Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study
Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study
复制标题
高静压高压均质加工对紫肉马铃薯膳食纤维的改性比较研究
DOI：
10.1016/j.ifset.2017.05.012
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发表时间：
2017-08-01
影响因子：
6.6
通讯作者：
Wang, Zhengwu
中科院分区：
文献类型：
--
作者：
Xie, Fan;Li, Ming;Wang, Zhengwu
在本研究中，我们评估了高压流体静压（HHP）和高压均质（HPH）处理对紫肉土豆膳食纤维（DFs）理化、功能和结构特性的影响。经HHP和HPH处理的膳食纤维可溶性含量增加。HHP和HPH处理没有提高乳液的持水能力，但提高了乳液的持油和膨胀能力，以及乳液的活性和稳定性。经HPH处理的DFs抗氧化活性（DPPH 0.89, ABTS 2.65, FRAP 339 mg Trolox/g DF）、总酚含量和a-葡萄糖苷酶抑制率（98.3%）均显著提高。HHP和HPH处理改变了DFs的单糖组成和结构特征。综上所述，在相同处理条件下，紫肉马铃薯的DFs可作为一种富含纤维的功能性食品原料，HPH对膳食纤维的改性效果优于HHP。工业意义：本文研究了HHP和HPH处理对黑梅人紫肉土豆膳食纤维的改性。结果表明，在200 MPa条件下，HPH处理的膳食纤维可溶性组分比HHP处理的膳食纤维高，理化性能和功能性能均比HHP处理的膳食纤维好。研究结果可以帮助食品工业确定最佳的高压加工方式，以改善膳食纤维的理化和功能特性。
In this study, we evaluated the effects of high hydrostatic pressure (HHP) and high pressure homogenization (HPH) treatments on the physicochemical, functional, and structural properties of dietary fibers (DFs) obtained from purple-fleshed potatoes. DFs subjected to HHP and HPH exhibited increased content of soluble dietary fiber. HHP and HPH treatments did not improve water holding capacity, but increased oil holding and swelling capacities, and emulsion activity and stability. DFs treated with HPH showed the increased antioxidant activities (DPPH 0.89, ABTS 2.65, FRAP 339 mg Trolox/g DF), content of total phenol, and a-glucosidase inhibition (98.3%). HHP and HPH treatments changed monosaccharide compositions and structural characteristics of DFs. Therefore, DFs from purple-fleshed potatoes could be used as a fiber-rich ingredient in functional foods, and HPH was more useful in the modification of dietary fiber than HHP at the same treatment conditions.Industrial relevance: This article deals with the modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with HHP and HPH treatments. Results suggest that HPH treated dietary fiber showed a higher ratio of soluble fraction, increased physicochemical and functional properties than HHP at 200 MPa. There outcomes could help the food industry identify the optimal high pressure processing type to improve physicochemical and functional properties of dietary fiber.