Effect of Ball Milling on the Structure and Properties of Insoluble Dietary Fiber in Jackfruit Peel
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摘要: 为改善水不溶性膳食纤维（Insoluble dietary fiber，IDF）的口感和功能特性，以菠萝蜜果皮IDF为对象，采用行星球磨对其进行干法粉碎处理。通过表征分析及研究其理化性质的变化，探究不同球磨时间对菠萝蜜果皮IDF的微观形貌、化学结构、晶相结构和比表面积以及功能特性的影响。结果表明，球磨改性使IDF原有的纤维束状结构被破坏，粒径变小，比表面积增大，球磨时间18 h时，IDF的平均粒最小，比表面积最大，球磨改性不影响IDF的化学组成和结晶结构。随球磨时间延长，IDF的持水力、结合水力、溶胀性和阳离子交换能力呈先增大后减小的变化趋势，持油力总体呈下降趋势。球磨时间为18 h时，其持水力、结合水力最高，分别为4.6和4.3 g/g，阳离子交换能力也最强。研究表明球磨对菠萝蜜果皮IDF具有很好的粉碎改性效果并能改善其功能特性。Abstract: To improve the taste and functional properties of water-insoluble dietary fibre (IDF), the IDF of jackfruit peel was dryly ground by planetary ball milling. With characterization and properties analysis, the effect of ball milling time on the morphology, chemical structure, crystalline structure, specific surface area and functional properties of jackfruit peel IDF were investigated. From the results, the original fibre structure of IDF was destroyed, the particle size became smaller and the specific surface area increased after ball milling. With 18 h of ball milling time, there was the smallest average particle size and the largest specific surface area of IDF. Moreover, with ball milling modification, the chemical composition and crystal structure of IDF were not changed. With the ball milling time prolonging, the water holding capacity, binding capacity, swelling ability and cation exchange capacity of IDF increased first and then decreased, and there also existed the declined trend of oil holding capacity. It presented the highest water holding capacity (4.6 g/g), the highest binding capacity (4.3 g/g), and the strongest cation exchange capacity by 18 h milling time. In this study, ball milling exhibited good performance in jackfruit peel IDF grinding and modification, which also improved its functional properties.
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Key words:
- jackfruit /
- dietary fiber /
- ball milling time /
- superfine grinding
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图 1 不同球磨时间下菠萝蜜果皮IDF的显微镜图（400×）
Figure 1. Micrograph of jackfruit peel IDF under different ball milling time (400×)
图 2 菠萝蜜果皮IDF经不同球磨时间处理后的扫描电镜图（1000×）
Figure 2. SEM of jackfruit peel IDF treated with different ball milling time (1000×)
图 3 不同球磨时间的菠萝蜜果皮IDF红外光谱图
Figure 3. Infrared spectra of jackfruit peel IDF at different ball milling time
注：图中字母分别为原膳食纤维（a）；球磨处理6 h（b）；球磨处理18 h（c）；球磨处理24 h（d）。
图 4 不同球磨时间的菠萝蜜果皮IDF粒径分布图
Figure 4. Particle size distribution of jackfruit peel IDF with different ball milling time
图 5 不同球磨时间处理后IDF样品的X射线衍射图
Figure 5. X-ray diffraction patterns of IDF samples treated with different milling time
注：（a）：原样品；（b）：3 h；（c）：9 h；（d）：12 h；（e）：18 h；（f）：24 h。
图 6 球磨时间对IDF持水力和结合水力的影响
Figure 6. Effect of ball milling time on water holding capacity and binding capacity of IDF
注：图中不同小写字母表示显著差异，P<0.05，图7同。
图 7 球磨时间对IDF溶胀性和持油力的影响
Figure 7. Effect of ball milling time on swelling and oil holding capacity of IDF
图 8 球磨时间对IDF阳离子交换能力的影响
Figure 8. Effect of ball milling time on cation exchange capacity of IDF
表 1 不同球磨时间处理的样品比表面积及粒径
Table 1. Specific surface area and particle size of samples treated at different milling time
球磨时间（h） 比表面积（m2/g） 表面积平均粒径（μm） 体积平均粒径（μm） 3 0.201 29.896 153.213 6 0.297 20.186 130.141 9 0.377 15.925 96.361 12 0.457 13.131 54.229 18 0.588 10.201 35.775 24 0.506 11.827 39.435 
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