摘要
研究以麦麸为原料,采用超微粉碎技术处理麦麸,并利用粒径大小差异对超微粉碎麦麸不同粒径组分进行分离,比较了超微粉碎麦麸及其不同组分间基本成分和物化特性差异。结果表明,超微粉碎前后,麦麸中可溶性膳食纤维含量显著上升,不溶性膳食纤维含量显著下降(P<0.05),淀粉、总膳食纤维含量未见明显差异,麦麸持水性、持油性显著下降,而吸水膨胀性和胆固醇吸收能力显著上升(P<0.05),阳离子交换能力未见明显变化。随着粒径增大,超微粉碎麦麸不同组分淀粉含量下降,总膳食纤维和不溶性膳食纤维含量上升,可溶性膳食纤维含量先上升后下降;不同组分持水性、持油性、吸水膨胀性、阳离子交换能力随着粒径增大呈增大趋势;组分S4(136.37μm)持水性、持油性、吸水膨胀性分别为3.04、2.30 g/g、3.00 mL/g,pH7.0时S2组分胆固醇吸附能力最高达到14.48 mg/g。
Wheat bran was treated by micronization technology, followed by separating different component of micronization wheat bran utilization the difference of particle size, the proximate composition and physicochemical properties were investigated. The results indicated： compared with raw material, the content of soluble dietary fiber （SDF） in micronization wheat bran increased, content of insoluble dietary fiber （IDF） decreased significantly （P〈0.05）, content of starch and total dietary fiber （TDF） had no obviously difference; the water holding capacity （WHC） and oil holding capacity （OHC） of micronization wheat bran decreased significantly, swelling capacity （SWC） and cholesterol absorption capacity increased significantly （P〈0.05）, cation exchange capacity had no obviously difference. With the increasing of particle size, the content of starch in different component of micronization decreased, content of TDF and IDF increased, content of SDF increased and then decreased; WHC, OHC, SWC and cation exchange capacity of different component in micronization wheat bran increased; the WHC, OHC, SWC of component S4 were 3.04 g/g, 2.30 g/g, 3.00 mL/g, respectively, cholesterol absorption capacity of component S2 in pH7.0 achieved 14.48 mg/g.
出处
《食品科技》
CAS
北大核心
2014年第7期147-152,共6页
Food Science and Technology
基金
公益性行业专项子课题(201303071-07)
关键词
麦麸
超微粉碎
物化特性
wheat bran
micronization
physicochemical properties
