The Modification Of Grape Pomace Dietary Fiber And The Study On Its Physiological Function And Application

In this research, grape pomace was used as a raw material with the pomace dietary fiber as the main research objective. It was modified by ultrafine grinding and ultrafine grinding after extrusion technology. Firstly the effects of different modification process on the physicochemical properties of grape pomace dietary fiber were studied, secondly hypoglycemic and antilipemic effects of grape pomace dietary fiber were observed, and finally the impact of modified grape pomace dietary fiber on the quality of low temperature sausage was discussed. The main conclusions of this paper are as follows:1. The distribution of DF will have a significant change after modification, the content of SDF was a significant increase and IDF significant reduce, the SDF of ultrafine grinding after extrusion sample increased considerably. After modification the physicochemical properties of GPF was changed significant, the swelling capacity, water holding capacity and oil holding capacity were significantly reduce after ultrafine grinding, but cation exchange capacity increased significantly; Heavy metal ions adsorption capacity of modified GPF without significant changes. Morphology of ultrafine grinding and ultrafine grinding after extrusion GPF showed that the average particle size will be sharply reduce to23.95μm (619mesh) and23.71μm (626mesh) respectively; SEM observation found, after ultrafine grinding GPF particles are small and uniform, the structure of ultrafine grinding after extrusion sample become more loose and small. XRD analysis and IR analysis showed, after modification the GPF crystalline structure did not changed. the position and amount of characteristics of absorption peaks did not significant changed after modified. Vitro fermentation experiments showed that GPF can significantly reduce pH in vitro fermentation with the inoculation of human fecal bacteria, and produce short-chain fatty acids such as acetic acid, propionic acid, butyric acid and isobutyric acid. Compared with the level of fermentation of fiber raw materials, fermentation level of the modified samples can be significant increased acetic acid, propionic acid, butyric acid and isobutyric acid fermentation, ultrafine grinding after extrusion samples significantly promote the fermentation of acetate acid, propionate acid and isobutyrate acid, the samples of ultrafine grinding to promote butyric acid fermentation significantly.2. The effect on blood glucose level in STZ-induced diabetic rats with modified fiber supplement showed two modified grape pomace fiber can significant inhibit body weight loss in diabetic rats, and the fasting blood glucose level will return to normal in one week later, three weeks later the glycogen, serum insulin, C-peptide and glycosylated serum protein levels will return to normal, but had no significant effect on serum T-AOC level. Compared with two groups of diabetic rats, the ultrafine grinding samples to adjust diabetic rats glycogen level is better, but the rest of the index was no significant difference between the two groups. The experiments of grape pomace dietary fiber on high-fat diet rats blood fat adjustment showed, due to poor palatability of high fat diet, the food consumption of rats will be reducing, the rats in the feeding process are slower weight gain, while grape pomace fiber has a certain inhibitory effect on rat weight gain, and the inhibition effects of soluble fiber and ultrafine grinding after extrusion fiber is more significantly, but the relevant indicators of body fat between each groups was no significant difference. Grape pomace fiber can significantly reduce rat TC concentration, but between the three groups there was no significant differences; For TG and HDL-C, there was no significant differences in short-term; The effects of GPF to reducing the rat LDL-C levels is significantly, especially for ultrafine grinding after extrusion samples is better; Blood lipid synthesis index shows the grape pomace fiber can reduce Al, LDL-C/HDL-C, and the TG/HDL-C ratio in the high-fat diet rats, but the effects of GPF to reduce rat suffering from cardiovascular disease is not significant.3. The effects for the modified grape pomace dietary fiber in sausage shows:grape pomace fiber has significant effects for the sausage textural characteristics, the springiness and cohesiveness does not change significantly, but the hardness and chewiness significantly reduced, but compared with the raw material, the hardness, cohesiveness and chewiness of ultrafine grinding group sausage is larger. The colour of sausage also have significant impacts, including brightness and redness were significantly lower, but the effects of ultrafine grinding fiber is less. The determination of oxidation degree in storing period shows, during storing period the CD content and TBARS content were significantly lower than NC group because of add the grape pomace dietary fiber, especially for ultrafine grinding sample is better; The pH value and total bacterial colonies shows, the pH value of sausage will be significantly reduced when grape pomace dietary fiber was added. Along with the storage time extended, the pH value of NC group was gradually increasing, but added the grape pomace dietary fiber the pH value is not significant change; Grape pomace dietary fiber can play a remarkable aitibacterial effect during cold storage, but the aitibacterial effect will not change with modification.