蒸汽爆破-超微粉碎对米糠膳食纤维结构和功能性质的影响

Effect of Steam Explosion-Superfine Pulverization on Structure and Functional Properties of Rice Bran Dietary Fiber

以脱脂米糠为原料,经过蒸汽压力0.631 MPa,维压时间302.866 s的最佳蒸汽爆破方案进行改性处理后采用复合酶解法提取米糠膳食纤维中可溶性膳食纤维得率最高为6.987%。将提取的米糠膳食纤维通过气流粉碎和纳米冲击磨进行超微化处理,与未经改性处理的样品相比,其中的可溶性膳食纤维提取率分别提高了2.28和2.77倍;粒径分别降低了80.2%和89%,比表面积增大了12.25倍和20.65倍;其膨胀力、持油力和持油力、葡萄糖吸附力和阳离子交换能力均显著提高。蒸汽爆破-超微粉碎复合改性处理前后米糠膳食纤维红外光谱中没有新的吸收峰出现,其特征吸收峰的峰型、位置及峰的数量均未有显著变化,说明其化学成分均未发生明显变化。

By using the degreased rice bran as raw material,the best yield of soluble dietary fiber extracted from rice bran dietary fiber by composite enzymolysis method was modified by the best steam blasting solution with a steam pressure of 0.631MPa and a pressure retention time of 302.866s.The extracted rice bran dietary fiber was subjected to ultra-micronization by air pulverization and nano-impact milling.Compared with the unmodified sample,the extraction rate of soluble dietary fiber was increased by 2.28 and 2.77 times,respectively;grain size decreased by 80.2%and 89%,respectively;and the specific surface area increased by 12.25 times and 20.65 times,respectively.The expansion force,oil holding capacity and oil holding capacity,glucose adsorption and cation exchange capacity were significantly improved.No new absorption peak appeared in the infrared spectrum of rice bran.Dietary fiber before and after the steam explosion-ultrafine crushing composite modification treatment,and the peak shape,position and number of characteristic absorption peaks did not change significantly,indicating that its chemical composition did not obviously change.