摘要
本研究将乙醇脱色法和中性洗涤法结合提取柑橘皮中的非水溶性膳食纤维,其最佳提取工艺为:料水比1:30,提取温度70℃,提取时间90min。结果表明:持水性、膨胀性随温度增加而增加,随着氯化钠溶液、葡萄糖溶液浓度的增加而降低。在中性条件下有一定的持水力和膨胀性;偏酸或偏碱条件能促进其持水性和膨胀性的增加,但在过酸或过碱条件下,其持水性和膨胀性均呈现下降趋势。
In this study, alcohol was used to decolorize citrus peel powder, and then neutral water was used to separate water insoluble dietary fiber from the decolorized citrus peel powder. The separation process was optimized through orthogonal test design and the physical and chemical characteristics of obtained water insoluble dietary fiber (IDF) were investigated. The results showed that optimal separation conditions of IDF are as follows: material to water ratio (g/ml) 1:30, extraction temperature 70 ℃ and extr...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第6期113-116,共4页
Food Science
关键词
柑橘皮
非水溶性膳食纤维
持水性
膨胀性
citrus peel
insoluble dietary fiber
water holding capacity
expansion capability
