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物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响

钟先锋 黄伟志 黄桂东 陈韵 梁舒妍 黄雯丽

食品工业科技2017,Vol.38Issue(23):35-39,5.
食品工业科技2017,Vol.38Issue(23):35-39,5.DOI:10.13386/j.issn1002-0306.2017.23.008

物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响

Effects of physical modification on physicochemical properties of insoluble dietary fiber from oat bran

钟先锋 1黄伟志 1黄桂东 1陈韵 1梁舒妍 1黄雯丽1

作者信息

  • 1. 佛山科学技术学院食品科学与工程学院,广东佛山528231
  • 折叠

摘要

Abstract

The aim of the present study was to investigate the effect of physical modification on the properties of insoluble dietary fiber from oat bran,which might be theoretical basis for further research on the health function of insoluble oat bran dietary fiber.The physicochemical properties of oat bran insoluble dietary fibers,including specific area and particle size,oil holding capacity,water holding capacity,swelling degree,suspension viscosity and cation exchange capacity,were analyzed under the treatment of 500 MPa 20 min 60 ℃ ultra high pressure,1500 W 30 min ultrasonic and ultra high pressure with ultrasonic.Results showed that the physical modification of ultra high pressure with ultrasonic was significantly more effective than the separate treatment of ultra high pressure or ultrasonic (p < 0.05).Taking 1% oat bran IDF as an example,the both treatment of ultra high pressure with ultrasonic treatment can significantly (p < 0.05)increase the specific area of 13.49 times,holding oil capacity 2.92 times,swelling degree,viscosity and cation exchange capacity of the oat bran insoluble dietary fiber,and reduce fiber size 2.8 times and water holding capacity 2.25 times(water holding capacity was taking 16% oat bran IDF as an example).Therefore,it was considered that the physical modification would increase the comprehensive utilization of oat bran insoluble dietary fiber,increase the added value of agricultural products and reuse the food resources.

关键词

物理改性/燕麦/麸皮/不溶性膳食纤维

Key words

physical modification/oat/wheat bran/insoluble dietary fiber

分类

轻工纺织

引用本文复制引用

钟先锋,黄伟志,黄桂东,陈韵,梁舒妍,黄雯丽..物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响[J].食品工业科技,2017,38(23):35-39,5.

基金项目

国家自然科学基金(31660459,31501476) (31660459,31501476)

江苏省自然科学基金(BK20150139) (BK20150139)

佛山市科技局项目(2016AB000011,2016GA10155) (2016AB000011,2016GA10155)

无锡市卫计委重点项目(YGZYZ1508). (YGZYZ1508)

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

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