Abstract
Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; the KPDF possessed a water retention capacity of 12.47 g/g and an oil-binding capacity of 5.45 g/g, higher than those prior to modification by 136.09% and 63.34%, respectively. The swelling capacity, solubility and cation exchange capacity of the modified KPDF reached 11.56 mL/g, 15.70% and 23.10 mmol/g, respectively, higher than those prior to modification by 157.26%, 80.46% and 31.62%. The results indicate that the modification with colloid mill is significantly effective, and the modified KPDF has excellent functional and physicochemical properties.
Publication Date
5-28-2020
First Page
182
Last Page
186,193
DOI
10.13652/j.issn.1003-5788.2020.05.034
Recommended Citation
Hai-yu, WU; Lin-ling, GONG; and Wan-gen, YANG
(2020)
"Optimization of modifying kiwifruit peel dietary fiber with a colloid mill,"
Food and Machinery: Vol. 36:
Iss.
5, Article 34.
DOI: 10.13652/j.issn.1003-5788.2020.05.034
Available at:
https://www.ifoodmm.cn/journal/vol36/iss5/34
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