摘要
采用黏度法测定马铃薯膳食纤维的平均相对分子质量和聚合度,并对其红外谱图表征进行分析;对马铃薯膳食纤维的持油力、持水力和膨胀力等物性进行测定。结果表明:马铃薯膳食纤维的平均相对分子质量为170333,聚合度为1051;马铃薯膳食纤维具有C=O键、C-H键、COOR和游离的.O-H等糖类的特征吸收峰,单糖中有吡喃环结构,可溶性膳食纤维中具有糖醛酸和羧酸二聚体;持油力为1.90g/g,持水力为7.00g/g,膨胀力为7.37mL/g,物性优于未经功能化处理的玉米皮及大豆皮纤维。
Molecular weight and polymerization degree of potato dietary fiber were measured by viscosimetry and was characterized by infrared spectroscopy. Some properties of potato dietary fiber such as oil-holding capacity, water-hold capacity and expansion capability were determined. The results showed that the polymerization degree of potato dietary fiber was 1051, and molecular weight 170333. The dietary fiber had the characteristic absorption peaks for carbohydrates, such as C = O, C-H, COOR and free hydroxyl groups. Monosaccharide composition analysis showed the presence of pyran ring structure. Uronic acid and carboxylic acid dimer were found in soluble potato dietary fiber. Potato dietary fiber had an oil- holding capacity of 1.90 g/g, a water-holding capacity of 7.00 g/g and swelling power of 7.37 mL/g, which indicated better t^ronerties than dietary fiber from corn and sovbean bran with any functionalization treatments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期19-23,共5页
Food Science
基金
国家"863"计划项目(2011AA100805)
长春市科技计划重点项目(2011191)
关键词
马铃薯
膳食纤维
物性
相对分子质量
聚合度
potato
dietary fiber
properties
molecular weight： polymerization degree
