| 超微粉碎对猕猴桃渣膳食纤维功能性质的影响 |
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| 引用本文： | 杨远通,钟海雁,潘曼,章元日,李忠海,李加兴. 超微粉碎对猕猴桃渣膳食纤维功能性质的影响[J]. 食品与机械, 2011, 27(1). DOI: 10.3969/j.issn.1003-5788.2011.01.003 |
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| 作者姓名： | 杨远通 钟海雁 潘曼 章元日 李忠海 李加兴 |
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| 作者单位： | 1. 中南林业科技大学,湖南,长沙,410004
2. 吉首大学食品科学研究所,湖南,吉首,416000 |
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| 基金项目： | 湖南省科技计划项目(编号:2007NK3103) |
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| 摘 要： | 以猕猴桃渣为原料,通过酶法处理和经过过氧化氢漂白,再经胶体磨超微粉碎得到改性猕猴桃膳食纤维,研究超微粉碎工艺对猕猴桃渣膳食纤维物理性质及功能性质的影响。结果表明:超微粉碎显著提高了膳食纤维的比表面积及持水力,改性后的膳食纤维对NO2-的吸附作用,对葡萄糖的吸附能力,对镉离子和铅离子的吸附能力较对照样品均有明显增强。说明超微粉碎进一步增强了猕猴桃渣膳食纤维保健功能。
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| 关 键 词： | 膳食纤维 猕猴桃 制备 理化性质 超微粉碎 |
Effect of ultra-fine grinding on functional characteristics of dietary fiber from kiwi residue |
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| YANG Yuan-tong,ZHONG Hai-yan,PAN Man,ZHANG Yuan-ri,LI Zhong-hai,LI Jiao-xin. Effect of ultra-fine grinding on functional characteristics of dietary fiber from kiwi residue[J]. Food and Machinery, 2011, 27(1). DOI: 10.3969/j.issn.1003-5788.2011.01.003 |
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| Authors: | YANG Yuan-tong ZHONG Hai-yan PAN Man ZHANG Yuan-ri LI Zhong-hai LI Jiao-xin |
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| Affiliation: | YANG Yuan-tong1 ZHONG Hai-yan1 PAN Man1ZHANG Yuan-ri1 LI Zhong-hai1 LI Jiao-xin2 (1.College of Food Science and Engineering,Central South University of Forestry and Techno logy,Changsha,Hunan 410004,China,2.Institute of Food Science,Jishou University,Jishou,Hunan 416000,China) |
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| Abstract: | The bleached and ultra-fine ground dietary fibers were obtained after enzymatic extraction and H2O2 bleaching by using Kiwi fruit residue as material.The effect of ultra-fine grinding on physical and functional properies of IDF was studied.The results showed that: the water holding capacity and specific surface area of IDF was improved than that of reference substances.The microcrystalline step could increase adsorptive ability of nitrite,absorptive ability for glucose,adsorptive ability for Cd2+ and Pb2+ i... |
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| Keywords: | dietary fiber kiwi residue preparing physicochemical characteristics ultra-fine grinding |
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