【摘要】 为促进米糠膳食纤维的综合利用,对米糠膳食纤维和大豆膳食纤维的功能理化性质进行了测定。结果表明,每克米糠纤维能吸附2.8 g水,膨胀力达4.1 mL/g;随着温度的升高,米糠纤维的持油力增加,50℃时的持油力分别比37℃和20℃时增加4.0%和8.2%;阳离子交换能力为0.48 mmol/g。pH影响米糠膳食纤维对亚硝酸根离子和胆固醇的吸附,在pH为2时,对亚硝酸根的吸附量为4.06μmol/L,对胆固醇的吸附量为5.67 mg/g。大豆纤维持水力、持油力、膨胀力、阳离子交换能力比米糠纤维高,但大豆纤维对亚硝酸盐和胆固醇的吸附能力较低。更多还原

【Abstract】 The functions and physiochemical properties of rice bran dietary fiber and soybean dietary fiber were studied to promote the comprehensive utilization of rice bran dietary fiber. The oil holding capacity increased with temperature, being 4.0% and 8.2% higher at 50 ℃ than that at 37 ℃ and 20 ℃, respectively. The cation exchange capacity was 0.48 mmol / g. pH had effect on the adsorption of nitrite ion and cholesterol. The nitrite ion adsorption was 4.06 μmol / L and the cholesterol adsorption was 5.67 mg / g at pH 2. Soybean dietary fiber was better than rice bran dietary fiber in water holding capacity, oil holding capacity, expansive force and cation exchange capacity, but showed low adsorption capacity of nitrite and cholesterol.更多还原