摘要
目的研究超微粉碎对藕节理化性质的影响,增强其膳食纤维的生理功能,提高可溶性膳食纤维含量。方法在不同研磨条件下,采用激光粒度法测定其粒度,采用化学法测定持水性、持油性、溶胀性,酶重法测定可溶性膳食纤维含量。结果超微粉碎可显著减小物料粒径。随着粒度的减小,持油性、持水性、溶胀性及可溶性膳食纤维含量呈上升趋势。当研磨条件为研磨时间12 h、介质物料比8%、转速300 r/min时,粒度显著减小至15.3μm(P<0.05)。在此条件下,藕节膳食纤维持油性、持水性、溶胀性分别为2.23 g/g、3.62 g/g、5.97 mL/g。可溶性膳食纤维含量从3.55%显著提高至11.20%(P<0.05),比未超微粉碎提高了2.16倍。结论超微粉碎能有效降低藕节膳食纤维粒度,显著增加可溶性膳食纤维含量,并赋予其优良的理化性质,为藕节渣综合利用提供相关依据。
Objective To research the effect of micronization technique on the physical and chemical properties of nodes of lotus root, and to improve the physiological functions and soluble dietary fiber content. Methods Under different treatment, laser diffraction particle size analyzer was employed for the determination of particle size. Chemical method was used to test water holding capacity, oil holding capacity and swelling capacity, and soluble dietary fiber content was tested by enzyme gravimetric method. Results Micronization could significantly (P<0.05) reduce the particle size of dietary fiber to different micro-sizes. Oil holding capacity, water holding capacity, swelling capacity and SDF content were increased with the decrease of particle size. When treatment condition was set at milling time for 12 h, medium material ratio for 8%, speed for 300 r/min, the particle size was the best as 15.3 μm. Under this treatment condition, oil holding capacity was 2.23 g/g, water holding capacity was 3.62 g/g, and swelling capacity was 5.97 mL/g. The content of soluble dietary fiber was increased significantly from 3.55%to 11.20%(P<0.05), which was increased by 2.16 times. Conclusion Micronization could significantly reduce the particle size of dietary fiber. The content of soluble dietary fiber and physicochemical properties were increased well. This could provide a reference for comprehensive utilization of dietary fiber from nodes of lotus root.
出处
《食品安全质量检测学报》
CAS
2015年第6期2071-2076,共6页
Journal of Food Safety and Quality
基金
"十二五"国家科技支撑计划项目(2012BAD27B03)~~
关键词
超微粉碎
藕节
膳食纤维
粒度
理化性质
可溶性膳食纤维
micronization
nodes of lotus root
dietary fiber
particle size
physicochemical characteristics
soluble dietary fiber
