不同粒径胡萝卜膳食纤维的理化性质及其对淀粉糊化性质的影响

Physicochemical Properties of Different Particle Sized Carrot Dietary Fiber and Its Influence on Starch Pasting Properties

DOI：10.3969/j.issn.1673-1689.2018.11.015

中文关键词: 关键字： 胡萝卜膳食纤维 粒径 理化性质 糊化性质

英文关键词: carrot fiber,particle size,physicochemical properties,pasting property

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中文摘要:

研究不同粒径的胡萝卜膳食纤维的理化性质及其对淀粉糊化的影响。利用行星式球磨仪制备平均粒径分别为332.5（G1），142.3（G2），65.64（G3），26.36（G4），9.51（G5）和2.04 μm（G6）的胡萝卜纤维，对其进行热重、流变学性质、孔径、分层稳定性分析，并利用RVA研究其对淀粉糊化性质的影响。结果表明，粒径减小能显著增大膳食纤维比表面积，增加其孔体积，同时提高膳食纤维的悬浮稳定性，降低其表观黏度；此外，膳食纤维的添加显著影响淀粉的糊化性质，随着膳食纤维添加比例增大，衰减值下降，淀粉更难糊化，而减小膳食纤维粒径，其峰值黏度降低。

英文摘要:

The present study was conducted to research physicochemical properties of different particle sized carrot dietary fiber and its influence on starch pasting properties. We prepared six granulometric fractions having average particle size 332.5（G1），142.3（G2），65.64（G3），26.36（G4），9.51（G5） and 2.04 μm（G6） using Planetary Ball Mill. Thermogravimetric，rheological properties，pore diameter distribution and phase stability of the six fractions were studied and we used the RVA to study their influence on starch pasting properties. Results revealed that micronization of samples resulted in improvement of specific surface area，pore volume and stability while reduction of viscosity. In addition，dietary fiber had effect on starch gelatinization，and the setback values declined with the amount of dietary fiber increasing，meanwhile，the peak viscosity decreased with particle size reduction.

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