超微及冷冻粉碎对麦麸膳食纤维理化性质的影响

Effects of Ultrafine Comminution and Freeze-grinding on Physico-chemical Properties of Dietary Fiber Prepared from Wheat Bran

研究超微粉碎和冷冻粉碎技术对麦麸水不溶性膳食纤维的影响,粒径检测结果表明,超微粉碎3h和冷冻粉碎3h的平均粒径分别为20.861μm和13.382μm。比较未粉碎、超微粉碎3h和冷冻粉碎3h样品的膳食纤维含量以及功能性质变化,结果表明:超微及冷冻粉碎后水溶性膳食纤维含量、膨胀力、重金属离子吸附能力增加;持水力、持油力减小;胆固醇吸附能力略有下降而阳离子交换能力略有上升,其中冷冻粉碎样品各功能性质均要优于超微粉碎样品。X射线衍射分析表明,超微及冷冻粉碎后膳食纤维的聚合物结晶状态未发生改变。

Dietary fiber was prepared from wheat bran and the effects of ultrafine comminution and freeze-grinding on its physicochemical properties were studied. The results showed that the average particle sizes of ultrafine and freeze-ground dietary fibers were 20.861 and 13.3821a m, respectively. Ultrafme comminution and freeze-grinding both were able to increase content of soluble dietary fiber, swelling capacity and adsorption capacity of heavy metal ions while the ultrafine and freeze- ground dietary fibers displayed lower water- and oil-holding capacities. The cholesterol adsorption capacity was slightly reduced in while a slight increase in cation exchange capacity was observed. The freeze-ground fiber had better physicochemical properties than the ultraflne. X-ray diffraction patterns showed that ultrafine comminution and freeze-grinding did not alter the polymeric crystalline state of dietary fiber.