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Chinese Journal of High Pressure Physics  > 2014  >  28(1): 113-119.
TU Zong-Cai, CHEN Li-Li, WANG Hui, YIN Yue-Bin, RUAN Chuan-Ying, ZHANG Lan, LIU Jun-Kai, ZHANG Qiu. Effects of Fermentation and Dynamic High Pressure Microfluidization on Physicochemical Properties of Dietary Fiber in Soybean Residue[J]. Chinese Journal of High Pressure Physics, 2014, 28(1): 113-119. doi: 10.11858/gywlxb.2014.01.019
Citation: TU Zong-Cai, CHEN Li-Li, WANG Hui, YIN Yue-Bin, RUAN Chuan-Ying, ZHANG Lan, LIU Jun-Kai, ZHANG Qiu. Effects of Fermentation and Dynamic High Pressure Microfluidization on Physicochemical Properties of Dietary Fiber in Soybean Residue[J]. Chinese Journal of High Pressure Physics, 2014, 28(1): 113-119. doi: 10.11858/gywlxb.2014.01.019
shu

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

doi: 10.11858/gywlxb.2014.01.019
  • 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

  • Received Date: 08 Apr 2012
  • Rev Recd Date: 11 Jun 2012
    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.

     

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