张光,吕铭守,石彦国,孙智慧.挤压膨化工艺对米糠可溶性膳食纤维结构及功能性的影响[J].包装工程,2020,41(19):45-53.
ZHANG Guang,LYU Ming-shou,SHI Yan-guo,SUN Zhi-hui.Effect of Extrusion on Structure and Function of Soluble Dietary Fiber in Rice Bran[J].Packaging Engineering,2020,41(19):45-53. |
| 挤压膨化工艺对米糠可溶性膳食纤维结构及功能性的影响 |
| Effect of Extrusion on Structure and Function of Soluble Dietary Fiber in Rice Bran |
| 投稿时间：2020-06-18 修订日期：2020-10-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.19.007 |
| 中文关键词: 可溶性膳食纤维 挤压膨化 响应曲面 |
| 英文关键词: soluble dietary fiber, extrusion, response surface |
| 基金项目:黑龙江省普通高等学校谷物副产物综合利用重点实验室开放课题（HGW2017005）;“十三五”国家重点研发计划（2016YFD0400402） |
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| 中文摘要: |
| 目的 利用米糠制备膳食纤维，使用挤压膨化技术提高米糠膳食纤维的利用率。方法 以脱脂米糠粉为原料，对其进行挤压膨化处理，以可溶性膳食纤维含量为指标，研究挤压的膨化温度、物料水分含量、螺杆转速对实验结果的影响。在单因素试验的基础上，应用响应曲面法优化试验条件。通过扫描电镜、傅里叶变换红外光谱仪和激光粒度仪对挤压膨化前后的米糠膳食纤维微观结构、官能团和粒径变化进行分析。结果 得到了米糠膳食纤维挤压膨化的最优参数条件，物料含水量（质量分数）为22%，挤压膨化温度为130 ℃，螺杆转速为100 r/min，由此测得米糠中可溶性膳食纤维最优得率为23.63%。挤压膨化后的米糠膳食纤维微观结构为蜂窝结构，红外图谱显示，挤压膨化后米糠膳食纤维中糖类吸收峰得到显著改变，粒径分布也发生了变化。结论 应用响应曲面设计，验证了最佳的米糠挤压膨化参数，该实验有效提高了米糠中可溶性膳食纤维的含量，米糠膳食纤维功能性也会随着结构的变化发生改变。 |
| 英文摘要: |
| The work aims to prepare dietary fibers with rice bran to increase the utility ratio of dietary fibers in rice bran by extrusion. With defatted rice bran powder as raw material and the content of soluble dietary fiber as indicator, extrusion experiments were performed to study the effect of different extrusion temperatures, water contents of the raw materials and screw speeds on the experiment result. The microstructure, functional group and grain size change of dietary fiber in rice bran before and after extrusion were analyzed through SEM, FTIR and LPSA. The optimal parameter conditions for rice bran dietary fiber extrusion were obtained, which were water content of raw material 22%, extrusion temperature 130 ℃ and screw speed 100 r/min. On this basis, it was measured that the optimal yield of soluble dietary fiber in race bran was 23.63%. The microstructure of extruded rice bran dietary fiber had honeycomb structure. The infrared spectrum showed that the absorption peak of sugar in extruded rice bran dietary fiber changed significantly, and the particle size distribution also changed. The application of the response surface methodology verifies the optimal extrusion parameters of race bran and improves the content of soluble dietary fiber in race bran. The function of dietary fiber in race bran also changes with the structural change. |
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