功能性大豆膳食纤维的制备及性能研究  

Preparation and properties of functional soybean dietary fiber

作　　者：华欲飞[1] 顾玉兴[1] 王洪晶[1] 

机构地区：[1]江南大学食品学院,江苏省无锡市惠河路170号214036

出　　处：《中国油脂》2004年第10期43-46,共4页China Oils and Fats

摘　　要：大豆加工产生的大豆渣中含有丰富的膳食纤维 ,碱性过氧化氢处理能够改变大豆纤维的结构 ,使其中的亲水基团暴露 ,从而增加其吸水性和溶胀性。大豆渣经过预处理后纤维含量可达到92 % ;碱性过氧化氢处理软化并干燥可以得到色泽白、吸水性为 12倍、溶胀性达 2 4倍的功能性大豆纤维。当添加量较低时 ,大豆纤维应用于乳化型碎肉制品时显现出良好的保水性。High content of dietary fiber is presented in dregs from soybean processing. Alkaline hydrogen peroxide treatment of soybean dregs can modify the structure of soybean fiber by exposing hydrophilic groups,and thus increasing the water absorbing and swelling abilities.After pretreated(which increased the dietary fiber content to 92%),the dreg material was further softened by hydrogen peroxide treatment under alkaline environment and then dried to obtain white color functional soybean fiber with water absorbing and swelling abilities of 12 and 24 times respectively.The fiber shows good water retaining power in emulsified meat products when it is added in low level.Several rheological properties of dough are improved by adding soybean fiber to wheat flour.

关 键 词：大豆纤维 大豆膳食纤维 碱性过氧化氢 豆渣 功能性 溶胀性 碎肉 性能研究 吸水性 亲水基团 

分 类 号：TS201[轻工技术与工程—食品科学]