作　　者： ; ; ; ;

机构地区： 安徽技术师范学院

出　　处： 《粮食与饲料工业》 2004年第3期20-22,共3页

摘　　要： 以糯玉米皮渣为原料,通过化学试剂结合酶法及无水乙醇来除去其中的淀粉、蛋白质、脂肪和蜡质,从而得到较纯净的膳食纤维;同时,测定了膳食纤维在不同的温度、pH值以及不同的时间下的膨胀性和持水力;测定了水溶性膳食纤维在25%的蔗糖液和10%NaCl溶液以及不同温度下的流变性。结果表明:膳食纤维总得率为62.0%;温度越高膨胀性越高,持水力也相应增高;pH值对其膨胀性也有一定影响,持水力出现高峰在pH8.0;当时间大于等于2.0h后,膨胀性和持水力几乎无变化;蔗糖溶液及NaCl溶液对流变性有一定的影响,随着温度的升高,其粘度逐渐下降。 Moving the starch, protein, fat and wax contained in glutinous-corn skin dregs with chemical reagents combined with enzymes and anhydrous alcohol, purer dietary fiber was produced. The expansibility and water-binding power of the dietary fiber were determined under different conditions of temperature, pH value and time, and the rheological properties of water soluble dietary fiber were determined under the conditions of 25% sucrose solution and 10% NaCl solution and different temperature. The results showed that: the total yield of dietary fiber was 62.0%; the higher the temperature was, the bigger the expansibility and water binding power became; pH value had also certain effect on the extensibility, and the peaking water binding power appeared at pH 8.0; as the time was equal to or over 2 hours, there were little variation in the expansibility and water binding power; the rheological properties were surely affected by sucrose solution and NaCl solution, but the viscosity became lower with the rising of temperature.

关 键 词： 糯玉米皮渣 膳食纤维 提取 纯化 理化性质 膨胀性 持水力 流变性

领　　域： [轻工技术与工程] [轻工技术与工程]