期刊论文

Chen, J.(jiwangchen@yahoo.com.cn)

中文

农业工程学报

1002-6819

2008

24

11

247-250

10.3321/j.issn:1002-6819.2008.11.050

国家“十一五”支撑计划（2006BAD02B05）项目

本校为第一且通讯机构

为了改善燕麦麸膳食纤维色泽,提高产品质量,该文采用双氧水进行燕麦麸膳食纤维的氧化脱色研究,并对产品的营养成份和功能性质进行分析.确定脱色的较佳工艺条件为:4%H2O2、pH11、40℃、4 h.在此条件下燕麦麸膳食纤维的白度由5.6%增加到36.2%,效果明显.脱色前后燕麦麸膳食纤维的主要成分变化不大,其中总膳食纤维、β-葡聚糖含量略有增高,蛋白质、脂肪含量略有降低.脱色后燕麦麸膳食纤维的膨胀力由2 mL/g增加到4 mL/g,持水力由3.12%增加到3.77%,结合水力由1.3%增加到2.5%.

Browning is a difficult problem in dietary fibre processing. H2O2 was utilized to decolor oat bran dietary fibre for improving its quality. The nutritional components and functional properties of oat bran dietary fiber were also analysed. Better processing conditions of decoloration were as follows: 4% of H2O2, pH11, 40°C, 4 h. The whiteness of oat bran dietary fibre increased from 5.6% to 36.2% under these processing conditions of decoloration. There was little change in contents of main components of oat bran dietary fibre before or after decoloration. The content of total dietary fibre ...