豆粕不溶性膳食纤维的制备及性质研究

Preparation and properties of insoluble dietary fiber from soybean meal

采用碱性蛋白酶水解并去除豆粕中蛋白质成分制备不溶性膳食纤维,考察酶解pH、酶添加量、温度、时间对含量的影响以响应面试验进行优化并对其成品进行红外表征及性质测定。结果表明:pH为8.5,酶添加量为7500U/g、酶解温度为50℃、酶解时间为3h不溶性膳食纤维含量可达90.428%;持水力为14.047%、持油力为7.250%、溶胀性为12.709mL/g;对不饱和油脂和饱和油脂的吸附能力分别为4.677%、6.319%;葡萄糖吸附值为99.541mmoL/g;红外光谱图显示豆粕不溶性膳食纤维具有糖类和纤维素的特征吸收峰。并且利用其高持水力、高溶胀性和吸附油脂的性质可以应用于减肥食品中;利用高葡萄糖吸附性可应用于糖尿病特定食品中,减少糖的吸收;利用高溶胀性可以提高产品的稳定性,减少稳定剂的使用;利用其高油脂吸附性,添加到食品中可降低食品本身的油腻感,达到解腻的作用,说明豆粕不溶性膳食纤维可作为一种原料或配料添加到食品中。

Insoluble dietary fiber was prepared by hydrolyzing and removing protein components from soybean meal with alkaline protease. The effects of enzymatic hydrolysis pH,enzyme addition,temperature and time on the content were investigated and optimized by response surface test. The finished product was characterized by infrared and its properties were determined. The results showed that the content of insoluble dietary fiber could reach 90.428% when pH value was 8.5,the amount of enzyme was 7500U/g,the hydrolysis temperature was 50℃ and the hydrolysis time was 3h. The water holding capacity was 14.047%,the oil holding capacity was 7.250%,and the swelling property was 12.709mL/g. The adsorption capacity of unsaturated oil and saturated oil were 4.677% and 6.319%,respectively.The adsorption value of glucose was 99.541mmoL/g. Infrared spectra showed that soybean meal insoluble dietary fiber had characteristic absorption peaks of sugars and cellulose. It could be used in diet food by its high water holding capacity,high swelling and oil adsorption properties. High glucose adsorption could be applied to specific foods for diabetes and reduce sugar absorption. The use of high swelling capacity could improve the stability of products and reduce the use of stabilizers. Due to its high oil adsorption,insoluble dietary fiber could reduce the greasy feeling of the food. Therefore,soybean meal insoluble dietary fiber could be added to food as a raw material or ingredient.