低温超微粉碎对豆渣膳食纤维结构及功能特性影响
|
摘要
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.
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.
引文
[1]GUERMANI L,VILLAUME C,BAU H W,et al.Composition and nutritional value of okara fermented by Rhizopus oligosporus[J].Sciences Des Aliments,1992.
[2]RODILESLóPEZ J O,ARROYOMAYA I J,JARAMILLOFLORES M E,et al.Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin[J].Journal of Dairy Science,2010,93(4):1420-1428.
[3]REDONDO-CUENCA A,VILLANUEVA-SU?REZ MJ,MATEOS-APARICIO I.Soybean seeds and its by-product okara as sources of dietary fibre.Measurement by AOAC and Englyst methods[J].Food Chemistry,2008,108(3):1099-1105.
[4]CHAU C F,WANG Y T,WEN Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408.
[5]CHEN J,GAO D,YANG L,et al.Effect of microfluidization process on the functional properties of insoluble dietary fiber[J].Food Research International,2013,54(2):1821-1827.
[6]CHEN C J,SHEN Y C,ANI Y.Physico-chemical characteristics of media-milled corn starch[J].Journal of Agricultural&Food Chemistry,2010,58(16):9083.
[7]WEN Y,NIU M,ZHANG B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2016,75:344-351.
[8]SANGNARK A,NOOMHORM A.Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J].Food Chemistry,2003,80(2):221-229.
[9]ZHU K X,SHENG H,WEI P,et al.Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J].Food Research International,2010,43(4):943-948.
[10]ZHAO X Y,YANG Z B,GAI G S,et al.Effect of super fine grinding on properties of ginger powder[J].Journal of Food Engineering,2009,91:217-222.
[11]LI Y,SUI X,QI B,et al.Optimization of ethanolultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2014,91(1):159-168.
[12]赖海涛.豆腐渣制取膳食纤维的研究[D].厦门:集美大学,2011.
[13]杨梦曦,朱叶,邓雪盈,等.复合酶法提取豆渣膳食纤维的研究[J].食品与机械,2014,30(4):186-189.
[14]ULLAH I,YIN T,XIONG S,et al.Structural characteristics and physicochemical properties of okara(soybean residue)insoluble dietary fiber modified by high-energy wet media milling[J].LWT-Food Science and Technology,2017,82:15-22.
[15]ZHANG J,YIN T,XIONG S,et al.Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling[J].Journal of Food Engineering,2016,183:74-80.
[16]MATEOSAPARICIO I.High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean[J].Innovative Food Science&Emerging Technologies,2010,11(3):445-450.
[17]MA M,MU T.Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure[J].Carbohydrate Polymers,2016a,136:87-94.
[18]MA M,MU T.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016b,194:237-246.
[19]AL-SHERAJI S H,ISMAIL A,MANAP M Y,et al.Functional properties and characterization of dietary fiber from Mangifera pajang Kort fruit pulp[J]Journal of Agricultural and Food Chemistry,2011,59(8):3980-3985.
[20]ZHAO X,CHEN J,CHEN F,et al.Surface characterization of corn stalk superfine powder studied by FTIR and XRD[J].Colloids&Surfaces B Biointerfaces,2013,104(3):207-212.
[21]SONI B,HASSAN E B,MAHMOUD B.Chemical isolation and characterization of different cellulose nanofibers from cotton stalks[J].Carbohydrate Polymers,2015,134(10):581-589.
[22]WEN Y,NIU M,ZHANG B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2016,75:344-351.
[23]LIIMATAINEN H,SIRVI?J,HAAPALA A,et al.Characterization of highly accessible cellulose microfibers generated by wet stirred media milling[J].Carbohydrate Polymers,2011,83(4):2005-2010.
[2]RODILESLóPEZ J O,ARROYOMAYA I J,JARAMILLOFLORES M E,et al.Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin[J].Journal of Dairy Science,2010,93(4):1420-1428.
[3]REDONDO-CUENCA A,VILLANUEVA-SU?REZ MJ,MATEOS-APARICIO I.Soybean seeds and its by-product okara as sources of dietary fibre.Measurement by AOAC and Englyst methods[J].Food Chemistry,2008,108(3):1099-1105.
[4]CHAU C F,WANG Y T,WEN Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408.
[5]CHEN J,GAO D,YANG L,et al.Effect of microfluidization process on the functional properties of insoluble dietary fiber[J].Food Research International,2013,54(2):1821-1827.
[6]CHEN C J,SHEN Y C,ANI Y.Physico-chemical characteristics of media-milled corn starch[J].Journal of Agricultural&Food Chemistry,2010,58(16):9083.
[7]WEN Y,NIU M,ZHANG B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2016,75:344-351.
[8]SANGNARK A,NOOMHORM A.Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J].Food Chemistry,2003,80(2):221-229.
[9]ZHU K X,SHENG H,WEI P,et al.Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J].Food Research International,2010,43(4):943-948.
[10]ZHAO X Y,YANG Z B,GAI G S,et al.Effect of super fine grinding on properties of ginger powder[J].Journal of Food Engineering,2009,91:217-222.
[11]LI Y,SUI X,QI B,et al.Optimization of ethanolultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2014,91(1):159-168.
[12]赖海涛.豆腐渣制取膳食纤维的研究[D].厦门:集美大学,2011.
[13]杨梦曦,朱叶,邓雪盈,等.复合酶法提取豆渣膳食纤维的研究[J].食品与机械,2014,30(4):186-189.
[14]ULLAH I,YIN T,XIONG S,et al.Structural characteristics and physicochemical properties of okara(soybean residue)insoluble dietary fiber modified by high-energy wet media milling[J].LWT-Food Science and Technology,2017,82:15-22.
[15]ZHANG J,YIN T,XIONG S,et al.Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling[J].Journal of Food Engineering,2016,183:74-80.
[16]MATEOSAPARICIO I.High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean[J].Innovative Food Science&Emerging Technologies,2010,11(3):445-450.
[17]MA M,MU T.Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure[J].Carbohydrate Polymers,2016a,136:87-94.
[18]MA M,MU T.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016b,194:237-246.
[19]AL-SHERAJI S H,ISMAIL A,MANAP M Y,et al.Functional properties and characterization of dietary fiber from Mangifera pajang Kort fruit pulp[J]Journal of Agricultural and Food Chemistry,2011,59(8):3980-3985.
[20]ZHAO X,CHEN J,CHEN F,et al.Surface characterization of corn stalk superfine powder studied by FTIR and XRD[J].Colloids&Surfaces B Biointerfaces,2013,104(3):207-212.
[21]SONI B,HASSAN E B,MAHMOUD B.Chemical isolation and characterization of different cellulose nanofibers from cotton stalks[J].Carbohydrate Polymers,2015,134(10):581-589.
[22]WEN Y,NIU M,ZHANG B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2016,75:344-351.
[23]LIIMATAINEN H,SIRVI?J,HAAPALA A,et al.Characterization of highly accessible cellulose microfibers generated by wet stirred media milling[J].Carbohydrate Polymers,2011,83(4):2005-2010.