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《Journal of China Agricultural University》 2005-03
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Effect of ultra-fine pulverization by wet processing on particle structure and physical properties of soybean dietary fiber

Hong Jie, Zhang Shaoying (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)  
The effect of ultra-fine pulverization by wet processing on particle structure and physical properties (water-binding capacity, swelling capacity and viscosity etc.) of two soybean dietary fibers with 70% and 90% insoluble dietary fiber respectively was studied. The results showed that we could get minute granules with granularity from 4 to 20μm after ultra-fine pulverization by a colloid mill. The materials appeared hard and fragile in wet state and rigid break when an external force exerted on them. The water-binding capacity of the former increased with particle size reduction when the gap of mill teeth greater than 15μm, and then decreased when they ranged from 15 to 5μm. Both swelling capacity and viscosity obviously increased with particle size reduction. The water-binding capacity and viscosity of the latter with external force would decrease when particle size was reduced, and its swelling capacity increase inversely. The structures of the both samples were disrupted entirely by ultra-fine pulverization without alteration of the polymeric crystalline state.
【CateGory Index】: TS214
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