超微粉碎对竹粉膳食纤维功能特性的影响

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D⁵⁰达到32.44μm,粒度分布集中在20⁵0μm,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D⁵⁰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NO₂^-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。 

Effect of superfine pulverizing on properties of bamboo powder dietary fiber

Dietary 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 D⁵⁰ was 32.44 μm, particle size distribution was concentrated in 20⁵0 μm, after ultrafine comminution time increasing, the particles started to reunite.The D⁵⁰ 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.