瞬时高压作用对麦麸膳食纤维改性的研究  

Study on Using Instantaneous High Pressure Treatment to Modify the Physical Properties of Dietary Fiber in Oat Bran

作　　者：刘伟[1] 刘成梅[1] 黎冬明[1] 熊慧薇[1] 

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

出　　处：《食品科学》2006年第11期82-85,共4页Food Science

基　　金：教育部"长江学者和创新团队发展计划"创新团队项目(IRT05400);江西省学科带头人项目(050006);江西省自然科学基金项目(0430031)

摘　　要：本文就瞬时高压作用(InstantaneousHighProcess)对采用酶-化学法制得的麦麸膳食纤维(oatbrandietaryfiber)的改性作用进行了研究。研究结果表明:经过IHP处理后,麦麸膳食纤维的持水力、膨胀率、结合水力都有不同程度的提高;悬浮溶液的表观粘度增大;可溶性膳食纤维(SDF)含量增加;麦麸膳食纤维的形貌特征发生了很大的变化。Instantaneous high pressure （IHP） was used to modify the physical properties of oat bran dietary fiber which was produced by enzyme-chemistry method. The results showed the HIP treatment raised the water retention capacity, swelling capacity and water-combining capacity of oat bran dietary fiber products; the apparent viscosity of suspension and the content of SDF increased with the overall form of oat bran dietary fiber going through great changes.

关 键 词：瞬时高压作用 麦麸膳食纤维 改性 

分 类 号：TS201.23[轻工技术与工程—食品科学]