Water holding capacity of selected soluble and insoluble dietary fibre

被引：47

作者：

Boulos, NN ^{[1
]}

Greenfield, H ^{[1
]}

Wills, RBH ^{[1
]}

机构：

[1] Univ New S Wales, Dept Food Sci & Technol, Sydney, NSW 2052, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2000年 / 3卷 / 02期

关键词：

D O I：

10.1080/10942910009524629

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A centrifugation method was developed to determine water holding capacity (WHC) of lignin, cellulose, pectin, whole locust bean gum (LBGW) and insoluble locust bean gum (LBGI) and was compared with the AACC method using cellulose, lignin and LB GI. WHC was found to be highest for LBGW>pectin>LBGI>lignin>cellulose. Solubility and chemical configuration rather than particle size, were the main determinants of WHC. The AACC method tended to overestimate;WHC for cellulose, LBGI and lignin.

引用

页码：217 / 231

页数：15

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