复合酶法制取柠檬皮渣膳食纤维的研究

以柠檬皮渣为原料,使用酶解法制备柠檬膳食纤维。在不同酶制剂用量、酶解时间、酶解温度和pH值条件下制备柠檬膳食纤维,并测定可溶性膳食纤维(SDF)/不溶性膳食纤维(IDF)比值和理化指标。结果表明：柠檬皮渣在1%的酶用量,酶解时间12 min,酶解温度60 ℃,pH值为6的条件下处理时,得到的柠檬膳食纤维产品SDF/IDF为0.67,总黄酮含量为4.82 mg/100 g,VC含量为247 mg/100 g,白度L*为90.23,黏度为7.57 mPa·s,产品质量较优。 关键词：中图分类号：TS255.36 文章编号：0254-5071（20１6）04-0181-04 doi:     

柠檬膳食纤维制备工艺研究

以柠檬皮渣为原料,采用4种不同的处理方法制取柠檬膳食纤维并测定其成分,以SDF/IDF值作为考查的最优指标。结果表明:对SDF/IDF的影响效果为提取溶剂>干燥方式>提取条件。最佳的工艺条件:采用95%乙醇在60℃对柠檬皮渣浸提90 min,再进行冷冻干燥时SDF/IDF值最大,为0.62。     

乙醇-过氧化氢纤维素酶提取甜菜膳食纤维工艺的研究

以甜菜干粕为原料,用乙醇和过氧化氢提取膳食纤维.分别以甜菜膳食纤维的膨胀力和持水力为评价指标,最佳提取工艺条件:乙醇体积分数65%,过氧化氢体积分数7%,水浴温度35℃,水浴时间75 min.在此条件下可以提高甜菜膳食纤维的膨胀力2.52%,提高持水力3.14%.用纤维素酶改性甜菜膳食纤维,分别以甜菜膳食纤维的膨胀力和持水力为评价指标,得到两种最佳改性条件:一是在酶用量600μL,反应温度60℃,pH 5.5,反应55min条件下处理,可以提高甜菜膳食纤维的膨胀力13.8%;二是在酶用量600μL,反应温度55℃,pH 5.5,反应65min条件下处理,可以提高甜菜膳食纤维的持水力19.7%.     

发酵法从柠檬果渣中制备膳食纤维的研究

以柠檬果渣为原料,乳酸菌和绿色木霉作为发酵菌种,探讨这两种微生物发酵法从柠檬果渣中提取膳食纤维的加工工艺及其理化性质的研究,结果表明绿色木霉发酵法制备柠檬果渣膳食纤维显著优于乳酸菌发酵法,其最佳工艺是：接种量为6%,发酵温度34 ℃,培养时间为50 h,底物pH值为5.0;此条件下产品的膳食纤维含量是88.3%,溶胀性和持水力分别为13.21 mL/g和9.15 g/g。     

羧甲基化法制备高持水力麦麸膳食纤维研究

以不溶性麦麸膳食纤维为原料,持水力为指标,对羧甲基化法制备高持水力麦麸膳食纤维进行了研究。根据单因素试验结果,利用响应面对碱化时间、乙醇体积分数、反应温度和反应时间进行了优化,确定羧甲基化改性麦麸膳食纤维的最佳工艺条件为氢氧化钠浓度为3.38 mol/L,碱化温度35℃,碱化时间56min,乙醇体积分数87%,醚化温度53℃,醚化时间3.3 h,在此条件下改性产品的得率为113.87%,改性产品的取代度为0.293 9;产品持水力为11.825 g/g,与改性前相比,产品持水力提高了105.79%。     

工艺条件对柠檬皮渣膳食纤维及抗氧化特性指标的影响

目的:以柠檬皮渣为原料制备膳食纤维(DF),探讨原料预处理工艺和干燥方式对柠檬皮渣膳食纤维成分及其抗氧化特性指标的影响。方法:分析不同工艺条件下制备的膳食纤维中总膳食纤维(TDF)、可溶性膳食纤维(SDF)、不溶性膳食纤维含量(IDF)和总黄酮、Vc含量,以此作为评价指标。结果表明,干燥前对原料进行热烫可制备SDF含量较高的柠檬膳食纤维,冷冻干燥可较大程度保存原料的总黄酮、Vc和SDF,原料不经预处理直接冷冻干燥可制备总黄酮和Vc含量高的膳食纤维。结论:原料预处理工艺和干燥方式均显著影响膳食纤维成品的组成分和抗氧化特性指标。     

麦草膳食纤维的制备研究

本实验利用麦草残渣制备膳食纤维,分别采用NaOH和乙醇提取,先进行单因素实验,然后采用正交试验方法确定最佳提取条件.由实验可知,碱法以室温为最好、反应时间60 min、NaOH浓度3 %、加液量60 mL时转化率最高;而醇法的最佳实验条件是:室温、反应时间80 min、乙醇浓度100 %、加液量为70 mL.通过利用中性洗涤剂对两种方法下制备得到的膳食纤维进行分析,并且对膳食纤维进行持水力等性质测定,评价出不同提取方法下的最佳工艺条件.     

工艺条件对柠檬皮渣膳食纤维物理特性的影响

目的:以柠檬皮渣为原料制备膳食纤维,探讨原料预处理工艺、干燥方式和产品细度等因素对柠檬皮渣膳食纤维物理特性的影响。方法:测定不同工艺条件下制备的膳食纤维的物理特性,以此作为评价指标。结果表明,干燥前对原料进行热烫可显著改善产品的持水力、膨胀力、黏度和色泽,冷冻干燥可制备持油力高、黏度好、色泽好的柠檬皮渣膳食纤维,16目膳食纤维的持水力、持油力和膨胀力明显好于80目产品,而80目产品的黏度和色泽则明显好于16目产品。结论:原料预处理工艺、干燥方式和产品细度均显著影响成品膳食纤维的物理特性。     

茭白壳中不溶性膳食纤维提取及漂白工艺研究

以茭白壳为原料,采用化学方法研究了膳食纤维的制备工艺.采用正交实验分别对不溶性膳食纤维的提取及脱色工艺进行了研究.试验结果表明,在最佳工艺条件下,茭白壳不溶性膳食纤维的百分含量为90.04%,膨胀力为5.0 mL/g,持水力为8.401 g/g,且色泽较好.     

高生物活性柠檬膳食纤维的功能特性研究

以柠檬皮渣为原料采用冷冻干燥、热风干燥两种工艺制备膳食纤维,测定所得膳食纤维的维生素C(VC)含量、黄酮含量、葡萄糖透析延迟能力、阳离子交换能力,比较两种工艺对制品生理功能指标的影响。结果表明经冷冻干燥后所得膳食纤维的VC含量为144.078mg/100g,黄酮含量为1267.574mg/100g,经热风干燥后所得膳食纤维的VC含量为66.674mg/100g,黄酮含量为1000.037mg/100g;冷冻干燥80目产品、16目产品的葡萄糖透析延迟指数分别为62.21和57.07,热风干燥80目产品、16目产品的葡萄糖透析延迟指数分别为56.01和49.46;在NaOH滴入量为0～8mL时,两种工艺所得产品的阳离子交换能力基本一致,在NaOH滴入量为8～11mL时,阳离子交换能力由高到低分别为:冷冻干燥80目产品,热风干燥80目产品,冷冻干燥16目产品,热风干燥16目产品,并且这种差异性在各处理样品间表现为显著。总体来说是冷冻干燥工艺所得膳食纤维更具有优势。     

柠檬皮渣膳食纤维在面包中的应用

将柠檬皮渣制备的膳食纤维添加到面粉中制作面包,研究柠檬膳食纤维的添加比例对面包品质和质构特性的影响。结果表明:在面包中添加1%柠檬膳食纤维较适宜,所制备的面包品质指标比不加膳食纤维的空白对照要好,比容评分为15.73分,感官评分为92.61分,质构特性指标硬度、弹性、黏聚性、胶着性、咀嚼性、回复性依次为623.573g,0.965g,0.606g,377.885g,364.659g和0.263g。添加1%柠檬膳食纤维的面包不仅产出率较高,口感较好,而且可以有效地抑制面包的老化,延长保质期。     

Dietary fiber: terms and definition

The article tells about principal of classification of Dietary Fiber (DF), DF is defined as nondigestible carbohydrates and lignin that are intrinsic and intact in plants. The represent review reports on methods to determine content DF in foods.     

柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响

目的：研究柠檬膳食纤维（dietary fiber,DF）在午餐肉中的应用,确定其最适添加量以及在午餐肉中的抗氧化特性,还考察了柠檬DF对午餐肉中亚硝酸盐残留量的影响。方法：在午餐肉中添加不同用量（0%、0.5%、1.0%、1.5%、2.0%）的柠檬DF,从感官角度确定柠檬DF的最适添加量,并考察添加柠檬DF后午餐肉对自由基的清除能力及其亚硝酸盐残留量变化。结果：柠檬DF在午餐肉中的最适添加量为0.5%～1.0%,此时午餐肉的色泽、滋味、组织状态等指标都较好,感官指标与传统配方产品没有显著差异;1.0%的柠檬DF添加量对O2－·、·OH、1,1-二苯基苦基苯肼自由基具有较强的清除作用,能使午餐肉中亚硝酸盐残留量降低41%。结论：柠檬DF具有较强的抗氧化特性,可显著降低午餐肉中的亚硝酸盐残留量,可考虑作为一种功能性成分添加在肉制品中,以提高肉制品的健康功效。     

Effect of modified dietary fiber extracted from wholegrain wheat on the physicochemical and cake properties

Dietary fiber (DF) extracted from whole wheat was chemically modified by cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) and their physicochemical properties and baking performance were evaluated. CM contributed to the increase in soluble DF (SDF) contents and water solubility. While CL and HP contributed to the decrease in water solubility as insoluble DF (IDF) contents increased. In comparison to the chemically modified DF, CLDF deteriorated textural and physical properties of cakes. On the other hand, the cakes with CMDF and HPDF had improved cake qualities such as appearance, higher volume and lower hardness compared to cake with native DF. Consequently, this study suggested that the chemical modifications of wheat DF can effectively regulate the IDF/SDF ratio and total dietary fiber (TDF) contents, resulting in the change of physicochemical properties of them. When applied to cake, modified wheat DF diversified the physicochemical properties and quality by a functional group.     

利用柑桔皮渣开发膳食纤维的试验

本试验以FMC榨汁后的柑桔皮渣为原料,采用加热加压法提取出柑桔皮渣膳食纤维。对品质分析(以干基％)结果表明:总膳食纤维量达到82.54、SDF:IDF值由0.22提高到0.51,是一种优质膳食纤维源。     

Effect of different chemical modification on the physicochemical properties of fiber-enriched polysaccharides isolated from wholegrain rice and buckwheat

Dietary fiber (DF) isolated from wholegrain flours (brown rice and buckwheat) were chemically modified by cross-linking (CL), carboxymethylation (CM) and hydroxypropylation (HP). The modified DF was evaluated for its physicochemical characteristics based on compositions, hydration properties and interactions of wheat starch/DF system. The changes in total dietary fiber (TDF) content of were found to be chemical modification-dependent. CM contributed to the increase in soluble dietary fiber (SDF) contents and water solubility. On the contrary, CL and HP significantly increased the insoluble dietary fiber (IDF) contents, resulted in reduced water solubility. Hydration properties of both native and modified buckwheat DF were higher than all rice DF counterparts. In the interaction with wheat starch, starch hydrolysis was low in samples with high TDF contents (CL≈HP>CM≈ native). It was concluded that characteristics of modified cereal DF depended on the presence of functional groups rather than sources of wholegrain.     

不同品种蚕豆种皮中膳食纤维的提取工艺优化及其理化特性

以20 个品种的蚕豆为原料,测定了不同品种蚕豆种皮中膳食纤维含量,采用酶碱法从蚕豆种皮中提取膳食纤维,通过正交试验优化其提取条件。通过单因素试验考察纤维素酶用量、pH值、碱解时间、碱解温度对膳食纤维提取工艺的影响。在单因素试验基础上,通过正交试验确定最佳提取条件,并比较和分析了不同品种蚕豆膳食纤维理化特性。结果表明：20 个品种蚕豆种皮膳食纤维含量范围在78.70～87.12 g/100 g之间,酶碱法提取蚕豆种皮膳食纤维的最适工艺条件为：纤维素酶用量30 U/g、pH 12.0、碱解时间60 min、碱解温度60 ℃。该条件下提取20 个品种蚕豆种皮中的膳食纤维并比较分析其理化特性,发现‘临蚕6号’膳食纤维持水性（7.67 g/g）、螯合Fe3＋和Cu2＋能力（140.09 mg/g和33.63 mg/g）均最强,‘凤豆16号’膳食纤维堆积密度最小（0.206 g/cm3）,吸水膨胀能力最强（4.00 mL/g）,对不饱和、饱和脂肪酸的吸附能力（4.48 g/g和4.23 g/g）、DPPH自由基清除能力（13.23 μmol/g）也均为最强。     

五种柑橘属水果膳食纤维功能特性及微观结构研究

以脐橙、葡萄柚、柠檬、贡柑和椪柑五种柑橘属水果的果皮为试材,比较了果皮中膳食纤维(DF)功能特性和微观结构的差异.结果表明:五种膳食纤维成分的功能特性和微观结构存在显著差异.葡萄柚DF具有最高的胆酸钠吸附量(877.69±13.32mg/g),胆固醇吸附量(10.88±0.32mg/g[pH2.0],17.90±0.1...     

Comparative analysis of fruit-based functional snack bars

The aim was to develop snack bars with high dietary fibre (DF) and polyphenol contents. Snack bar base was formulated without (control bar) or with fibre (inulin or apple DF bar). Snack bar filling was formulated with or without apple polyphenol extract (APE). Nutritional assessment of snack bars was based on the total DF, phenolics, protein, fat, uronic acid (UA) and moisture contents, water activity, Hunter L^∗a^∗b^∗ colour, hardness, and phenolic composition. Results showed that snack bars with added apple DFs gave the highest amount of total DF (∼5.3% w/w). Good quantities of phenolics were also retained in the snack bars with added apple DF and APE after baking. With APE in the bar filling, the snack bars enhanced with apple DF or inulin had higher levels of extracted phenolics (2.87 and 2.22 mg catechin equivalent (CtE)/g bar) than the control bars (1.45 mg CtE/g bar). The phenolic profiles of snack bars obtained by HPLC resembled that of the APE ingredient. The Hunter L^∗a^∗b^∗ colour and water activity values suggested that the addition of APE did not cause extra browning and the resultant snack bars would possess a good shelf life. Therefore, snack bars enhanced with apple DF and APE may be a convenient functional food, offering a good source of DF and apple polyphenols.