摘要
研究酶法处理前后苦荞麸皮膳食纤维的持水力、膨胀率、黏度,并对纤维的微观结构变化进行观察。结果表明:酶法处理后苦荞麸皮膳食纤维的持水力由原来的2.216g/g提高至2.383g/g,膨胀率由原来的2.333mL/g增加至4.667mL/g;经纤维素酶改性,苦荞麸皮水溶性膳食纤维含量由0.62%提高至18.03%,其中质量浓度5.0g/100mL的水溶性膳食纤维溶液为非牛顿流体,表现出剪切稀化特性;酶法处理后的不溶性膳食纤维微观结构呈褶皱状,比表面积增加,有利于吸水膨胀和持水。
This experiment studied about the effect of enzymatic treatment on the physicochemical properties of dietary fiber from tartary buckwheat bran, by observing the water holding capacity, swelling capacity, viscosity and microstructure. Results showed that the water holding capacity of the modified dietary fiber rose from 2.2161 g/g to 2.383 g/g and the dilatability rose from 2.333 mL/g to 4.667 mL/g; the proportion of soluble dietary fiber increased from 0.62% to 18.03% after modification, and 5.0 g/100 mL of soluble dietary fiber is non-Newtonian fluid, which has shear-thinning behavior; the microstructure of dietary fiber showed folded structure, and higher specific surface area, which is beneficial to hold water and expand.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期36-39,共4页
Food Science
基金
国家自然科学基金项目(31071527)
关键词
酶法提取
改性
苦荞麸皮
膳食纤维
enzymatic extraction method
modification
tartary buckwheat bran
dietary fiber
