作者：李焕霞,王华,刘树立
作者单位：西南大学食品学院,中国农业科学院柑桔研究所
摘要：以甜橙皮渣为原料通过微波-碱法处理得到皮渣总膳食纤维,将膳食纤维粉碎到不同粒度后测定其持水力、膨胀力、对饱和脂肪酸和不饱和脂肪酸吸收能力、阳离子交换能力等物理化学性质,结果表明粉碎处理对膳食纤维品质的影响较大。
关键词：粉碎,膳食纤维,品质
Title: The Impact of Different Granularity to Character of Dietary Fiber
Authors: LI Huan-xia , WANG Hua, LIU Shu-li
Abstract: The total dietary fiber was made from orange residue that was treated by microwave and lye, first the total dietary fiber was crushed so it has different granularity, the expansibility, the capability to hold water and fatty acid and to exchange cation was mensurated, and the result indicated that character of dietary fiber was impacted markedly.
Key words: Crush； dietary fiber； character；
文献注录：李焕霞,王华,刘树立. 粒度不同对膳食纤维品质影响研究 [J]. 四川食品与发酵. 2007, 03: 35-37.
报/刊名：《四川食品与发酵》，发表于2007 / 第 03 期。
文献类型： [J]
页码：第 35-37 页 / 共3 页