马铃薯膳食纤维的结构特征分析

Feature Analysis of Structure of Potato Dietary Fibre

用水蒸汽爆破和氧化法对马铃薯废渣(PR)进行处理,制备马铃薯膳食纤维(PDF),并用红外光谱法、扫描电镜、热重及化学分析等方法对膳食纤维进行表征。结果表明,经过一系列的物理与化学处理,马铃薯渣中的半乳聚糖在蒸汽爆破下由长链断成短链,且由原来的块状变成片状、无规则的空间网层结构,断链的半乳糖醛基在氧化作用下生成羧基;所得到的PDF具有比表面积大、热力学稳定等特点。研究了PDF对胆固醇吸附性能。结果表明PDF对胆固醇的吸附量为1.4mg/g左右,其吸附机理符合Freundlich模式。马铃薯膳食纤维在生物体内对致病物质有一定的吸附作用。

Potato dietary fibre （PDF） was prepared by steam explosion and oxidation with the waste residue of potatoes, the structure and morphology of potato dietary fibre were investigated by IR, SEM, TGA and chemical methods. After a series of physical and chemical treatments, the long chains of galactan in potato residue changed into short chains and the original block forms became ruleless net-bedded structure, the aldehyde of galactose was changed into carboxyl. PDF has characteristics of larger ratio specific surface area and thermodynamics stabilization. The adsorption of PDF for Cholesterol was investigated, the adsorptive capacity is 1.4 mg/g, the adsorption mode corresponds with Freundlich model. The results indicate that PDF maybe have adsorption to morbigenous substances in vivo.