微粉碎对燕麦麸皮营养成分及物理特性的影响  

Effects of Fine Grinding on Nutrient Components and Physical Characteristics of Oat Bran

作　　者：申瑞玲[1] 程珊珊[1] 张勇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与饲料工业》2008年第3期17-18,共2页Cereal & Feed Industry

基　　金：河南省教育厅自然科学研究项目资助(2007550021)

摘　　要：以燕麦麸皮为原料，研究了微粉碎对麸皮营养成分及物理特性的影响。结果表明微粉碎可以提高燕麦麸皮总膳食纤维含量，但对麸皮蛋白质、脂肪、水分及灰分含量影响不大；微粉碎还可以改善燕麦麸皮的物理特性，在粒度为250～125μm时燕麦麸皮持水力最强；在180～150μm时麸皮膨胀力最大；在150～125μm时麸皮水溶性最佳。The effects of fine grinding on nutrient components and physical characteristics of oat bran were studied. The resuhs showed that the contents of total dietary fiber was increased, but the contents of protein, fat, water and ash were not more affected by fine grinding. The physical characteristics of oat bran were also improved after fine grinding. The best granularity ranges of water holding capacity, water swelling oapaeity and water solubility of oat bran were 250 - 125μm, 180 - 150μm and 150 - 125μm respectively.

关 键 词：燕麦麸皮 微粉碎 营养成分 物理特性 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]