动态超高压改性芒果皮渣膳食纤维对果酱流变特性的影响

本研究以芒果皮渣为研究对象,采用动态超高压技术处理芒果皮渣膳食纤维,研究其粒度、膳食纤维含量以及添加了该膳食纤维对果酱流变特性的影响。结果表明：超高压改性提高了芒果皮渣膳食纤维的溶解性;随着压力的增大,膳食纤维粒径先增大后减小再增加,120 MPa时粒径达到18.218 μm。流变特性研究发现,芒果皮渣膳食纤维/果酱复配体系为非牛顿流体,具有假塑性流体特征;果酱粘度随着剪切速率的增大而减小,存在明显的剪切稀化现象;动态粘弹性测试结果表明,果酱复配体系的贮能模量（G′）与损耗模量（G′′）均随角频率的增加而呈上升趋势,损耗正切值也随着压力的增加而增加,在150 MPa时流体性质最明显。

Effect of Mango Peel Dietary Fiber Modified by Dynamic Ultrahigh Pressure on The Rheological Characteristics of Mango Fruit Jam

In this study,the mango peel dietary fiber was treated with dynamic ultrahigh pressure technology,and the effects of grain size,dietary fiber content and the addition of dietary fiber on the rheological properties of jam were studied.The results indicated that the solubility of the dietary fiber could be improved by ultrahigh pressure modification.With the pressure increased,the particle size of dietary fiber increased first,then decreased,and finally increased.The particle size reached 18.218μm at 120 MPa.Rheological characteristics results showed the dietary fiber/jam compound system was non-Newtonian fluid,with the characteristics of pseudoplastic fluid.The viscosity of the jam mixed with dietary fiber decreased with increasing in shearing rate,and the jam was obviously a shear thinning flow.The dynamic viscoelastic property results indicated the storage modulus(G′)and the loss modulus(G″)of the jam compound system increased when the angular frequency was on the rise.Its loss tangent also increased with the increase of treatment pressure,ultrahigh pressure treated at 150 MPa could effectively enhance the fluid properties.