改性枣渣可溶性膳食纤维溶解性和粘性行为初探

Preliminary Study on Solubility and Viscosity of Soluble Dietary Fiber of Jujube Residue from Enzymatic Modification

[目的]探讨改性枣渣可溶性膳食纤维的溶解性和粘性行为。[方法]以酶解改性获得的枣渣可溶性膳食纤维为研究对象,分析了温度、p H和乙醇对其溶解度,以及浓度和离子对其粘度的影响。[结果]改性的枣渣可溶性膳食纤维总体具有较好的溶解性,并随温度升高而提高,60℃以后基本趋于稳定,溶解度可达95%以上;其溶解性受p H的影响较小,在p H=6.0时最大;其溶解性在乙醇浓度大于20%时随浓度升高而快速下降。改性枣渣可溶性膳食纤维的粘性与浓度呈正相关,当浓度大于0.4 g/ml时,粘度上升趋缓;不同离子种类对改性纤维溶液粘性的影响均随离子浓度提高而增加,当达到一定浓度后,该影响趋于平缓。[结论]该研究为枣渣可溶性膳食纤维的应用提供了理论依据。

[Objective] The study aimed to discuss solubility and viscosity of soluble dietary fiber of jujube residue from enzymatic modification. [Method]Soluble dietary fiber of jujube residue from enzymatic modification was used to discuss the influences of temperature,pH and concentration of alcohol on solubility as well as the concentration of sample and ion on viscosity. [Result] The sample had good solubility and the solubility increased with the temperature; as it was 60 ℃,the solubility could reach more than 95% and then became stable; the solubility was less affected by pH but the maximum came at pH = 6. 0; the solubility rapidly decreased with the increase of alcohol concentration from 20%. The viscosity was positively correlated with the concentration,and the increase slowed down when the concentration reached approximately 0. 4 g / ml; the effects of different types of ion on modified fiber solution viscosity all increased with increasing of ion concentration,and flattened when it reached a certain concentration. [Conclusion]The research could provide theoretical foundation for the application of soluble dietary fiber of jujube residue.