期刊论文

中文

中国油脂

1003-7969

2017

42

7

84-87

(201303071):公益性行业(农业)科研专项经费项目

本校为第一机构

以新鲜米糠为原料,分别贮藏0、1、3、5、10 d稳定化和脱脂后制备米糠不溶性膳食纤维,研究米糠贮藏时间对米糠不溶性膳食纤维功能性质的影响。结果表明:随着米糠贮藏时间的延长,米糠不溶性膳食纤维的持水性、持油性、阳离子交换能力和吸附胆酸钠能力先上升后下降,分别在新鲜米糠贮藏1、3、1 d和3 d达到最大值,分别为4.75 g/g、4.10 g/g、0.39 mmol/g和42.54 mg/g。随新鲜米糠贮藏时间的延长,米糠不溶性膳食纤维的结合水力逐渐下降,膨胀力无显著性变化,粉体亮度先上升后下降。研究表明米糠短期贮藏可以改善米糠不溶性膳食纤维的部分功能性质,而长期贮藏会引起米糠不溶性膳食纤维功能性质的下降。

With fresh rice bran stored for 0, 1, 3, 5 d and 10 d as raw material, rice bran insoluble dietary fiber was prepared after stabilization and defatting, and the effects of storage time of rice bran on the functional properties of rice bran insoluble dietary fiber were investigated. The results showed that with storage time of fresh rice bran prolonging, water holding capacity, oil holding capacity, cation exchange capacity, and adsorption capacity of sodium cholate of rice bran insoluble dietary fiber firstly increased, and then decreased, and achieved the maximum value when the rice bran was ...