低温超微粉碎对豆渣膳食纤维结构及功能特性影响

Effects of Ultrafine Grinding of Low Temperature on the Structure and Functional Properties of Soy Dregs Protein

研究主要分析低温超微粉碎对生物酶法制油豆渣膳食纤维结构与功能的影响。利用低温超微粉碎技术处理生物酶法制油豆渣,采用红外光谱及X-衍射分析不同粉碎条件下豆渣膳食纤维结构变化,并通过豆渣膳食纤维粒径分布、持水性及膨胀性对其功能性表征,明确低温超微粉碎对豆渣膳食纤维的影响机制。结果表明,生物酶法制油豆渣经低温超微粉碎处理后,豆渣膳食纤维粒径分布稳定,其持水性、膨胀性显著提高,最高为1 520%, 18.3m L/g,并在扫描电镜下观测处理后膳食纤维形态。

Mainly analyze the effect of low-temperature ultrafine pulverization on the structure and function of dietary fiber of soybean dregs by enzymatic method. Utilizing low-temperature ultra-micro-pulverization technology to treat the enzymecatalyzed bean dregs, infrared spectroscopy and X-ray diffraction were used to analyze the changes of dietary fiber structure of soybean dregs under different pulverization conditions. Through the functional characterization of the fiber size distribution, water holding capacity and swelling property of bean dregs, the mechanism of low temperature ultrafine crushing on dietary fiber of soybean dregs was clarified. The results showed that after the ultrafine pulverization treatment of soybean oil residue by bio-enzyme method, the size distribution of dietary fiber in soybean dregs was stable, and its water holding capacity and swelling property were significantly improved. The highest was 1 520% and 18.3 mL/g. The treated dietary fibers were observed under scanning electron microscope.