纳米膳食纤维的研制及特性初探  

Study on Preparation and Characteristics of Nano Dietary Fiber

作　　者：涂宗财[1] 李金林[1] 刘成梅[1] 蓝海军[1] 刘光宪[1] 张博[1] 

机构地区：[1]南昌大学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12期575-577,共3页Food Science

摘　　要：本研究利用动态超高压技术研制纳米级膳食纤维,并对纳米级膳食纤维的比表面积、持水力和膨胀率等性质进行研究。结果表明:制备纳米级豆渣膳食纤维的最佳压力为90MPa,纳米级豆渣膳食纤维比表面积达到1.8189m2/g,约是普通纤维的2倍,纳米级豆渣膳食纤维持水力和膨胀率分别达到15.3265g/g和21.5017g/g,均约是普通纤维的3倍。The research on preparation of nano dietary fiber by Microfluidizer homogenizer, and characteristics of T nano dietary fiber, such as surface areas, expansion ratio, water-retaining capability. The results show that the optimal homogenization pressure is 90MPa; surface area is 1.8189mVg, and it is twice higher than normal fiber; and expansion ratio is 15.3265g/g, waterretaining capability is 21.5017g/g, both of them were three times higher than normal fiber.

关 键 词：纳米膳食纤维 粒度 比表面积 膨胀率 持水力 

分 类 号：TS201.1[轻工技术与工程—食品科学]