超微粉碎对小米麸皮膳食纤维物理特性的影响

研究小米麸皮膳食纤维超微粉碎的物理特性;通过将小米麸皮膳食纤维原粉进行超微粉碎制得膳食纤维微粉,比较不同粒度的膳食纤维微粉在膨胀力、持水力、持油力、结合水力及阳离子交换能力等方面的物理性质变化;结果表明,超微粉碎后膳食纤维微粉的膨胀力、持水力、持油力、阳离子交换能力等物理性质均较原粉有较大提高,结合水力较原粉有所降低,粒度D50≤23.465μm微粉的综合指标最佳,在25、37℃时,膨胀力分别为原粉的2.3、2.2倍,持水力分别为原粉的3.1、2.9倍,持油力均为原粉的1.6倍,结合水力均为原粉的0.7倍。说明超微粉碎能够较好的改善小米麸皮膳食纤维的物理特性,可广泛应用到药品和保健食品中。 

Effect of superfine pulverizing on properties of millet bran dietary fiber

The property of millet bran dietary fiber was studied by superfine pulverizing technology. Through contrasting the original and processed superfine by superfine pulverizing, the property about expansibility, water-holding capacity, oil-holding capacity, hydration water capacity and cation-exchange capacity were changed by contrasting different granularity of dietary fiber superfine.The result showed that the property about expansibility, water-holding capacity, oil-holding capacity and cation-exchange capacity was higher than original superfine, but the hydration water capacity was lower than that.The granularity about D 50 ≤23.465μm had the optimal index.At the temperature 25℃ and 37℃, the expansibility was better than original superfine for 2.3 times and 2.2 times, the Water-holding capacity was better than original superfine for 3.1 times and 2.9 times, the Oil-holding capacity was average for 1.6 times, and the hydration water capacity was average for 0.7 times.The conclusion showed that the millet bran dietary fiber had the favourable property by superfine pulverizing, which could be used for drug and health-care food.