以麻竹笋壳为原料,机械球磨为处理手段,通过改变大小球磨珠比例得到不同粒径大小的麻竹笋壳膳食纤维(Dendrocalamus latiflorus shell dietary fiber,DSDF),探究其对麻竹笋壳膳食纤维理化性质的影响,并以红外光谱、热重分析、扫描电镜等方法表征了经不同大小球数量比处理的DSDF形貌、热稳定性和官能团等结构特征。研究结果表明,DSDF粒径随球磨珠大小球数量比的增加呈先增加后减小的趋势,当大小球比为1∶5时,DSDF粒径最小,为684.9±69.23 nm,持水力为(4.12±0.04) g/g、持油力为(3.93±0.18) g/g、膨胀力为(8.22±0.51) mL/g最大,其颜色比未处理组更加明亮且变浅;DSDF的微观结构特征也在球磨处理后产生了变化,纤维素部分分解,热稳定性下降,DSDF在球磨作用下尺寸减小,表面粗糙并出现裂痕,有团聚现象产生,但球磨处理基本没有改变DSDF的官能团特征。这些结果说明机械球磨处理有效改善了DSDF特性,是一种改性DSDF的有效方式。
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