生物酶法豆渣对淀粉理化性质及饼干消化特性的影响  

Study on the Effect of Bio-enzymatic Bean Residues on the Physicochemical Properties of Starch and the Digestive Properties of Biscuits

作　　者：朱建宇[1] 齐宝坤[1] 李杨[1] 江连洲[1] ZHU Jian-yu;QI Bao-kun;LI Yang;JIANG Lian-zhou(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院

出　　处：《食品工业科技》2019年第19期13-17,23,共6页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系建设专项(CARS-04-PS25)

摘　　要：为拓宽酶法制取大豆油副产物的综合利用,研究了添加生物酶法豆渣对淀粉理化性质的影响。生物酶法豆渣中可溶性膳食纤维含量丰富,比普通豆渣高27.89%。通过显微镜技术,对生物酶法豆渣和小麦面粉混合体系的微观结构进行测定,并建立了生物酶法豆渣对豆渣饼干中淀粉消化特性影响的体外模拟消化模型,测定由生物酶法豆渣与小麦面粉混合物制备的饼干中快速消化淀粉、慢性消化淀粉、抗性淀粉的含量。结果表明,随着生物酶法豆渣添加量的增加,淀粉的消化速率显著减缓(P<0.05),抗性淀粉和慢速消化淀粉含量分别由32.07%、13.74%增加至39.48%、28.68%,快速消化淀粉含量由54.32%降低至29.03%。因此将生物酶法豆渣作为一种直接食用原材料用于饼干制作,可以生产一种健康的高膳食纤维饼干。In order to broaden adding bio-enzymatic bean residues comprehensive utilization of soybean oil by-products,the effect of bio-enzymatic bean residues on the physical and chemical properties of wheat starch was studied. The content of soluble dietary fiber in bio-enzymatic bean residues was abundant,which was 27.89 percentage points higher than that of ordinary soybean residues. The microscopes were used to investigate the microstructure of residues and wheat starch mixture. The in vitro simulated digestion model for determining the effect of residues from bio-enzymatic bean residues on wheat starch digestion performance was established. And the content of rapidly digestible starch,slowly digestible starch and resistant starch in biscuits were determined. With the increase of the amount of residues,the digestion rate of wheat starch was decreased significantly(P<0.05),the main manifestations were that the contents of RS and SDS increased from 32.07% and 13.74% to 39.48% and 28.68%, while the content of fast digested starch reduced from 54.32% to 29.03%. Therefore,a healthy biscuit with high dietary fiber could be produced from bio-enzymatic bean residues of residues as a direct edible raw material.

关 键 词：生物酶法豆渣 小麦淀粉 微观结构 体外模拟消化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]