空化射流条件下豆渣不溶性膳食纤维结构与功能性研究

为有效促进豆渣中不溶性膳食纤维的可溶化、提高其功能特性,利用空化微射流技术处理生物酶法制油豆渣膳食纤维,采用X-射线衍射、扫描电子显微镜方法分析不同空化微射流处理时间(0、6、12、18 min)下豆渣膳食纤维的晶体结构及表观形态变化,并通过粒度、持水性、膨胀性、表观粘度、葡萄糖和胆固醇吸附能力对其理化、功能性质进行表征,明确空化射流对其结构、功能及吸附特性的影响。结果显示:经空化射流处理18 min后,样品结构产生粒径减小、结晶度下降、粘度降低等变化;处理12 min时膨胀力、持水力分别达到最大值(13.92±0.78) m L/g、(2.83±0.13) g/g,此时对葡萄糖和胆固醇的吸附能力最佳。研究表明,空化射流可有效促进生物酶法制油豆渣不溶性膳食纤维的可溶化,并显著改善其结构及理化性质。

Effect of Cavitation Jets on Structure and Function of Okara Insoluble Dietary Fiber

In order to effectively promote the dissolution of okara insoluble dietary fiber and its functional characteristics, okara (soybean residues) were used as raw materials by using cavitation jets technology to treat okara of bio-enzyme-made insoluble dietary fiber. X-ray diffraction and scanning electron microscopy were used to analyze the crystal structure and apparent morphological changes of okara insoluble dietary fiber under different cavitation jets treatment times (0min, 6min, 12min and 18min). Its physical, chemical and functional properties were characterized by particle size, water retention, swelling, apparent viscosity, glucose and cholesterol adsorption capacity. The effects of cavitation jets on their structure, function and adsorption characteristics were clarified. The results showed that the structure of the sample reduced particle size, crystallinity, and viscosity after 18min of cavitation jets treatment. The swelling force and water holding capacity reached the maximum values of (13.92±0.78)mL/g and (2.83±0.13)g/g at 12min, respectively. At this time, the adsorption capacity for glucose and cholesterol was the best. Therefore, cavitating jet can significantly promote the dissolvability of insoluble dietary fiber from okara and effectively improve its structure and physical and chemical properties, thus it can provide technical support and theoretical guidance for the high value application of soybean by-products.