复合菌系发酵改性对豆渣膳食纤维结构及物化特性的影响  

Effects of Fermentation Modification of Compound Strains on Structure and Physicochemical Properties of Soybean Dregs Dietary Fiber

作　　者：张艳莉 王颖[1,2] 王迪[1] 佐兆杭[1] 刘淑婷 张裕[1] 李志芳 Zhang Yanli;Wang Ying;Wang Di;Zuo Zhaohang;Liu Shuting;Zhang Yu;Li Zhifang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereals Engineering Research Center,Engineering Research Center of Processing and Utilization of Grain By-products,Ministry of Education,Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Ministry of Education,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心,粮食副产物加工与利用教育部工程研究中心,黑龙江省农产品加工与质量安全重点实验室,大庆163319

出　　处：《中国粮油学报》2021年第7期138-145,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401203);(2018YFE0206300);黑龙江省优势特色学科资助项目(黑教联〔2018〕4号);黑龙江省农垦总局科技项目(HNK135-05-02)。

摘　　要：为促进芸豆渣的综合利用,对豆渣进行发酵改性以提高其物化特性。利用复合菌系进行发酵,响应面优化制备工艺,分离可溶性膳食纤维和不溶性膳食纤维,对发酵前后的膳食纤维进行表观结构及物化特性的分析。发酵后膳食纤维质量分数提高了2.81%,红外光谱图表明豆渣膳食纤维具有膳食纤维特有组分。发酵可溶性膳食纤维质量分数为17.47%,提高了11.84%,其抗氧化能力显著提高,其微观结构颗粒明显增多变小呈紧簇蜂窝状。发酵后不溶性膳食纤维的持水力、持油力及膨胀力分别提高了2倍、6倍、1.9倍,吸附性及离子交换能力皆显著优于未处理的不溶性膳食纤维,其微观结构褶皱明显。发酵后的豆渣膳食纤维微观结构及物化特性皆有较明显地改善,其具备作为优质膳食纤维地潜能。In order to promote the comprehensive utilization of kidney bean dregs,fermentation modified bean dregs to improve its physical and chemical properties.Fermentation was carried out by using complex strains,and the preparation process wasoptimized by response surface.Soluble dietary fiber and insoluble dietary fiber were separated,and their apparent structure and physical and chemical properties were analyzed.After fermentation,the dietary fiber content increased by 2.81%,and the infrared spectrum showed that the soybean dregs dietary fiber had a specific component of dietary fiber.The content of fermented soluble dietary fiber was 17.47%,which was an increase of 11.84%,its antioxidant capacity was significantly improved,and its microstructure particles increased significantly and became smaller,indicating a compact honeycomb shape.After fermentation,the water holding capacity,oil holding capacity and swelling capacity of insoluble dietary fiber were increased by 2 times,6 times and 1.9 times,respectively.The adsorption and ion exchange capacity were significantly better than that of untreated insoluble dietary fiber,and its microstructure was obviously wrinkled.In summary,the microstructure and physicochemical properties of bean dregs dietary fiber after fermentation were significantly improved,which has the potential to be a high-quality dietary fiber.

关 键 词：发酵 芸豆豆渣 膳食纤维 结构表征 物化特性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]