脱脂米糠膳食纤维的理化特性研究  

Study on the physiochemical properties of defattde rice bran

作　　者：曾凯宏[1] 陈宗道[1] 阚建全[1] 王光慈[1] 

机构地区：[1]西南农业大学食品院,重庆400716

出　　处：《广州食品工业科技》2001年第2期15-17,共3页

摘　　要：测定了脱脂米糠膳食纤维（Ｂｆｉｂｒｅ）和市售糖甜菜纤维（ＦＩＢＲＥＸ）的持水力（ＷＢＣ）、结合脂肪的能力（ＦＢＣ）、乳化能力（ＥＣ）和粘度，并对所得数据进行了统计学分析，发现：Ｂｆｂｒｅ与ＦＩＢＲＥＸ相比有较高的ＥＣ和ＦＢＣ，它们的ＷＢＣ无显著差异（Ｐ＜０．０５），但是Ｂｆｉｂｒｅ的粘度小于ＦＩＢＲＥＸ。这些数据表明Ｂｆｂｉｒｅ有更大的潜在应用价值，尤其在功能食品的发展中更为重要。This paper determined the water-binding capacity, fat binding capacity emulsifying capacity and viscous of dietary fibre from defatted rice bran and FIBREX, commercial fibre of sugar beet, The results show that Bfibre has comparable water-binding Capacity to FIBREX, And Bfiber exhibited higher fat binding and emulsifying capacity compared to FIBREX, However. Bfibre was found to be less viscous than FIBREX, This confirms that Bfiber has great potential in food applications, especialuy in develpment of functional foods.

关 键 词：米糠 膳食纤维 理化特性 功能食品 营养 

分 类 号：TS201[轻工技术与工程—食品科学]