从甘薯渣发酵醪液中制备的膳食纤维的物化特性研究

Study on the physico-chemical properties of dietary fiber extracted from alcoholic fermentation mash of sweet potato residues

以甘薯渣酒精发酵后的醪液为原料,采用物理筛分法制备膳食纤维。测定酒精发酵醪液制备的膳食纤维(AFDF)的化学组成成分、显微结构、色泽、粒度、吸水膨胀性、持水性和持油性,并分别与甘薯膳食纤维(SPDF)、大豆膳食纤维(SDF)和燕麦膳食纤维(ODF)进行比较。结果表明:AFDF纯度最高,为82.46%,其显微结构为多孔状,粒径在1～60μm范围内,具有较好的吸水膨胀性(13.26mL/g)、持水性(11.84g/g)和持油性(1.85g/g),因而是一种潜在可利用的膳食纤维资源。

The alcoholic fermentation mashes originated from sweet potato residues were used as raw materials to extract dietary fiber by using the physical sieving method.The chemical composition,microstructure, color, particle size,water-holding capacity, oil-holding capacity and swelling property of the dietary fiber extracted from alcoholic fermentation mashes（AFDF）were investigated and then compared with those of sweet potato dietary fiber（SPDF） ,soybean dietary fiber（SDF） and oats dietary fiber（ODF）, respectively.The results showed that AFDF had the highest pure degree with the value of 82.46% and a porous microscopic structure.In addition,the particle size of AFDF was in the range of 1 -60μm with good water-holding capacity（11.84g/g）, oil-holding capacity （1.85g/g）and swelling property（13.26mL/g）.Therefore,AFDF could be used as a potential valuable dietary fiber source in food industries.