不同干燥方式对小麦麸皮膳食纤维理化性质的影响研究

Effect of different drying method on the physical and chemical properties of wheat bran dietary fiber

研究了低温真空干燥和真空冷冻干燥对小麦膳食纤维理化性质的影响情况。实验发现经过两种方式所制备的小麦膳食纤维具有较强的持水力、膨胀力、吸附脂肪和亚硝酸盐的能力,但是除两者之间的持水力和吸附亚硝酸盐的能力无明显区别外,经过低温真空干燥制备的不溶性膳食纤维膨胀力强于经过真空冷冻干燥制备的膳食纤维膨胀力,而且小麦膳食纤维吸附饱和脂肪的能力强于吸附不饱和脂肪的能力。

Effects of different drying method on the physical and chemical properties of wheat bran dietary fiber were studied.The results indicated that the dietary fiber prepared through low temperature vacuum drying and vacuum freeze drying had good physical and chemical properties. However, there were differences between two kinds of dietary fiber excluding water holding and NO2^- adsorption capacity.The expansive capacity of the fiber prepared by low temperature vacuum drying were stronger than that of the fiber prepared by vacuum freeze drying.And the adsorption capacity of the saturated fat of wheat bran was stronger than that of the unsaturated fats.