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《Science and Technology of Food Industry》 2008-03
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Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots

LI An-ping,XIE Bi-xia,ZHONG Qiu-ping,TAO Jun-kui(College of Food Science and Technology,Central South University of Forestry and Technology,Changsha 410004,China)  
The effect of bamboo shoots dietary fiber particle size by ultra-fine pulverization on chemical composition,physical properties,parameters of farinogram and polymeric crystalline state were studied.The results showed that the dietary fiber particle size affected the content of SDF and IDF.Beyond 150μm,the hydration properties(water holding,swelling,oil binding capacity)were found to decrease with decrease in particle size.The reduction in the particle size(150μm)resulted in increased hydration properties.The angle of repose and slide and parameters of farinogram of dietary fiber was found to increase with decrease in particle size.X-ray diffraction patterns showed that the ultra-fine pulverization did not alter the polymeric crystalline state of dietary fiber.
【Fund】: 科技部创新基金项目(O2EFN216701226)
【CateGory Index】: TS255.1
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