不同粒度竹笋膳食纤维功能特性研究_李安平.pdfVIP

Vol. 2 9, N o. 03, 2 008 不同粒度竹笋膳食纤维功能特性研究 , , , ( 中南林业科技大学食品学院, 湖南长沙 410004) :研究了微粉碎后竹笋膳食纤维不同粒径的 学组分物 特性粉质特性和晶体结构的差异结果表明, 不同 粒径膳食纤维粉末的 SDF和 IDF含量不同, 粒径大于 150Lm 的膳食纤维粉末, 其持水力膨胀力和持油率随着粒径的 减小而增大; 而粒径小于 150Lm 的膳食纤维随粒径的减小而降低; 膳食纤维粒径越小, 休止角和滑角越大, 混合面团 粉质特性越好; X- 射线衍射分析表明, 微粉碎后膳食纤维的聚合物结晶状态未发生改变 : 竹笋, 膳食纤维, 粒度, 物 特性 Effectofparticle sizeson functionalproperties of dietary fiber prepared from bamboo shoots LIAn- ping, XIE Bi-xia, ZH NG Qiu- ping, TA Jun- kui ( College of Food Science and Tec nology, Central Sout Un iversity of Forestry andTec nology, C angs a 410004, C ina) Abstrac:t T e e ffec t o f bamb oo s oots d ie ta ry fbi er p artic le size by u ltra - fine pu lve riza toi n on c em ica l comp os ition, p ysica l p rop erties, pa ram e te rs o f farni og ram and p o lym e ric c rysta lline state w ere stud ied 1 T e resu lts s ow ed t a t t e d ie tary fibe r pa rtic le size a ffec ted t e content o f SDF and IDF1 Beyond 150Lm, t e yd ration p rop e rties ( w a te r o ld ing, sw e lling, o il b ind ing capac ity) w e re found to dec rease w it dec rease in p artic le s ize1 T e reduc toi n in t e p a rtic le size ( 150Lm) resu lted in increased yd ra tion p rope rties1 T e ang le o f repose and s lid e and pa ram e te rs o f farinog ram o f d ie ta ry fbi er w as found to increase w it dec rease ni pa rtic le s ize1 X- ray d iffrac toi n pa tterns s ow ed t a t t e u ltra- fine p u vl erization d id not a lter t e p o yl m e ric c rys ta llni e state o f d ieta ry fbi er1 Key w ords: bamb oo s oo ts; d ie tary fbi e r; pa rtic le size; p ysica lp rop erties + : TS20112 3 : A