摘要
通过对超微粉碎后的大豆豆皮膳食纤维的水不溶性膳食纤维的含量、吸水性、吸油性、与阳离子交换能力等性质研究表明:超微粉碎不会改变大豆豆皮膳食纤维中水不溶性膳食纤维的含量;超微颗粒的性能明显优化:超微粉碎可使大豆豆皮膳食纤维与阳离子的交换能力大大增强,且随颗粒粒度减小交换能力增强;使吸水膨胀率大大增大,粒度超过140目后,吸水膨胀率逐渐提高;使吸油率大大增大,粗颗粒(140目)的吸油率较大,但当粒度小于200目时,吸油率上升至接近粗颗粒,超微粉碎的混合颗粒的吸油率最大。超微粉碎后的混合颗粒的性质(与阳离子的交换能力、吸水膨胀率、吸油率)优于分级颗粒。
It was proved that the characters of the dietary fiber made from soybean bran were changed after it was ultra-crushed. The insoluble fiber content of it was not changed, and its characters became better. The ability exchanged with the positive ions was stronger while the sizes of the fiber were less, its expansion rate with water absorbed became much bigger after its size was less than 140 meshes, and its oil absorbed ability also became stronger after the its size was less than 200 meshes. The characters of the fiber mixed in all sizes were much better than the fiber in single size grade.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期99-100,103,共3页
Science and Technology of Food Industry
基金
湖北省自然科学基金(2004ABA097)
关键词
大豆豆皮膳食纤维
超微粉碎
性质
dietary fiber made from soybean bran
ultra-crush
character
