摘要
采用双螺杆挤压膨化机处理添加了0%、10%、20%、30%玉米的小麦麸皮及100%玉米的样品,提取各组样品中的水溶性膳食纤维(SDF)、水不溶性膳食纤维(IDF)、总麦麸纤维(TDF),从而选出SDF含量最高的一组,并测定了100%麦麸与添加20%玉米样品的组分,研究了由该两组样品提取出来的SDF的物理性质。结果表明:水溶性麦麸纤维有了很大的变化,其中添加20%玉米的样品组相对于其他样品组提高了4.33%~7.00%,被改性的物质主要是不溶性纤维中的半纤维素。由添加20%玉米的样品组得到的SDF相对于同条件下未添加玉米的样品组的膨胀力由0.100 4增长到2.291 0m L/g,保水能力由2.098 9增长到4.274 6g/g,水溶解度由79.29%增长到84.02%。
This paper studied the effect of double blasting extrusion on the solubility of wheat bran. Wheat brans added with 0%,10%,20%,30% and corn added with 100% were processed by the double blasting extrusion,and the water soluble dietary fiber（ SDF）,water insoluble dietary fiber（ IDF） and total wheat bran fiber（ TDF） were determined,and the physical properties of obtained SDF were also investigated. It was found that the wheat bran added with 20%（ W20） corn had highest content of SDF with,and the water soluble fiber from wheat bran after treatment changed obviously,W20 increased 4. 33% ~ 7. 00% than the other groups. Further study found that the modified material was mainly hemicellulose in the insoluble fiber in W20. Due to the addition of 20% of the corn,the expansion force of SDF in W20 increased from 0. 100 4 to 2. 291 0 m L/g,water retention increased from 2. 098 9 to 4. 274 6 g/g,water solubility from 79. 29% to 84. 02%.
出处
《中国食物与营养》
2017年第10期47-49,54,共4页
Food and Nutrition in China
基金
双挤压膨化提高麦麸膳食纤维的溶解性(项目编号:X201610022058)
关键词
双挤压膨化
麦麸
膳食纤维
组分
物理性质
double blasting extrusion
wheat bran
dietary dfiber
component
physical property
