玉米膳食纤维挤出功能化及粒度对其物性的影响研究

Extrusion Functionalization of Corn Dietary Fiber and Effects of Particle Size on Its Physical Properties

以玉米非淀粉组分玉米皮为原料制备玉米膳食纤维,并采用挤出技术进行功能化处理,研究不同粒度对功能化玉米膳食纤维吸脂力、膨胀性、持水力及结合水力的影响,筛选最佳挤出条件。结果表明:膳食纤维粒度0.125mm时,玉米纤维的综合物性最佳。当玉米膳食纤维加水量110%、温度180℃、喂料速度10kg/h、1次挤出功能化处理时玉米膳食纤维膨胀性与吸脂力均最佳,可溶性成分含量最高,显示其可作为减肥功能食品基料。

Wet corn bran was washed with flowing water to remove residual starch and endosperm, centrifugalized, and dried. The dried corn bran was crushed and sieved into different particle sizes (60, 80, 100, 120 and 140 mesh) to prepare dietary fiber by removing fat, colored substances and odorous substances with supercritical carbon dioxide. Furthermore, the prepared corn dietary fiber was functionally treated by extrusion technology under 7 different combinations of water addition, extrusion temperature, feed rate and extrusion times. Effects of particle size of corn bran powder on oil retention capacity, expansion property, water holding capacity and water bonding capacity of prepared corn dietary fiber were investigated. The results showed that the comprehensive physical property of corn dietary fiber prepared from the corn bran powder with the particle size of 120 mesh (the particle size is 0.125 mm) was the best. When the extrusion was finished once under the conditions of water addition in corn dietary fiber 110%, temperature 180℃, feed speed 10 kg/h, the oil retention capacity and expansion property of extruded dietary fiber were the best, and the amount of soluble component was the highest.