超微粉碎对马铃薯渣理化性质和微观结构的影响

Effect of Superfine Grinding on Physicochemical Properties and Microstructure of Potato Residues

超微粉碎处理淀粉生产副产物马铃薯渣,探究粉碎前后及不同粒径的马铃薯渣理化性质和微观结构变化。结果表明,超微粉碎主要影响了马铃薯渣的膳食纤维含量及其组成,随着粒度的降低,呈现出总膳食纤维含量和不溶性膳食纤维含量下降,可溶性膳食纤维含量明显提高的趋势。同时,超微粉碎和粒度的降低提高了马铃薯渣的持水力、溶解性、膨胀力和持油力。超微粉碎后的马铃薯渣微观结构呈颗粒大小更均匀,趋近球体,且粒径较小的马铃薯渣颗粒的均匀程度更好;表明超微粉碎导致的粒度和比表面的改变并未对马铃薯渣中的纤维素晶体结构和淀粉晶体产生特殊影响,也并未引入新的官能团或生新的化合物。

Potato residue, a starch by-product, was treated by ultra-fine grinding, and the differences in physicochemical properties and microstructure of potato residue powder before and after grinding and with different particle sizes were explored. Results indicated that the influence of ultra-fine grinding on the main nutritional components of potato residue focused on the content and composition of dietary fiber, and with the decrease of particle size, the content of total dietary fiber and insoluble dietary fiber decreased, while the content of soluble dietary fiber increased obviously. At the same time, ultra-fine grinding and particle size reduction had positive effects on the improvement of water holding capacity, solubility, swelling capacity and oil holding capacity of potato residue powder. The results of scanning lectron microscope indicated that the size of potato residue powder after ultra-fine grinding was more uniform, approaching to sphere, and the uniformity of potato residue powder with smaller particle size was better. The results of fourier transform infrared spectroscopy and X-ray diffraction scanning indicated that the change of particle size and specific surface area caused by superfine grinding did not have a special effect on the cellulose crystal structure and starch crystal in potato residue powder, nor did it introduce new functional groups or generate new compounds.