过氧化氢改性苹果渣膳食纤维的研究

doi:10.3864/j.issn.0578-1752.2015.19.019

摘要/Abstract

摘要： 【目的】研究过氧化氢对苹果渣膳食纤维的改性作用，为提高苹果渣可溶性膳食纤维含量、改善苹果渣理化性质提供一种简单高效、成本低廉的方法。【方法】采用不同pH和浓度的过氧化氢溶液处理果汁厂苹果渣，经醇沉、干燥、粉碎后，制得过氧化氢改性苹果渣。研究pH及过氧化氢浓度对改性苹果渣得率、膳食纤维组成及含量、物理性质及结构特性的影响。其中，膳食纤维组成及含量包括总膳食纤维（Total dietary fibre, TDF）含量、不可溶性膳食纤维（Insoluble dietary fibre, IDF）含量、可溶性膳食纤维（Soluble dietary fibre, SDF）含量，物理性质包括改性苹果渣持水力、膨胀力、持油力、堆积密度、颜色，结构特性包括改性苹果渣热稳定性、超微结构，并检测改性苹果渣中过氧化氢残留量。【结果】（1）过氧化氢溶液的pH对苹果渣理化结构性质具有显著影响。过氧化氢溶液浓度相同时，经酸性（pH 3.8）、中性（pH 7）过氧化氢处理的苹果渣，TDF含量、持水力、膨胀力、持油力均有不同程度的提高，而SDF含量、堆积密度较原果渣无显著变化，颜色变暗。经碱性（pH 11.5）过氧化氢处理的苹果渣，SDF含量显著提高，持水力、膨胀力、颜色等理化性质均得到极大改善，堆积密度增加，TDF含量较未处理苹果渣有所提高。热重及超微分析结果表明，酸性、中性过氧化氢处理后苹果渣热稳定性及超微结构与原果渣相比无明显差异，碱性过氧化氢处理后苹果渣热稳定性下降，超微结构变得紧密平滑。（2）过氧化氢溶液浓度对苹果渣理化结构性质也具有显著性影响。在pH为11.5的碱性条件下，使用不含过氧化氢的溶液处理后，苹果渣理化结构性质与经酸性、中性过氧化氢处理的苹果渣相似。随着过氧化氢浓度逐渐升高，苹果渣SDF含量逐渐增加，SDF含量由3.30%增加到19.02%—28.32%，提高476%—758%，膨胀力、颜色逐渐改善，堆积密度增加，持水力先上升后下降，苹果渣得率、TDF、IDF含量逐渐下降，持油力未得到改善。此外，随着过氧化氢浓度升高，苹果渣结构性质也发生变化，苹果渣热稳定性逐渐降低，结构变得更加松碎。（3）过氧化氢残留量检测结果表明，过氧化氢在处理过程中可完全分解除去，改性苹果渣中无残留。【结论】碱性过氧化氢处理可作为一种清洁高效的提高苹果渣SDF含量并改善苹果渣理化性质的改性方法，改性效果与过氧化氢pH及浓度密切相关。

关键词: 过氧化氢, 膳食纤维, 苹果渣, 理化性质, 结构性质

Abstract: 【Objective】The aim of this study was to explore the effect of hydrogen peroxide modification on the dietary fibre in apple pomace, and provide a simple, effective and cheap method to increase the content of soluble dietary fibre and improve physicochemical properties of apple pomace. 【Method】Different pHs and concentrations of hydrogen peroxide were used to treat the apple pomace which obtained from juice factory. After precipitating by ethanol, drying and grinding, the hydrogen peroxide modified apple pomace was obtained. The physicochemical and structural properties of apple pomace were studied, such as yield, total dietary fibre (TDF) content, insoluble dietary fibre (IDF) content, soluble dietary fibre (SDF) content, water holding capacity, swelling capacity, oil holding capacity, bulk density, colour, thermostability and microstructure. Hydrogen peroxide residue in modified apple pomace was also determined. 【Result】pH of hydrogen peroxide solution could significantly impact the physicochemical and structural properties of apple pomace. In treatment with the same concentration of the hydrogen peroxide, TDF content, water holding capacity, swelling capacity, oil holding capacity of apple pomace were increased in different degrees by acidic (pH 3.8) or neutral (pH 7) hydrogen peroxide treatments, however, there was no significant change in the content of SDF and bulk density. The colour of apple pomace became dark. In alkaline (pH 11.5) hydrogen peroxide treatment, the content of SDF was significantly increased, the water holding capacity, swelling capacity and colour were also improved significantly, the bulk density and TDF content were increased compared with the untreated apple pomace. Through analysis of the thermostability and microstructure, there was no significant difference between modified and untreated apple pomace in thermostability and microstructure in treatments with acidic or neutral hydrogen peroxide, while the thermal property became less stable and the structure became dense and smooth in treatment with alkaline hydrogen peroxide. The concentration of hydrogen peroxide solution could also significantly impact the physicochemical and structural properties of apple pomace. In alkaline conditions (pH 11.5), when using 0% hydrogen peroxide solution treatment, the physicochemical and structural properties of apple pomace were similar to the acidic and neutral hydrogen peroxide treated products. With the increase of hydrogen peroxide concentration, the SDF content was increased from 3.30% to 19.02%-28.32%, increased by 476%-758%, the swelling capacity and the colour of apple pomace were improved, the bulk density were also increased, the water holding capacity was rised firstly and then decreased, the yield, TDF content, and IDF content were decreased, but oil holding capacity was not improved. Moreover, the structural properties of apple pomace were also changed. The thermostability was reduced and the structure became more fragmented with the increase of hydrogen peroxide concentration. The result of hydrogen peroxide residue showed that hydrogen peroxide could be removed completely during the process of treatment, without any residue. 【Conclusion】Alkaline hydrogen peroxide modification could be used as a clean and effective method to increase the content of soluble dietary fibre in apple pomace and improve the physicochemical properties of apple pomace. The effect of modification was closely related to pH and concentration of hydrogen peroxide.

Key words: hydrogen peroxide, dietary fibre, apple pomace, physicochemical properties, structural properties

耿乙文，哈益明，靳婧，李庆鹏. 过氧化氢改性苹果渣膳食纤维的研究[J]. 中国农业科学, 2015, 48(19): 3979-3988.

GENG Yi-wen, HA Yi-ming, JIN Jing, LI Qing-peng. Apple Pomace Dietary Fibre Modification by Hydrogen Peroxide[J]. Scientia Agricultura Sinica, 2015, 48(19): 3979-3988.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2015.19.019

https://www.chinaagrisci.com/CN/Y2015/V48/I19/3979

参考文献

[1] Figuerola F, Hurtado M L, Estévez A M, Chiffelle I, Asenjo F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 2005, 91: 395-401.

[2] Redondo-Cuenca A, Villanueva-Suárez M J, Rodríguez-Sevilla M D, Mateos-Aparicio I. Chemical composition and dietary fibre of yellow and green commercial soybeans(Glycine max). Food Chemistry, 2007, 101: 1216-1222.

[3] Marín F R, Soler-Rivas C, Benavente-García O, Castillo J, Pérez-Alvarez J A. By-products from different citrus processes as a source of customized functional fibre. Food Chemistry, 2007, 100: 736-741.

[4] 陈雪峰, 麻佩佩, 李睿. 挤压改性对苹果渣可溶性膳食纤维含量的影响. 陕西科技大学学报: 自然科学版, 2013, 31(1): 70-72.

Chen X F, Ma P P, Li R. Effect of extrusion modification on content of soluble dietary fiber from apple pomace. Journal of Shaanxi University of Science & Technology, 2013, 31(1): 70-72. (in Chinese)

[5] 陈雪峰, 吴丽萍, 刘爱香. 挤压改性对苹果膳食纤维物理化学性质的影响. 食品与发酵工业, 2006, 31: 57-60.

Chen X F, Wu L P, Liu A X. Effects of extrusion on the physiochemical properties of the apple dietary fiber. Food and Fermentation Industries, 2006, 31: 57-60. (in Chinese)

[6] 李凤. 超高压处理对大豆膳食纤维的改性. 大豆科学, 2008, 27: 141-144.

Li F. Modifying soybean dietary fiber by ultra high pressure treatment. Soybean Science, 2008, 27: 141-144. (in Chinese)

[7] 梅新, 木泰华, 陈学玲, 关健, 何建军. 超微粉碎对甘薯膳食纤维成分及物化特性影响. 中国粮油学报, 2014, 29: 76-81.

Mei X, Mu T H, Chen X L, Guan J, He J J. Effect of micronization on composition and physicochemical properties of sweet potato dietary fiber. Journal of the Chinese Cereals and Oils Association, 2014, 29: 76-81. (in Chinese)

[8] 彭章普, 龚伟中, 徐艳, 邵建宁, 麻和平. 苹果渣可溶性膳食纤维提取工艺的研究. 食品科技, 2007, 32: 238-241.

Peng Z P, Gong W Z, Xu Y, Shao J N, Ma H P. Research of conditions for extraction of soluble dietary fiber from apple pomace. Food Science and Technology, 2007, 32: 238-241. (in Chinese)

[9] 唐孝青, 焦凌霞, 樊明涛, 张培培.梨渣可溶性膳食纤维的提取及抗氧化特性. 西北农业学报, 2010, 19: 93-98.

Tang X Q, Jiao L X, Fan M T, Zhang P P. Extraction and antioxidant properties of soluble dietary fiber from pear residue. Acta Agriculturae Boreali-occidentalis Sinica, 2010, 19: 93-98. (in Chinese)

[10] 付成程, 郭玉蓉, 严迈, 霍天博, 薛战锋, 孙迪迪, 贾莉. 木聚糖酶对苹果肉渣膳食纤维改性的研究. 食品工业科技, 2013, 34: 140-143.

Fu C C, Guo Y R, Yan M, Huo T B, Xue Z F, Sun D D, Jia L. Research of xylanase enzyme modify the dietary fiber from apple flesh pomace. Science and Technology of Food Industry, 2013, 34: 140-143. (in Chinese)

[11] 毛慧君, 文良娟, 李英军, 张元春, 梁瑜, 李庚凤. 发酵法从西番莲果渣中制备膳食纤维的研究. 食品科学, 2010, 31: 193-197.

Mao H J, Wen L J, Li Y J, Zhang Y C, Li Y, Li G F. Fermentation of passion fruit pomace for dietary fiber preparation. Food Science, 2010, 31: 193-197. (in Chinese)

[12] 刘素稳, 郭朔, 刘畅, 李军, 高海生. 微波辅助提取苹果渣可溶性膳食纤维. 中国食品学报, 2010: 152-159.

Lu S W, Guo S, Liu C, Li J, Gao H S. Extraction of soluble dietary fiber from apple pomace assisted by microwave. Journal of Chinese Institute of Food Science and Technology, 2010: 152-159. (in Chinese)

[13] 陈雪峰, 张振华, 王锐平. 苹果膳食纤维制备中水溶性膳食纤维变化的研究. 食品科技, 2010: 117-120.

Chen X F, Zhang Z H, Wang R P. The changes of SDF in apple dietary fiber processing. Food Science and Technology, 2010: 117-120. (in Chinese)

[14] Renard C, Rohou Y, Hubert C, Della Valle G, Thibault J F, Savina J P. Bleaching of apple pomace by hydrogen peroxide in alkaline conditions: Optimisation and characterisation of the products. LWT-Food Science and Technology, 1997, 30: 398-405.

[15] 覃彩芹, 肖玲. 过氧化氢氧化降解壳聚糖的可控性研究. 武汉大学学报: 自然科学版, 2000, 46(2): 195-198.

Qin C Q, Xiao L. Prediction and control of extent of deploymerization of chitosan by hydroperoxide. Journal of Wuhan University: Natural Science Edition, 2000, 46(2): 195-198. (in Chinese)

[16] 姚秀琼, 谈金, 鲁鹏, 欧阳健明. 大豆多糖的降解及其对草酸钙生长的抑制作用. 暨南大学学报: 自然科学与医学版, 2011, 32(1): 61-65.

Yao X Q, Tan J, Lu P, OuYang J M. Degradation of soybean polysaccharide and its inhibition on the growth of calcium oxalate. Journal of Jinan University: Natural Science & Medicine Edition, 2011, 32(1): 61-65. (in Chinese)

[17] Gould J M. Alkaline peroxide delignification of agricultural residues to enhance enzymatic saccharification. Biotechnology and Bioengineering, 1984, 26: 46-52.

[18] Gould J M, Jasberg B K, Cote G L. Structure-function relationships of alkaline peroxide-treated lignocellulose from wheat straw. Cereal Chemistry, 1989, 66: 213- 217.

[19] 华欲飞, 顾玉兴, 王洪晶. 功能性大豆膳食纤维的制备及性能研究. 中国油脂, 2005, 29: 43-46.

Hua Y F, Gu Y X, Wang H J. Preparation and properties of functional soybean dietary fiber. China Oils and Fats, 2005, 29: 43-46. (in Chinese)

[20] Sangnark A, Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 2003, 80: 221-229.

[21] Doner L W, Hicks K B. Isolation of hemicellulose from corn fiber by alkaline hydrogen peroxide extraction. Cereal Chemistry, 1997, 74: 176-181.

[22] Rabetafika H N, Bchir B, Blecker C, Paquot M, Wathelet B. Comparative study of alkaline extraction process of hemicelluloses from pear pomace. Biomass and Bioenergy, 2014, 61: 254-264

[23] Chau C F, Wang Y T, Wen Y L. Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry, 2007, 100: 1402-1408.

[24] EI-Kadiri I, Khelifi M, Aider M. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile. International Journal of Food Science & Technology, 2013, 48: 1071-1085.

[25] 王新, 何玲玲, 孔玉梅, 徐亮, 刘彬. 苦丁茶冬青叶多糖 KPS Ⅲa 的热分析研究. 食品科学, 2009, 30: 44-46.

Wang X, He L L, Kong Y M, Xu L, Liu B. Study on thermal decomposition of polysaccharide fraction KPS Ⅲ a purified from leaves of Ilex kudingcha C. J. Tseng. Food Science, 2009, 30: 44-46. (in Chinese)

[26] 张黎明, 王玲玲, 孙茜, 王兆博. 胡芦巴半乳甘露聚糖的酶法改性及其产物表征. 食品科学, 2009(1): 195-199.

Zhang L M, Wang L L, Sun Q, Wang Z B. Enzymatic modification of galactomannan from fenugreek seed and characterization of its modified products. Food Science, 2009(1): 195-199. (in Chinese)

[27] 王树荣, 刘倩, 骆仲泱, 文丽华, 岑可法. 基于热重红外联用分析的纤维素热裂解机理研究. 浙江大学学报: 工学版, 2006, 40: 1154-1158.

Wang S R, Liu Q, Luo Z Y, Wen L H, Cen K F. Mechanism study of cellulose pyrolysis using thermogravimetric analysis coupled with infrared spectroscopy. Journal of Zhejiang University: Engineering Science, 2006, 40: 1154-1158. (in Chinese)

[28] Rabelo C S, Filho R M, Costa A C. A comparison between lime and alkaline hydrogen peroxide pretreatments of sugarcane bagasse for ethanol production. Applied Biochemistry and Biotechnology, 2008, 144: 87-100.

[29] Miller A R. Oxidation of cell wall polysaccharides by hydrogen peroxide: a potential mechanism for cell wall breakdown in plants. Biochemical and Biophysical Research Communications, 1986, 141(1): 238-244.

[30] Hou Y, Wang J, Jin W H, Zhang H, Zhang Q B. Degradation of Laminaria japonica fucoidan by hydrogen peroxide and antioxidant activities of the degradation products of different molecular weights. Carbohydrate Polymers, 2012, 87(1): 153-159.

[31] 郭学平, 刘爱华, 葛保胜, 刘丽. 过氧化氢氧化降解法制备低分子玻璃酸. 中国生化药物杂志, 2004, 25(1): 10-12.

Guo X P, Liu A H, Ge B S, Liu L. Preparation of low molecular weight hyaluronan by hydrogen peroxide oxidation. Chinese Journal of Biochemical Pharmaceutics, 2004, 25(1): 10-12. (in Chinese)

[32] Selig M J, Vinzant T B, Himmel E M, Decker S R. The effect of lignin removal by alkaline peroxide pretreatment on the susceptibility of corn stove to purified cellulolytic and xylanolytic enzymes. Applied Biochemistry and Biotechnology, 2009, 155: 397-406.

[33] Sangnark A, Noomhorm A. Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Research International, 2004, 37: 66-74.