提取方式对大豆膳食纤维理化及功能特性的影响
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摘要
生物解离大豆残渣中膳食纤维含量丰富,为明晰生物解离提取法对大豆膳食纤维的改性效果,获取高品质大豆膳食纤维,本研究测定生物解离大豆膳食纤维的纯度、理化性质及功能特性,并与水提法天然大豆膳食纤维,化学法、发酵法及挤压膨化法改性大豆膳食纤维进行对比。结果表明:生物解离大豆膳食纤维纯度可达82.58%,其中可溶性膳食纤维含量约占总膳食纤维的60%,属于优质膳食纤维;生物解离膳食纤维的持水性、持油性、膨胀性和溶解性分别为6.87 g/g、5.48 g/g、8.22 mL/g和5.07%,均明显高于其他方式提取的膳食纤维。功能特性测定结果表明,不同方式提取的膳食纤维功能特性强弱次序均为生物解离膳食纤维>挤压膨化法改性膳食纤维>发酵法改性膳食纤维>化学法改性膳食纤维>水提法膳食纤维。生物解离膳食纤维在pH 7.0时对Pb~(2+)、As~+、Cu~(2+)3种重金属离子吸附能力分别为351.2、304.1、214.1μmol/g。此外,生物解离大豆膳食纤维的葡萄糖吸收能力、α-淀粉酶抑制能力和胆汁酸阻滞指数分别为6.56～35.78 mmol/g、18.42%和33.12%～35.52%,均显著高于其余提取方式的膳食纤维。因此,生物解离提取法对大豆膳食纤维改性效果显著,生物解离残渣可作为一种新型的膳食纤维来源进行开发应用。
The residue from biological dissociation(BD) of soybeans can be considered as a rich source of dietary fibers due to its richness in dietary fibers. In order to investigate the effect of BD on the quality of soybean dietary fiber and hence to obtain high-quality soybean dietary fiber, the chemical composition, physicochemical and functional properties of the resulting soybean dietary fiber were determined and compared with those obtained from water extraction, chemical treatment, fermentation and water extraction following extrusion pretreatment. The results showed that the purity of dietary fiber prepared by BD was 82.58%, and approximately 60% of the total dietary fiber was soluble, suggesting that high-quality dietary fiber was obtained. The water-holding capacity, oil-holding capacity, expansibility and solubility of dietary fiber from BD were 6.87 g/g, 5.48 g/g, 8.22 m L/g and 5.07%, respectively, which were significantly higher than those of dietary fibers from other extraction methods. The results of functional properties showed that the functional properties of dietary fibers from different extraction methods were in the decreasing order of BD, extrusion, fermentation, chemical extraction, and water extraction. In addition, the adsorption capacity of BD dietary fiber toward Pb~(2+), As~(3+), and Cu~(2+) were 351.2, 304.1 and 214.1 μmol/g at p H 7.0, respectively. The glucose adsorption capacity, α-amylase-inhibitory activity and bile acid retardation index were 6.56–35.78 mmol/g, 18.42%, and 33.12%–35.52%, respectively, which were significantly higher than dietary fibers from other extraction methods. Therefore, the residue from biological dissociation of soybeans has good physicochemical and functional properties, indicating that it has great potential for application in the food industry as a new source of dietary fiber.
The residue from biological dissociation(BD) of soybeans can be considered as a rich source of dietary fibers due to its richness in dietary fibers. In order to investigate the effect of BD on the quality of soybean dietary fiber and hence to obtain high-quality soybean dietary fiber, the chemical composition, physicochemical and functional properties of the resulting soybean dietary fiber were determined and compared with those obtained from water extraction, chemical treatment, fermentation and water extraction following extrusion pretreatment. The results showed that the purity of dietary fiber prepared by BD was 82.58%, and approximately 60% of the total dietary fiber was soluble, suggesting that high-quality dietary fiber was obtained. The water-holding capacity, oil-holding capacity, expansibility and solubility of dietary fiber from BD were 6.87 g/g, 5.48 g/g, 8.22 m L/g and 5.07%, respectively, which were significantly higher than those of dietary fibers from other extraction methods. The results of functional properties showed that the functional properties of dietary fibers from different extraction methods were in the decreasing order of BD, extrusion, fermentation, chemical extraction, and water extraction. In addition, the adsorption capacity of BD dietary fiber toward Pb~(2+), As~(3+), and Cu~(2+) were 351.2, 304.1 and 214.1 μmol/g at p H 7.0, respectively. The glucose adsorption capacity, α-amylase-inhibitory activity and bile acid retardation index were 6.56–35.78 mmol/g, 18.42%, and 33.12%–35.52%, respectively, which were significantly higher than dietary fibers from other extraction methods. Therefore, the residue from biological dissociation of soybeans has good physicochemical and functional properties, indicating that it has great potential for application in the food industry as a new source of dietary fiber.
引文
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[19]AACC.Approved methods of American Association of Cereal Chemists[S].Applied Biochemistry and Biotechnology,2000.
[20]ROBERTSON J A,FDDE M,DYSSELER P,et al.Hydration properties of dietary fibre and resistant starch:a European collaborative study[J].LWT-Food Science and Technology,2000,33(2):72-79.
[21]阮传英.动态高压微射流技术对豆渣膳食纤维吸附重金属能力的影响[D].南昌:南昌大学,2014:17.
[22]CHAU C F,WEN Y L,WANG Y T.Improvement of the functionality of a potential fruit insoluble fibre by micron technology[J].International Journal of Food Science&Technology,2006,41(9):1054-1060.
[23]AHMED F,SAIRAM S,UROOJ A.In vitro hypoglycemic effects of selected dietary fiber sources[J].Journal of Food Science&Technology,2011,48(3):285-289.
[24]ADIOTOMRE J,EASTWOOD M A,EDWARDS C A,et al.Dietary fiber:in vitro methods that anticipate nutrition and metabolic activity in humans[J].American Journal of Clinical Nutrition,1990,52(1):128-134.
[25]马梦梅.孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016:7.
[26]PéREZ-LóPEZ E,MATEOS-APARICIO I,RUPéREZ P.Okara treated with high hydrostatic pressure assisted by Ultraflo?L:effect on solubility of dietary fibre[J].Innovative Food Science&Emerging Technologies,2016,33(2):32-37.DOI:10.1016/j.ifset.2015.12.017.
[27]张华,段倩,张可,等.化学法提取红枣渣中不溶性膳食纤维工艺研究[J].北方园艺,2013,6(14):143-145.
[28]李杨,张雅娜,王欢,等.生物解离提取大豆油与其他不同种大豆油品质差异研究[J].中国粮油学报,2014,29(6):46-52.
[29]EVA G,ANTONIO J,PILAR R.Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast[J].Food Research International,2010,43(9):2289-2294.
[30]YALEGAMA L L,NEDRA K D,SIVAKANESAN R,et al.Chemical and functional properties of fibre concentrates obtained from byproducts of coconut kernel[J].Food Chemistry,2013,141(1):124-130.
[31]GO?I I,MARTIN-CARRóN N.In vitro fermentation and hydration properties of commercial dietary fiber-rich supplements[J].Nutrition Research,1998,18(6):1077-1089.
[32]ANDERSON E T,BERRY B W.Identification of nonmeat ingredients for increasing fat holding capacity during heating of ground beef[J].Journal of Food Quality,2001,24(4):291-299.
[33]BISWAS A K,KUMAR V,BHOSLE S,et al.Dietary fibers as functional ingredients in meat products and their role in human health[J].International Journal of Livestock Production,2011,2(4):45-54.
[34]ZHANG N,HUANG C H,OU S Y.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.
[35]PARK K H,LEE K Y,LEE H G.Chemical composition and physicochemical properties of barley dietary fiber by chemical modification[J].International Journal of Biological Macromolecules,2013,60(6):360-365.
[36]阮传英,涂宗财,王辉,等.豆渣膳食纤维的体外吸附性能[J].食品科学,2014,35(15):109-112.DOI:10.7506/spkx1002-6630-201415022.
[37]涂宗财,胡月明,陈丽莉,等.豆渣膳食纤维吸附重金属的研究[J].食品与机械,2013,29(1):85-87.DOI:10.3969/j.issn.1003-5788.2013.01.019.
[38]GALISTEO M,MORóN R,RIVERA L,et al.Plantago ovata husks-supplemented diet ameliorates metabolic alterations in obese Zucker rats through activation of AMP-activated protein kinase.comparative study with other dietary fibers[J].Clinical Nutrition,2010,29(2):261-267.
[39]LóPEZ-VARGAS J H,FERNáNDEZ-LóPEZ J,PéREZ-LVAREZ JA,et al.Chemical,physico-chemical,technological,antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit(Passiflora edulis var.flavicarpa)co-products[J].Food Research International,2013,51(2):756-763.
[2]GRUNDY M M,EDWARDS C H,MACKIE A R,et al.Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility,digestion and postprandial metabolism[J].British Journal of Nutrition,2016,116(5):816-833.
[3]MATEOS-APARICIO I,MATEOS-PEINADO C,RUPüREZ P.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.DOI:10.1016/j.ifset.2010.02.003.
[4]CHEN Ye,YE Ran,YIN Luo,et al.Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J].Journal of Food Engineering,2014,120(1):1-8.DOI:10.1016/j.jfoodeng.2013.07.011.
[5]李文佳,林亲录,苏小军.从豆渣中制取大豆膳食纤维的研究[J].农产品加工(学刊),2010(6):51-53.DOI:10.3969/j.issn.1671-9646(X).2010.06.015.
[6]单平阳,王磊,石可歆,等.花生壳可溶性膳食纤维物化及功能特性的研究[J].安徽农业科学,2017,45(13):89-91;98.DOI:10.3969/j.issn.0517-6611.2017.13.027.
[7]冯雁波,包怡红.超微粉碎对松仁膳食纤维体外降血糖、降血脂功能的影响[J].食品工业科技,2016,37(23):342-346;350.DOI:10.13386/j.issn1002-0306.2016.23.056.
[8]JIANG L,HUA D,WANG Z,et al.Aqueous enzymatic extraction of peanut oil and protein hydrolysates[J].Food and Bioproducts Processing,2010,88(2/3):233-238.DOI:10.1016/j.fbp.2009.08.002.
[9]MAT Y M,GORDON,MICHAEL H N,et al.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods:a review[J].Trends in Food Science&Technology,2015,41(1):60-82.DOI:10.1016/j.tifs.2014.09.003.
[10]SEKHON J K,JUNG S,WANG T,et al.Effect of co-products of enzyme-assisted aqueous extraction of soybeans on ethanol production in dry-grind corn fermentation[J].Bioresource Technology,2015,192(2):451-460.DOI:10.1016/j.biortech.2015.05.096.
[11]徐渐,江连洲,穆莹,等.超声波酸水解法提取豆渣中异黄酮条件优化[J].食品工业科技,2012,33(13):253-256.
[12]QI B K,JIANG L Z,LI Y,et al.Extract dietary fiber from the soy pods by chemistry-enzymatic methods[J].Procedia Engineering,2011,15(1):4862-4873.DOI:10.1016/j.proeng.2011.08.907.
[13]江连洲,毛惠婷,毕爽,等.超声波辅助提取生物解离豆渣中植酸的工艺优化[J].食品工业科技,2016,37(6):255-259;263.
[14]李杨,江连洲,张兆国,等.大豆生物解离提取副产物-水溶性糖工艺优化及机理研究[J].中国粮油学报,2010(6):31-36.
[15]万婕,余海霞,刘成梅,等.大豆膳食纤维及其各组分连续分离工艺研究[J].食品工业科技,2012,33(24):282-285.
[16]赵泰霞,朱杏玲.微生物发酵法提取大豆渣膳食纤维的研究[J].武夷学院学报,2016,35(3):18-22.DOI:10.3969/j.issn.1674-2109.2016.03.005.
[17]刘汉文,黄良策,陈洪兴,等.挤压膨化对豆渣可溶性膳食纤维的影响[J].食品科学,2011,32(8):159-162.
[18]HORWITZ W,HELRICH K,HELRICH W.Official methods of analysis of the Association of Official Analytical Chemist[M].America:Association of Official Analytical Chemists,Inc.,1975:181-186.
[19]AACC.Approved methods of American Association of Cereal Chemists[S].Applied Biochemistry and Biotechnology,2000.
[20]ROBERTSON J A,FDDE M,DYSSELER P,et al.Hydration properties of dietary fibre and resistant starch:a European collaborative study[J].LWT-Food Science and Technology,2000,33(2):72-79.
[21]阮传英.动态高压微射流技术对豆渣膳食纤维吸附重金属能力的影响[D].南昌:南昌大学,2014:17.
[22]CHAU C F,WEN Y L,WANG Y T.Improvement of the functionality of a potential fruit insoluble fibre by micron technology[J].International Journal of Food Science&Technology,2006,41(9):1054-1060.
[23]AHMED F,SAIRAM S,UROOJ A.In vitro hypoglycemic effects of selected dietary fiber sources[J].Journal of Food Science&Technology,2011,48(3):285-289.
[24]ADIOTOMRE J,EASTWOOD M A,EDWARDS C A,et al.Dietary fiber:in vitro methods that anticipate nutrition and metabolic activity in humans[J].American Journal of Clinical Nutrition,1990,52(1):128-134.
[25]马梦梅.孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016:7.
[26]PéREZ-LóPEZ E,MATEOS-APARICIO I,RUPéREZ P.Okara treated with high hydrostatic pressure assisted by Ultraflo?L:effect on solubility of dietary fibre[J].Innovative Food Science&Emerging Technologies,2016,33(2):32-37.DOI:10.1016/j.ifset.2015.12.017.
[27]张华,段倩,张可,等.化学法提取红枣渣中不溶性膳食纤维工艺研究[J].北方园艺,2013,6(14):143-145.
[28]李杨,张雅娜,王欢,等.生物解离提取大豆油与其他不同种大豆油品质差异研究[J].中国粮油学报,2014,29(6):46-52.
[29]EVA G,ANTONIO J,PILAR R.Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast[J].Food Research International,2010,43(9):2289-2294.
[30]YALEGAMA L L,NEDRA K D,SIVAKANESAN R,et al.Chemical and functional properties of fibre concentrates obtained from byproducts of coconut kernel[J].Food Chemistry,2013,141(1):124-130.
[31]GO?I I,MARTIN-CARRóN N.In vitro fermentation and hydration properties of commercial dietary fiber-rich supplements[J].Nutrition Research,1998,18(6):1077-1089.
[32]ANDERSON E T,BERRY B W.Identification of nonmeat ingredients for increasing fat holding capacity during heating of ground beef[J].Journal of Food Quality,2001,24(4):291-299.
[33]BISWAS A K,KUMAR V,BHOSLE S,et al.Dietary fibers as functional ingredients in meat products and their role in human health[J].International Journal of Livestock Production,2011,2(4):45-54.
[34]ZHANG N,HUANG C H,OU S Y.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.
[35]PARK K H,LEE K Y,LEE H G.Chemical composition and physicochemical properties of barley dietary fiber by chemical modification[J].International Journal of Biological Macromolecules,2013,60(6):360-365.
[36]阮传英,涂宗财,王辉,等.豆渣膳食纤维的体外吸附性能[J].食品科学,2014,35(15):109-112.DOI:10.7506/spkx1002-6630-201415022.
[37]涂宗财,胡月明,陈丽莉,等.豆渣膳食纤维吸附重金属的研究[J].食品与机械,2013,29(1):85-87.DOI:10.3969/j.issn.1003-5788.2013.01.019.
[38]GALISTEO M,MORóN R,RIVERA L,et al.Plantago ovata husks-supplemented diet ameliorates metabolic alterations in obese Zucker rats through activation of AMP-activated protein kinase.comparative study with other dietary fibers[J].Clinical Nutrition,2010,29(2):261-267.
[39]LóPEZ-VARGAS J H,FERNáNDEZ-LóPEZ J,PéREZ-LVAREZ JA,et al.Chemical,physico-chemical,technological,antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit(Passiflora edulis var.flavicarpa)co-products[J].Food Research International,2013,51(2):756-763.