Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods
Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods
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水提、发酵和酶处理方法从柑橘汁副产物中分离膳食纤维提取物的比较分析
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发表时间：
2014
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通讯作者：
Suixuan Huang
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作者：
S. Yi;supKexing Wang;S. Zhuang;Su;Suixuan Huang
柑橘汁副产品是一种潜在的膳食纤维（DF）来源和健康饮食中的潜在成分，引起了相当大的关注。本研究对柑橘汁副产物膳食纤维的理化、营养和微观结构特性进行了评价。为了从功能性角度提高膳食纤维的价值，研究了发酵、酶处理和水浴处理对膳食纤维理化性质的影响。发酵处理的样品具有最高的DF含量（77.91 g/100 g），与水浴（62.69 g/100 g）和酶处理的样品（64.12 g/100 g）相比。此外，当与先前报道的数据相比时，这些发酵样品显示出一些有利的功能特性，例如增强的保水性（13.31 mL水/g粉末）、增加的溶胀性（8.55 mL/g粉末）和持油能力（8.37 g油/g粉末），以及改善的重金属结合能力（Cu
Citrus juice by-products are raw materials that have attracted considerable attention as a potential Dietary Fibre (DF) source and a potential ingredient in a healthy diet. In the present study, we evaluate physico-chemical, nutritional and microstructure characteristics of dietary fibres from citrus juice by-products. The effect of three treatments methods (fermentation, enzyme and water bath treatment) on physico-chemical properties was evaluated in order to enhance the value of DF from a functional point of view. Fermentation treatment samples exhibit the highest DF content (77.91 g/100 g) compared with water bath (62.69 g/100 g) and enzyme (64.12 g/100 g) treated samples. Furthermore, when compared to previous reported data, these fermentation samples display some favourable functional characteristics, such as enhanced water retention (13.31 mL water/g powder), increased swelling (8.55 mL/g powder) and oil-holding (8.37 g oil/g powder) capacity, as well as improved heavy metals bounding ability (Cu