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投稿时间：2015-01-09
投稿时间：2015-01-09
中文摘要: 研究超微粉碎对枣渣微粉粒径、微观结构以及理化特性的影响，结果表明超微粉碎枣渣微细化程度提高，完整 的细胞结构减少，裂片增加，可溶性膳食纤维比例提高，持水性、溶胀性、吸附油脂、胆固醇、胆酸钠能力增强，其中对饱 和脂肪的吸附能力高于不饱和脂肪的吸附能力；在酸性条件下（模拟胃 pH 环境）吸附胆固醇的能力较强，包括化学吸 附和物理吸附； 吸附胆酸钠的能力受胆酸钠浓度的影响，高浓度促进吸附，存在一种动态平衡。
Abstract:Jujube fruit residues was ultrafine pulverized and its physicochemical properties were studied. The result showed that the content of soluble dietary fiber， water-holding capacities and swelling capacities， oil-holding capacities， cholesterol adsorption capacities increased while the sizes of the micro powders less，The oil-holding capacities were increased slightly. The cholesterol adsorption capacities of jujube fruit residues in acerbic were higher than that in alkaline，including physical and chemical absorption. The sodium cholate ad－ sorption capacities were accelerated by higher initial concentrations of bile acid .
文章编号：201609028 中图分类号： 文献标志码：A
基金项目:山西省科技攻关项目（20130311032-2）；山西省农业科学院农业科技创新研究（CXKT1510）
| Author Name | Affiliation |
| ZHANG Jiang-ning， DING Wei-ying， YANG Chun* | Institute of Agriculture Products，Shanxi Academy of Agriculture Science，Taiyuan 030031， Shanxi， China |
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