瞬时高压作用对膳食纤维可溶性的影响  

Influence of Instantaneous High Pressure Treatment on the Solubility of Dietary Fiber

作　　者：刘成梅[1] 刘伟[1] 万婕[1] 阮榕生[1] 梁汉萦[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室南昌大学中德食品工程中心,江西南昌330047

出　　处：《食品科学》2005年第8期110-113,共4页Food Science

基　　金：江西省国家部委重点实验室专项基金(赣教字[2005]09);江西省自然科学基金(0430031)

摘　　要：采用以微射流均质机为物质基础的瞬时高压作用,对豆渣的膳食纤维进行物理机械处理,获取了瞬时高压作用处理前后膳食纤维可溶性受到的影响。物料经40MPa高压均质处理和经100MPa和120MPa微射流均质处理后时,其可溶性膳食纤维的含量分别为7.08%、17.51%,24.76%;总膳食纤维含量分别为63.87%、72.19%、69.78%;可溶解性膳食纤维(SDF)含量与总膳食纤维(TDF)含量比值分别为0.1109、0.2424、0.3548;由此可见,经瞬时高压处理后,样品的膳食纤维总含量和可溶性的含量均有所增加。Utilizing the Microfluidizer machinery as the carrier of Instantaneous High Pressure treatment to deal with dietary fiber from bean dregs, and through the physic-mechanic treatment of the dietary fiber, the effect of Instantaneous High Pressure treatment on the solubility of dietary fiber before and after the process has been studied. Under the operation pressure of 40MPa 100MPa and 120MPa, the soluble dietary fiber content of the material was 7.08% 17.51% and 24.76% respectively while the total dietary fiber content was 63.87% 72.19% and 69.78% with the SDF/TDF settled at 0.1109 0.2424 and 0.3548 correspondingly. Concluded from hereinbefore, the content of the total dietary fiber and soluble dietary fiber will be both increased after the process of Instantaneous High Pressure treatment.

关 键 词：豆渣 膳食纤维 改性 瞬时高压作用 

分 类 号：TS201.23[轻工技术与工程—食品科学]