IHP处理对豆渣膳食纤维的改性研究  

On the Possibility of Using Instantaneous High Pressure Treatment to Modify Physical Properties of Dietary Fiber in Soybean Dregs

作　　者：刘成梅[1] 熊慧薇[1] 刘伟[1] 阮榕生[1] 涂宗财[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9期112-115,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项目(0430031)

摘　　要：本文就瞬时高压(InstantaneousHighPressure,IHP)对豆渣膳食纤维(DietaryFiber,DF)的改性作用进行了研究。酶法制备的豆渣膳食纤维经过以Microfluidizer为物质基础的IHP作用处理后,持水力、膨胀率和结合水力均增大;使用流变仪在一定条件下对制备DF溶液粘度进行测定,研究了制备DF溶液粘度的时间、速度和温度敏感性;通过显微镜观察发现,DF纤维束没有明显的截断现象,但是IHP作用处理后DF颗粒粒度减小,透光率提高,组织更加松散。Instantaneous high pressure （IHP） was used to modify the physical properties of soybean dregs dietary fiber. Soybean dregs was diposed by enzyme to produce dietary fiber without most protein. The dietary fiber was then processed by the Microfluidizer, which is the basic equipment of IHP operation. The water retention capacity, swelling capacity and water combining capacity of DF products were higher. Broolfield programmable rheometer was used to determine the viscosity of the DF solution, the time sensitivity, speed sensitivity and temperature sensitivity were studied.

关 键 词：改性 豆渣 膳食纤维(DF) Microfluidizer 瞬时高压(IHP) 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]