物理改性对甘薯皮膳食纤维含量、多糖组成及其结构的影响

doi:10.3969/j.issn.1004-1524.2020.03.15

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (3): 490-498.DOI: 10.3969/j.issn.1004-1524.2020.03.15

物理改性对甘薯皮膳食纤维含量、多糖组成及其结构的影响

吴卫成¹, 戴建波^1,2, 曹艳¹, 夏其乐^1,*, 陈剑兵¹, 孟祥河²

1.浙江省农业科学院食品科学研究所,浙江杭州 310021;
2.浙江工业大学海洋学院,浙江杭州 310014

收稿日期:2019-10-25 出版日期:2020-03-25 发布日期:2020-04-03
通讯作者: *夏其乐,E-mail:cookxql@163.com
作者简介:吴卫成(1970—),男,浙江长兴人,硕士,副研究员,研究方向为功能食品开发。E-mail:wu_wc@sina.com
基金资助:
浙江省基础公益研究计划(LGN18C200030); 浙江省农业科学院地方科技合作项目(LS2017012)

Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels

WU Weicheng¹, DAI Jianbo^1,2, CAO Yan¹, XIA Qile^1,*, CHEN Jianbing¹, MENG Xianghe²

1.Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2.School of Oceanograpy, Zhejiang University of Technology, Hangzhou 310014, China

Received:2019-10-25 Online:2020-03-25 Published:2020-04-03

摘要/Abstract

摘要： 为进一步探究物理改性对甘薯皮可溶性膳食纤维(SDF)含量、多糖主成分与形貌结构的影响,采用超声、亚临界水和微波改性处理甘薯皮膳食纤维,测定SDF和甘薯皮膳食纤维中性多糖和酸性多糖的含量,并使用透射电镜、傅里叶红外光谱和X-射线衍射对改性前后的甘薯皮膳食纤维进行结构分析。结果显示:亚临界水改性对甘薯皮SDF得率、总膳食纤维(TDF)得率和中性多糖占比的影响显著(P<0.05)。SDF得率和中性多糖占比与膳食纤维被破坏的程度有关。酸性多糖中,0.1、0.2、0.3、0.5 mol·L^-1 NaCl洗脱出的部分占比最高的是未改性样品,分别占8.48%、19.52%、28.44%和2.32%;0.4 mol·L^-1 NaCl洗脱出的部分占比最高的是亚临界水改性样品,为10.99%;0.6 mol·L^-1 NaCl洗脱出的部分占比最高的是超声改性样品,为38.74%。透射电镜观察发现,亚临界水改性对甘薯皮TDF形态结构影响最明显,其比表面积增加,呈现出更复杂的空间结构。红外光谱分析可知,改性后的膳食纤维仍具备多糖的官能团,物理改性前后均存在果胶的多聚半乳糖醛酸结构,且物理改性增加了膳食纤维中果胶的总含量。X-射线衍射结果可知,亚临界水改性和微波改性均将甘薯皮TDF的纤维素晶型由Ⅰ型转化为Ⅱ型,其中,亚临界水改性对晶型的破坏最为严重。计算结晶度后可知,亚临界水改性样品的结晶度(21.33%)分别低于未改性、超声改性和微波改性样品15.12、7.85和4.41百分点。

关键词: 甘薯皮, 物理改性, 膳食纤维, 多糖组成, 结构分析

Abstract: In order to further explore the influence of physical modification on soluble dietary fiber (SDF) content, polysaccharide component, and morphological structure of sweet potato peels, ultrasonic, subcritical water and microwave modifications were used to treat the dietary fiber of sweet potato peels. The contents of SDF and neutral and acidic polysaccharides in the dietary fiber of sweet potato peels were determined. The transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to characterize the shape and structure of the dietary fiber. The results showed that the effect of subcritical water modification on the yield of SDF, total dietary fiber (TDF) and neutral polysaccharide was significant (P<0.05). The SDF yield and the proportion of neutral polysaccharide were related to the degree of dietary fiber destruction. The highest proportion of acid polysaccharides eluted by 0.1, 0.2, 0.3 and 0.5 mol·L^-1 NaCl were found in unmodified samples, which were 8.48%, 19.52%, 28.44% and 2.32%, respectively. The highest proportion of acid polysaccharides eluted by 0.4 mol·L^-1 NaCl was found after subcritical water modification (10.99%), and the highest proportion of acid polysaccharides eluted by 0.6 mol·L^-1 NaCl was found after ultrasonic modification. TEM showed that the subcritical water modification had the most obvious structural damage to TDF of sweet potato peels, as its specific surface area increased, which showed a more complex spatial structure. FTIR analysis showed that the modified dietary fiber still had functional groups of polysaccharides. The polygalacturonic acid structure of pectin was found in unmodified and physically modified dietary fiber, and the total content of pectin in dietary fiber of sweet potato peels increased after physical modification. XRD results showed that both subcritical water and microwave modification converted the cellulose crystal form of TDF in sweet potato peels from type I to type II. Among them, the subcritical water modification exhibited the most serious damage to crystal shape. It was calculated that the crystallinity after subcritical water modification was 21.33%, which was 15.12, 7.85 and 4.41 percent lower than that of unmodified sample, and samples after ultrasonic and microwave modification, respectively.

Key words: sweet potato peels, physical modification, dietary fiber, polysaccharide composition, structural analysis

中图分类号:

S531
TS205

吴卫成, 戴建波, 曹艳, 夏其乐, 陈剑兵, 孟祥河. 物理改性对甘薯皮膳食纤维含量、多糖组成及其结构的影响[J]. 浙江农业学报, 2020, 32(3): 490-498.

WU Weicheng, DAI Jianbo, CAO Yan, XIA Qile, CHEN Jianbing, MENG Xianghe. Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels[J]. , 2020, 32(3): 490-498.

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物理改性对甘薯皮膳食纤维含量、多糖组成及其结构的影响

Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels

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