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食品研究与开发:2016,37(13):-
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豌豆渣的成分检测及膳食纤维吸附性能研究
(河北科技大学生物科学与工程学院,河北石家庄 050018)
Analysis on Constituents of Pea Residue and Determination on Adsorption of Dietary Fiber
(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China)
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投稿时间:2015-06-19    
中文摘要: 对豌豆渣的基本成分进行分析,并对不可溶膳食纤维的吸附性能进行研究,包括对油脂、阳离子、胆酸钠及NO2-的吸附作用。试验结果表明豌豆膳食纤维的持水力为9.84g/g、膨胀力为9.4mL/g、吸油力为2.36g/g;每100 mL含胆酸钠的NaCl溶液加入4g豌豆渣膳食纤维对胆酸钠的吸附率达到80.25%;对NO2-吸附能力随着环境pH的增大而降低,当pH=2,在100min内最大吸附量可达10.45μg/g。
中文关键词: 豌豆渣  膳食纤维  物化性能
Abstract:The main constituents of pea residue were analyzed,and the adsorption properties of insoluble dietary fiber were determined through oil,cationic,cholate and NO2-respectively.The results showed that water holding capacity,swelling capacity and oil retention capacity of pea dietary fiber were 9.84 g/g,9.4 mL/g,2.36 g/g,respectively;it also showed that the adsorption rate reached 80.25%when adding 4 g pea residue dietary fiber to 100 mL cholate solution;and the adsorption capacity of NO2-decreases with the increasing of the environment pH,when pH=2,the maximum adsorption capacity of NO2-could reach to 10.45 μg/g in 100 min.
文章编号:201613031     中图分类号:    文献标志码:
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