蔗渣膳食纤维挤压改性的研究(Ⅱ)──挤压降解机理及挤压对纤维物化性质的影响  

Studies on Extrusion Modification of Bagasse Dietary Fibre(Ⅱ)──Mechanism of Extrusion Degradation and Effects on Fibre Physico-Chemistry Properties

作　　者：郑建仙[1] 耿立萍[1] 高孔荣[1] 

机构地区：[1]华南理工大学食品工程系,广州510641

出　　处：《甘蔗糖业》1997年第5期36-40,共5页Sugarcane and Canesugar

基　　金：中国博士后科学基金;广东省自然科学基金;广东省博士后科学基金

摘　　要：借助于气相色谱和X-衍射的分析表明，挤压蒸煮处理后蔗渣膳食纤维内部组成成分得以调整与重组。部分不溶性阿拉伯木聚糖会溶解或断裂某些连接键转变成可溶性阿拉伯木聚糖，但纤维的聚合物结构并没发生深度降解或破坏。挤压蒸煮还对膳食纤维的物化性质产生不同程度的影响。With the help of gas chromatography and X-rays diffraction, the analysis results showed that a redistribution from insoluble arabinoxylan into soluble arabinoxylan,as observed after extrusion-cooking. indicating a partial solubilisation or linkage fragmentation of insoluble arabinoxylan, without intensive degradation of the polymeric structure. The di fferent effects on physico-chemical properties of dietary fibre were showed after extrusion-cooking in varying degrees.

关 键 词：蔗渣 膳食纤维 挤压蒸煮 

分 类 号：TS249.2[轻工技术与工程—制糖工程]