食品与发酵工业2024，Vol.50Issue(16)：256-264,9.DOI:10.13995/j.cnki.11-1802/ts.036939
三种粉碎方式对桃渣膳食纤维粉理化和结构特性的影响
Effect of three pulverization methods on physicochemical and structural properties of peach pomace dietary fibre powder
摘要
Abstract
Peach pomace,a by-product of peach juice processing,is rich in dietary fibre.To effectively utilize peach pomace re-sources,this experiment used the alcohol precipitation method to extract dietary fibre from peach pomace and three ways to process peach pomace dietary fiber,namely airflow pulverization,mortar milling,and centrifugal milling,and their physicochemical properties and structural characteristics were evaluated.Results showed that the three methods of pulverisation did not cause changes in the crystal struc-ture and functional groups of the dietary fibre from peach pomace.The particle size of centrifugal milling powder was the largest,followed by mortar milling,and the surface roughness and particle size of the powder after airflow crushing was the smallest at 9.46 µm.With the decrease of the crushing particle size,the water-holding and oil-holding capacity,solubility,and cation-exchange capacity of the powder were significantly increased(P＜0.05).The IC50 of DPPH free radical and ABTS cationic radical scavenging rates reached 0.48 mg/mL and 2.25 mg/mL after airflow comminution,and the nitrite adsorption capacity was 394.93 μg/g which was significantly higher than the other two treatments(P＜0.05).Compared with the other two crushing methods,airflow crushing had better physicochemical functional properties.The results of this study can provide data to support the goal of obtaining high-quality peach pomace dietary fibre powder.关键词
桃渣/膳食纤维/气流超微粉碎/理化特性/结构特性Key words
peach pomace/dietary fibre/airflow ultra-micronization/physicochemical properties/structural properties引用本文复制引用
李玥,蒋文鸿,王勇,王淑玉,周妍玮,刘素稳,常学东,程玉豆..三种粉碎方式对桃渣膳食纤维粉理化和结构特性的影响[J].食品与发酵工业,2024,50(16):256-264,9.基金项目
河北省现代农业产业技术体系桃创新团队建设(HBCT2023130201,HBCT2024160201) （HBCT2023130201,HBCT2024160201）
