摘要
以新鲜豆渣为原料,探究高压均质改性和高静压改性的水溶性膳食纤维(soluble dietary fiber,SDF)得率以及改性后SDF理化性质和生理功能特性的变化。结果表明:高压均质改性在最优压力110 MPa条件下SDF得率为32.86%,高静压改性在进行高压蒸煮,最优400 MPa条件下SDF得率为7.56%,高压均质改性效果明显优于高静压改性(P<0.05);两种改性方式均能不同程度改善SDF的理化性质,促进其对胆酸和胆固醇的吸收,但降低了抗氧化效果。
In this study, insoluble dietary fiber （IDF） from fresh okara was modified by high-pressure homogenization （HPH） and high hydrostatic pressure （HHP） to improve its solubility. The physiochemical and physiological properties of the modified product were analyzed. The results showed that the yield of modified soluble dietary fiber （mSDF） from HPH modification under the optimal pressure （110 MPa） was approximately 32.86%, and the yield of mSDF from HHP modification under 400 MPa was 7.56%, suggesting that HPH was significantly better than HHP for improving the solubility of IDF （P 〈 0.05）. Both treatments could improve the physiochemical properties of SDF, and promote the absorption capacities for bile acids and cholesterol, but decrease the antioxidant effect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第15期81-85,共5页
Food Science
关键词
改性
高压均质
高静压
理化性质
生理功能特性
膳食纤维
modification
high-pressure homogenization
high hydrostatic pressure
physiochemical properties
physiological properties
dietary fiber
