Effects of Different Drying Methods on the Functional and Structural Properties of Dietary Fiber from Peanut Shell

• 作者: Huihui CAO Lei WANG Sining TANG Tian LIN Xin ZHOU Xishuang XING Yang LIU Yanhua YAN Zhijun LIU
• 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）
• 页码范围: 128-132
• 页数: 5页
• 分类号: TB3

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.