摘要
研究了超微粉碎对麦胚膳食纤维的持水力、膨胀力、阳离子交换能力以及麦胚全粉水溶性的影响。结果表明,超微粉碎有助于麦胚膳食纤维的持水力和膨胀力以及麦胚全粉水溶性的增大,而阳离子交换能力却因微粉碎而降低。
Study the effect of super micro-milling on property of wheat germ dietary fiber, including water holding capacity, water swilling capacity, cation exchange capacity and water-solubility of wheat germ powder. The result showed that water holding capacity, water swilling capacity and water-solubility of wheat germ powder increase by super micro-milling, whereas cation exchange capacity decreases.
出处
《食品科技》
CAS
北大核心
2004年第9期88-90,94,共4页
Food Science and Technology
基金
北京市科技新星计划项目(9558103300)
北京市优秀人才培养专项基金资助项目
关键词
微粉碎
麦胚
膳食纤维
物化性质
super micro-milling
wheat germ
dietary fiber
property
