柑橘囊衣膳食纤维的改性研究

Modification of dietary fiber in citrus fruit mesocarp

采用双螺杆挤压活化技术,研究了柑橘囊衣膳食纤维挤压改性工艺条件。通过单因素和正交试验,最终确定了最佳挤压加工工艺条件为:挤压温度170℃、物料含水量10%、挤压压力4.5MPa。在最佳挤压工艺条件下,经挤压改性后膳食纤维持水力由1.18g/g增加到了1.99g/g;膨胀力从1.99mL/g增加到4.88mL/g。

Modification of dietary fiber in citrus fruit mesocarp was studied by using a double- screw extruder. Results indicate that the optimal extrusion condition are as follows： moisture content 10%, extrusion temperature 170 ℃, extrusion pressure 4.5 MPa. At the condition, the content of soluble dietary fiber （SDF） is 22.5%. The water holding capacity of dietary fiber is increased 1.99 g/g, and the swelling capacity is increased from 1.99 mL/g to 4.88 mL/g.