摘要
采用大豆纤维素为基料,水溶性天然植物胶——瓜尔豆胶、果胶为辅料复合后,制备一种兼有水溶性和非水溶性双重特性的复合膳食纤维素。测定复合膳食纤雏素的粘度和表面张力,并对复合膳食纤维素体系进行扫描电镜观察后发现,大豆纤维素与瓜尔豆胶复合物的粘度和表面张力较两种单一成分均有明显提高,且复合物可调和成为以瓜尔豆胶溶胶为基体、大豆纤维素颗粒均匀镶嵌其间的稳定体系。大豆纤维素与果胶复合物的上述指标也有提高,但体系不稳定。
Mixed with soluble guar- gum or pectin, soybean fiber is made into both soluble and insoluble complexes. By examining the viscosity and surface tension of the dietary fiber complexes and observing the mixed systems under the scanning electric microscope, we conclude that the viscosity and surface tension of the soybean fiber-guar gum complex are apparently increased compared with those of soybean fiber and guar gum alone, and the mixture is concocted to a stable mixed system in which the granules of soybean fiber are set into the sol of guar gum. But the soybean fiber-pectin complex is instable though its viscosity and surface tension are apparently increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期84-88,共5页
Science and Technology of Food Industry
