高压物理学报

动态高压微射流作用对膳食纤维结晶结构的影响

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万婕 ¹ , 刘成梅 ¹^,² , 李俶 ¹^,² , 刘伟 ¹^,²

高压物理学报 | 2012,26(6): 639-644

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高压物理学报 | 2012 , 26 (6) : 639 -644

动态高压微射流作用对膳食纤维结晶结构的影响

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万婕¹, 刘成梅¹^,², 李俶¹^,², 刘伟¹^,²

作者信息

^1.南昌大学食品科学与技术国家重点实验室，江西南昌　330047

^2.南昌大学中德食品工程中心，江西南昌　330047

通讯作者:

李俶（1971—），女，博士，副教授，主要从事天然产物化学研究. E-mail：liti@ncu.edu.cn

作者简介:

万婕（1983—），女，博士，助理研究员，主要从事食物资源的开发与利用研究. E-mail：jw10421jx@yahoo.com.cn

Effect of Dynamic High Pressure Microfluidization on the Crystal Structure of Dietary Fiber

Jie WAN¹, Cheng-Mei LIU¹^,², Ti LI¹^,², Wei LIU¹^,²

Affiliations

^1.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

^2.Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

出版时间: 2012-12-15

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摘要

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利用N₂吸附法、X射线衍射、傅立叶红外光谱仪（FTIR）等手段，对动态高压微射流技术（Dynamic High Pressure Microfluidization，DHPM）处理前后膳食纤维的比表面积和结晶结构的变化进行表征，研究DHPM对膳食纤维结晶结构的影响。结果表明，经DHPM处理后，膳食纤维的比表面积显著高于未处理的原料膳食纤维（p<0.05）。在40~140 MPa压力区间，样品的比表面积随DHPM处理压力的升高而增加，处理压力为140 MPa时，达到最大值为2.887 5 m²/g。压力继续增大，微小颗粒间的重新聚集，使其对N₂的可及度减小，比表面积下降。X射线衍射结果显示，DHPM处理并没有使膳食纤维的晶型发生改变，为纤维素Ⅰ型。经DHPM处理后，样品表观结晶度显著减小，内部的有序度下降。处理压力越大样品的表观结晶度越小。FTIR光谱分析表明，DHPM处理会破坏膳食纤维内的部分氢键，处理压力越大，作用效果越明显。

关键词

动态高压微射流技术 / 膳食纤维 / 结晶结构

Abstract

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Differences in specific surface area and crystal structure between raw dietary fiber (DF) obtained from soybean and DF modified with dynamic high pressure microfluidization (DHPM) were analysis by nitrogen adsorption, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The results indicated that the specific surface area of DF was enlarged significantly (p<0.05) by DHPM treatment. The specific surface area of DF increased with the increase of pressure in the range of 40-140 MPa, and the maximum specific surface area of DF was 2.887 5 m²/g. When the pressure went on increasing, the accessibility to N₂ tended to decrease because of the aggregation of micro particles. XRD confirmed that both raw DF and modified DF had cellulose Ⅰ crystal structure. After DHPM treatment the crystal form of DF was not changed, whereas the apparent crystallinity of DF was reduced. The higher the pressure was, the less the apparent crystallinity was. FTIR spectra showed that DHPM led to 2-OH…O-6 intramolecular hydrogen bond and β glycosidic linkage decreased, and as the pressure increased the effect became more obvious.

Key words

dynamic high pressure microfluidization / dietary fiber / crystal structure

引用本文

万婕, 刘成梅, 李俶, 刘伟. 动态高压微射流作用对膳食纤维结晶结构的影响. 高压物理学报, 2012 , 26 (6) : 639 -644 .

Jie WAN, Cheng-Mei LIU, Ti LI, Wei LIU. Effect of Dynamic High Pressure Microfluidization on the Crystal Structure of Dietary Fiber[J]. Chinese Journal of High Pressure Physics, 2012 , 26 (6) : 639 -644 .

基金

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食品科学与技术国家重点实验室青年骨干研究基金(SKLF-QN-201116)

参考文献

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2012年第26卷第6期

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接收时间：2012-08-25
首发时间：2026-11-05
出版时间：2012-12-15

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收稿日期：2012-08-25
修回日期：2012-11-12

基金

食品科学与技术国家重点实验室青年骨干研究基金(SKLF-QN-201116)

作者信息

^1.南昌大学食品科学与技术国家重点实验室，江西南昌　330047

^2.南昌大学中德食品工程中心，江西南昌　330047

通讯作者:

李俶（1971—），女，博士，副教授，主要从事天然产物化学研究. E-mail：liti@ncu.edu.cn

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https://castjournals.cast.org.cn/joweb/gywlxb/CN/1325115102772474528

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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