大豆酱油渣及低温豆粕中可溶性膳食纤维对油脂体稳定性及消化特性的影响  

The Effect of Soluble Dietary Fiber from Soybean Sauce Residue and Low-temperature Soybean Meal on the Stability and Digestive Characteristics of Oil Bodies

作　　者：宋军成 张莉莉 刘琪 邹彩凤 冯时 刘峰 宋立里 李向阳 SONG Jun-cheng;ZHANG Li-li;LIU Qi;ZOU Cai-feng;FENG Shi;LIU Feng;SONG Li-li;LI Xiang-yang(School of Food Engineering,Ludong University,Yantai,Shandong 264205,China;Shandong Yuxin Biotechnology Co.,Ltd.,Binzhou,Shandong 256599,China;Shandong Jinsheng Grain,Oil and Food Co.,Ltd.,Linyi,Shandong 276600,China;School of Life Sciences,Ludong University,Yantai,Shandong 264205,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264205 [2]山东御馨生物科技股份有限公司,山东滨州256599 [3]山东金胜粮油食品有限公司,山东临沂276600 [4]鲁东大学生命科学学院,山东烟台264205

出　　处：《粮油食品科技》2024年第3期117-124,共8页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2022YFD2101203);鲁东大学科技重大创新任务培育项目(2023000105)。

摘　　要：从大豆酱油渣及低温豆粕中提取了可溶性膳食纤维(Soybean soluble dietary fiber,SSDF),并以Zeta电位绝对值、平均粒径、过氧化值(POV值)、硫代巴比妥酸值(TBARS值)以及游离脂肪酸(FFA)释放率等为特征参数探究了SSDF对大豆油脂体(soybeanoilbody,SOB)乳液的理化稳定性和消化特性的影响规律。结果表明:一定浓度的SSDF可有效降低SOB乳液体系的Zeta电位、平均粒径、POV值、TBARS值,显著改善SOB乳液的理化稳定性;此外体外模拟消化试验表明,SSDF可显著降降低SOB乳液的FFA释放率,有效延缓SOB中的脂质在胃肠道内的消化进程。本研究可为酱油渣、豆粕等加工副产物的高值化利用,为提高SOB的加工适性以及开发新型含SOB及SSDF的低脂保健食品提供理论依据及参考。Soybean soluble dietary fiber(SSDF)was extracted from soy sauce residue and soybean meal.The influence of SSDF on the physicochemical stability and digestive characteristics of soybean oil body(SOB)lotion was investigated by taking the absolute value of Zeta potential,average particle size,peroxide value(POV value),thiobarbituric acid value(TBARS value)and fatty acid release rate(FFA)as characteristic parameters.The results showed that certain concentration of SSDF could effectively reduce the Zeta potential,average particle size,POV value,TBARS value of SOB lotion system,and significantly improve the physical and chemical stability of SOB lotion.In addition,in vitro simulated digestion experiments further showed that the introduction of SSDF can significantly reduce the FFA release rate of SOB emulsion,which effectively delayed the digestion process of lipids in the gastrointestinal tract.This study can provide theoretical basis and reference for the high-value utilization of soybean processing by-products such as soy sauce oil residue and soybean meal,which could improve the processing applicability of SOB,and develop new low-fat health foods containing SOB and SSDF.

关 键 词：酱油渣 豆粕 可溶性膳食纤维 油脂体 稳定性 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]