膳食纤维与水的相互作用与其组分和颗粒结构的相关性研究

Correlation of the water-interacting property of dietary fiber powder with its composition and particle structure

以40种不同来源的膳食纤维粉体作为研究对象,在测定其水合性质(持水力、膨胀力)、吸湿性质(初始吸湿速率、吸湿平衡时间、最大吸湿率)、膳食纤维组分含量(总膳食纤维、水溶性膳食纤维与水不溶性膳食纤维)和颗粒结构(粒径、径距、比表面积、孔容、孔径)的基础上,利用相关性分析了膳食纤维和水的相互作用对组分和颗粒结构的依赖性。结果发现:①膳食纤维粉的持水力与膨胀力呈显著正相关,但水合性质与吸湿性质之间的相关不显著。②组成是影响膳食纤维粉水合性质的主要因素;而颗粒结构对水合性质的影响相对较弱,颗粒大小越均一,膳食纤维粉的持水力越高。③就吸湿性质而言,其与组成和颗粒结构的相关都不显著。

As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system.However,systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders.Therefore,the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated,basedon the determinations of the hydration properties(water holding capacity,swelling capacity),hygroscopicities(initial absorption rate,absorption time,maximum absorption rate),dietary fiber contents(total dietary fiber,soluble dietary fiber and insoluble dietary fiber),and particle structure(particle size,span,specific surface area,pore volume,pore size)of 40 kinds of dietary fiber powders.The results showed that the water holding capacity of dietary fiber powder was positively correlated with its swelling capacity,while the correlation between its hydration property and hygroscopicity was not significant.In contrast,the hydration property was more depended on the fiber composition than the particle structure.The water holding capacity of the dietary fiber powder were consistent with the uniformity of the particle size.However,the hygroscopicity had no significant correlation with neither the composition or particle structure.