RAW AND EXTRUDED FIBER FROM PEA HULLS .1. COMPOSITION AND PHYSICOCHEMICAL PROPERTIES

被引：112

作者：

RALET, MC ^{[1
]}

DELLAVALLE, G ^{[1
]}

THIBAULT, JF ^{[1
]}

机构：

[1] INRA,BIOCHIM & TECHNOL GLUCIDES LAB,RUE GERAUDIERE,BP 527,F-44026 NANTES 03,FRANCE

来源：

CARBOHYDRATE POLYMERS | 1993年 / 20卷 / 01期

关键词：

D O I：

10.1016/0144-8617(93)90028-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of extrusion-cooking on pea hulls were investigated. Two batches of pea hulls of different average particle size (80 mum and 500 mum) were extruded under various conditions with a twin screw extruder (Clextral BC 45). In all cases, the water-solubility of the product increased (3.6-15.3%) with the severity of the treatment, monitored by the specific mechanical energy (115-363 kWh/t). A redistribution from insoluble dietary fibre to soluble dietary fibre, indicating a partial solubilisation of fibre without extensive degradation of the polymeric structure, was observed. The solubilised material was composed of pectic substances and hemicelluloses. The hydration properties of pea hulls differed much within the particle size distribution of the products and were not markedly modified by extrusion-cooking treatment.

引用

页码：17 / 23

页数：7

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