[关键词]
[摘要]
本研究探讨了三种柑橘纤维[AQ-Plus (1号),Fiber-Star (2号) 和在我们的实验室中提取的纤维 (3号)]之间基本成分、物理性质(持水性、持油性以及膨胀性)的差异;通过测定柑橘纤维悬浮液的粒径、Zeta电位、表观黏度以及微观结构来探讨高压均质、超声波处理对三种柑橘纤维悬浮液的形态表征的影响。实验结果表明:1号纤维素(38.02±1.61 g/100 g)、半纤维(29.56±0.63 g/100 g)含量较高,持水性(21.58 g/g)、持油性(14.29 g/g)以及膨胀性(27.46 mL/g)较好,2号次之,3号最差;经过30 MPa,60 ℃高压均质处理,三种柑橘纤维粒径降低,Zeta电位、表观黏度较未处理前显著提升;随着超声波处理时间的增加,三种柑橘纤维的粒径逐渐下降,表观黏度呈现递增的趋势;在0~5 min处理过程中,三种柑橘纤维悬浮液Zeta电位绝对值随着超声波处理时间的增加而显著提高,随着超声时间的进一步延长,三种柑橘纤维Zeta电位无显著变化。
[Key word]
[Abstract]
In this study, the differences in the basic composition and physical properties (water holding capacity, oil holding capacity and swelling property) among the three types of citrus dietary fibers (DFs) (AQ-Plus (No. 1), Fiber-Star (No. 2), and DFs extracted in our laboratory (No. 3) were investigated. The effects of high pressure homogenization and ultrasonic treatment on the morphological characteristics of the three citrus DF suspension solutions were investigated by determining their particle size, zeta potential, apparent viscosity and micro-structure. The experimental results showed that No. 1 had better water holding capacity (21.58 g/g), oil holding capacity (14.29 g/g) and expansibility (27.46 mL/g) attributed to its higher cellulose (38.02±1.61 g/100 g) and hemicellulose (29.56±0.63 g/100 g) contents, with No. 2 ranked the second and No. 3 the worst. After high pressure homogenization (30 MPa, 60 ℃), the three types of citrus fibers had decreased particle size with significantly increased viscosity and improved zeta potential. With the increase of ultrasonic treatment time, the particle size of three kinds of citrus fibers decreased and their apparent viscosity increased. During the treatment of 0~5 min, the absolute value of the zeta potential of the three citrus fibers suspensions increased significantly with the increase of the ultrasonic treatment time. Further increase of the ultrasonic treatment time, the zeta potential of the three citrus fibers suspensions did not change significantly.
[中图分类号]
[基金项目]
国家自然科学基金项目(31370036)