研究了超高压处理压力、时间、料水比对小麦麸皮持水力、膨胀力、可溶性膳食纤维含量的影响,采用响应曲面法优化试验设计,建立了持水力、膨胀力、可溶性膳食纤维含量的回归模型,采用优化的工艺条件即超高压处理压力400 MPa,时间18 min,料水比19:100时,小麦麸皮的持水力、膨胀力、可溶性膳食纤维含量分别达到3.08 g/g,1.49 mL/g,3.12％,是原料麸皮的1.43,2.07和1.48倍.将原料麸皮和最优超高压工艺处理的小麦麸皮进行扫描电子显微镜(SEM)观察,结果表明:未经处理样品微粒多呈圆球状,表面光滑,经超高压改性后的样品微粒呈现不规则形状,表面孔隙较多,微粒体积膨大,表面呈现片层状结构.%Effects on the holding water capacity, Swelling capacity, Soluble dietary fiber content of wheat bran by ultrahigh pressure, time and ratio of solid to liquid were studied in this paper. The testing design was optimized according to the response surface methodology; the regression prediction models of the holding water capacity, swelling capacity and soluble dietary fiber content were established. The optimum process of the UHP pressure 400 Mpa, processing time 18 min,ratio of solid to liquid 19:100 and response values were 3.08g/g,1.49 mL/g and 3. 12% respectively. The treated wheat bran and the raw material were observed with SEM and showed that the particles of treated material were inflated,the surface of which were multihole and flake -like. The swelling phenomenon, flake -like surface and multihole structure of the wheat bran particles coincided with the improvement of water - holding capacity and swelling capacity of wheat bran.
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