脱蛋白结合超微粉碎对豆渣膳食纤维成分及功能特性影响  

Effect of Protein Removal Methods and Superfine Grinding on the Chemical Composition and Functional Properties of Dietary Fiber Prepared from Okara

作　　者：汤小明 卢坚雯 曾艳红 Tang Xiaoming;Lu Jianwen;Zeng Yanhong(Yichun Agricultural and Rural Bureau,Yichun 336000;Party School of Yuanzhou District Committee of the Communist Party of China in Yichun City,Yichun 336000)

机构地区：[1]宜春市农业农村局,宜春336000 [2]中共宜春市袁州区委党校,宜春336000

出　　处：《中国粮油学报》2021年第1期74-79,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：研究脱蛋白方法结合超微粉碎处理豆渣对其化学组成和功能特性的影响,豆渣样品进行酶或碱处理时,其TDF和IDF的质量分数分别增加了18.6%~32.9%,22.6%~34.4%,功能特性(WHC,SC和OHC)显著(P<0.05)增加,但SDF质量分数没有显着增加。经超微粉随后,随着豆渣膳食纤维粒径减小,豆渣膳食纤维中SDF质量分数提高了170%以上,WHC和SC显着下降(P<0.05),OHC先下降后上升。结果表明,应用碱性蛋白酶和超微粉碎进行前处理,得到的豆渣中TDF和SDF的含量最高,这可能是在食品中加工高质量膳食纤维的潜在方法。The combined effect of protein removal methods and superfine grinding on the chemical composition and functional properties were investigated in okara.When okara samples were subject to enzymatic treatment or alkali treatment.TDF and IDF increased by 18.6%~32.9%,22.6%~34.4% respectively,and their functional properties(WHC,SC and OHC)were significantly(P<0.05)increased,but SDF did not show significant increase.As particle size decreased,SDF content of okara DF samples rose by more than 170%,WHC and SC were significantly(P<0.05)decreased,OHC decreased first and then rose.Results indicated that the alcalase and ultrafine grinding applied,the higher the ratio of TDF and SDF in okara.This method might be a potential means for processing high-quality dietary fiber ingredient in foods.

关 键 词：脱蛋白 超微粉碎 豆渣 膳食纤维 功能特性 

分 类 号：TQ646[化学工程—精细化工]