吸附
木聚糖酶
化学
扫描电子显微镜
傅里叶变换红外光谱
肿胀 的
膨胀能力
粒径
亚硝酸盐
酶水解
比表面积
热重分析
核化学
水解
纤维素酶
材料科学
食品科学
生物化学
化学工程
有机化学
酶
复合材料
硝酸盐
物理化学
工程类
催化作用
作者
Fangfang Zhang,Wangrui Yi,Jun Cao,Kunming He,Ya‐Wen Liu,Xinpeng Bai
摘要
Summary The effects of xylanase–cellulase hydrolysis, ultrasonic modification and enzymatic‐ultrasonic treatment on the physicochemical properties, morphological structures and adsorption capacities in vitro of purified fibre (PF) from tea seed were determined. The results showed the ultrasonically treated fibre (UTF) had a higher water‐holding capacity (60.15 g g −1 ), oil‐binding capacity (30.42 g g −1 ), swelling capacity (29.93 mL g −1 ), emulsification activity (381.36 m 2 g −1 ) and emulsification stability (20.20) than PF, enzymatically hydrolysed fibre (EHF) and enzymatic‐ultrasonic treated fibre (EUF). The structures of PF, UTF, EHF and EUF were characterised by scanning electron microscope, Laser particle size analyzer, X‐ray diffraction, thermogravimetric analysis and Fourier transform infrared spectra. Furthermore, compared with PF, the adsorption capacity of UTF, EHF and EUF for cholesterol, glucose and nitrite ions during simulative gastrointestinal tract was improved to different degrees. This study can provide guidance for the comprehensive utilisation of byproduct of tea seed and designing novel functional dietary fibre.
科研通智能强力驱动
Strongly Powered by AbleSci AI