摘要
以豌豆加工副产物豌豆渣为原料,采用挤压和酶法联合制备不溶性膳食纤维。利用单螺杆挤压机对豌豆渣进行挤压处理,研究物料水分、机筒温度和螺杆转速等对豌豆渣及其不溶性膳食纤维的膨胀性和持水性的影响。结果表明,随物料水分、机筒温度的增加,挤出物与制备的不溶性膳食纤维膨胀性、持水性均先增大后减小;随螺杆转速的增加,挤出物与不溶性膳食纤维膨胀性均先增大后减小,挤出物持水性先减小后增大,不溶性膳食纤维先增大后减小;挤出物膨胀性高于不溶性膳食纤维,而持水性则明显低于不溶性膳食纤维,可见挤压技术对于改善膳食纤维的理化性质有较大影响。
With pea residue as raw material,insoluble dietary fiber is prepared by the method of extrusion and enzymatic hydrolysis.The pea residue was extruded by a single screw extruder to study the effects of material moisture,barrel temperature and screw speed on expansibility and the water holding capacity of pea residues and its insoluble dietary fiber.The results showed that with the increase of material moisture and barrel temperature,the expansibility and water holding capacity of the extrudate and the prepared insoluble dietary fiber increased first and then decreased.With the increase of screw rotation speed,the expansibility of the extrudate and insoluble dietary fiber increased first and then decreased,the water content of the extrudate decreased first and then increased,and the insoluble dietary fiber first increased and then decreased.The expansibility of the extrudate is higher than that of insoluble dietary fiber,while the water holding capacity is significantly lower than that of insoluble dietary fiber.It can be conduded that the extrusion technology has great influence on improving the physical and chemical properties of dietary fiber.
作者
皇圆圆
吴淑华
李飞
刘秉书
王雪源
马成业
HUANG Yuanyuan;WU Shuhua;LI Fei;LIU Bingshu;WANG Xueyuan;MA Chengye(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255049,China;Shandong Jianyuan Bioengineering Company Limited,Yantai 265400,China)
出处
《山东理工大学学报（自然科学版）》
CAS
2020年第6期59-64,共6页
Journal of Shandong University of Technology:Natural Science Edition
基金
招远工业技术研究院创新研究基金项目
山东省大学生创新计划项目(201810433867)。
关键词
豌豆渣
挤压
膨胀性
持水性
不溶性膳食纤维
pea residues
extrusion treatment
expansibility
water holding capacity
insoluble dietary fiber
