摘要
以马铃薯渣为原料,采用酶法制备马铃薯渣膳食纤维,以马铃薯渣为对照,分析了p H、Na Cl浓度和温度变化对马铃薯渣膳食纤维持水性、持油性、吸水膨胀性和黏度等物化特性的影响。结果表明,在相同条件下,马铃薯渣膳食纤维持水性、持油性和吸水膨胀性明显高于马铃薯渣,而黏度低于马铃薯渣,随着p H的升高,膳食纤维持水性降低、吸水膨胀性升高、黏度呈"Z"字型变化;随着Na Cl质量分数的升高,膳食纤维持水性降低、吸水膨胀性先上升后降低、黏度升高;随着温度的升高,膳食纤维持水性、持油性、吸水膨胀性和黏度均呈上升趋势。
Potato dietary fiber（DF） was isolated from potato residues by enzymatic method.The effects of variation of p H value,Na Cl concentration and temperature on water holding capacity（WHC）,oil holding capacity（OHC）,swelling capacity（SWC） and viscosity of potato DF were investigated.The results showed that potato DF was obviously higher than potato residues in WHC,OHC and SWC,but lower in viscosity.With the increase of p H value,the WHC of DF decreased and SWC increased.Viscosity exhibited the variation trend of shape of ＂Z＂ letter.With the increase of Na Cl concentration,the WHC of DF decreased,SWC increased firstly and then decreased,viscosity increased.With the increase of temperature,the WHC,OHC,SWC and viscosity had the increasing trend.
出处
《湖北农业科学》
北大核心
2014年第19期4666-4669,4674,共5页
Hubei Agricultural Sciences
基金
新疆维吾尔自治区科技支疆项目计划(指令性)项目(201291157-2)
关键词
马铃薯渣
膳食纤维
物化特性
potato residues
dietary fiber
physico-chemical properties
