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。
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＋ ions.These factors indicate that the dietary fiber from ultra-fine pulverization should increase health-promoting benefits.
出处
《食品与机械》
CSCD
北大核心
2011年第1期11-14,18,共5页
Food and Machinery
基金
湖南省科技计划项目(编号:2007NK3103)
关键词
膳食纤维
猕猴桃
制备
理化性质
超微粉碎
dietary fiber
kiwi residue
preparing
physicochemical characteristics
ultra-fine grinding
