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《Food Science》 2009-15
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Effects of Ultrafine Comminution and Freeze-grinding on Physico-chemical Properties of Dietary Fiber Prepared from Wheat Bran

HUANG Sheng,ZHU Ke-xue,QIAN Hai-feng,ZHOU Hui-ming(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
Dietary fiber was prepared from wheat bran and the effects of ultrafine comminution and freeze-grinding on its physicochemical properties were studied. The results showed that the average particle sizes of ultrafine and freeze-ground dietary fibers were 20.861 and 13.382 μm,respectively. Ultrafine comminution and freeze-grinding both were able to increase content of soluble dietary fiber,swelling capacity and adsorption capacity of heavy metal ions while the ultrafine and freeze-ground dietary fibers displayed lower water-and oil-holding capacities. The cholesterol adsorption capacity was slightly reduced in while a slight increase in cation exchange capacity was observed. The freeze-ground fiber had better physicochemical properties than the ultrafine. X-ray diffraction patterns showed that ultrafine comminution and freeze-grinding did not alter the polymeric crystalline state of dietary fiber.
【Fund】: 国家“863”计划重点项目(2007AA100403)
【CateGory Index】: TS201.2
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