高压蒸煮对豆渣膳食纤维理化特性及发酵性能影响  

Effects of High-Pressure Heating on Physicochemical Property and Fermentability of Dietary Fiber from Soybean Milk Residue

作　　者：郑刚[1] 何李[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《中国粮油学报》2010年第4期12-15,19,共5页Journal of the Chinese Cereals and Oils Association

基　　金：教育部留学回国人员基金(2007-1108)

摘　　要：以豆渣为原料提取膳食纤维,采用高压蒸煮方法处理,观察豆渣膳食纤维组成及理化性质(持水力、结合水力和膨胀性)变化情况。同时以高压蒸煮处理前后的豆渣膳食纤维为灌胃材料和发酵底物,做体内、体外发酵试验,测定粪便和发酵液中短链脂肪酸(SCFA)的含量,研究高压蒸煮处理对豆渣膳食纤维发酵特性的影响。结果发现:高压蒸煮处理30 min可显著提高豆渣纤维中水溶性膳食纤维含量,提高幅度达69.4%;高压蒸煮使豆渣膳食纤维的持水力和结合水力降低,但对膨胀性影响不大;体内发酵试验表明,与原豆渣膳食纤维相比,高压蒸煮豆渣膳食纤维可以显著提高小鼠粪便中的丙酸和丁酸含量;体外发酵试验表明,高压蒸煮处理有利于豆渣膳食纤维发酵产生乙酸和丙酸,但不利于丁酸的形成。体内体外发酵所产生短链脂肪酸的差异反映了体内体外发酵过程中微生物菌群的差异。Dietary fiber was extracted from fresh residue of soybean milk, and then subjected to high - pressure heating, and the changes of composition and physicochemical property of dietary fiber after the treatment were investigated. The original and the high -pressure heated dietary fibers were subjected to in vitro fermentation and animal test, and the formation of short chain fatty acids were analyzed. Results ： After high - pressure heated for 30 min, the fraction of soluble dietary fiber increase by 69.4%, water - holding capacity and water - binding capacity decrease, and swelling capacity changes little. Compared with mice fed untreated soybean residue, the contents of propionic and butyric acids of the mice faces are increased significantly by feeding high - pressure heated dietary fiber. Furthermore, the in vitro fermentation shows that the high -pressure heating accelerates the generation of acetic and propionic acids, but not effective for generation of butyric acid. The difference of short chain fatty acids reflects the difference of microbial flora between in vivo and in vitro.

关 键 词：膳食纤维 豆渣 高压蒸煮 发酵 短链脂肪酸 理化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]