作　　者： ; ;

机构地区： 华南理工大学生物科学与工程学院

出　　处： 《食品工业科技》 2012年第23期81-84,89,共5页

摘　　要： 研究酶法和化学法制备的西番莲种子膳食纤维的膨胀力、持水力、结合水力、脂肪结合能力、胆酸钠和胆固醇吸附能力,并比较了两者在净产率、外观形态和物化性质方面的差异。结果表明:酶法制备的膳食纤维净产率为60.31%,具有纯度高、颗粒均匀的特点,在持水力、饱和脂肪酸结合力和胆酸钠吸附能力方面都高于化学法制备的样品;而化学法提取的纤维净产率为50.21%,在膨胀力、结合水力和不饱和脂肪酸结合力方面较有优势。 The experiment studied about the effect of chemical method and enzymic method on the physicochemical properties of dietary fiber from Passionflora edulis seed, including swelling capacity, waterholding capacity,water- bonding capacity, fatbonding capacity, cholesterol sorption capacity and sodium cholate sorption capacity.Then the yield,appearance and physiochemical properties were compared between them. Results showed that the dietary fiber prepared by enzymic treatment had a pure yield of 60.31%, higher purity and homogeneous particle diameter, being superior in water- holding capacity, saturated fat- bonding capacity, and sodium cholate sorption capacity.But the dietary fiber prepared by chemical treatment,which dominated in swelling capacity,water-bonding capacity and unsaturated fat-bonding capacity, had a pure extraction rate of 50.21%.

关 键 词： 西番莲 种子 膳食纤维 化学法 酶法

领　　域： [轻工技术与工程] [轻工技术与工程]