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

为促进芸豆渣的综合利用,对豆渣进行发酵改性,以改善其基本结构并提高其物化特性。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。发酵可溶性膳食纤维含量为17.47%,提高了11.84%,发酵后膳食纤维含量提高了2.81%。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,发酵后可溶性膳食纤维的抗氧化能力也显著提高。发酵后的不溶性膳食纤维的微观结构褶皱更明显,发酵后的可溶性膳食纤维的颗粒明显增多变小且结构呈紧簇蜂窝状,红外光谱图也表明豆渣膳食纤维具有膳食纤维特有组分。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。

Effects of Fermentation Modification of Compound Strains on Structure and Physicochemical Properties of soybean dregs Dietary Fiber

In order to promote the comprehensive utilization of kidney bean dregs, fermentation modified bean dregs to improve its basic structure and improve its physical and chemical properties. Fermentation is carried out by using complex strains, and the preparation process is optimized by response surface. Soluble dietary fiber and insoluble dietary fiber are separated, and their apparent structure and physical and chemical properties are analyzed.The content of fermentable soluble dietary fiber was 17.47%, an increase of 11.84%, and the content of dietary fiber after fermentation increased by 2.81%. 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. The antioxidant capacity has also been significantly improved. The microstructure of the insoluble dietary fiber after fermentation was wrinkled more obviously, and the particles of soluble dietary fiber after fermentation increased significantly and became smaller and the structure was in the form of tight cluster honeycomb. In summary, the microstructure and physicochemical properties of bean dregs dietary fiber after fermentation are significantly improved, which has the potential to be a high-quality dietary fiber.