粒度对马铃薯渣膳食纤维功能特性的影响  

Effect of particle sizes on functional properties of dietary fibre prepared from Potato pulp

作　　者：盖春慧[1] 林炜创[1] 钟振声[1] 

机构地区：[1]华南理工大学化学与化工学院,广东广州510640

出　　处：《现代食品科技》2009年第8期896-899,共4页Modern Food Science and Technology

摘　　要：以马铃薯渣为原料,研究粉碎粒度对生物酶法处理产物的持水力、持油力、溶胀性的影响,以及生物酶处理后粉碎与生物酶处理前粉碎,对产物以上性质的影响。结果表明,随粒度的减小,以上性质都呈下降趋势;生物酶处理后粉碎与生物酶处理前粉碎相比,以上性质有所上升。确定了用200μm^150μm(80~100目)原料进行马铃薯渣生物酶法提取膳食纤维实验,制备的产品粉碎为200μm(80目)是最合适的工艺条件。Using potato pulp as raw materials, the effects of particle sizes of dietary fibre crushed before or after enzymatic treatment on water-holding capacity （WHC）, oil-binding eapacity（OBC）, and swelling capacity（SC） were studied. Results showed that the WHC, OBC and SC of the product were reduced by enzymatic treatment, but these properties of the dietary fibre crushed after enzymatic were higher than those of the enzymatic treated crushed product. For extraction of dietary fibre from potato pulp, the best particle sizes of the raw material and the enzynatically treated product were 200μm-150μm（80-100 mesh） and 200μm（80 mesh）, respectively.

关 键 词：持水力 持油力 溶胀性 膳食纤维 马铃薯渣 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]