湿法超微粉碎对大豆膳食纤维素微粒结构及物性的影响  

Effect of ultra-fine pulverization by wet processing on particle structure and physical properties of soybean dietary fiber

作　　者：洪杰[1] 张绍英[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2005年第3期90-94,共5页Journal of China Agricultural University

摘　　要：研究了湿法超微粉碎对非水溶性成分质量分数分别为70%和90%的大豆膳食纤维素微粒结构和物理性质(持水力、膨胀力、黏度等)的影响。结果显示:采用胶体磨对大豆膳食纤维素进行超微粉碎可获得粒度为4～20μm的细小颗粒。物料在湿状态下呈硬脆特性,在外力作用下一般发生刚性断裂。非水溶性成分质量分数为70%的大豆膳食纤维素的持水力在磨齿间隙大于15μm时随纤维素粒度减小逐渐上升,而在磨齿间隙为15～5μm时随纤维素粒度减小呈下降趋势,但膨胀力和黏度则随纤维素粒度减小显著增大;非水溶性成分质量分数为90%的大豆膳食纤维素粒度减小后持水力和黏度都降低,但膨胀力增加。超微粉碎使二者的结构都发生整体性破坏,但聚合物的结晶状态未发生改变。The effect of ultra-fine pulverization by wet processing on particle structure and physical properties (water-binding capacity, swelling capacity and viscosity etc.) of two soybean dietary fibers with 70% and 90% insoluble dietary fiber respectively was studied. The results showed that we could get minute granules with granularity from 4 to 20μm after ultra-fine pulverization by a colloid mill. The materials appeared hard and fragile in wet state and rigid break when an external force exerted on them. The water-binding capacity of the former increased with particle size reduction when the gap of mill teeth greater than 15μm, and then decreased when they ranged from 15 to 5μm. Both swelling capacity and viscosity obviously increased with particle size reduction. The water-binding capacity and viscosity of the latter with external force would decrease when particle size was reduced, and its swelling capacity increase inversely. The structures of the both samples were disrupted entirely by ultra-fine pulverization without alteration of the polymeric crystalline state.

关 键 词：膳食纤维素 超微粉碎 微粒结构 物理性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]