摘要
针对柠檬皮渣被大量废弃的现状,研究超微粉碎对其理化、功能特性的影响,以期为合理利用柠檬皮渣提供理论支撑。以干柠檬皮渣为原料,经常规粉碎(90 s)、超微粉碎不同时间(1、10、20、30 min)得到5种柠檬皮渣粉,考察5种柠檬皮渣粉的粒径、膳食纤维含量及相关理化、功能特性。结果表明,经超微粉碎后,柠檬皮渣粉粒径显著减小,比表面积显著增大;随着粉碎时间的延长,持水力、持油力、阳离子交换能力、葡萄糖透析延迟指数、葡萄糖吸附能力、胆固醇吸附能力均先升高后降低。在超微粉碎时间10 min时,柠檬皮渣粉持油力、吸附葡萄糖能力分别较常规粉碎增加了22.98%、158.92%,吸附胆固醇能力和延迟葡萄糖透析能力最强;在粉碎时间20 min时,柠檬皮渣粉持水力和阳离子交换能力最强;粉碎30 min时柠檬皮渣粉膨胀力、可溶性膳食纤维含量最高,分别较常规粉碎增加了73.39%、34.78%。以上各指标在超微粉碎前后差异均具有统计学意义(P<0.05)。综上所述,超微粉碎能有效改善柠檬皮渣的理化、功能特性,不同粉碎时间的柠檬皮渣粉可满足不同理化、功能特性的需求,这为柠檬皮渣的合理开发利用提供了理论依据和技术指导。
Aiming at the situation that lemon peel residue is widely discarded,the effect of superfine grinding on its physicochemical and functional properties is studied,so as to provide theoretical support for the its rational utilization.Using dried lemon peel residue as raw material,five kinds of powder were obtained by conventional grinding(90 s)and ultra-fine grinding at different times(1,10,20,30 min),and their particle sizes,dietary fiber contents,physicochemical and functional properties were investigated.The results showed that after ultra-fine grinding,the particle sizes of lemon peel residue powders were decreased significantly and the specific surface areas were increased significantly.With the extension of ultra-fine grinding time,water holding capacity(WHC),oil holding capacity(OHC),cation exchange capacity(CEC),glucose dialysis retardation index(GDRI),glucose adsorption capacity(GAC)and cholesterol adsorption capacity(CAC)all increased first and then decreased.When the grinding time was 10 min,the OHC and GAC of lemon peel residue powder were increased by 22.98%and 158.92%respectively compared with conventional grinding,and the CAC and GDRI were the highest.At a crushing time of 20 min,the lemon peel residue powder has the strongest WHC and CEC.When crushed for 30 min,the swelling power and soluble dietary fiber content of lemon peel residue powder were the highest,increased by 73.39%and 34.78%respectively compared with conventional crushing.The differences of the above indexes before and after ultrafine crushing were statistically significant(P<0.05).In conclusion,superfine grinding can effectively improve the physicochemical and functional properties of lemon peel residue,and lemon peel residue powder with different degrees of grinding can meet the needs of different physicochemical and functional properties,which can provide a theoretical basis and technical guidance for the rational utilization of lemon peel residue.
作者
张巧
何雨婕
李巧巧
李贤
雷激
ZHANG Qiao;HE Yujie;LI Qiaqiao;LI Xian;LEI Ji(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,College of Food Science and Biological Engineering,Xihua University,Chengdu 610039,China;School of Light Industry and Materials,Chengdu Textile College,Chengdu 611731,China)
出处
《食品科技》
CAS
北大核心
2023年第8期90-97,共8页
Food Science and Technology
基金
四川省科技厅重大项目(2020YFN0149)。
关键词
柠檬皮渣
膳食纤维
超微粉碎
功能性质
lemon peel residue
dietary fiber
ultra-fine grinding
functional properties
