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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods
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Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods

机译：serish根的物理化学性质(Eremurus海棠果聚糖)的影响干燥方法

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摘要

The fructans, inulin and oligofructose, are relatively unique functional food components because of their chemical nature and the combination of their physiological and nutritional effects that affect gastrointestinal functions. In the present study, the physicochemical properties of dried serish root fructans prepared by application of freeze drying, spray drying, vacuum drying and oven drying at 80 and 105 degrees C were evaluated. The oven-dried and freeze-dried fructans seem to be more hygroscopic than the spray and vacuum oven-dried fructans. The oven-dried sample at 105 degrees C showed the least water solubility among all samples. Fructan contents, purities, and the degree of polymerisation for dried serish fructan samples were 85-87, 79-80 and 13-14%, respectively. The drying method affected the microstructure of the fructan particles leading to differences in their physical properties (particle size, shape, zeta potential, colour and solubility). The colour analysis suggested that the successive combination of spray drying and freeze drying methods had the least negative effect on appearance among the drying treatments. As evidenced by the X-ray diffractograms, the oven and spray-dried samples exhibited amorphous structures, while the freeze and vacuum drying of serish fructans tend to produce semi-crystalline dried products. Differential scanning calorimetry showed that Freeze-drying gave the highest onset and mid-point melting temperatures, whereas oven and spray drying showed the lower melting enthalpy than the freeze dried and vacuum dried samples. FT-IR spectral analysis showed no major structural differences in fructan samples produced by various drying treatments.
机译：果聚糖,菊粉和oligofructose相对独特的功能食品成分因为他们的化学性质和他们的生理和组合影响肠胃的营养效果功能。物理化学性质的干serish根果聚糖由冻结的应用干燥、喷雾干燥、真空干燥和烘箱在80和105摄氏度干燥进行了评估。烘干的和冻干果聚糖更比喷雾和真空吸湿烘干的果聚糖。度显示,至少中水溶性所有的样品。聚合度为干serish果聚糖样本85 - 87、79 - 80和13 - 14%,分别。果聚糖颗粒的微观结构他们的物理性质的差异(粒子大小、形状、电动电势和颜色溶解性)。连续喷雾干燥和组合冷冻干燥方法最负面的影响外观干燥疗法之一。x射线衍射图,就是明证烤箱和讨论样本表现出非晶态结构,而冻结,真空干燥serish果聚糖往往产生半晶状的干燥的产品。显示,冷冻干燥给最高的发作和中点融化的温度,而烤箱和喷雾干燥下融化焓比冷冻干燥和真空干燥样本。果聚糖的结构差异,样本不同干燥产生的治疗。

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