食品科学 ›› 2007, Vol. 28 ›› Issue (8): 236-240.

• 工艺技术 • 上一篇    下一篇

不同工艺条件制备的马铃薯膳食纤维的物化性能比较

 王卓, 顾正彪, 洪雁   

  1. 江南大学食品学院食品科学与安全教育部重点实验室; 江南大学食品学院食品科学与安全教育部重点实验室 江苏无锡214036; 江苏无锡214036;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Physical Properties of Three Kinds of Dietary Fibers from Potato Pulp

 WANG  Zhuo, GU  Zheng-Biao, HONG  Yan   

  1. Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 本研究采用酸处理、中温α-淀粉酶处理和耐高温α-淀粉酶处理三种工艺条件制得三种马铃薯膳食纤维产品,对三种样品与市售燕麦纤维的膨胀力、持水力和阳离子交换能力进行了测定。结果表明,100℃时各样品膨胀力和持水力达到最大值,酸处理样品膨胀力和持水力优于其他样品;燕麦膳食纤维样品的离子交换能力最差,而耐高温α-淀粉酶处理样品和酸处理样品离子交换能力较好。

关键词: 膳食纤维, 马铃薯渣, 膨胀力, 持水力, 阳离子交换能力

Abstract: The three kinds of potato dietary fibers (PDF) from potato pulp were produced by acid reagents, mesothermal temperature amylase and high temperature resistant amylase respectively. The expansibility, water holding capacity and cation exchange capacity of PDF products were determined .The results showed that the expansibility and water holding capacity ascend with the rise of temperature and reach the peak at 100 ℃,while the expansibility and water holding capacity of all kinds PDF samples are better than the oat dietary fibers saled in market. The cation exchange capacity of PDF treated by mesothermal temperature amylase is the weakest in all three kinds of PDF.

Key words: dietary fibers, potato pulp, expansibility, water holding capacity, cation exchange capacity