挤压对柚皮可溶性膳食纤维理化、功能及结构特性的影响OA

In order to explore the effect of extrusion technology on the physicochemical,functional and structural properties of soluble dietary fiber(SDF)from pomelo peel,SDF was extracted from pomelo peel,its physicochemical properties and specific surface area of the SDF were measured,and the microstructure of the SDF was observed to further determine and analyze its biological activity.The results showed that,compared with the control group,the extraction yield of SDF in-creased by 214%,and specific surface area increased to 1.63 times after extrusion treatment(screw speed 160 r/min,extrusion temperature 140℃),respectively.After extrusion treatment,the water-holding capacity,oil-holding capacity and swelling capacity increased by 13.1%,160.5%and 25.1%,respectively,and the glucose adsorption capacity and cation ex-change capacity increased by 180.3%and 70.5%,respectively,and the adsorption capacity of nitrite increased by 19.1%at pH 2 and 36.2%at pH 7,while the scavenging rate of DPPH and ABTS increased by 88%and 22%,respectively.Add-itionally,after the treatment,SDF had higher thermal stability,looser structure,uneven surface and obvious granulation,and the exposure amount of chemical groups was changed but no new groups were formed.