羧甲基化反应改善膳食纤维性能的研究  

Properties improvement of dietary fibre by carboxy methylation modification

作　　者：王伊沂[1] 林炜创[1] 盖春慧[1] 钟振声[1] 

机构地区：[1]华南理工大学化学与化工学院,广州510640

出　　处：《中国油脂》2009年第10期62-65,共4页China Oils and Fats

摘　　要：对大豆不溶性膳食纤维(IDF)进行改性,探讨了羧甲基改性方法对IDF持水力等性能的影响,通过正交实验优选出最佳改性条件,即:乙醇体积分数85%,NaOH总用量0.3 g(原料用量1.0 g),碱醚摩尔比2.1∶1,反应温度45℃,反应时间2.5 h。在此最佳条件下,改性IDF的持水力、膨胀力、持油力和阳离子交换容量比未改性产品分别提高了101.71%、147.00%、14.61%和19.35%。The soybean insoluble dietary fibre（IDF） was modified,and the influence ofcarboxy methylation modification method on the water - holding capacity and other properties of the soybean IDF was studied. The results showed that the optimal modification conditions were obtained by orthogonal experiments as follows ： volume fraction of ethanol 85%, total dosage of NaOH 0.3 g（ stock dosage 1.0 g）, molar ratio of alkaline to ether 2. 1 ： 1, temperature 45℃ pacity, oil -holding capacity and cation exchange , time 2.5 h. The water - holding capacity, swelling cacapacity of the modified product respectively increased by 101.71% , 147.00% , 14.61% and 19.35% compare with the raw material.

关 键 词：膳食纤维 羧甲基改性 性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]