CN113317515A - Citrus dietary fiber with high water holding capacity and expansibility and preparation method thereof - Google Patents
Citrus dietary fiber with high water holding capacity and expansibility and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of food additives, and discloses citrus dietary fiber with high water holding capacity and expansibility and a preparation method thereof. The method comprises the following steps: 1) mixing the citrus dietary fiber residues with an enzyme activation solution, carrying out enzymolysis treatment, inactivating enzymes, carrying out solid-liquid separation, collecting solid matters and drying to obtain citrus dietary fibers based on enzyme treatment; or, 2) processing the citrus dietary fiber based on the enzyme treatment in the step 1) by adopting a physical method to obtain the citrus dietary fiber based on a synergistic physical mode of the enzyme pretreatment. The method is simple, and the prepared citrus dietary fiber has high water holding capacity and expansibility, has good hydration performance and colloid performance, and can be used as an excellent food ingredient to be added into food.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to citrus dietary fiber with high water holding capacity and expansibility and a preparation method thereof.
Background
Currently, the global citrus yield exceeds 510 billion, with about one third of citrus fruits being used in the food industry, such as juice, jam production, canned fruit production, and pectin extraction industries. The main component of citrus pomace, a by-product of these industries, is dietary fiber, and most is Insoluble Dietary Fiber (IDF).
Researches show that the dietary fiber has the effects of reducing blood pressure and blood sugar, preventing cancers such as colon cancer and breast cancer, preventing cardiovascular diseases and losing weight to a certain extent, has indispensable effects in the aspects of medicine and nutrition, thereby arousing more extensive social attention and being listed as the seventh macronutrient after sugar, protein, fat, water, mineral matters and vitamins. Dietary fibers can be classified into Water-Soluble Dietary Fibers (SDF) and Water-Insoluble Dietary Fibers (IDF) according to Water solubility. Researches show that soluble fibers such as pectin and the like have a plurality of hydrophilic groups, can form hydrogen bonds with water molecules, and have the main function of absorbing water, while insoluble fibers have stronger water locking capacity due to the fact that the cellulose structure of the insoluble fibers is not damaged and the inherent network structure of the fibers. However, dietary fibers with too low a content of soluble fibers often have low functional properties due to poor water absorption, which can affect their application in the food industry. In addition, from the viewpoint of resource saving and development, it is necessary to find a suitable method for properly converting IDF in citrus dietary fiber residues into SDF, effectively improving the functional properties of citrus fiber, and improving the processing adaptability.
So far, modification studies on citrus fibers at home and abroad are relatively rare, wherein the covalent bonding in the fibers is mainly changed by chemical means so as to improve the functional characteristics of the fibers. However, this approach may introduce other groups and may even produce toxic side effects, further limiting their use in the food industry. The simple physical means has little effect on some fibers with higher toughness, and the energy consumption and the mechanical operation difficulty are also big problems. The enzyme method can degrade insoluble fiber components such as cellulose, hemicellulose and the like to convert IDF into SDF, commonly used enzymes include cellulase, hemicellulase, xylanase, glucanase and the like, but the effect of modifying the fiber by the enzyme method has a certain limit and the cost is higher. Biological methods lack controllability and are not widely applicable. Therefore, two different modes are combined, and by utilizing the synergistic effect of the two methods, the good modification effect can be obtained while the cost and the energy consumption are reduced, the functional characteristics of the citrus fiber are improved, the application of the citrus fiber is widened, and the development assistance for cleaning label food is realized.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention mainly aims to provide a preparation method of citrus dietary fiber with high water holding capacity and expansibility. According to the invention, the citrus dietary fiber is prepared from the citrus dietary fiber residues through an enzyme treatment or an enzyme pretreatment synergistic physical mode, and the prepared citrus dietary fiber has excellent water holding capacity and expansibility.
Another object of the present invention is to provide dietary fibers having excellent water holding capacity and expansibility obtained by the above preparation method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of citrus dietary fiber with high water holding capacity and expansibility comprises the following steps:
1) mixing the citrus dietary fiber residues with an enzyme activation solution, carrying out enzymolysis treatment, inactivating enzymes, carrying out solid-liquid separation, collecting solid matters and drying to obtain citrus dietary fibers based on enzyme treatment;
or, 2) the citrus dietary fiber based on the enzyme treatment in the step 1) is treated by a physical method to obtain citrus dietary fiber based on a synergistic physical mode of the enzyme pretreatment; the physical treatment method comprises one or two of high-pressure homogenization, colloid milling, ball milling and high-speed dispersion shearing;
the citrus dietary fiber with high water holding capacity and expansibility is citrus dietary fiber based on enzyme treatment or citrus dietary fiber based on a synergistic physical mode of enzyme pretreatment.
The enzyme activation solution consists of enzyme and buffer solution; the enzyme is more than one of cellulase and xylanase; the buffer solution is citric acid-disodium hydrogen phosphate (CPBS) buffer solution; the pH value of the citric acid-disodium hydrogen phosphate (CPBS) buffer solution is 3-7; the mass volume ratio of the enzyme to the enzyme activation solution is (0.003-0.006) g: (20-50) mL.
The mass volume ratio of the citrus dietary fiber residues to the enzyme activation liquid in the step 1) is 1g to (20-50) mL.
The mass ratio of the enzyme in the enzyme activation solution in the step 1) to the citrus dietary fiber residues is 0.3-0.6% (w/w), namely (0.3-0.6) to 100.
When the enzyme is cellulase and xylanase, the mass ratio of the cellulase to the xylanase is 1: 0.5-2.
The citrus dietary fiber residues in the step 1) comprise peel residues of peels of fruits such as citrus, lemon, orange, grapefruit and the like after a pectin extraction process, and the soluble dietary fibers (mainly pectin) of the citrus dietary fiber residues are low in content.
The citrus dietary fiber residue is obtained by the following method: mixing the peel with water, adjusting the pH value to 1.5-2.3, treating at 70-85 ℃ for 1-3 h, centrifuging, collecting precipitate, and drying to obtain citrus dietary fiber residue;
the peel is peel of citrus, lemon, orange, grapefruit and other fruits; the mass-volume ratio of the peel to the water is 1 g: 20-50 m; the pH value is adjusted by using 1-3 wt% nitric acid solution; stirring in the treatment process, wherein the stirring speed is 20-50 rpm; the centrifugation condition is that the liquid is centrifuged for 10-20min at the rotating speed of 6000-; and crushing after drying. The crushing is to crush and pass through a 60-100 mesh sieve.
The enzyme activation solution in the step 1) is specifically prepared by mixing enzyme and buffer solution, heating and stirring for 20-40 min. The buffer solution is citric acid-disodium hydrogen phosphate (CPBS) buffer solution
The rotating speed is 20-50 rpm. The temperature is 30-60 ℃.
The condition of the enzymolysis treatment in the step 1) is that the temperature of the enzymolysis treatment is 30-60 ℃; the enzymolysis time is 0.5-2.5 h.
The enzyme inactivation condition in the step 1) is inactivation for 5-20min at 80-100 ℃.
After the enzyme is inactivated in the step 1), adding a precipitator for precipitation, carrying out solid-liquid separation, collecting solid matters and drying. The precipitator is an ethanol solution with the volume fraction of 95-100%, and is preferably aqueous ethanol or an ethanol solution with the volume fraction of 95%.
The amount of ethanol added is 1-4 times the volume of the suspension. The settling time is 0.5-2 h.
The drying refers to drying at 50-70 ℃.
The step 2) of treating the citrus dietary fiber based on enzyme treatment by adopting a physical method means that the citrus dietary fiber based on enzyme treatment is mixed with water and then treated by adopting the physical method;
the mass-volume ratio of the citrus dietary fiber based on enzyme treatment to water is 1g to (20-50) mL.
The time for ball milling treatment in the step 2) is 10-50 min, and the rotating speed is 100-300 rpm; the time for high-speed dispersion and shearing treatment is 10-50 min, and the rotating speed is 8000-12000 rpm; the time for colloid milling treatment is 10-50 min, and the rotation speed is 2000 plus 5000 rpm.
The pressure during high-pressure homogenization treatment is 10-30MPa, and the homogenization times are 1-2 times.
The citrus dietary fiber provided by the invention has excellent hydration performance.
The invention directly takes the citrus peel residues as raw materials, utilizes enzyme to degrade cellulose and hemicellulose in the citrus peel residues and change the combination mode of the cellulose, the hemicellulose and lignin, destroys the structure of IDF, promotes part of IDF to be converted into SDF, improves the water absorption capacity of citrus fibers, enables the structure of the citrus fibers to be fluffy and easy to change, and reduces the energy consumption of subsequent physical treatment. The physical treatment can properly reduce the particle size of the citrus fiber, increase the specific surface area of the citrus fiber, form a porous structure of the citrus fiber and expose more water binding sites, thereby obtaining the citrus fiber with excellent hydration performance. The invention properly changes the components and the structure of the citrus fiber, further improves the hydration performance and the colloid performance of the citrus fiber, improves the water retention and the expansibility of the citrus fiber, and leads the application range of the citrus fiber in the food industry to be wider.
Compared with the prior art, the invention has the following advantages and effects:
1. the method can obtain the citrus fiber with excellent hydration performance and can widen the application range of the citrus fiber.
2. The enzyme treatment mode is mild, the structure of the citrus fiber cannot be damaged excessively, the method is non-toxic and free of side reaction, and the used enzyme can be inactivated after the reaction is finished, so that the subsequent application cannot be influenced.
3. On the basis of enzyme pretreatment, the specific surface area of the citrus fiber is improved by utilizing a physical treatment mode, a porous structure is formed, more water binding sites are exposed, and the hydration capacity of the citrus fiber is enhanced.
4. Compared with the widely applied chemical treatment modification, and the simple enzymolysis treatment and physical treatment modes, the process has the characteristics of green and high efficiency, can reduce the energy consumption of physical treatment and improve the effect of the simple enzyme modification mode, and the combination of the two modes has the mutual promotion effect.
5. The invention treats the citrus dietary fiber residues, the modified citrus fiber has certain changes in components and structure, the improvement of the SDF content can increase the water absorption of the citrus fiber, the fluffy structure can increase the contact area with water, and the maintenance of a certain content of IDF provides guarantee for the water locking capacity of the citrus fiber, so the functional characteristics of the citrus fiber can be effectively improved.
Drawings
FIG. 1 is an SEM image and water swell image of citrus fiber made according to the present invention; corresponding to comparative example 1, example 2 and example 5 from left to right; the upper figure is a water swelling figure, and the lower figure is an SEM figure.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The following examples are presented for yield calculation and citrus fiber property determination as follows:
(1) and (3) water holding capacity measurement:
weighing 0.1000g of citrus fiber into a 15mL centrifuge tube, adding 10mL of distilled water, shaking to mix uniformly, standing at room temperature for 24h, centrifuging at 2000Xg for 20min, discarding the supernatant and weighing.
The water holding capacity is calculated as follows:
water holding capacity (g/g) — (total mass of the sample after absorbing water and the centrifuge tube (g) -mass of the centrifuge tube (g))/dry weight of the sample (g).
(2) And (3) measuring the expansion force:
weighing 0.1000g citrus fiber into a 10mL precision measuring cylinder, recording the initial volume, adding 10mL distilled water, shaking to mix well, standing at room temperature for 24h, and reading the final volume. The expansion force is calculated as follows:
swell force (mL/g) — [ final volume (mL) -initial volume (mL) ]/dry weight of sample (g).
(3) TDF, SDF and IDF content determination:
TDF, SDF, IDF content determination is made with reference to the standard AOAC 991.43 Total, solvent, and index solvent Fiber in Foods: enzyme-Gravimetric Method, MES-TRIS Buffer.
Example 1
(1) Activating xylanase and citric acid-disodium hydrogen phosphate (CPBS) buffer solution with the pH value of 3.0 for 0.5h under the condition of constant-temperature water bath at the temperature of 30 ℃ to obtain enzyme activation solution, wherein the xylanase: the mass ratio of the tangerine dietary fiber residue is 0.30% (w/w); mixing the tangerine dietary fiber residues and an enzyme activating solution according to the weight ratio of 1 g: mixing 20mL of the mixture, preserving the temperature in a water bath at 30 ℃, stirring for 0.5h, placing the citrus fiber suspension in a water bath at 80 ℃ after the reaction is finished for enzyme deactivation treatment for 10min, cooling to room temperature, adding 1 time volume of absolute ethyl alcohol, standing for 0.5h, filtering with 200-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 50 ℃ to constant weight to obtain the citrus fiber prepared by the enzyme treatment mode.
Preparing the tangerine dietary fiber residues: mixing 1g of citrus peel: adding 20mL of deionized water in a mass-volume ratio, adjusting the pH value of the citrus peel suspension to 1.5 by using 1 wt% nitric acid solution, placing the suspension in a water bath at 70 ℃, stirring at a low speed of 30rpm for 1h, centrifuging the obtained suspension at 6000g for 10min, collecting precipitates, drying at 65 ℃ for 4h, crushing, and sieving by using a 60-mesh sieve.
The citrus fiber obtained in this example had a water retention capacity of 16.28g/g, an overrun of 25.16mL/g, and an SDF content of 17.27g/100 g.
Example 2
Mixing cellulase and xylanase in a mass ratio of 1: 1, and activating the enzyme mixture and citric acid-disodium hydrogen phosphate (CPBS) buffer solution with pH of 4.0 for 0.5h under the condition of a constant temperature water bath at 50 ℃ to obtain enzyme activation solution, wherein the enzyme activation solution is prepared by the following steps: the mass ratio of the citrus dietary fiber residues is 0.45% (w/w); mixing the citrus dietary fiber residues with an enzyme activation solution according to a ratio of 1g to 30mL, carrying out water bath heat preservation at 50 ℃ and stirring for 1.5h, after the reaction is finished, placing the citrus fiber suspension in a water bath at 85 ℃ for carrying out enzyme deactivation treatment for 15min, cooling to room temperature, adding 4 times of volume of absolute ethyl alcohol, standing for 1h, filtering with 300-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 60 ℃ to constant weight to obtain the citrus fiber prepared by an enzyme treatment mode.
Preparing the citrus dietary fiber residues: adding citrus peel into deionized water at a mass-to-volume ratio of 1 g: 30mL, adjusting pH of a suspension of citrus peel to 1.7 with 1.5% nitric acid solution, stirring the suspension at a low speed of 20rpm in a water bath at 75 ℃ for 3h, centrifuging the obtained suspension at 7000g for 15min, collecting precipitate, drying at 70 ℃ for 6h, and pulverizing and sieving with 80-mesh sieve.
The citrus fiber prepared in this example had a water holding capacity of 18.37g/g, an overrun of 35.64mL/g, and an SDF content of 19.96g/100 g.
Example 3
(1) Activating cellulase and citric acid-disodium hydrogen phosphate (CPBS) buffer solution with the pH value of 5.0 for 0.5h under the condition of constant-temperature water bath at the temperature of 60 ℃ to obtain enzyme activation solution, wherein the cellulase: the mass ratio of the citrus dietary fiber residues is 0.15% (w/w); mixing the citrus dietary fiber residues with an enzyme activation solution according to a ratio of 1g to 40mL, carrying out water bath heat preservation at 60 ℃, stirring for 1.5h, carrying out enzyme deactivation treatment on a citrus fiber suspension in a water bath at 85 ℃ for 20min after the reaction is finished, cooling to room temperature, adding a 95% ethanol aqueous solution with 4 times of volume, standing for 2h, filtering by using 400-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 70 ℃ to constant weight to obtain citrus dietary fibers based on enzyme treatment;
(2) performing ball milling treatment on the citrus dietary fiber based on enzyme treatment and distilled water at a feed-liquid ratio of 1 g: 20mL and a rotating speed of 300rpm for 30min, and drying at 70 ℃ to constant weight to obtain modified citrus pomace dietary fiber, namely citrus fiber; the water holding capacity, swelling capacity and SDF content of the sample are measured.
Preparing the citrus dietary fiber residues: adding citrus peel into deionized water at a mass-volume ratio of 1 g: 40mL, adjusting pH of a suspension of citrus peel to 2.0 with 2% nitric acid solution, stirring the suspension at a low speed of 40rpm in a water bath at 80 ℃ for 2.5h, centrifuging the obtained suspension at 8000g for 10min, collecting precipitate, drying at 80 ℃ for 5h, pulverizing, and sieving with 80 mesh sieve.
The citrus fiber prepared in this example had a water holding capacity of 19.93g/g, an overrun of 38.21mL/g, and an SDF content of 20.76g/100 g.
Example 4
(1) Activating xylanase and a citric acid-disodium hydrogen phosphate (CPBS) buffer solution with the pH value of 5.0 for 0.5h under the condition of a constant-temperature water bath at the temperature of 60 ℃ to obtain an enzyme activation solution, wherein the xylanase: the mass ratio of the citrus dietary fiber residues is 0.60% (w/w); mixing the citrus dietary fiber residues with an enzyme activation solution according to the weight ratio of 1 g: mixing 30mL of the mixture, preserving the temperature in a water bath at 60 ℃, stirring for 2h, placing the citrus fiber suspension in a water bath at 90 ℃ after the reaction is finished for enzyme deactivation treatment for 5min, cooling to room temperature, adding 3 times of volume of absolute ethyl alcohol, standing for 1h, filtering by using 300-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 65 ℃ to constant weight to obtain citrus dietary fiber based on enzyme treatment;
(2) subjecting the citrus dietary fiber based on enzyme treatment and distilled water to high-speed shearing treatment at a feed-liquid ratio of 1 g: 30mL and a rotation speed of 10000rpm for 10min, and drying at 65 ℃ to constant weight to obtain modified citrus pomace dietary fiber, namely citrus fiber; the water holding capacity, swelling capacity and SDF content of the sample are measured.
Preparing the citrus dietary fiber residues: mixing 1g of citrus peel: adding 50mL of deionized water at a mass-to-volume ratio, adjusting the pH of the suspension of citrus peel to 2.3 with a 3% nitric acid solution, stirring the suspension in a water bath at 85 ℃ at a low speed of 40rpm for 2h, centrifuging the resulting suspension at 7000g for 15min, collecting the precipitate, drying at 70 ℃ for 5h, and pulverizing and sieving with a 80-mesh sieve.
The citrus fiber prepared in this example had a water holding capacity of 20.17g/g, an overrun of 40.84mL/g, and an SDF content of 21.82g/100 g.
Example 5
(1) Activating cellulase and citric acid-disodium hydrogen phosphate (CPBS) buffer solution with the pH value of 7.0 for 0.5h under the condition of constant-temperature water bath at the temperature of 40 ℃ to obtain enzyme activation solution, wherein the cellulase: the mass ratio of the citrus dietary fiber residues is 0.30% (w/w); mixing the citrus dietary fiber residues with an enzyme activation solution according to the reference ratio of 1g to 40mL, carrying out water bath heat preservation and stirring for 2.5h at 40 ℃, placing the citrus fiber suspension in a water bath at 100 ℃ after the reaction is finished, carrying out enzyme deactivation treatment for 15min, cooling to room temperature, adding an ethanol water solution with the volume fraction of 95% of 3 times of the volume of the citrus fiber suspension, standing for 0.5h, filtering with 200-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 65 ℃ to constant weight to obtain the citrus dietary fiber based on enzyme treatment;
(2) mixing the citrus dietary fiber based on enzyme treatment with distilled water at a ratio of 1: homogenizing at a feed-liquid ratio of 40 and a pressure of 20MPa for 1 time, and drying at 65 deg.C to constant weight to obtain modified citrus peel residue dietary fiber (citrus fiber); the water holding capacity, swelling capacity and SDF content of the sample are measured.
Preparing the citrus dietary fiber residues: adding citrus peel into deionized water at a mass-volume ratio of 1 g: 50mL, adjusting pH of a suspension of citrus peel to 1.7 with 1% nitric acid solution, stirring the suspension at a low speed of 30rpm in a water bath condition at 75 ℃ for 1.5h, centrifuging the obtained suspension at a rotation speed of 8000g for 15min, collecting precipitate, drying at 60 ℃ for 4h, and pulverizing and sieving with a 80-mesh sieve.
The citrus fiber prepared in this example had a water holding capacity of 22.75g/g, an overrun of 46.62mL/g, and an SDF content of 23.34g/100 g.
Example 6
(1) Activating xylanase and a citric acid-disodium hydrogen phosphate (CPBS) buffer solution with the pH value of 7.0 for 0.5h under the condition of a constant-temperature water bath at 50 ℃ to obtain an enzyme activation solution, wherein the xylanase: the mass ratio of the citrus dietary fiber residues is 0.45% (w/w); mixing the citrus dietary fiber residues with an enzyme activation solution according to a ratio of 1g to 20mL, carrying out water bath heat preservation at 50 ℃ and stirring for 1.5h, after the reaction is finished, placing the citrus fiber suspension in a water bath at 100 ℃ for carrying out enzyme deactivation treatment for 20min, cooling to room temperature, adding 5 times of volume of absolute ethyl alcohol, standing for 1h, filtering with 300-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 60 ℃ to constant weight to obtain citrus dietary fibers based on enzyme treatment;
(2) processing the citrus dietary fiber based on enzyme treatment and distilled water at a feed-liquid ratio of 1 g: 40mL and a rotation speed of 2000rpm by a colloid mill for 50min, and drying at 60 ℃ to constant weight to obtain modified citrus pomace dietary fiber, namely citrus fiber; the water holding capacity, swelling capacity and SDF content of the sample are measured.
Preparing the citrus dietary fiber residues: adding citrus peel into deionized water at a mass-volume ratio of 1 g: 40mL, adjusting pH of a suspension of citrus peel to 2.3 with 2% nitric acid solution, stirring the suspension at low speed of 50rpm in a water bath at 70 ℃ for 3h, centrifuging the obtained suspension at 6000g for 10min, collecting precipitate, drying at 75 ℃ for 6h, and pulverizing and sieving with 80 mesh sieve.
The citrus fiber prepared in this example had a water holding capacity of 21.61g/g, an overrun of 42.29mL/g, and an SDF content of 22.27g/100 g.
Comparative example 1
Directly adding the citrus dietary fiber residue into 4 times of absolute ethyl alcohol, standing for 1h, filtering with 300-mesh filter cloth, discarding liquid, collecting solid, and drying at 60 deg.C to constant weight to obtain citrus peel residue dietary fiber. The water holding capacity, swelling capacity and SDF content were determined.
The citrus dietary fiber residue was the same as in example 2.
The citrus fiber prepared in the comparative example has a water holding capacity of 11.00g/g, an expansion force of 10.88mL/g, and an SDF content of 10.31g/100 g.
Comparative example 2
(1) Mixing citrus dietary fiber residue with citric acid-disodium hydrogen phosphate (CPBS) buffer solution with pH of 7.0 according to 1 g: mixing 40mL of the mixture, preserving the temperature in a water bath at 40 ℃, stirring for 2.5h, treating the citrus fiber suspension in a water bath at 100 ℃ for 15min after the reaction is finished, cooling to room temperature, adding 3 times volume of 95% ethanol aqueous solution, standing for 0.5h, filtering with 200-mesh filter cloth, discarding liquid, collecting solid matters, and drying at 65 ℃ to constant weight to obtain citrus dietary fiber;
(2) homogenizing the citrus dietary fiber and distilled water at a ratio of 1: 40 under 20MPa for 1 time, and drying at 65 deg.C to constant weight to obtain citrus fiber. The water holding capacity, swelling capacity and SDF content were determined.
Citrus dietary fiber pomace was the same as in example 5.
The citrus fiber prepared in this comparative example had a water holding capacity of 15.64g/g, an expansion force of 25.33mL/g, and an SDF content of 10.31g/100 g.
The water holding capacity and swelling capacity measurements of the citrus fibers obtained in the above examples and comparative examples are shown in table 1.
TABLE 1 Water Retention and swelling force test data for Citrus fibers obtained in examples 1-6 and comparative examples 1-2
As can be seen from table 1, the modification of the citrus pomace dietary fiber by the enzyme treatment and the enzyme pretreatment in cooperation with the physical treatment can partially convert IDF in the citrus pomace dietary fiber into SDF, improve the water absorption capacity of the citrus fiber, allow the surface of the citrus fiber to have a pore structure, increase the specific surface area of the citrus fiber, and expose more water binding sites. The two treatment modes are mild, the structure of the citrus fiber cannot be damaged excessively, the water locking capacity of the citrus fiber after water absorption is guaranteed, and the TDF content of the citrus peel dietary fiber can be improved moderately. The obtained citrus fiber has high water holding capacity and expansibility, good hydration performance and colloid performance, and can be used as a stabilizer and a thickener with certain biological activity and physiological function to be added into food to improve the nutritional value of the food. The citrus peel residue dietary fiber modified by the method saves resources, reduces energy consumption and lays a foundation for developing food with clean labels.
The embodiments and the comparative examples show that the hydration performance of the citrus fiber can be effectively improved by the mode of the enzyme treatment and the enzyme pretreatment cooperating with the physical treatment, and the effect of modifying the citrus fiber by ball milling can be reduced by not carrying out the enzymolysis pretreatment before carrying out the ball milling treatment.
FIG. 1 is an SEM image and water swell image of citrus fiber made according to the present invention; corresponding to comparative example 1, example 2 and example 5 from left to right; the upper figure is a water swelling figure, and the lower figure is an SEM figure.
The water swelling diagram is obtained by dispersing the prepared citrus fiber in deionized water at a mass-to-volume ratio of 1% (w/v). The SEM image is obtained by dispersing the prepared citrus fiber in deionized water at a mass volume ratio of 0.1% (w/v), taking 10 μ L of the dispersion liquid to drop on a mica sheet, air-drying for 24h, and shooting, and the magnification of the SEM image is 5000 x.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A preparation method of citrus dietary fiber with high water holding capacity and expansibility is characterized by comprising the following steps: the method comprises the following steps:
1) mixing the citrus dietary fiber residues with an enzyme activation solution, carrying out enzymolysis treatment, inactivating enzymes, carrying out solid-liquid separation, collecting solid matters and drying to obtain citrus dietary fibers based on enzyme treatment;
or, 2) the citrus dietary fiber based on the enzyme treatment in the step 1) is treated by a physical method to obtain citrus dietary fiber based on a synergistic physical mode of the enzyme pretreatment; the physical treatment method comprises one or two of high-pressure homogenization, colloid milling, ball milling and high-speed dispersion shearing;
the citrus dietary fiber with high water holding capacity and expansibility is citrus dietary fiber based on enzyme treatment or citrus dietary fiber based on a synergistic physical mode of enzyme pretreatment;
the enzyme activation solution consists of enzyme and buffer solution; the enzyme is more than one of cellulase and xylanase; the buffer solution is a citric acid-disodium hydrogen phosphate buffer solution; the pH value of the citric acid-disodium hydrogen phosphate buffer solution is 3-7.
2. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 1, wherein: in the enzyme activation solution, the mass volume ratio of the enzyme to the enzyme activation solution is (0.003-0.006) g to (20-50) mL;
the mass-volume ratio of the citrus dietary fiber residues to the enzyme activation solution in the step 1) is 1g to (20-50) mL; the mass ratio of the enzyme in the enzyme activation liquid in the step 1) to the citrus dietary fiber residues is (0.3-0.6) to 100.
3. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 1, wherein: when the enzyme is cellulase and xylanase, the mass ratio of the cellulase to the xylanase is 1: 0.5-2;
the condition of the enzymolysis treatment in the step 1) is that the temperature of the enzymolysis treatment is 30-60 ℃; the enzymolysis time is 0.5-2.5 h.
4. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 1, wherein: the time for ball milling treatment in the step 2) is 10-50 min, and the rotating speed is 100-300 rpm; the time for high-speed dispersion and shearing treatment is 10-50 min, and the rotating speed is 8000-12000 rpm; the time for colloid milling treatment is 10-50 min, and the rotation speed is 2000-;
the pressure during high-pressure homogenization treatment is 10-30MPa, and the homogenization times are 1-2 times.
5. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 1, wherein: the step 2) of treating the citrus dietary fiber based on enzyme treatment by adopting a physical method means that the citrus dietary fiber based on enzyme treatment is mixed with water and then treated by adopting the physical method;
the mass-volume ratio of the citrus dietary fiber based on enzyme treatment to water is 1g to (20-50) mL.
6. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 1, wherein: the citrus dietary fiber residues in the step 1) comprise peel residues of peels of citrus, lemon, orange and grapefruit which are subjected to a pectin extraction process;
the enzyme activating solution in the step 1) is specifically prepared by mixing enzyme and buffer solution, heating and stirring at a low speed for 20-40 min to obtain an enzyme activating solution; the buffer solution is citric acid-disodium hydrogen phosphate buffer solution;
the enzyme inactivation condition in the step 1) is inactivation for 5-20min at 80-100 ℃;
after the enzyme is inactivated in the step 1), adding a precipitator for precipitation, carrying out solid-liquid separation, collecting solid matters and drying.
7. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 6, wherein: the citrus dietary fiber residue is obtained by the following method: mixing the peel with water, adjusting the pH value to 1.5-2.3, treating at 70-85 ℃ for 1-3 h, centrifuging, collecting precipitate, and drying to obtain citrus dietary fiber residue;
in the preparation of the enzyme activation liquid, the low-speed rotating speed is 20-50 rpm; the heating temperature is 30-60 ℃;
the precipitator is an ethanol solution with the volume fraction of 95-100%; the settling time is 0.5-2 h.
8. A method of preparing citrus dietary fiber having high water retention and expansibility according to claim 7, wherein: in the preparation of the citrus dietary fiber residue,
the mass volume ratio of the peel to the water is 1 g: 20-50 mL; the pH value is adjusted by using 1-3 wt% nitric acid solution;
stirring in the treatment process, wherein the stirring speed is 20-50 rpm; the centrifugation condition is that the liquid is centrifuged for 10-20min at the rotating speed of 6000-;
the drying condition is drying for 4-6h at 60-80 ℃; and crushing after drying.
9. A citrus dietary fiber having high water retention and expansibility obtained by the preparation method of any one of claims 1 to 8.
10. Use of citrus dietary fiber having high water retention and overrun in accordance with claim 1, wherein: the citrus dietary fiber with high water holding capacity and expansibility is used in the field of food and used as a food ingredient or a food additive.
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