豆渣膳食纤维的制备及性能研究  

Preparation and Characterization of Dietary Fibers from Soybean Dregs

作　　者：李娜[1] 宁正祥[1] 祝子坪[2] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]台州学院生命科学学院,浙江台州317000

出　　处：《食品科学》2009年第20期251-254,共4页Food Science

基　　金：广东省科技计划项目(2005A20303002);广州市科技局资助项目(2006J1-C0251)

摘　　要：采用烘干、粉碎、酶解、脱色工艺流程加工豆渣,制备大豆膳食纤维,得膳食纤维纯度为87.5%。对豆渣膳食纤维的性能进行研究,豆渣膳食纤维持水力为12.3ml/g、溶胀性为14.3ml/g、结合水力为7.8g/g,比豆渣原料分别提高了84%、100%和39%。pH7条件下豆渣膳食纤维对胆固醇吸附量为8.51mg/g,pH2条件下吸附量为4.16mg/g,分别比豆渣原料提高了145%和85.7%。1、2、3、4g豆渣膳食纤维对含0.2g胆酸钠的0.15mol/LNaCl溶液中的胆酸钠吸附率分别为14%、23%、33%、58%。豆渣膳食纤维的乳化能力、阳离子交换能力、脂肪结合能力、亚硝酸根离子吸附能力比豆渣原料有所降低。In order to obtain dietary fibers, soybean dregs were conducted to drying, grinding, enzymatic hydrolysis and bleaching. The purity of soybean dietary fibers obtained reached 87.5%. In addition, the properties of soybean dietary fibers were also investigated in this study. The water-holding, extension and water-binding capacities were 12.3 ml/g, 14.3 ml/g and 7.8 g/g, respectively, with enhancements of 84%, 100% and 39% compared with those of soybean dregs. The absorption capacities of soybean fibers to cholesterol were measured to be 8.51 and 4.16 mg/g at pH 7 and 2, respectively, which exhibited an increase of 145% and 85.7% compared with those of soybean dregs, the absorption capabilities of 1, 2, 3, and 4 g of soybean fibers to sodium cholate were 14%, 23%, 33%, and 58%, respectively, and other properties such as emulsifying capability, cation exchange capacity, fat-binding ability and absorbability to NO2 were much lower than those of soybean dregs.

关 键 词：豆渣 膳食纤维 制备 物化性质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]