超微粉碎对竹粉膳食纤维功能特性的影响  

Effect of superfine pulverizing on properties of bamboo powder dietary fiber

作　　者：方吉雷 葛青[1,2,3] 毛建卫[1,2,3] 肖竹钱 沙如意[1,2,3] 蔡成岗[1,2,3] 张徐[1,2,3] 范煜[1,2,3] 王建鹏[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [3]浙江省农业生物资源生化制造协同创新中心,浙江杭州310023

出　　处：《食品工业科技》2017年第17期50-55,共6页Science and Technology of Food Industry

基　　金：2011开放基金项目(2016KF0037;2016KF0110);浙江省重点研发项目(2015C02031);浙江科技学院研究生科研创新基金项目(2016YJSKC019)

摘　　要：以毛竹竹屑为原料制备竹粉膳食纤维。利用激光粒度仪和扫描电镜对不同超微粉碎时间的竹粉微观结构进行表征。用国标检测等方法研究超微粉碎对竹粉膳食纤维对功能特性的影响。结果表明:经超微粉碎处理制备的竹粉膳食纤维,其主要成分均是不可溶性膳食纤维(Insoluble Dietary Fiber,IDF)(75%以上),且随着粒径越小,IDF含量下降,可溶性膳食纤维(Soluble Dietary Fiber,SDF)含量升高,粉碎4 h的微粉D^(50)达到32.44μm,粒度分布集中在20~50μm,之后随着粉碎时间的增加,颗粒开始发生团聚,粉碎时间在5、6 h的微粉其D^(50)分别达到45.22μm和44.60μm;经超微粉碎后,膳食纤维各功能性质均有不同程度的改善,与原粉相比,竹粉膳食纤维微粉对NO_2^-的吸附量、对胆酸钠的吸附量、膨胀力、持水力、持油力等性质均有一定的提高。因此,一定程度的超微粉碎有利于竹粉膳食纤维功能性质的改善。Dieta13, fiber was extracted from bamboo powder. Laser granulometer and SEM were used to study the effect of superfine grinding on the microstructure of bamboo powder under different grinding time.The effects of superfine pulverizing on the functional properties of dietary fiber in bamboo powder were researched. The results showed that the main ingredient in dietary fiber by superfine pulverizing was IDF（ more than 75% ） , the smaller particle size of dietary fiber powder, the higher SDF content and the lower IDF content were.When superfine pulverizing time reached 4 h,the Ds0 was 32.44 txm,particle size distribution was concentrated in 20~50 p.m, after uhrafine comminution time increasing, the particles started to reunite.The Ds0 of the pulverized powder at 5 h and 6 h reached 45.22 μm and 44.60 μm, respectively.With superfine pulverizing technology, dietary fiber functional properties improved to varying degrees, the capacity of adsorbing NO2 and sodium cholate, the property about expansibility, water-holding capacity, oil-holding capacity were higher than original superfine.It concluded that a certain degree of superfine pulverizing of dietary fiber can improve its functional properties.

关 键 词：超微粉碎 竹粉 膳食纤维 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]