两种细菌纤维素功能理化性质的比较研究  

Study on the function and physiochemical properties of the two types of bacterial cellulose

作　　者：张华[1] 赵琼[1] 冯志强 魏梦霞 段瑞谦 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]三全食品股份有限公司,郑州450000

出　　处：《中国食品添加剂》2015年第12期70-74,共5页China Food Additives

基　　金：国家"十二五"科技支撑项目(2012BAD37B06-05);河南省重大科技专项(141100110400)

摘　　要：以竹笋和椰果细菌纤维素为原料,系统地研究了两种细菌纤维素的功能理化性质,结果表明:随着温度的升高竹笋细菌纤维素和椰果细菌纤维素持水力增加,持油力减少,最大持水力分别达到17.85g/g和15.33g/g,最大持油力分别达到10.14g/g和9.23g/g;两种细菌纤维素的平均膨胀力分别为9.63m L/g和4.91m L/g,平均阳离子交换能力分别为0.26mmol/g和0.067mmol/g;随着p H的升高,竹笋细菌纤维素和椰果细菌纤维素对亚硝酸根离子和胆固醇的吸附能力降低,p H为2时其亚硝酸根吸附量分别为7.78μmol/g和6.08μmol/g,胆固醇吸附量分别为6.88mg/g和5.33mg/g,p H为7时亚硝酸根吸附量分别为4.82μmol/g和4.25μmol/g,胆固醇吸附量分别为2.08mg/g和3.56mg/g。The function and physiochemical properties of bacterial cellulose（BC）from Bamboo shoots and Nata de Coco were studied. The results showed that with the increase of the temperature,the water-holding capacity of BC from Bamboo shoots and Nata de Coco were increased. However,the oil-holding capacity ere reduced,the maximum of the water-holding capacity were 17.85g/g and 15.33g/g,respectively. The maximum of the oil-holding capacity were 10.14g/g and 9.23g/g,respectively. The average swelling pressures of BC from Bamboo shoots and Nata de Coco were 9.63 m L/g and 4.91 m L/g,respectively and the average cation exchange capacity were 0.26mmol/g and 0.067mmol/g,respectively. With the increase of p H,the nitrite-adsorption and cholesterol-adsorption capacity of BC from Bamboo shoots and Nata de Coco reduced. When the p H was 2,the nitrite-adsorption capacity of BC from Bamboo shoots and Nata de Coco were 7.78μmol/g and 6.08μmol/g respectively,and the cholesterol-adsorption capacity were 6.88mg/g and 5.33mg/g,respectively. When p H was 7,the nitrite-adsorption capacity of the BC from bamboo shoots and Nata de Coco were 4.82μmol/g and 4.25μmol/g,respectively and the cholesterol-adsorption capacity were 2.08mg/g and 3.56mg/g,respectively.

关 键 词：竹笋细菌纤维素 椰果细菌纤维素 理化性质 功能性质 

分 类 号：TS202.1[轻工技术与工程—食品科学]