EFFECT OF EXTRUSION-COOKING ON THE HYPOGLYCEMIC PROPERTIES OF CITRUS FIBER - AN IN-VITRO STUDY

被引：31

作者：

GOURGUE, C ^{[1
]}

CHAMP, M ^{[1
]}

GUILLON, F ^{[1
]}

DELORTLAVAL, J ^{[1
]}

机构：

[1] INRA,TECHNOL APPL NUTR LAB,F-44026 NANTES 03,FRANCE

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 64卷 / 04期

关键词：

CITRUS FIBER; EXTRUSION-COOKING; SOLUBILITY; VISCOSITY; STARCH DEGRADATION; GLUCOSE DIFFUSION;

D O I：

10.1002/jsfa.2740640416

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Orange and lemon peels were extruded under controlled conditions of varying severity, and their physico-chemical characteristics and effect on the enzymatic hydrolysis of starch and glucose diffusion were studied. Extrusion-cooking treatment increased the soluble fraction of dietary fibre as well as solubilised pectic substances and arabino-galactomannan chains. The apparent viscosities of aqueous extracts of extruded fibre were increased slightly for orange and more markedly for lemon fibre. With both fibre sources, viscosities values were higher in Tris-maleate buffer (0.1 M) than in NaCl (154 mM). However, these modifications had no effect on starch hydrolysis and glucose diffusion in vitro.

引用

页码：493 / 499

页数：7

共 55 条

[51]

VARO P, 1983, J ASSOC OFF ANA CHEM, V66, P933

[52] Determination of the degree of methylation and acetylation of pectins by h.p.l.c. [J].