| 纳米膳食纤维的研制及特性初探 |
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| 引用本文： | 涂宗财,李金林,刘成梅,蓝海军,刘光宪,张博.纳米膳食纤维的研制及特性初探[J].食品科学,2006,27(12):575-577. |
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| 作者姓名： | 涂宗财 李金林 刘成梅 蓝海军 刘光宪 张博 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室； |
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| 摘 要： | 本研究利用动态超高压技术研制纳米级膳食纤维,并对纳米级膳食纤维的比表面积、持水力和膨胀率等性质进行研究。结果表明:制备纳米级豆渣膳食纤维的最佳压力为90MPa,纳米级豆渣膳食纤维比表面积达到1.8189m2/g,约是普通纤维的2倍,纳米级豆渣膳食纤维持水力和膨胀率分别达到15.3265g/g和21.5017g/g,均约是普通纤维的3倍。
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| 关 键 词： | 纳米膳食纤维 粒度 比表面积 膨胀率 持水力 |
| 文章编号： | 1002-6630（2006）12-0575-03 |
| 收稿时间： | 2006-09-30 |
| 修稿时间： | 2006-09-30 |
Study on Preparation and Characteristics of Nano Dietary Fiber |
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| TU Zong-cai,LI Jin-lin,LIU Cheng-mei,LAN Hai-jun,LIU Guang-xian,ZHANG Bo.Study on Preparation and Characteristics of Nano Dietary Fiber[J].Food Science,2006,27(12):575-577. |
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| Authors: | TU Zong-cai LI Jin-lin LIU Cheng-mei LAN Hai-jun LIU Guang-xian ZHANG Bo |
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| Affiliation: | Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China |
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| Abstract: | The research on preparation of nano dietary fiber by Microfluidizer homogenizer, and characteristics of T nano dietary fiber, such as surface areas, expansion ratio, water-retaining capability. The results show that the optimal homogenization pressure is 90MPa; surface area is 1.8189mVg, and it is twice higher than normal fiber; and expansion ratio is 15.3265g/g, waterretaining capability is 21.5017g/g, both of them were three times higher than normal fiber. |
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| Keywords: | nano dietary fiber granularity surface area expansion ratio water-retaining capability |
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