复合稳定剂对膳食纤维在微射流瞬时高压下团聚性的影响  

Effects of Composite Emulsifying Stabilizers on Glomeration of Dietary Fiber with Instantaneous High Pressure(IHP)

作　　者：刘成梅[1] 蓝海军[1] 涂宗财[1] 刘伟[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》2007年第8期33-36,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540);江西省学科带头人项目(050006)

摘　　要：本实验主要研究了复合稳定剂对大豆膳食纤维悬浊液在微射流瞬时高压作用下团聚性的影响。在微射流瞬时高压作用处理过程中,膳食纤维的团聚性随着处理压力以及处理次数的变化而变化。实验表明,经140MPa压力处理后团聚最为明显,处理一次后物料平均粒径从处理前的1134.7nm增大到处理后的1447.4nm,二次处理后变为1915.0nm,三次处理后增大到2426.5nm。选择较为理想的乳化稳定剂进行复配试验,从添加复合稳定剂前后膳食纤维水溶液的粒度分布和表面电位(Zetapotential)变化情况来判断复合稳定剂对膳食纤维团聚性的影响。结果表明,添加0.04%单甘酯、0.06%蔗糖酯S-15、0.23%CMC-Na、0.05%黄原胶和0.02%卡拉胶能改善膳食纤维团聚性问题,可以使经微射流瞬时高压作用处理三次的膳食纤维平均粒径减小到202.4±58.5nm。This experiment mainly studied the effects of composite emulsifying stabilizers on the glomeration of dietary fiber with instantaneous high pressure（IHP） treatment. The glomeration of dietary fiber varied with the changes of the work pressure and number of times of the IHP. The results indicated that the glomeration was most conspicuous under the pressure of 140 MPa. The average granularity of the materials would increase to 1447.4 nm from 1134.7 nm after being treated one time under the pressure of 140 MPa, and increase to 1915.0 nm after being treated two times, and even increase to 2426.5 nm after being treated three times. We chose better emulsifying stabilizers comparatively to mix together and make orthogonal tests, and judged the effects of composite emulsifying stabilizers on the glomeration of dietary fiber from the changes of the granularity distribu- tion and Zeta potential of the dietary fiber aqueous solution after being added with composite emulsifying stabilizers. From the experiment results, a better formula of adding composite stabilizers are as follows： 0.04% GMS, 0.06% S.A.I.B-15, 0.23% CMC-Na, 0.05% xanthan gum and 0.02% carrageenan so as to reduce the glomeration of dietary fiber. It could make the average granularity of the materials reduce to 202.4±58.5 nm under the pressure of 140MPa after being treated three times.

关 键 词：大豆膳食纤雏 微射流瞬时高压作用 团聚性 乳化稳定剂 粒度分布 表面电位 

分 类 号：TQ047.4[化学工程]