以麦麸纤维为基质的脂肪替代品制备及其性质研究

Study on preparation of fat substitute from wheat bran fiber and its property

以持水性为指标,通过单因素试验和L_(18)(3~7)正交设计方法确定以麦麸纤维为基质制备脂肪替代品的工艺条件。最优工艺条件:20%的NaOH碱液在25℃下碱化处理1 h后,以V_(NaOH)∶V_(氯乙酸)=1∶1添加醚化剂(氯乙酸),在65℃下醚化处理4.5 h。在该条件下,制得的脂肪替代品持水性为6.57%±0.18%,吸湿性为155.28%±0.73%,其3%溶液的乳化性为83.42%±0.46%。结果表明,以麦麸纤维为基质的脂肪替代品可应用于含水、含油食品。

With the water holding capacity as indicator, the preparation of fat substitute from wheat bran fi ber was optimized through the single factor and orthogonal design test. The optimum process parameters were as follows： the wheat bran fi ber was incubated with 20% NaOH for 1 h at 25 ℃, then etherifying agent（V_（NaoH）∶ V_（CH3COOCH）=1 ∶ 1） was added and insulated for 4. 5 h at 65 ℃. Under these conditions, the water holding capacity, hygroscopicity and emulsifying properties of fat substitute was 6.57%±0.18%, 155.28%±0.73% and 83.42%±0.46%, respectively. The results indicated that fat substitute from wheat bran fi ber could be applied to the food with rich water or oil.