食品与机械2017，Vol.33Issue(8)：10-13,18,5.DOI:10.13652/j.issn.1003-5788.2017.08.003
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
Effect of high pressure homogenization and colloid mill modification on the physicochemical properties of insoluble dietary fiber from olive pomace
摘要
Abstract
Olive pomace IDF were physical modified by high pressure homogenization (HPH) and colloid mill (CM) in this study.Moreover,the micromorphology,particle size distribution,functional groups,crystal structure and physico-chemical properties of IDF before and after the modification were analyzed.HPH group had looser morphology,more cavities and cracks,average particle size of 66.97 μm.CM group had looser morphology,more fracture,average particle size of 79.52 μm.HPH and CM modification didn't affect IDF's functional groups,crystal structure or crystallinity.HPH and CM groups similarly appeared characteristics absorption peaks of sugars similarly,both had cellulose Ⅰ crystal structure.Compared with unmodified IDF,the water holding capacity,swelling capacity and oil holding capacity of HPH group were increased by 31.70％,78.87％ and 38.92％;the Cd2+ adsorption capacity were increased by 7.53％;however,the NO2-adsorption capacity showed no increase.Additionally,the water holding and swelling capacities,and oil hold ingcapacity of CM group were increased by 19.93％,47.94％ and 32.97％,and the NO2-adsorption capacity were increased by 8.20％;however,the Cd2+ adsorption capacity didn't increase.关键词
油橄榄果渣/水不溶性膳食纤维/高压均质/胶体磨/改性Key words
olive pomace/insoluble dietary fiber/high pressure homogenization/colloid mill/modification引用本文复制引用
丁莎莎,黄立新,张彩虹,谢普军,邓叶俊,王晓杰..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):10-13,18,5.基金项目
国家重点研发计划(编号:2016YFD0600800) （编号:2016YFD0600800）
