毛竹叶特种膳食纤维制备及特性的研究

为实现毛竹叶资源的充分高效利用,以提取多糖和黄酮类化合物后的毛竹叶残渣为原料,应用超微粉碎技术和湿法动态超高压微射流作用制备毛竹叶特种膳食纤维。并研究了瞬时高压作用对其持水力、膨胀率和对脂肪吸附能力的影响,考察其对胆固醇、胆酸钠的吸附能力和对抗油脂氧化作用。结果表明,其持水力、膨胀率分别提高了32%和23%,对菜籽油和猪油的吸附能力分别提高了33.1%和45.3%;体外生理环境下对胆固醇吸附率分别为22.18%和31.51%;中性条件下对胆酸钠的吸附率为40%;对菜籽油和猪油具有一定的抗氧化能力,且对菜籽油的抗氧化效果优于对猪油的抗氧化效果。

Study on Preparation and Properties of Special Moso Bamboo Leaves Dietary Fiber (SDFMBL)

Special dietary fiber of moso bamboo leaves was prepared from residue extracted polysaccharides and flavones, by superfine communication technique and wetting-dynamic high-pressure microfluidization, in order to realize full and high-effective utilization of moso bamboo leave resource. Effects on water holding power, swelling, fat absorption ability, capacity of cholesterol and biliary sodium absorption and antioxidant effects on edible fat were also studied, in order to supply basis for moso bamboo leaves resources. The test results show: the water holding power and swelling increased 32% and 23% respectively; fat absorption ability for rapeseed oil and lard elevated 33.1% and 45.3%, respectively;cholesterol absorption capacities were 22.18% (pH 2)and 31.51%(pH 7), absorption capacity power was 40%(pH 7).The result also indicated that it had antioxidant effects on rapeseed oil and lard, and superior for the former.