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首页> 外文期刊>Journal of Agricultural and Food Chemistry >MOLECULAR WEIGHT DISTRIBUTION, MEASURED BY HPSEC, AND VISCOSITY OF WATER-SOLUBLE DIETARY FIBER IN CARROTS FOLLOWING DIFFERENT TYPES OF PROCESSING
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MOLECULAR WEIGHT DISTRIBUTION, MEASURED BY HPSEC, AND VISCOSITY OF WATER-SOLUBLE DIETARY FIBER IN CARROTS FOLLOWING DIFFERENT TYPES OF PROCESSING

机译：HPSEC测量的分子重量分布以及不同处理类型的胡萝卜中水溶性膳食纤维的粘度

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摘要

The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated fi om variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of polymerization (DP) and the viscosity were highly dependent on the type of processing/cooking and in general followed the degree of heat treatment. Thus, the DP values were similar with raw and frozen carrots, whereas blanched carrots had a lower DP. Further, only minor differences in DP could be observed among blanched, soured, and microwaved material, and the most pronounced degradation was obtained in boiled material. The viscosity was in accordance with the DP measurements and decreased in the order raw > blanched > boiled.
机译：研究了通过HPSEC测量的分子量分布，以及从各种加工/煮熟的胡萝卜中分离出的水溶性膳食纤维的粘度。对胡萝卜进行了生，冷冻，漂白，变酸，微波和煮沸的研究。酶消化蛋白质和淀粉后，分离出纤维，以模拟胃肠道中的情况。聚合度（DP）和粘度高度取决于加工/烹饪的类型，并且通常遵循热处理的程度。因此，生胡萝卜和冷冻胡萝卜的DP值相似，而变白的胡萝卜的DP值较低。此外，在变白，变酸和微波的材料中，只能观察到DP的微小差异，而在煮沸的材料中，降解最明显。粘度根据DP测量值，并且以原始>变白>沸腾的顺序降低。

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