中国食物与营养2017，Vol.23Issue(10)：47-49,54,4.
双挤压膨化可提高对麦麸膳食纤维的溶解性
Double Blasting Extrusion Emproves Solubility of Wheat Bran Dietary Fiber
摘要
Abstract
This paper studied the effect of double blasting extrusion on the solubility of wheat bran.Wheat brans added with 0％,10％,20％,30％ and corn added with 100％ were processed by the double blasting extrusion,and the water soluble dietary fiber (SDF),water insoluble dietary fiber (IDF) and total wheat bran fiber (TDF) were determined,and the physical properties of obtained SDF were also investigated.It was found that the wheat bran added with 20％ (W20) corn had highest content of SDF with,and the water soluble fiber from wheat bran after treatment changed obviously,W20 increased 4.33％ ～7.00％ than the other groups.Further study found that the modified uaterial was mainly hemicellulose in the insoluble fiber in W20.Due to the addition of 20％ of the corn,the expansion force of SDF in W20 increased from 0.100 4 to 2.291 0mL/g,water retention increased from 2.098 9 to 4.274 6g/g,water solubility from 79.29％ to 84.02％.关键词
双挤压膨化/麦麸/膳食纤维/组分/物理性质Key words
double blasting extrusion/wheat bran/dietary dfiber/component/physical property引用本文复制引用
张伟博,李鑫君,杨立涛,范俊峰..双挤压膨化可提高对麦麸膳食纤维的溶解性[J].中国食物与营养,2017,23(10):47-49,54,4.基金项目
双挤压膨化提高麦麸膳食纤维的溶解性(项目编号:X201610022058). （项目编号:X201610022058）
