| 不同干燥方式对小麦麸皮膳食纤维理化性质的影响研究 |
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| 引用本文： | 陈利梅,李德茂,李燕.不同干燥方式对小麦麸皮膳食纤维理化性质的影响研究[J].食品工业科技,2010(4). |
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| 作者姓名： | 陈利梅 李德茂 李燕 |
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| 作者单位： | 聊城大学农学院食品科学与工程系,山东聊城,252059 |
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| 摘 要： | 研究了低温真空干燥和真空冷冻干燥对小麦膳食纤维理化性质的影响情况。实验发现经过两种方式所制备的小麦膳食纤维具有较强的持水力、膨胀力、吸附脂肪和亚硝酸盐的能力,但是除两者之间的持水力和吸附亚硝酸盐的能力无明显区别外,经过低温真空干燥制备的不溶性膳食纤维膨胀力强于经过真空冷冻干燥制备的膳食纤维膨胀力,而且小麦膳食纤维吸附饱和脂肪的能力强于吸附不饱和脂肪的能力。
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| 关 键 词： | 小麦麸皮 膳食纤维 持水力 膨胀力 吸附 |
Effect of different drying method on the physical and chemical properties of wheat bran dietary fiber |
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| CHEN Li-mei,LI De-mao,LI Yan.Effect of different drying method on the physical and chemical properties of wheat bran dietary fiber[J].Science and Technology of Food Industry,2010(4). |
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| Authors: | CHEN Li-mei LI De-mao LI Yan |
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| Affiliation: | CHEN Li-mei,LI De-mao,LI Yan(Department of Food Science , Engineering,Liaocheng University,Liaocheng 252059,China) |
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| Abstract: | Effects of different drying method on the physical and chemical properties of wheat bran dietary fiber were studied. The results indicated that the dietary fiber prepared through low temperature vacuum drying and vacuum freeze drying had good physical and chemical properties. However,there were differences between two kinds of dietary fiber excluding water holding and NO-2 adsorption capacity. The expansive capacity of the fiber prepared by low temperature vacuum drying were stronger than that of the fiber ... |
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| Keywords: | wheat bran dietary fiber water holding capacity expansive capacity adsorption |
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