PDF(Pubmed)
Abstract：
Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.
摘要：
植物纤维富含膳食纤维和微量营养素,但通常表现出较差的功能性。超声处理可以影响植物纤维的粒径，从而影响其他技术功能特性。因此,本研究旨在探讨高强度超声对柑橘的影响,苹果,燕麦,还有豌豆纤维.最初，使用超声处理将含有1重量%植物纤维的溶液均质化(振幅116μm，t=150s,能量密度=225kJ/L，P'=325W)。由于超声引起的空化效应，观察到膳食纤维的粒径差异以及不溶性和不溶性部分的比例变化。此外,柑橘和苹果纤维的粘度从1.4Pa·s增加到84.4Pa·s，从1.34Pa·s增加到31.7Pa·s，分别,在1001s的剪切速率下。这归因于观察到的微观结构差异。纯化的柑橘和苹果纤维的冻干样品显示出薄而几乎透明的层，可能有助于增强水的结合能力，因此,粘度增加。柑橘纤维的水结合能力从18.2g/g增加到41.8g/g，苹果纤维增加了40%。最后,超声证明了它本身是一种有效的技术来改变植物纤维的技术功能特性，如水的结合能力。
