摘要
为改善甘薯膳食纤维的物化及功能特性,分别采用气流超微粉碎和微射流瞬时高压超微粉碎两种方式对三种不同来源甘薯渣制备的膳食纤维进行处理,并对其化学成分、物化及功能特性进行比较研究。结果表明:经两种超微粉碎法处理后,三种膳食纤维的化学成分均有不同程度的变化,膳食纤维的粒径显著减小,可溶性膳食纤维含量增加,各项功能特性指标均有不同程度增加。此外,与气流超微粉碎法相比,微射流瞬时高压超微粉碎法处理三种膳食纤维后,其持水性、持油性、葡萄糖吸收能力、α-淀粉酶活性抑制能力、脂肪吸收能力和胰脂肪酶活性抑制能力增加幅度更大。因此,微射流瞬时高压超微粉碎法处理膳食纤维在食品及保健品领域具有更广阔的应用前景。
In order to improve the physiochemical and functional properties of sweet potato dietary fiber,the sweet potato dietary fiber were treated by jet milling and instantaneous high-pressure micro fluidization method,and the composition,physicochemical and functional properties were investigated.The results showed that after treated with jet milling and instantaneous high-pressure micro fluidization method, the proximate composition changed differently,the particle size of the dietary fiber were significantly decreased, while the content of soluble dietary fiber were increased,and the physicochemical and functional properties were improved differently.In addition,the water holding capacity, oily-holding capacity, glucose absorption capacity, α-Amylase inhibitory activity, fat absorption capacity and pancreatic lipase inhibitory activity of the dietary fiber grinded by instantaneous highpressure micro fluidization method were higher than jet milling method.Therefore, these results suggested that instantaneous high-pressure micro fiuidization method treated sweet potato dietary fiber has potential to be used in the field of food and health care products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第15期101-106,共6页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项(CARS-11-B-19)
新疆薯类与甜菜加工副产物高值化利用关键技术开发(201291157)
关键词
甘薯
膳食纤维
超微粉碎
物化特性
功能特性
sweet potato
dietary fiber
superfine grinding
physicochemical properties
functional properties
