摘要
对酸、中温α-淀粉酶和耐高温α-淀粉酶等3种方式制得的紫红薯膳食纤维进行了膨胀力、持水力和阳离子交换能力的试验。结果表明:100℃时3种样品的膨胀力和持水力达到最大值,中温α-淀粉酶处理的样品的膨胀力和持水力优于其他样品;3种样品都具有一定的阳离子交换能力,酸处理的样品优于其他2种样品。
The three kinds of the dietary fibers from purple ipomoea batatas were produced by acid, mesothermal temperature amylase and high temperature resistant amylase respectively. The expansibility, water holding capacity and cation exchange capacity of the dietary fibers were tested. The results showed that the expansibility and water holding capacity ascend with the rise of temperature and reach the peak at 100 ℃, the expansibility and water holding capacity of the IDF sample by mesothermal temperature amylase are better than the other samples. All three samples have a cation exchange capacity, the cation exchange capacity of the IDF sample by acid is better than the other samples.
出处
《食品科技》
CAS
北大核心
2009年第9期104-107,共4页
Food Science and Technology
基金
国家农业科技成果转化基金(2006GB2C500149)
江西省科技厅重点项目(赣科发计字2004211)
关键词
膳食纤维
紫红薯
膨胀力
持水力
阳离子交换能力
dietary fibers
purple ipomoea batatas
expansibility
water holding capacity
cation exchange capacity
