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Effects of Different Drying Methods on the Functional and Structural Properties of Dietary Fiber from Peanut Shell
Effects of Different Drying Methods on the Functional and Structural Properties of Dietary Fiber from Peanut Shell
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摘要：
[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2~-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.
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| 篇名 | Effects of Different Drying Methods on the Functional and Structural Properties of Dietary Fiber from Peanut Shell | ||
| 来源期刊 | 农业生物技术:英文版 | 学科 | 工学 |
| 关键词 | Peanut shell Dietary fiber Drying method Functional property Structural property | ||
| 年，卷（期） | 2020,（3） | 所属期刊栏目 | |
| 研究方向 | 页码范围 | 128-132 | |
| 页数 | 5页 | 分类号 | TB3 |
| 字数 | 语种 | ||
| DOI | |||
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Peanut
shell
Dietary
fiber
Drying
method
Functional
property
Structural
property
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研究去脉
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农业生物技术：英文版
主办单位：
吴楚(美中)科技文化传媒公司
出版周期：
双月刊
ISSN：
2164-4993
CN：
开本：
出版地：
合肥市农科南路40号省农科院老水产所30
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出版文献量（篇）
766
总下载数（次）
7
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0
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