • ZHAO Peijun ,
  • WANG Tianlin ,
  • HUANG Xianqing ,
  • SONG Lianjun ,
  • LI Tiange
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  • 1(School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(College of International Education, Henan Agricultural University, Zhengzhou 450002, China)
    3(Sanquan Foods Co. Ltd. , Zhengzhou 450044, China)

Received date: 2024-07-10

  Revised date: 2024-08-29

  Online published: 2025-06-19

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摘要

该研究旨在探究蒸汽爆破改性技术对石榴皮渣可溶性膳食纤维(soluble dietary fiber, SDF)结构、理化和功能性质的影响。结果表明,以SDF提取率为指标,经单因素试验得到蒸汽爆破改性的最优工艺为,石榴皮渣粒径60目,压力0.60 MPa,维压时间140 s,此条件下石榴皮渣SDF提取率为(13.42±0.12)%,相比改性前提高(5.91±0.04)%。利用傅里叶变换红外光谱、X射线衍射和扫描电镜探究了蒸汽爆破对SDF结构性质的影响,研究发现改性后石榴皮渣SDF暴露出更多化学基团,分子间氢键作用力加强,结晶度下降,表面变成粗糙多孔的网状结构,出现大量褶皱。蒸汽爆破改性后SDF的持水力、持油力和膨胀力分别提升至蒸汽爆破前的(1.19±0.09)倍、(1.60±0.16)倍和(1.95±0.03)倍。此外,蒸汽爆破增加了石榴皮渣SDF的葡萄糖吸附能力、α-淀粉酶抑制能力、胆固醇吸附能力及抗氧化能力。综上,该研究证明了蒸汽爆破技术可以有效提升石榴皮渣SDF的理化特性和功能特性,为石榴皮渣SDF的提取和应用提供了理论基础。

关键词： 蒸汽爆破; 石榴皮渣; 膳食纤维; 物理改性; 理化性质; 功能性质

本文引用格式

于佳琪 , 马静怡 , 张静静 , 冯志强 , 赵培均 , 王田林 , 黄现青 , 宋莲军 , 李天歌 . 蒸汽爆破对石榴皮渣膳食纤维结构、理化及功能性质的影响[J]. 食品与发酵工业, 2025 , 51(11) : 263 -272 . DOI: 10.13995/j.cnki.11-1802/ts.040455

Abstract

The aim of this study was to investigate the effects of steam explosion (SE) on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) in pomegranate peel.Taken the extraction rate of SDF as index, the optimal technology of SE modification was as follows:the particle size of pomegranate peel residue was 60 mesh, the pressure was 0.60 MPa, and the maintenance pressure time was 140 s.Under these conditions, the extraction rate of SDF was (13.42±0.12)%, which was (5.91±0.04)% higher than that before modification.The analysis of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that more chemical groups were exposed, the intermolecular hydrogen bonding was strengthened, and the crystallinity was decreased after SE.The structure of SDF was also changed, and the surface was poriferous, rough and collapsed.The water-holding capacity, oil-holding capacity and swelling capacity of modified SDF were increased to (1.19±0.09) times, (1.60±0.16) times and (1.95±0.03) times of those before SE, respectively.In addition, SE improved the glucose adsorption capacity, alpha-amylase inhibition ability, cholesterol adsorption capacity and antioxidant ability of SDF in pomegranate peel residue.In conclusion, SE technology can effectively improve the physicochemical and functional properties of SDF from pomegranate peel residue, which provides a theoretical basis for the extraction and application of SDF from pomegranate peel residue.

Key words： steam explosion; pomegranate residue; dietary fiber; physical modification; physical and chemical properties; functional properties

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