论文-蒸汽爆破对甘薯膳食纤维功能及结构的影响.docx

蒸汽爆破对甘薯膳食纤维功能及结构的影响摘要本文以蒸汽爆破为改性方法，研究蒸汽爆破对于甘薯膳食纤维的理化性质的影响。以提取过淀粉的甘薯渣为原料，采用蒸汽爆破的方法对膳食纤维进行处理。并通过扫描电镜的方法对比改性前后的膳食纤维结构变化，通过测定改性前后的理化性质来评价改性对于膳食纤维性质的影响。实验结果表明：蒸汽爆破改性后的甘薯膳食纤维在持水力为8.2g/g，提高了21%。膨胀力为8.08ml/g，提高了25.9%。持油力提升29%，阳离子交换能力提升了32%。通过观察电子显微镜结果发现，改性后的甘薯膳食纤维的结构变得粗糙、并出现大量断裂，颗粒细小，严重变形，表面充满孔洞且向内凹陷。经过红外光谱来看，特征峰未发生变化，总体来说加工未对膳食纤维的化学结构产生变化。研究的目的是希望评价蒸汽爆破对膳食纤维的改性效果并结合各项理化指标变化，为甘薯渣的蒸汽爆破改性和综合利用提供科学支持。关键词：甘薯渣，蒸汽爆破改性，膳食纤维，理化性质Steam explosion before and after analysis and evaluation of physicochemical properties of dietary fiber from sweet potato pomaceAbstract In this paper,modified?by?using?steam explosion method.Study on the steam explosion impacts on physicochemical properties of dietary fiber from sweet potato promace. To extract the starch residue of sweet potato as raw material,steam?explosion?method?is?used?to?process?dietary?fiber.And by scanning electron microscopy method before and after the modification of dietary fiber structure, Measured before and after the modification of the physical and chemical properties to evaluate the modified properties of dietary fiber. Experimental results show that: after modification of dietary fiber from sweet potato promace on water holding capacity, swelling pressure, oil, cation exchange capacity, and there have been significant improvements. Using electron microscopy and found that, Modified the structure of dietary fiber from sweet potato promace became rough, and the presence of numerous faults and fractured, fine particles, severely deformed, full of holes and depressions on the surface. Study aims to evaluate the modification effect of steam explosion of dietary fiber and combining the physical and chemical indicators change, modification of promace by steam explosion and utilization of sweet potato provides scientific support.Keywords: Sweet potato pomace;Steam explosion modification;Dietary fiber;Physical and chemical?properties 目录绪论11 材料与方法21.1试验材料与试剂21.2试验方法21.2.1工艺流程及说明21.2.2材料预处理及蒸汽爆破改性21.2.3改性膳食纤维前后理化性质的测定31.3统计分析42 结果与讨论