发酵与动态高压微射流对豆渣膳食纤维理化特性的影响

Effects of Fermentation and Dynamic High Pressure Microfluidization on Physicochemical Properties of Dietary Fiber in Soybean Residue

采用乳酸菌发酵结合动态高压微射流(Dynamic High Pressure Microfluidization,DHPM)技术,对豆渣进行改性,探讨其对膳食纤维组成、水化性质、持油力、胆汁酸结合能力及阳离子交换能力的影响。结果表明:乳酸菌发酵和DHPM均可有效提高豆渣中可溶性膳食纤维的含量,并降低不可溶性膳食纤维的含量,使可溶性与不可溶性膳食纤维含量的比值最大达到1∶2.6;乳酸菌发酵和DHPM能明显改善膳食纤维的水化性质和持油力,但对阳离子交换能力的影响不显著;乳酸菌发酵使豆渣膳食纤维结合胆汁酸的能力下降,而DHPM则使之升高。乳酸菌发酵和DHPM可以作为提高膳食纤维生理功能的有效途径。

The objective of this work was to study the effects of fermentation with lactic acid bacteria and dynamic high pressure microfluidization （DHPM） on physicochemical properties of dietary fiber in soybean residue. The results showed that fermentation and DHPM produced an increase of soluble dietary fiber （SDF） and a decrease of insoluble dietary fiber （IDF）,and raised the SDF/IDF ratio to 1/2.6. They both modified hydration properties and oil holding capacity greatly, but did not affect cation exchange capacity significantly. The sample showed a lower bile acid binding capacity after fermentation,but a higher capacity after DHPM treatment. Therefore, fermentation with lactic acid bacteria and DHPM could be considered as good methods to improve the functionality of dietary fiber in soybean residue.