Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

被引：55

作者：

Chau, Chi-Fai ^{[1
]}

Wen, Yu-Ling ^{[1
]}

Wang, Yi-Ting ^{[1
]}

机构：

[1] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, Taichung 40227, Taiwan

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2006年 / 86卷 / 14期

关键词：

micronisation; dietary fibre; particle size; physicochemical properties; orange peel; cellulose;

D O I：

10.1002/jsfa.2628

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of micronisation on the characteristics and physicochemical properties of (a) an insoluble fibre-rich fraction (IFRF) prepared from orange peel and (b) cellulose were studied and compared. The results showed that micronisation techniques such as hall milling, jet milling and high-pressure micronisation could effectively (P < 0.05) reduce particle sizes to microscale, decrease the bulk density and improve the physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, cation exchange capacity and glucose adsorption capacity) of IFRF and cellulose to different extents (up to 25-fold). After micronisation the inhibitory effects of these insoluble fibres towards alpha-amylase and pancreatic lipase were significantly increased (up to 5.8- and 7.8-fold respectively) and a redistribution of some fibre components from insoluble to soluble fractions was observed. It was concluded that these micronisation treatments, especially high-pressure micronisation, could effectively improve the functionalities of IFRF and cellulose, which might then be used as potential fibre-rich ingredients in functional food applications. (c) 2006 Society of Chemical Industry.

引用

页码：2380 / 2386

页数：7

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