复合菌系发酵改性对豆渣膳食纤维结构及物化特性的影响

Effects of Fermentation Modification of Compound Strains on Structure and Physicochemical Properties of Soybean Dregs Dietary Fiber

为促进芸豆渣的综合利用,对豆渣进行发酵改性以提高其物化特性。利用复合菌系进行发酵,响应面优化制备工艺,分离可溶性膳食纤维和不溶性膳食纤维,对发酵前后的膳食纤维进行表观结构及物化特性的分析。发酵后膳食纤维质量分数提高了2.81%,红外光谱图表明豆渣膳食纤维具有膳食纤维特有组分。发酵可溶性膳食纤维质量分数为17.47%,提高了11.84%,其抗氧化能力显著提高,其微观结构颗粒明显增多变小呈紧簇蜂窝状。发酵后不溶性膳食纤维的持水力、持油力及膨胀力分别提高了2倍、6倍、1.9倍,吸附性及离子交换能力皆显著优于未处理的不溶性膳食纤维,其微观结构褶皱明显。发酵后的豆渣膳食纤维微观结构及物化特性皆有较明显地改善,其具备作为优质膳食纤维地潜能。

In order to promote the comprehensive utilization of kidney bean dregs,fermentation modified bean dregs to improve its physical and chemical properties.Fermentation was carried out by using complex strains,and the preparation process wasoptimized by response surface.Soluble dietary fiber and insoluble dietary fiber were separated,and their apparent structure and physical and chemical properties were analyzed.After fermentation,the dietary fiber content increased by 2.81%,and the infrared spectrum showed that the soybean dregs dietary fiber had a specific component of dietary fiber.The content of fermented soluble dietary fiber was 17.47%,which was an increase of 11.84%,its antioxidant capacity was significantly improved,and its microstructure particles increased significantly and became smaller,indicating a compact honeycomb shape.After fermentation,the water holding capacity,oil holding capacity and swelling capacity of insoluble dietary fiber were increased by 2 times,6 times and 1.9 times,respectively.The adsorption and ion exchange capacity were significantly better than that of untreated insoluble dietary fiber,and its microstructure was obviously wrinkled.In summary,the microstructure and physicochemical properties of bean dregs dietary fiber after fermentation were significantly improved,which has the potential to be a high-quality dietary fiber.