摘要
分析麦麸纤维为基质的脂肪替代品成分并研究其性质,采用化学法检测麦麸纤维脂肪替代品的持水(油)性和乳化性;用傅里叶红外光谱法分析麦麸纤维脂肪替代品的特征基团;酸洗法测定其羧甲基取代度;用扫描电子显微镜观察其微观结构。结果发现:3%麦麸纤维脂肪替代品溶液的持水性、持油性和乳化稳定性分别为(6.69±0.29)(g/g)、(1.38±0.21)(g/g)和83.42%±0.46%;其羧甲基基团取代度为0.78±0.02;颗粒大小和表面结构与膳食纤维相比均发生变化。麦麸纤维脂肪替代品羧甲基取代度适中,具良好的持水(油)性、乳化性和冻融稳定性,可应用于含水含油低温食品。
To analyze the component of wheat bran fat substitute (WBFS) and its properties,the water-holding capacity,the oil-holding capacity and emulsifying stability of WBFS were determined by chemical method.Moreover,characteristic group of WBFS was identified by Fourier transform infrared spectroscopy (FTIR) and its substituting degree was determined with pickling method.Furthermore,scanning electron microscope (SEM) was used to observe the microstructure of WBFS.The results showed that the properties of 3 % concentration of WBFS were (6.69±0.29)(g/g) of water-holding capacity,(1.38±0.21)(g/g) of oil-holding capacity and 83.42 %±0.46 % of emulsifying stability,respectively.Meanwhile,the degree of substitution of carboxymethyl substitution was 0.78±0.02.And then the particle size and surface structure of WBFS were different from those of dietary fiber.It showed good physicochemical characteristics including water-holding capacity,oil-holding capacity,emulsifying property and freeze-thaw stability.The results indicated that WBFS could be applied to low-temperature food with high water or oil content.
作者
赵文红
冯丽然
吴立根
关二旗
ZHAO Wen-hong;FENG Li-ran;WU Li-gen;GUAN Er-qi(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第8期35-39,共5页
Cereals & Oils
基金
河南省科技厅自然科学项目(172102110221)
关键词
脂肪替代品
持水性
乳化性
取代度
fat substitute
water-holding capacity
emulsifying property
degree of substituting(DS)
