发酵与动态高压微射流对豆渣膳食纤维理化特性的影响

涂宗财; 陈丽莉; 王辉; 尹月斌; 阮传英; 张兰; 柳军凯; 张璆

doi:10.11858/gywlxb.2014.01.019

发酵与动态高压微射流对豆渣膳食纤维理化特性的影响

doi: 10.11858/gywlxb.2014.01.019

涂宗财^{1, 2,},
陈丽莉¹,
王辉¹,
尹月斌¹,
阮传英¹,
张兰¹,
柳军凯¹,
张璆¹

1.
南昌大学食品科学与技术国家重点实验室，江西南昌 330047
2.
江西师范大学生命科学学院，江西南昌 330022

基金项目: 国家自然科学基金(20976078)

详细信息

作者简介:
涂宗财(1965-), 男, 博士, 教授, 主要从事食物资源开发与利用研究.E-mail:tuzc_mail@aliyun.com

中图分类号: O521.9;TS209
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出版历程
- 收稿日期: 2012-04-08
- 修回日期: 2012-06-11

Effects of Fermentation and Dynamic High Pressure Microfluidization on Physicochemical Properties of Dietary Fiber in Soybean Residue

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
College of Life Science, Jiangxi Normal University, Nanchang 330022, China

摘要

摘要: 采用乳酸菌发酵结合动态高压微射流(Dynamic High Pressure Microfluidization，DHPM)技术，对豆渣进行改性，探讨其对膳食纤维组成、水化性质、持油力、胆汁酸结合能力及阳离子交换能力的影响。结果表明：乳酸菌发酵和DHPM均可有效提高豆渣中可溶性膳食纤维的含量，并降低不可溶性膳食纤维的含量，使可溶性与不可溶性膳食纤维含量的比值最大达到1:2.6；乳酸菌发酵和DHPM能明显改善膳食纤维的水化性质和持油力，但对阳离子交换能力的影响不显著；乳酸菌发酵使豆渣膳食纤维结合胆汁酸的能力下降，而DHPM则使之升高。乳酸菌发酵和DHPM可以作为提高膳食纤维生理功能的有效途径。
- 动态高压微射流 /
- 发酵 /
- 豆渣 /
- 膳食纤维 /
- 理化性质
Abstract: The objective of this work was to study the effects of fermentation with lactic acid bacteria and dynamic high pressure microfluidization (DHPM) on physicochemical properties of dietary fiber in soybean residue.The results showed that fermentation and DHPM produced an increase of soluble dietary fiber (SDF) and a decrease of insoluble dietary fiber (IDF), and raised the SDF/IDF ratio to 1/2.6.They both modified hydration properties and oil holding capacity greatly, but did not affect cation exchange capacity significantly.The sample showed a lower bile acid binding capacity after fermentation, but a higher capacity after DHPM treatment.Therefore, fermentation with lactic acid bacteria and DHPM could be considered as good methods to improve the functionality of dietary fiber in soybean residue.
- dynamic high pressure microfluidization /
- fermentation /
- soybean residue /
- dietary fiber /
- physicochemical properties

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表 1 DHPM对发酵前、后豆渣膳食纤维(干基)含量的影响

Table 1. Effect of DHPM on dietary fiber content from soybean residues (dry matter) before and after fermentation

Sample	DHPM pressure/(MPa)	w_TDF/(%)	w_SDF/(%)	w_IDF/(%)	w_SDF:w_IDF
Non-fermentation	0	85.68±1.15^ab	6.79±0.28^a	78.84±1.19^ef	1:11.6
	50	85.11±0.91^ab	8.72±0.40^b	76.60±0.85^de	1:8.8
	100	85.17±1.17^ab	11.45±0.64^c	74.07±1.03^cd	1:6.5
	150	85.10±1.28^ab	14.30±0.42^d	70.80±0.86^bc	1:5.1
	200	84.52±0.69^a	14.99±0.72^d	69.77±1.75^b	1:4.7
Fermentation	0	91.02±1.45^c	10.39±0.55^bc	80.63±0.89^f	1:7.8
	50	90.62±1.17^c	14.82±0.96^d	76.11±0.79^de	1:5.1
	100	90.74±1.77^c	19.74±1.05^e	71.39±0.59^bc	1:3.6
	150	89.99±2.38^bc	23.34±0.50^f	66.54±2.04^a	1:2.9
	200	89.13±2.05^abc	25.21±1.36^f	65.07±1.17^a	1:2.6
Note:Means within a column with different letters are significantly different (P≤0.05).

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表 2 DHPM对发酵前、后豆渣膳食纤维(干基)性质的影响

Table 2. Effect of DHPM on properties of dietary fiber from soybean residues (dry matter) before and after fermentation

Sample	DHPM pressure/(MPa)	a_SC/(mL/g)	a_WHC	a_OHC
Non-fermentation	0	5.66±0.16^a	6.04±0.06^a	3.54±0.04^a
	50	7.79±0.20^b	6.69±0.10^b	4.20±0.11^b
	100	8.34±0.27^c	6.61±0.06^b	4.39±0.06^c
	150	8.50±0.01^cd	7.30±0.06^c	5.15±0.17^ef
	200	8.55±0.14^cd	7.90±0.09^d	5.32±0.06^f
Fermentation	0	8.32±0.11^c	7.92±0.05^d	4.62±0.11^d
	50	8.83±0.21^d	8.50±0.06^e	5.03±0.07^e
	100	9.21±0.20^e	8.63±0.11^e	5.28±0.11^f
	150	9.45±0.18^e	9.19±0.17^f	6.17±0.20^g
	200	9.57±0.25^e	9.89±0.10^g	6.83±0.06^h
Note:Means within a column with different letters are significantly different (P≤0.05).

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表 3 DHPM对发酵前、后豆渣膳食纤维(干基)结合胆汁酸能力及阳离子交换能力的影响

Table 3. Effect of DHPM on bile acid binding capacity and cation exchange capacity of dietary fiber from soybean residues (dry matter) before and after fermentation

Sample	DHPM pressure/(MPa)	a_BABC/(mmol/100 mg)	a_CEC/(mmol/100 mg)
Non-fermentation	0	3.08±0.06^b	0.605±0.081^a
	50	3.80±0.17^c	0.618±0.056^a
	100	4.04±0.75^c	0.593±0.097^a
	150	3.99±0.69^c	0.607±0.002^a
	200	4.31±0.40^c	0.633±0.061^a
Fermentation	0	2.09±0.33^a	0.636±0.051^a
	50	3.13±0.06^bc	0.451±0.026^a
	100	3.27±0.49^bc	0.454±0.019^a
	150	3.65±0.42^c	0.578±0.020^a
	200	3.40±0.11^bc	0.447±0.067^a
Note:Means within a column with different letters are significantly different (P≤0.05).

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