挤压提高膳食纤维水溶性的研究进展

doi:10.13386/j.issn1002-0306.2013.01.016

挤压提高膳食纤维水溶性的研究进展

doi: 10.13386/j.issn1002-0306.2013.01.016

基金项目:

“十二五”国家科技计划(863)(2011AA100805-2)；

详细信息

中图分类号: R151
计量
- 文章访问数: 50
- HTML全文浏览量: 13
- PDF下载量: 611
- 被引次数: 0
出版历程
- 收稿日期: 2012-07-24

Research advances of increasing soluble dietary fiber by extrusion

摘要

摘要: 膳食纤维中水溶性膳食纤维的含量对其功能、口感和使用范围具有重要的影响。植物性食物残渣含有丰富的膳食纤维,但其主要成分为水不溶性膳食纤维,严重限制其良好资源的利用。大量研究表明,挤压加工能显著提高这类膳食纤维中水溶性膳食纤维的含量,改善膳食纤维的功能性质,在膳食纤维的开发利用方面具有广阔前景。本文在总结近年来不同富含膳食纤维原料挤压的工艺创新和最佳条件的基础上,探讨了挤压提高水溶性膳食纤维含量的影响因素及机理,旨在为今后高品质膳食纤维的开发与应用提供参考。
- 挤压; /
- 膳食纤维; /
- 植物性食物残渣; /
- 水溶性膳食纤维;
Abstract: The content of soluble dietary fiber (SDF) has an important influence on function, taste and application of dietary fiber (DF) .DF in vegetable food residues is mostly consisted of insoluble dietary fiber (IDF) , which limits its utilization.Many research data indicated that extrusion cooking could significantly increase SDF and improve its functionality, which has a bright prospect in the development and utilization of dietary fiber.The present paper summarized the extrusion process innovations and optimumed conditions of different resources, discussed the process variables on increasing soluble dietary fiber by extrusion and the mechanism underlying the change, to provide some references for the future research and development for high-quality dietary fiber.
- extrusion;dietary fiber;vegetable food residues;soluble dietary fiber; /

HTML全文

参考文献(31)

[1]	Esposito F, Arlotti G, Bonifati A M, et al.Antioxidant activity and dietary fiber in durum wheat bran by-products[J].Food Research International, 2005, 38 (10) :1167-1173.
[2]	张玉倩, 赵乃峰, 王成忠, 等.膳食纤维功能特性与改性的研究[J].粮食加工, 2010 (5) :57-59.
[3]	郑建仙, 功能性食品[M].北京:中国轻工业出版社, 1999:50-65.
[4]	汤葆莎, 沈恒胜.麦麸膳食纤维制备及研究进展[J].中国农学通报, 2009, 25 (12) :53-57.
[5]	Repo-Carrasco-Valencia R, Pea J, Kallio H, et al.Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus) [J].Journal of CerealScience, 2009, 49 (2) :219-224.
[6]	张艳荣, 王大为, 祝威.高品质玉米膳食纤维生产工艺的研究[J].食品科学, 2004, 25 (9) :213-217.
[7]	周令国, 肖琳, 周雅琳, 等.湿法超微粉碎与挤压制备大豆膳食纤维粉[J].食品研究与开发, 2011, 31 (10) :30-33.
[8]	黄茂坤.香菇柄膳食纤维的改性及仿真素食品的研制[D].福州:福建农林大学, 2008.
[9]	李向阳, 刘潇, 董海洲, 等.麦麸加碱挤压改性及对其主要成分的影响[J].食品与发酵工业, 2010, 36 (3) :89-92, 97.
[10]	王兆升, 刘传富, 董海洲, 等.麦麸加酸挤压改性及对其理化特性的影响[J].中国粮油学报, 2010, 25 (3) :11-15.
[11]	刘洵妤.改性番茄皮渣膳食纤维理化性质及其应用[D].重庆:西南大学, 2011.
[12]	Singh S, Gamlath S, Wakeling L.Nutritional aspects of food extrusion:a review[J].International Journal of Food Science and Technology, 2007, 42 (8) :916-929.
[13]	Raque J M, Narayan R, Dubois P.Recent advances in reactive extrusion processing of biodegradable polymer-based compositions[J].Macromolecular Materials and Engineering, 2008, 293 (6) :447-470.
[14]	Larrea M A, Chang Y K, Martínez Bustos F.Effect of some operational extrusion parameters on the constituents of orange pulp[J].Food Chemistry, 2005, 89 (2) :301-308.
[15]	董海洲, 刘传富, 乔聚林, 等.豆渣膳食纤维挤压改性工艺条件的研究[J].中国粮油学报, 2008, 23 (6) :81-84.
[16]	陈雪峰, 吴丽萍, 柯蕾, 等.苹果渣膳食纤维改性工艺的初步探讨[J].食品与发酵工业, 2004, 30 (6) :50-53.
[17]	许晖.用挤压法提高米糠中可溶性膳食纤维含量的研究[J].食品与机械, 1999 (6) :19-20.
[18]	金茂国, 孙伟.用挤压法提高豆渣可溶性膳食纤维含量的研究[J].粮食与饲料工业, 1996 (8) :35-38.
[19]	Zhang M, Bai X, Zhang Z S.Extrusion process improves the functionality of soluble dietary fiber in oat bran[J].Journal of Cereal Science, 2011, 54 (1) :98-103.
[20]	郑冬梅, 谢庆辉, 张宏亮.豆渣膳食纤维提取工艺预处理条件的研究[J].食品科学, 2005, 26 (9) :322-328.
[21]	娄海伟, 迟玉杰.挤压蒸煮对豆渣中可溶性膳食纤维含量的影响[J].中国粮油学报, 2009, 24 (6) :31-35.
[22]	Vasanthan T, Jiang G S, Yeung J, et al.Dietary fiber profile of barley flour as affected by extrusion cooking[J].Food Chemistry, 2002, 77 (1) :35-40.
[23]	García-Méndez S, Martínez-Flores H E, Morales-Sánchez E.Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues[J].African Journal of Biotechnology, 2011, 73 (10) :16589-16593.
[24]	Rzedzicki Z, Kozlowska H, Troszyńska A.Application of pea hulls for extrudate production[J].Polish Journal of Food and Nutrition Sciences, 2004, 13 (4) :363-368.
[25]	Gajula H, Alavi S, Adhikari K, et al.Precooked bran-enriched wheat flour using extrusion:Dietary fiber profile and sensory characteristics[J].Journal of Food Science, 2008, 73 (4) :173-179.
[26]	Robin F, Théoduloz C, Gianfrancesco A, et al.Starch transformation in bran-enriched extruded wheat flour[J].Carbohydrate Polymers, 2011, 85 (1) :65-74.
[27]	Gualberto D G, Bergman C J, Kazemzadeh M, et al.Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans[J].Plant Foods for Human Nutrition, 1997, 51 (3) :187-198.
[28]	Redgwell R J, Curti D, Robin F, et al.Extrusion-Induced Changes to the Chemical Profile and Viscosity Generating Properties of Citrus Fiber[J].Journal of Agricultural and Food Chemistry, 2011, 59 (15) :8272-8279.
[29]	Onyango C, Noetzold H, Ziems A, et al.Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of uji[J].Lwt-Food Science and Technology, 2005, 38 (7) :697-707.
[30]	Zarzycki P, Rzedzicki Z.Changes in dietary fiber fractional composition of multi-cereal blends caused by extrusion[J].International Agrophysics, 2009, 23 (3) :287-293.
[31]	Theander O, Westerlund E.Studies on chemical modifications in heat-processed starch and wheat flour[J].Starch/Starke, 1987 (39) :88-93.

施引文献

资源附件(0)

访问统计

点击查看大图

计量

文章访问数: 50
HTML全文浏览量: 13
PDF下载量: 611
被引次数: 0

挤压提高膳食纤维水溶性的研究进展

doi: 10.13386/j.issn1002-0306.2013.01.016

计量

出版历程

Research advances of increasing soluble dietary fiber by extrusion

计量

出版历程

目录