湿法超微粉碎对马铃薯渣的改性及对其物理性质的影响  

Effect of Ultra-fine Pulverization by Wet Processing on Modification and Physical Properties of Potato Pulp

作　　者：陈菊红[1] 顾正彪[1] 洪雁[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,硕士研究生江苏无锡214122

出　　处：《食品与发酵工业》2008年第10期58-62,共5页Food and Fermentation Industries

摘　　要：在一定条件下通过胶体磨对马铃薯渣进行湿法超微粉碎,使其细胞壁结构发生降解,获得了一种以膳食纤维和淀粉为主体的具有高黏度和高水合能力且易于复水的物质,可以作为一种低能量的食品配料,特别是脂肪或面粉替代物。分别用傅立叶红外光谱法(FT-IR)和X-射线衍射法对改性薯渣纤维亲水性和相对结晶度进行研究,结果显示,改性后的薯渣纤维的亲水性增强,相对结晶度略有下降。研究了改性薯渣的水合性质,结果表明,经胶体磨处理所获得的改性马铃薯渣性质较佳,其水溶性达24.1%,比未处理薯渣提高了92.8%,它在沸水浴处理10min后,黏度、膨胀力和持水力分别为:502mPa.s、18.7mL/g和9.0g/g,较未经胶体磨处理的薯渣分别提高了4083.3%、156.2%和31.4%。Potato pulp is Ultra-fine pulverized by colloid mill to substantially disintegrate its morphological cellular structure. A kind of substances which mainly contain dietary fiber and starch is obtained. These substances are characterized by high viscosities and high hydration capacities and can be readily dried and reconstituted. They can be used as reduced--calorie food compositions, particularly as fat or flour substitutes. The hydrophilic ability and the crystalline structure of potato fiber were studied by infrared spectra and X-ray diffraction respectively. The result showed that the hydrophilic ability increased while the relative crystal degree decreased with the colloid mill processing. The investigation suggested that a better property was attained when potato pulp was processed by colloid mill; its water solubility reached 24. 1%, increased by 92.8%. After incubated in a boiling water bath for 10 minutes, the viscosity, swelling and water retention capacity of the modified potato pulp reached 502 mPa·s, 18.7mL/g and 9. 0g/g separately, advancing 4083.3%, 156.2% and 31.4% in contrast to the untreated potato pulp.

关 键 词：马铃薯渣 湿法超微粉碎 水合性质 黏度 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]