湿法超微粉碎对马铃薯渣的改性及其功能特性和应用研究
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摘要
马铃薯渣是马铃薯淀粉生产过程中的副产物。湿渣呈浆状,持水量高,生产季节集中且易发酵,大量的薯渣堆积会造成环境污染;若烘干则成本过高,通常作为饲料或当成废渣作掩埋处理,但会导致土壤和地下水的污染,同时利用程度较低,且运输成本较高。本文对马铃薯渣进行湿法超微粉碎,改善了马铃薯渣的粗糙口感,提高了薯渣的功能性质,并获得便于干燥的均一稠状物料,有利于马铃薯渣的保存,使马铃薯渣成为一种富含膳食纤维的功能性食品配料应用于食品工业中,提高了马铃薯渣的利用价值。本文主要研究结果如下:
首先,将胶体磨作为超微粉碎设备,对薯渣进行处理。对处理后的马铃薯渣进行形态结构观察、红外光谱分析、X-射线衍射扫描,可以发现随着胶体磨磨齿间隙的减小,马铃薯渣细胞壁结构得到了降解,薯渣纤维亲水性增强,相对结晶度略有下降;在磨齿间隙为12μm时即可得到平均粒径小于100μm的超微粉体。此时,薯渣颗粒比表面积较大,密度为0.22g/ml,纤维之间的空间网络结构最为松散。同时,随着胶体磨磨齿间隙的减小,马铃薯渣中PSDF的含量逐渐提高。在胶体磨间隙为5μm时,其PSDF达16.87g/100g,比处理前提高了36.60%。综上所述,胶体磨可以达到对马铃薯渣改性的目的。
其次,研究了在不同胶体磨磨齿间隙下马铃薯渣及从马铃薯渣中的有效成分可溶性膳食纤维(PSDF)和不溶性膳食纤维(PIDF)的水溶性、膨胀力、持水力和粘度的变化。结果表明:超微粉碎可以使薯渣中不溶性纤维成分转化成可溶性成分。随着胶体磨磨齿间隙的减小,马铃薯渣的水溶性由14.12%上升到21.52%,提高了52.4%。在胶体磨磨齿间隙为12μm时,改性薯渣的膨胀力、持水力达到最高,分别为9.42 ml/g和7.21g/g,较处理前分别提高了33.8%和42.5%。同时,胶体磨的处理还提高了马铃薯渣中PSDF和PIDF的粘度,经剪切乳化后的PIDF显示出较PSDF好的粘度性质。随着胶体磨磨齿间隙的减小,马铃薯渣获得了处理前几乎没有的粘度特性,由11 mPa.s上升到108mPa.s,提高了881.8%。
再次,研究了在不同胶体磨磨齿间隙下马铃薯渣、PIDF、PSDF与降血脂、降血糖功能相关的性质,包括胆酸钠吸附能力、持油力、阳离子交换能力、胰脂酶活力抑制力、葡萄糖的束缚能力和淀粉酶活力的抑制力。结果表明:PIDF和PSDF均具有一定的功能特性,两者混合后发生了协同作用从而提高了改性薯渣的功能性质。在降血脂性质方面,改性薯渣的最大胆酸钠吸附能力为13.44mg/g、持油力为7.26g/g、阳离子交换能力为512mmol/kg、胰脂酶活力抑制力为67.2%,分别比处理前提高了41.03%、45.8%、23.7%和39.7%;在降血糖性质方面,改性薯渣对葡萄糖束缚能力和对淀粉酶活力的抑制力较处理前均有所提高,在葡萄糖浓度为100mmol/L时葡萄糖束缚力最大提高了68.4%,而对淀粉酶抑制力最大提高了81.0%,其束缚量和抑制力分别为0.682mmol/g和28.6%。在这些功能特性中,改性马铃薯渣空间网络结构的包囊能力及其比表面积的增大起了重要的作用。综合而言,在胶体磨磨齿间隙为12μm时所获得的改性薯渣物化性质及功能特性较佳。
最后,将上述综合功能性质较佳的改性薯渣添加到面团中,通过快速粘度糊化仪、面粉粉质仪、拉伸仪来测定改性马铃薯渣的添加对面团流变学性质的影响。结果表明:对马铃薯渣的改性处理可以有效地提高添加马铃薯渣后面粉的加工特性,使其耐热稳定性和耐剪切性增强,而对其回生程度影响不大。同时,改性薯渣的添加提高了面团的吸水率、弱化了面团,因此添加薯渣后的面团适于应用在以低筋面粉为原料的蛋糕、曲奇等面制品中。研究改性马铃薯渣的添加对曲奇品质的影响,为企业生产含改性马铃薯渣的健康型曲奇提供指导意义。结果显示改性薯渣的添加可抑制曲奇风味的散失、延缓曲奇硬度的上升和抑制曲奇中油脂的氧化作用从而延长曲奇的贮存期。在改性薯渣添加量为10%时饼干的品质与空白相差较小。随着贮存时间的延长,添加改性薯渣的曲奇总体呈现出较空白好的感官品质。
Potato pulp is one of the main by-products in potato starch processing. The wet slurry with high water holding capacity is not convenient drying, and easy to fermentation on the production season, and then cause environmental pollution. Generally, potato pulps were treated as fodder for animal or as a fill in farmland. These methods can not effectively settle the massive accumulation of potato residue, and transportation cost is high. In this paper, potato pulp was treated by wet ultrofine grinding, which improve the the rough taste of potato residue and the functional properties. Moreover, the homogeneous slurry achieved can be dried easily by various dring equipment and is conducive to the preservation of potato residue. Then the modified potato pulp rich in Dietary fiber can be applicated in food industry as functional food ingredients. As a result, the utilization value of potato pulp is improved. In this paper, the results are as follows:
First of all, colloid mill is used as a ultrofine grinding equipment to treat potato pulp. The morphological infrared spectroscopy and X-ray diffraction scanning changes of potato pulp treated with colloid mill. Meanwhile, infrared spectroscopy and X-ray diffraction scanning were used to test the changes of potato pulp insoluble dietary fiber (PIDF), the results showed the degradation of potato pulp cell wall structure , the enhancement of hydrophilic ability and the slightly decrease of relative crystallinity in PIDF. It also proved that a ultrafine powder with an average particle size of less than 100μm can be achieved when the colloid grind clearance at 12μm. At this point, the potato residue particles pose larger specific surface area, the smallest density of 0.22 g / ml and the most loose network structure. In conclusion, modified potato pulp can be achedved by colloid mill.
Secondly, the water solubility, swelling and water retention capacity and viscosity of potato pulp , PSDF and PIDF treated by colloid mill in different colloid grind clearance was studied. The research shows that the treatment of potato pulp by colloid mill can change insoluble fiber ingredients into soluble components. As the grinding clearance decreased, the residue solubility increased from 14.12% to 21.52% by 52.4%. The modified residue get the best swelling and water retention capacity reached 9.42 ml / g and 7.21 g / g increase by 38.1% and 42.5% respectively when at 12μm grinding clearance. Heat treatment in food processing will greatly increase the physical property. At the same time, colloid mill treatment can effectively increase the viscosity of potato pulp, PIDF and PSDF. As colloid grinding clearance decreased, potato pulp showed viscosity property that barely existed before, and the viscosity increased from 11mPa.s to 108mPa.s by 881.8%.
Moreover, The physicochemical properties relative to hypoglycemic and decreasing serum lipids functional properties of potato pulp, PIDF and PSDF after colloid mill treatment at different grind clearance were studied. The physicochemical properties includes bile sodium adsorbabilty, oil holding capacity, cation exchange capacity, pancreatic lipase activity inhibitory, glucose absorption capacity andα-amylase inhibitory activity. The result revealed that both PIDF and PSDF had certain functional properties and there was a Synergistic Effect between them to improve the properties of modified potato pulp. In decreasing serum lipids side, the modified potato residue has a bile sodium adsorbability of 13.44 mg/ g, oil holding capacity of 7.26 g / g, cation exchange capacity of 512 mmol / kg, pancreatic lipase inhibitory activity of 67.2 %, increased 41.03%, 45.8%, 23.7% and 39.7% respectively than the production without treatment; In hypoglycemic side, the related characters of the modified pulp were improved. The golucose absorption capacity had a maxium increasement by 68.4 %, and theα-amylase inhibitory activity had a maxium increasement by 81.0 %, the absorption capacity and inhibitory activity were 0.682 mmol / g and 28.6%. Hypoglycemic in nature, the study showed that glucose modified potato residue on capacity constraints and the amylase inhibition of both the former than the increase in glucose concentration was 100 mmol / L, the largest increase 68.4 percent, while the amylase Suppression of the largest increase 69.6 percent, the shackles of force and suppression were 0.682 mmol / g and 28.6%. The porous structure of modified potato pulp and its large specific surface area plays an important role in these features. In general, a product with better physical and chemical nature was obtained with colloid mill treatment at the gind clearance of 12μm.
Finally, the optimum modified potato residue was added to different gluten content flours, Then rapid viscosity analyzer (RVA), farinograph and extensograph were applied to test the change of the dough rheology. The results showed that the pasting curve can be used to judge the quality of different flours. A higher gluten content flour is company with lower peak viscosity and pasting temperature. The addition of modified potato residue dilutes the gluten and starch content of flours, which lead to the downward of the pasting curve overall, including the decreasement of peak viscosity, breakdown, setback and final viscosity. As a result, the heat-resistant stablilty of flours is increased while the retragradation degree is reduced relatively. Simultaneity, the interaction of potato residue fiber and gluten accelerate the water absorption ability of the dough but worsene the quality, so that the formation and stability time is shorted and the degree of softening is increased. The modified residue was added to cookies at last. The test showed that the storage period is extended by the addition of modified potato pulp. it’s due to that the pulp can inhibite the loss of flavor, delay the increasement of hardness and prevent the oxidation of oil in cookies. The addition of modified potato pulp by 10% is supposed to have a similar taste as the control. With the prolonging of storage period, the cookies shows nicer sensory quality than the control.
首先,将胶体磨作为超微粉碎设备,对薯渣进行处理。对处理后的马铃薯渣进行形态结构观察、红外光谱分析、X-射线衍射扫描,可以发现随着胶体磨磨齿间隙的减小,马铃薯渣细胞壁结构得到了降解,薯渣纤维亲水性增强,相对结晶度略有下降;在磨齿间隙为12μm时即可得到平均粒径小于100μm的超微粉体。此时,薯渣颗粒比表面积较大,密度为0.22g/ml,纤维之间的空间网络结构最为松散。同时,随着胶体磨磨齿间隙的减小,马铃薯渣中PSDF的含量逐渐提高。在胶体磨间隙为5μm时,其PSDF达16.87g/100g,比处理前提高了36.60%。综上所述,胶体磨可以达到对马铃薯渣改性的目的。
其次,研究了在不同胶体磨磨齿间隙下马铃薯渣及从马铃薯渣中的有效成分可溶性膳食纤维(PSDF)和不溶性膳食纤维(PIDF)的水溶性、膨胀力、持水力和粘度的变化。结果表明:超微粉碎可以使薯渣中不溶性纤维成分转化成可溶性成分。随着胶体磨磨齿间隙的减小,马铃薯渣的水溶性由14.12%上升到21.52%,提高了52.4%。在胶体磨磨齿间隙为12μm时,改性薯渣的膨胀力、持水力达到最高,分别为9.42 ml/g和7.21g/g,较处理前分别提高了33.8%和42.5%。同时,胶体磨的处理还提高了马铃薯渣中PSDF和PIDF的粘度,经剪切乳化后的PIDF显示出较PSDF好的粘度性质。随着胶体磨磨齿间隙的减小,马铃薯渣获得了处理前几乎没有的粘度特性,由11 mPa.s上升到108mPa.s,提高了881.8%。
再次,研究了在不同胶体磨磨齿间隙下马铃薯渣、PIDF、PSDF与降血脂、降血糖功能相关的性质,包括胆酸钠吸附能力、持油力、阳离子交换能力、胰脂酶活力抑制力、葡萄糖的束缚能力和淀粉酶活力的抑制力。结果表明:PIDF和PSDF均具有一定的功能特性,两者混合后发生了协同作用从而提高了改性薯渣的功能性质。在降血脂性质方面,改性薯渣的最大胆酸钠吸附能力为13.44mg/g、持油力为7.26g/g、阳离子交换能力为512mmol/kg、胰脂酶活力抑制力为67.2%,分别比处理前提高了41.03%、45.8%、23.7%和39.7%;在降血糖性质方面,改性薯渣对葡萄糖束缚能力和对淀粉酶活力的抑制力较处理前均有所提高,在葡萄糖浓度为100mmol/L时葡萄糖束缚力最大提高了68.4%,而对淀粉酶抑制力最大提高了81.0%,其束缚量和抑制力分别为0.682mmol/g和28.6%。在这些功能特性中,改性马铃薯渣空间网络结构的包囊能力及其比表面积的增大起了重要的作用。综合而言,在胶体磨磨齿间隙为12μm时所获得的改性薯渣物化性质及功能特性较佳。
最后,将上述综合功能性质较佳的改性薯渣添加到面团中,通过快速粘度糊化仪、面粉粉质仪、拉伸仪来测定改性马铃薯渣的添加对面团流变学性质的影响。结果表明:对马铃薯渣的改性处理可以有效地提高添加马铃薯渣后面粉的加工特性,使其耐热稳定性和耐剪切性增强,而对其回生程度影响不大。同时,改性薯渣的添加提高了面团的吸水率、弱化了面团,因此添加薯渣后的面团适于应用在以低筋面粉为原料的蛋糕、曲奇等面制品中。研究改性马铃薯渣的添加对曲奇品质的影响,为企业生产含改性马铃薯渣的健康型曲奇提供指导意义。结果显示改性薯渣的添加可抑制曲奇风味的散失、延缓曲奇硬度的上升和抑制曲奇中油脂的氧化作用从而延长曲奇的贮存期。在改性薯渣添加量为10%时饼干的品质与空白相差较小。随着贮存时间的延长,添加改性薯渣的曲奇总体呈现出较空白好的感官品质。
Potato pulp is one of the main by-products in potato starch processing. The wet slurry with high water holding capacity is not convenient drying, and easy to fermentation on the production season, and then cause environmental pollution. Generally, potato pulps were treated as fodder for animal or as a fill in farmland. These methods can not effectively settle the massive accumulation of potato residue, and transportation cost is high. In this paper, potato pulp was treated by wet ultrofine grinding, which improve the the rough taste of potato residue and the functional properties. Moreover, the homogeneous slurry achieved can be dried easily by various dring equipment and is conducive to the preservation of potato residue. Then the modified potato pulp rich in Dietary fiber can be applicated in food industry as functional food ingredients. As a result, the utilization value of potato pulp is improved. In this paper, the results are as follows:
First of all, colloid mill is used as a ultrofine grinding equipment to treat potato pulp. The morphological infrared spectroscopy and X-ray diffraction scanning changes of potato pulp treated with colloid mill. Meanwhile, infrared spectroscopy and X-ray diffraction scanning were used to test the changes of potato pulp insoluble dietary fiber (PIDF), the results showed the degradation of potato pulp cell wall structure , the enhancement of hydrophilic ability and the slightly decrease of relative crystallinity in PIDF. It also proved that a ultrafine powder with an average particle size of less than 100μm can be achieved when the colloid grind clearance at 12μm. At this point, the potato residue particles pose larger specific surface area, the smallest density of 0.22 g / ml and the most loose network structure. In conclusion, modified potato pulp can be achedved by colloid mill.
Secondly, the water solubility, swelling and water retention capacity and viscosity of potato pulp , PSDF and PIDF treated by colloid mill in different colloid grind clearance was studied. The research shows that the treatment of potato pulp by colloid mill can change insoluble fiber ingredients into soluble components. As the grinding clearance decreased, the residue solubility increased from 14.12% to 21.52% by 52.4%. The modified residue get the best swelling and water retention capacity reached 9.42 ml / g and 7.21 g / g increase by 38.1% and 42.5% respectively when at 12μm grinding clearance. Heat treatment in food processing will greatly increase the physical property. At the same time, colloid mill treatment can effectively increase the viscosity of potato pulp, PIDF and PSDF. As colloid grinding clearance decreased, potato pulp showed viscosity property that barely existed before, and the viscosity increased from 11mPa.s to 108mPa.s by 881.8%.
Moreover, The physicochemical properties relative to hypoglycemic and decreasing serum lipids functional properties of potato pulp, PIDF and PSDF after colloid mill treatment at different grind clearance were studied. The physicochemical properties includes bile sodium adsorbabilty, oil holding capacity, cation exchange capacity, pancreatic lipase activity inhibitory, glucose absorption capacity andα-amylase inhibitory activity. The result revealed that both PIDF and PSDF had certain functional properties and there was a Synergistic Effect between them to improve the properties of modified potato pulp. In decreasing serum lipids side, the modified potato residue has a bile sodium adsorbability of 13.44 mg/ g, oil holding capacity of 7.26 g / g, cation exchange capacity of 512 mmol / kg, pancreatic lipase inhibitory activity of 67.2 %, increased 41.03%, 45.8%, 23.7% and 39.7% respectively than the production without treatment; In hypoglycemic side, the related characters of the modified pulp were improved. The golucose absorption capacity had a maxium increasement by 68.4 %, and theα-amylase inhibitory activity had a maxium increasement by 81.0 %, the absorption capacity and inhibitory activity were 0.682 mmol / g and 28.6%. Hypoglycemic in nature, the study showed that glucose modified potato residue on capacity constraints and the amylase inhibition of both the former than the increase in glucose concentration was 100 mmol / L, the largest increase 68.4 percent, while the amylase Suppression of the largest increase 69.6 percent, the shackles of force and suppression were 0.682 mmol / g and 28.6%. The porous structure of modified potato pulp and its large specific surface area plays an important role in these features. In general, a product with better physical and chemical nature was obtained with colloid mill treatment at the gind clearance of 12μm.
Finally, the optimum modified potato residue was added to different gluten content flours, Then rapid viscosity analyzer (RVA), farinograph and extensograph were applied to test the change of the dough rheology. The results showed that the pasting curve can be used to judge the quality of different flours. A higher gluten content flour is company with lower peak viscosity and pasting temperature. The addition of modified potato residue dilutes the gluten and starch content of flours, which lead to the downward of the pasting curve overall, including the decreasement of peak viscosity, breakdown, setback and final viscosity. As a result, the heat-resistant stablilty of flours is increased while the retragradation degree is reduced relatively. Simultaneity, the interaction of potato residue fiber and gluten accelerate the water absorption ability of the dough but worsene the quality, so that the formation and stability time is shorted and the degree of softening is increased. The modified residue was added to cookies at last. The test showed that the storage period is extended by the addition of modified potato pulp. it’s due to that the pulp can inhibite the loss of flavor, delay the increasement of hardness and prevent the oxidation of oil in cookies. The addition of modified potato pulp by 10% is supposed to have a similar taste as the control. With the prolonging of storage period, the cookies shows nicer sensory quality than the control.
引文
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