物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响

钟先锋; 黄伟志; 黄桂东; 陈韵; 梁舒妍; 黄雯丽

doi:10.13386/j.issn1002-0306.2017.23.008

物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响

佛山科学技术学院食品科学与工程学院

基金项目:

国家自然科学基金(31660459,31501476)；江苏省自然科学基金(BK20150139)；佛山市科技局项目(2016AB000011,2016GA10155)；无锡市卫计委重点项目(YGZYZ1508)；

详细信息

作者简介:
钟先锋 (1981-) , 男, 博士, 副教授, 研究方向:食品加工与安全控制, E-mail:zhongxf81@126.com。;

黄桂东 (1979-) , 女, 博士, 特聘教授, 研究方向:发酵工程, E-mail:guidongh78@126.com。;

中图分类号: TS210.9
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出版历程
- 收稿日期: 2017-05-01

Effects of physical modification on physicochemical properties of insoluble dietary fiber from oat bran

College of Food Science and Engineering, Foshan University

摘要

摘要: 通过分析物理改性对燕麦麸皮不溶性膳食纤维特性的影响,为进一步研究水不溶性燕麦麸皮膳食纤维的保健功能提供科学依据。采用以500 MPa 20 min 60℃超高压、1500 W 30 min超声波及其联合的方法处理不溶性膳食纤维,分析了物理改性对燕麦麸皮不溶性膳食纤维比面积和粒度、持油性、持水性、膨胀度、悬浮粘度、离子交换能力的影响。结果表明:超高压联合超声波处理比两者单独处理效果显著(p<0.05),以1%燕麦麸皮IDF为例,两者联合处理能显著(p<0.05)增加燕麦麸皮不溶性膳食纤维比面积13.49倍、持油性2.92倍、膨胀度、粘度值和阳离子交换能力,减少纤维粒度2.8倍,减少持水性2.25倍(持水性以16%燕麦麸皮IDF为例)。因此认为物理改性能加大燕麦麸皮不溶性膳食纤维的综合利用,提高农产品的附加值和食品资源的再利用程度。
- 物理改性 /
- 燕麦 /
- 麸皮 /
- 不溶性膳食纤维
Abstract: The aim of the present study was to investigate the effect of physical modification on the properties of insoluble dietary fiber from oat bran, which might be theoretical basis for further research on the health function of insoluble oat bran dietary fiber. The physicochemical properties of oat bran insoluble dietary fibers, including specific area and particle size, oil holding capacity, water holding capacity, swelling degree, suspension viscosity and cation exchange capacity, were analyzed under the treatment of 500 MPa 20 min 60 ℃ ultra high pressure, 1500 W 30 min ultrasonic and ultra high pressure with ultrasonic.Results showed that the physical modification of ultra high pressure with ultrasonic was significantly more effective than the separate treatment of ultra high pressure or ultrasonic ( p < 0.05) . Taking 1% oat bran IDF as an example, the both treatment of ultra high pressure with ultrasonic treatment can significantly ( p < 0.05) increase the specific area of 13.49 times, holding oil capacity 2.92 times, swelling degree, viscosity and cation exchange capacity of the oat bran insoluble dietary fiber, and reduce fiber size 2.8 times and water holding capacity 2.25 times ( water holding capacity was taking 16% oat bran IDF as an example) .Therefore, it was considered that the physical modification would increase the comprehensive utilization of oat bran insoluble dietary fiber, increase the added value of agricultural products and reuse the food resources.
- physical modification /
- oat /
- wheat bran /
- insoluble dietary fiber

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