不同处理方式对豆渣可溶性膳食纤维得率及理化特性的影响

Effects of different treated methods on the soluble dietary fiber yield and physicochemical properties of soybean residue

中文关键词:  豆渣  可溶性膳食纤维  挤压  微波  结构  理化特性

英文关键词:soybean residue  soluble dietary fiber  extrusion  microwave  structure  physicochemical properties

中文摘要:

      目的 探究不同处理方式对豆渣中可溶性膳食纤维得率及豆渣理化特性的影响。方法 以豆渣为原料, 可溶性膳食纤维得率为指标, 通过单因素实验确定不同处理方式(挤压、微波、挤压-微波联用、微波-挤压联用)的最佳工艺条件, 并考察不同处理方式对豆渣结构和理化特性的影响。结果 最佳挤压条件为物料水分50%、机筒温度150℃、螺杆转速220 r/min, 最佳微波条件为微波功率500 W、料液比为1:15 (g:mL)、微波时间为6 min, 在最佳的挤压、微波、挤压-微波和微波-挤压处理条件下, 豆渣中可溶性膳食纤维得率分别为7.48%、6.85%、8.22%和7.71%; 通过红外光谱发现豆渣经过处理后分子结构中的氢键被破坏; 4种处理方式均未改变豆渣的晶体结构; 挤压和微波处理都会使豆渣发生团聚现象; 经过处理后豆渣的热稳定性下降, 持油性升高, 联用处理会降低豆渣的溶胀性。结论 联用处理改变豆渣的结构进而影响其性质及可溶性膳食纤维含量, 研究结果为提升豆渣在食品领域的应用提供参考。

英文摘要:

      Objective To explore the effects of different treatment methods on the yield of soluble dietary fiber and physicochemical properties of soybean residue. Methods Taking soybean residue as raw material and the extraction rate of soluble dietary fiber as evaluation index, the optimal technological conditions of different treatments (extrusion, microwave, extrusion-microwave combined, microwave-extrusion combined) were obtained by single factor test. And then the effects of different treatments on the structure and physicochemical properties of soybean residue were investigated. Results The optimal extrusion conditions were material moisture of 50%, barrel temperature of 150℃, screw speed of 220 r/min. The optimal microwave conditions were microwave power of 500 W, solid-liquid ratio of 1:15 (g:mL), microwave time of 6 min. The yield of soluble dietary fibers from soybean residue was 7.48%, 6.85%, 8.22% and 7.71%, respectively, when the soybean residue was treated by the optimum extrusion, microwave, extrusion-microwave and microwave-extrusion treatments. The results of infrared spectroscopy showed that the hydrogen bonds in the molecular structure of treated soybean residue were destroyed. All treatments did not change the crystal structure of soybean residue. Both extrusion and microwave treatment could agglomerate the soybean residue. All treatments resulted in the reduction in the thermal stability of soybean residue, while an increase in the oil holding capacity was obtained. The combined treatments reduced the swelling capacity of soybean residue. Conclusion Combined treatments alter the structure of soybean residue, there by affecting its properties and soluble dietary fiber content and the results of the study can provide a reference for broaden the application of soybean residue in the food field.