| 柑橘囊衣膳食纤维的改性研究 |
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| 引用本文： | 葛青,毛建卫,奕志英.柑橘囊衣膳食纤维的改性研究[J].浙江科技学院学报,2012(1):54-57. |
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| 作者姓名： | 葛青 毛建卫 奕志英 |
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| 作者单位： | 浙江科技学院生物与化学工程学院;浙江省农产品化学与生物加工技术重点实验室 |
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| 基金项目： | 浙江省教育厅项目(Y200907769);浙江省厅市会商项目(2008C02011);浙江科技学院科研启动基金(F501103906) |
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| 摘 要： | 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。
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| 关 键 词： | 柑橘 膳食纤维 挤压 持水力 膨胀力 |
Modification of dietary fiber in citrus fruit mesocarp |
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| GE Qing,MAO Jian-wei,YI Zhi-ying.Modification of dietary fiber in citrus fruit mesocarp[J].Journal of Zhejiang University of Science and Technology,2012(1):54-57. |
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| Authors: | GE Qing MAO Jian-wei YI Zhi-ying |
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| Institution: | 1,2(1.School of Biological and Chemical Engineering,Zhejiang University of Science and Technology, Hangzhou 310023,China;2.Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Agricultural Products,Hangzhou 310023,China) |
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| Abstract: | 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. |
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| Keywords: | citrus dietary fiber extrusion water holding capacity swelling capacity |
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