空化微射流对豆渣膳食纤维结构及功能特性影响  

Cavitation Microjet Effects on Structural and Functional Properties of Okara Dietary Fiber

作　　者：吴海波[1,2] 于静雯 吴长玲 李杨 江连洲[1] 滕飞[1] 王中江 WU Haibo;YU Jingwen;WU Changling;LI Yang;JIANG Lianzhou;TENG Fei;WANG Zhongjiang(School of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Food Engineering,Beibu Gulf University,Qinzhou 535011,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]北部湾大学食品工程学院,广西钦州535011

出　　处：《食品科学》2020年第1期94-99,共6页Food Science

基　　金：山东省重点研发计划（医用食品专项计划）项目（2018YYSP026）;黑龙江省应用技术研究与开发计划重大项目（GA17B002）;广西省自然科学基金面上项目（2018GXNSFAA294067）

摘　　要：为分析空化微射流对生物酶法制油豆渣膳食纤维结构及功能的影响,基于空化微射流技术,以处理时间为变量,通过傅里叶变换红外光谱、X射线衍射、扫描电子显微镜等方法表征豆渣膳食纤维分子结构、晶体结构、表观形态及持水、持油、膨胀特性,明确空化微射流对豆渣膳食纤维结构变化的影响机制。结果表明:生物酶法制油豆渣经空化微射流处理后,不溶性膳食纤维持水、持油性分别提高至(9.42±0.05)g/g、(3.92±0.05)mL/g,膨胀力可达处理前的1.6倍,其纤维素晶体构型未改变,但物理形态更细小。综上,空化微射流技术能有效改善豆渣膳食纤维结构及功能特性,为豆渣的开发利用提供技术支持。In this study, we determined the effect of cavitation microjet on the structure and function of okara dietary fiber, a byproduct of aqueous enzymatic extraction of soybean oil. We characterized the molecular structure, crystal structure, water and oil retention capacity, and swelling power as a function of treatment time using Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy and other analytical methods, and clarified the mechanism behind the effect of cavitation microjet on the structure. The results indicated that the water and oil retention capacity of okara insoluble dietary fiber increased to(9.42 ± 0.05) g/g and(3.92 ± 0.05) mL/g, respectively after the treatment. The swelling power increased by 1.6 folds, but the cellulose crystal configuration did not changed. However, the physical form of okara dietary fiber became smaller solid particles. Therefore, cavitation microjet technology can effectively improve the structure and functional characteristics of okara dietary fiber and thus provide technical support for the development and utilization of soybean residues.

关 键 词：空化微射流 豆渣 膳食纤维 傅里叶变换红外光谱 X射线衍射 

分 类 号：TS201.2[轻工技术与工程—食品科学]