食品科学2024，Vol.45Issue(19)：1-7,7.DOI:10.7506/spkx1002-6630-20231027-233
鲜湿甘薯渣水分相态分布测定及其束水机制分析
Water Distribution and Water-Binding Mechanism of Fresh Sweet Potato Residue
摘要
Abstract
To investigate the water-binding mechanism of fresh sweet potato residue,the water distribution in starch processing residues from 10 varieties of sweet potato was determined by low-field nuclear magnetic resonance(LF-NMR),and the correlation between water states and major organic components was analyzed.Then,the causal relationship was verified through enzymatic hydrolysis experiments.The results showed that three or four states of water were found in the 10 varieties of fresh sweet potato residues,namely compound(T21,0.658-2.310 ms),immobilized(T22,7.055-21.550 ms),entrapped(T23,377.410-705.480 ms)and free flowing water(T24,705.480-3 764.936 ms).The percentage of entrapped water in sweet potato residues was the highest(93.59％on average),followed by immobilized water(5.15％on average).The percentages of compound water and free flowing water were only 0.85％and 0.41％,respectively.The percentage of entrapped water was significantly positively correlated with the contents of pectin,dietary fiber,and insoluble dietary fiber.The amount of water discharged from sweet potato residues significantly increase after being hydrolyzed by pectinase,but did not significantly change after being hydrolyzed by cellulase,hemicellulase or lignin peroxidase.Under scanning electron microscopy(SEM),it was observed that most of starch particles were encapsulated or bound to cell wall debris.This study can provide a theoretical basis for the development of an efficient dehydration technology for sweet potato residues.关键词
鲜湿甘薯渣/低场核磁共振/水分相态分布/束水机理Key words
fresh sweet potato residue/low-field nuclear magnetic resonance/water distribution/water-binding mechanism分类
轻工业引用本文复制引用
张欢欢,高飞虎,张玲,钟巍然,杨世雄,李雪,张雪梅,梁叶星..鲜湿甘薯渣水分相态分布测定及其束水机制分析[J].食品科学,2024,45(19):1-7,7.基金项目
重庆市农业科学院绩效激励引导专项(cqaas2022jxj1005) （cqaas2022jxj1005）
