湿法超微粉碎对大豆膳食纤维素微粒结构及物性的影响_洪杰.pdfVIP

　2005, 10(3):90 94 Journal o China Agricultural University 洪杰　张绍英 ( , 1000 83) 　　研究了湿法超微粉碎对非水溶性成分质量分数分别为 70 %和90 %的大豆膳食纤维素微粒 构和物理性 质(持水力、膨胀力、黏度等)的影响。 果显示:采用胶体磨对大豆膳食纤维素进行超微粉碎可获得粒度为4 ～20 μm 的细小颗粒。物料在湿状态下呈硬脆特性,在外力作用下 一般发生刚性断裂。非水溶性成分质量分数为 70 % 的大豆膳食纤维素的持水力在磨齿间隙大于15 μm 时随纤维素粒度减小逐渐上升, 而在磨齿间隙为15 ～ 5 μm 时 随纤维素粒度减小呈下降趋势,但膨胀力和黏度则随纤维素粒度减小显著增大;非水溶性成分质量分数为 90 %的 大豆膳食纤维素粒度减小后持水力和黏度都降低, 但膨胀力增加。 超微粉碎使二者的 构都发生整体性破坏, 但 聚合物的 晶状态未发生改变。 　膳食纤维素;超微粉碎;微粒 构;物理性质 　T S 210.1　　　　　1007-4 333(2005)03-0090-05 　　　　　A Effect of ultra-fine pulverization by wet processing on particle structure and physical properties of soybeandietary fiber Hong Jie, Zhang Shaoying (College of Food Scienceand Nutritional Engineering, China Agricultural University, eij ing 100083, China) Abstract　The effect of ult ra-f ine pulv erizat ion by w et processi ng on part icle st ruct ure and physical propert ies (w at er- binding capacity, swelling capacity and vi scosity etc.)of two soybean diet ary fibers wit h 70 %and 90 %insoluble di- et ary f iber respectiv ely was studied.The res ults show ed that we could get minute granul es w it h granularity from 4 t o 20 μm aft er ult ra-fine pulv erizat ion by a colloi d mill.The mat erials appeared hard and f ragil e in w et st at e and rigi d break when an ext ernal force exert ed on t hem.The wat er-binding capacity of the former increased w ith part icle size reduction when the gap of mill t eeth greater t han 15 μm, and then decreased when they ranged from 15 t o 5 μm.Bot h sw elling capacity and v iscosity obv iously increased w ith part icle size reduction.The w at er-binding capacity and v iscosity of the latt er wit h ext ernal force w ould decrease when particl e size was reduced, and it s swelling capacity increase