改性马铃薯渣的功能特性研究  

Study on functional properties of modified potato pulp

作　　者：陈菊红[1] 顾正彪[1] 洪雁[1] 

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

出　　处：《食品工业科技》2009年第1期130-133,共4页Science and Technology of Food Industry

摘　　要：通过胶体磨对马铃薯渣进行湿法超微粉碎后得到改性马铃薯渣,研究了不同的胶体磨孔隙对它的粒径、比表面积和密度的影响,并研究了改性马铃薯渣与降血脂、降血糖功能性质相关的一些物化性质,包括吸油力、阳离子交换能力、胰脂酶抑制力、葡萄糖束缚能力和淀粉酶活力抑制力。结果表明:改性马铃薯渣由于含有一定量的膳食纤维,从而具有一定的降血脂、降血糖功能性质;随着胶体磨孔隙的减小,薯渣纤维网络结构先变得松散后又被破坏,薯渣功能性质先提高后又有所回落。Potato pulp was ultra-fine pulverization by colloid mill ,the particle size, specific surface area and density were studied in different pore of colloid mill. The physicochemical properties relative to hypoglycemic and decreasing serum lipids functional properties of potato pulp, including oil holding capacity, cation exchange capacity, pancreatic lipase inhibitory,glucose absorption capacity and α-amylase inhibitory activity were studied. The result revealed that potato pulp had hypoglycemic and decreasing serum lipids functional properties cause of its dietary fiber,the porous structure of potato pulp fiber was looser when the pore of colloid mill was 12μm,and the functional property of potato pulp was better.

关 键 词：马铃薯渣 湿法超微粉碎 功能特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]