摘要
该文对碱法提取的花生壳膳食纤维DF(A)和酶法提取的花生壳膳食纤维DF(B)进行了理化特性研究。研究表明,DF(A)及DF(B)的理化性质均高于花生壳原料理化性质。DF(B)具有较好膨胀力、持水力、结合水力、吸油力、乳化性及乳化稳定性,明显高于DF(A),但是DF(B)的阳离子交换力却低于DF(A)。DF(A)和DF(B)吸附NO2–的测定结果表明:随着pH的增大,DF(A)和DF(B)对NO2–的吸附能力逐渐减弱,在pH 2.0条件下吸附能力最强,DF(B)对NO2–具有较强的吸附力,在pH 2.0条件下吸附率可达98.4%。DF(A)和DF(B)吸附胆酸钠的测定结果表明:DF(B)对胆酸钠的吸附作用强于DF(A),且吸附率随DF(B)用量的增加而提高。不同的提取工艺对花生壳膳食纤维的理化特性影响很大,在实际生产过程中可根据不同需要,采用适宜加工工艺,以便使花生壳膳食纤维最大限度发挥其功效。
The physical and chemical properties of DF（A）and DF（B）were studied. The results showed that the physical and chemical properties of DF（A）and DF（B）which made by the method of alkaline and enzyme were both better than the peanut material. DF（B）had a better expansibility, water-holding power,water combing power,oil absorbing power,emulsifying ability and emulsifying stability than DF（A）. But the cation exchange force of DF（B）is lower than DF（A）;In the experiment of DF（A）and DF（B）absorbing NO2-,the results showed that the DF（A）and DF（B） had a weaker absorption with the decrease of pH,it was strongest at pH 2.0. DF（B）has a stronger absorption to NO2-,the absorption rate reached 98.4%at pH 2.0. In the experiment of DF（A）and DF（B）absorbed sodium cholate,the results showed that DF（B）had a better absorption than DF （A）. The absorptivity rose with the increasing amount of DF（B）. So it was concluded that there is a great influence on the physical and chemical properties of peanut dietary fiber. During the practical production,we should use suitable method according to different demands.
出处
《粮食与油脂》
北大核心
2014年第2期38-41,共4页
Cereals & Oils
基金
咸阳职业技术学院科学研究基金资助项目(2013KYB03)
关键词
花生壳
膳食纤维
理化性质
吸附
peanut
DF
physical and chemical properties
absorption
