摘要
以小麦麸皮为原料,研究超声波功率、超声时间、酶添加量、酶处理时间对膳食纤维物理化学特性的影响,同时测定了改性后膳食纤维的抗氧化特性。结果表明:改性后膳食纤维分子量显著下降,单糖组分不变但组分含量比例变化较大;傅里叶红外测定表明,改性膳食纤维的组分没有改变,与单糖组成结果相符合;示差扫描量热法测定表明,改性后膳食纤维具有较强的热稳定性;抗氧化特性测定表明,改性膳食纤维具有较好的生物特性,为膳食纤维深层次开发利用提供了一定的试验依据。
With wheat bran as raw material, the effects of ultrasonic power, ultrasonic time, enzyme dosage and enzyme treatment time on the physical and chemical properties of dietary fiber were studied. And the antioxidant properties of the modified dietary fiber were also measured. The results showed that the molecular weight of the modified dietary fiber decreased significantly, but the monosaccharide component remained unchanged, and the content ratio between components changed greatly. Fourier infrared analysis showed that the components of the modified dietary fiber did not change and were consistent with the monosaccharide composition. The differential scanning calorimetry showed that the modified dietary fiber had a strong thermal stability, and the antioxidant properties showed that the modified dietary fiber had good biological characteristics, which provided certain experimental basis for deep development and utilization of dietary fiber.
作者
吴俊男
马森
王晓曦
杨月月
WU Jun-nan MA Sen WANG Xiao-xi YANG Yue-yue(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan China)
出处
《粮食与油脂》
北大核心
2017年第6期22-26,共5页
Cereals & Oils
基金
河南省高等学校青年骨干教师资助计划项目(2016GGJS-070)
河南省科技攻关计划项目(172102110008)
河南省谷物资源转化与利用重点实验室开放课题(24400036)
关键词
小麦麸皮
膳食纤维
改性
wheat bran
dietary fiber
modified
