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

Abstract

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

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.

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