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投稿时间：2018-08-29
投稿时间：2018-08-29
中文摘要: 采用超高压和超微粉碎改性方法处理梨渣，研究不同改性方式对砀山梨渣中膳食纤维结构、物化特性、功能特性和单糖组成的影响。研究表明，两种方式改性后，可溶性膳食纤维（soluble dietary fibre，SDF）含量均显著上升，不可溶性膳食纤维（insoluble dietary fibre，IDF）/SDF发生显著的变化。超高压改性前后梨渣的理化性质和功能特性均发生显著变化，梨渣的持水力、持油力、膨胀力和胆固醇吸附能力显著增加，而超微粉碎处理的未见显著变化；超微粉碎改性后，梨渣的平均粒度显著降低。由扫描电镜结果可知，超微粉碎改性后，颗粒变小而均匀，空间结构消失，而超高压改性后纤维组织结构较为疏松，空间结构部分保留。红外光谱结果显示，改性处理前后梨渣中的SDF主要成分和化学结构发生显著变化。气相色谱-质谱联用（gas chromatography-mass spectrometer，GC-MS）结果显示，改性前后梨渣中的SDF中单糖组成发生变化。
Abstract:In the present study，the effects of high hydrostatic pressure （HHP）and superfine grinding（SFG） treatment on the physicochemical and functional properties of agricultural byproduct Dangshan pear pomace，soluble/insoluble dietary fibre content and the monosaccharides component of soluble dietary fibre（SDF）were investigated.The results showed that the HHP treatment improved water holding capacity，swelling capacity and cholesterol binding capacity of the sample than the SFG treatment did.The average particle size of the pear pomace was significantly reduced by SFG.Moreover，the results of SEM indicated that the HHP pear pomace turned to have more lamellar structure.FT-IR spectra indicated that the main components and chemical structure of pear pomace did change after processing.Gas chromatography-mass spectrometer（GC-MS）showed that the monosaccharides component of pear pomace samples had changed.
keywords: pear residue dietary fibre high hydrostatic pressure superfine grinding modified monosaccharide
文章编号：201823004 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项计划项目（16030701078）
| Author Name | Affiliation |
| LI Tian，YAN Ling，LI Pei-jun，LIU Wei，LIU Chang-hong | （School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，Anhui，China） |
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