Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (15): 178-184    DOI: 10.13995/j.cnki.11-1802/ts.026310
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同处理方法对豆渣膳食纤维结构和降血糖性质的影响
李菁1, 吴聪聪1, 叶沁2, 唐麒雯1, 孟祥河1*, 聂小华1*
1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
2(浙江省农业科学院 食品科学研究所,浙江 杭州,310021)
Effect of different treatments on structure and hypoglycemic properties of okara dietary fibers
LI Jing1, WU Congcong1, YE Qin2, TANG Qiwen1, MENG Xianghe1*, NIE Xiaohua1*
1(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
2(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
下载:  HTML  PDF (3162KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以豆渣为原料,研究超微粉碎和胶体磨湿法粉碎对豆渣水不溶性膳食纤维(water insoluble dietary fiber,WIDF)和酸-碱不溶性膳食纤维(acid-alkali insoluble dietary fiber,AAIDF)理化特性、结构的影响,同时以葡萄糖吸附能力、葡萄糖透析延迟指数和α-淀粉酶抑制作用表征经不同方法处理豆渣膳食纤维的体外降血糖特性。结果表明,超微粉碎和胶体磨处理均能改善WIDF和AAIDF的理化性质(持水性、持油性和膨胀力)(P<0.05);经超微粉碎和胶体磨处理后,其颗粒尺寸减小,zeta电位降低,扫描电镜观察发现2类膳食纤维的结构均被不同程度地破坏;同时,2类膳食纤维体外降血糖能力均有明显提高,且胶体磨处理效果优于超微粉碎处理。据此,胶体磨处理可能是改善纤维食品功能性尤其是降血糖性能的有效方法,该研究可为豆渣膳食纤维的综合利用与相关保健食品的开发提供理论依据。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
李菁
吴聪聪
叶沁
唐麒雯
孟祥河
聂小华
关键词:  豆渣  膳食纤维  超微粉碎  胶体磨  降血糖    
Abstract: Water-insoluble dietary fiber (WIDF) and acid-alkali insoluble dietary fiber (AAIDF) from okara were treated by superfine grinding and colloid milling respectively in order to explore the changes in their structure and physicochemical properties. Glucose adsorption capacity, glucose dialysis delay index and amylase inhibition were used to characterize their in vitro hypoglycemic properties. The results showed that both superfine grinding and colloid milling could improve the physicochemical properties of WIDF and AAIDF (including water holding capacity, oil holding capacity and swelling capacity) (P<0.05), along with the obvious decreases in size and zeta potential. Scanning electron microscopic images demonstrated that superfine grinding and colloid milling destroyed the structures of these two dietary fibers to different degrees. Moreover, the treatment of superfine grinding and colloid milling, especially the latter, could significantly improve the in vitro hypoglycemic properties of the two dietary fibers. Therefore, colloid milling might be an effective method to improve the functionality of fiber foods, especially hypoglycemic properties. These results provide a theoretical basis for the development and utilization of okara dietary fiber as functional ingredients in diabetic foods.
Key words:  okara    dietary fiber    superfine grinding    colloid milling    hypoglycemic effect
收稿日期:  2020-12-01      修回日期:  2020-12-30           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 浙江省自然科学基金(LY19C200011);浙江省重点研发项目(2019C02069;2021C02013;2019C02041);杭州市重点研发项目(20190101A13);温州市重点研发项目(2018ZN001)
作者简介:  本科生(孟祥河教授和聂小华教授为共同通讯作者,E-mail:scidream@126.com;niexiaohua2000@zjut.edu.cn)
引用本文:    
李菁,吴聪聪,叶沁,等. 不同处理方法对豆渣膳食纤维结构和降血糖性质的影响[J]. 食品与发酵工业, 2021, 47(15): 178-184.
LI Jing,WU Congcong,YE Qin,et al. Effect of different treatments on structure and hypoglycemic properties of okara dietary fibers[J]. Food and Fermentation Industries, 2021, 47(15): 178-184.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026310  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/178
[1] 佐兆杭,王颖,刘淑婷,等.杂豆膳食纤维对糖尿病大鼠的降血糖作用[J].食品科学,2018,39(17):177-181.ZUO Z H,WANG Y,LIU S T,et al.Hypoglycemic effect of dietary fiber from a mixture of common beans(Phaseolus vulgaris),black soybeans[Glycine max(L.) Merr)] and mungbeans(Vigna radiata L.Wilczek) on diabetic rats[J].Food Science,2018,39(17):177-181.
[2] LIVESEY G,TAYLOR R,LIVESEY H F,et al.Dietary glycemic index and load and the risk of type 2 diabetes:Assessment of causal relations[J].Nutrients,2019,11(6):1 436.
[3] SUMMER S S,COUCH S C,SHAH A S,et al.Evaluating a dietary pattern in adolescents with type 1 diabetes mellitus:the dash-d approach[J].Diabetes Management,2019,9(1):28-38.
[4] 方冬冬, 李长乐,师园园,等.豆渣膳食纤维研究与综合利用[J].粮食加工,2018,43(2):62-64.FANG D D,LI C L,SHI Y Y,et al.Research and comprehensive utilization of dietary fiber[J].Grain Processing,2018,43(2):62-64.
[5] 李伟伟, 周才琼.豆渣膳食纤维的改性研究进展[J].食品工业科技,2018,39(19):333-338.LI W W,ZHOU C Q.Research progress of modification of dietary fiber from soybean residue[J].Science and Technology of Food Industry,2018,39(19):333-338.
[6] VONG W C,LIU S Q.Biovalorisation of okara (soybean residue) for food and nutrition[J].Trends in Food Science & Technology,2016,52:139-147.
[7] 梁志宏, 尹蓉,张倩茹,等.提取方式对枣膳食纤维理化及功能特性的影响[J].食品与发酵工业,2019,45(19):132-137.LIANG Z H,YIN R,ZHANG Q R,et al.Effects of extraction methods on physiochemical and functional properties of dietary fiber in jujube[J].Food and Fermentation Industries,2019,45(19):132-137.
[8] 祁静. 高吸附性米糠纤维的制备及其吸附特性的研究[D].无锡:江南大学,2016.QI J.The research on the preparation and adsorption properties of rice bran fiber with high adsorption capacities[D].Wuxi:Jiangnan University,2016.
[9] CHEN J L,GAO D X,YANG L T,et al.Effect of microfluidization process on the functional properties of insoluble dietary fiber[J].Food Research International,2013,54(2):1 821-1 827.
[10] HUANG Y L,MA Y S,TSAI Y H,et al.In vitro hypoglycemic,cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion[J].International Journal of Biological Macromolecules,2019,124:796-801.
[11] 吕秉霖, 袁尔东.膳食纤维的改性及应用[J].粮食科技与经济,2019,44(3):78-81.LV B L,YUAN E D.Modification and application of dietary fiber[J].Grain Science and Technology and Economy,2019,44(3):78-81.
[12] CHAU C F,WANG Y T,WEN Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1 402-1 408.
[13] 邵家威, 郝征红,岳凤丽,等.振动式超微粉碎处理时间对白毛木耳多糖提取率及体外抗氧化性质的影响[J].中国食物与营养,2019,25(3):34-38.SHAO J W,HAO Z H,YUE F L,et al.Effect of vibration ultrafine grinding time on extraction rate and antioxidant properties of Auricularia polytricha polysaccharide in vitro[J].Food and Nutrition in China,2019,25(3):34-38.
[14] 余青, 陈嘉浩,王寅竹,等.超微粉碎处理对麦麸粉功能及结构特性的影响[J].粮食科技与经济,2020,45(2):56-62;81.YU Q,CHEN J H,WANG Y Z,et al.Effect of superfine grinding on functional and structural properties of wheat bran[J].Grain Science and Technology and Economy,2020,45(2):56-62;81.
[15] 吴海玉, 龚林玲,杨万根.猕猴桃皮膳食纤维胶体磨湿法改性工艺优化[J].食品与机械,2020,36(5):182-186;193.WU H Y,GONG L L,YANG W G.Optimization of modifying kiwifruit peel dietary fiber with a colloid mill[J].Food & Machinery,2020,36(5):182-186;193.
[16] ULLAH I,YIN T,XIONG S B,et al.Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling[J].LWT,2017,82:15-22.
[17] 汤小明. 豆渣膳食纤维的制备及其改性研究[D].南昌:南昌大学,2015.TANG X M.Preparation and modification of okara dietary fiber[D].Nanchang:Nanchang University,2015.
[18] ZHANG M,BAI X,ZHANG Z S.Extrusion process improves the functionality of soluble dietary fiber in oat bran[J].Journal of Cereal Science,2011,54(1):98-103.
[19] WANG L,XU H G,YUAN F,et al.Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J].Food Chemistry,2015,185:90-98.
[20] QI J,LI Y,MASAMBA K G,et al.The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber[J].Food Hydrocolloids,2016,52:699-706.
[21] MILLER G L.Use of dinitrosalicylic acid reagent for determination of reducing sugar[J].Analytical Chemistry,1959,31(3):426-428.
[22] OU S Y,KWOK K C,LI Y,et al.In vitro study of possible role of dietary fiber in lowering postprandial serum glucose[J].Journal of Agricultural and Food Chemistry,2001,49(2):1 026-1 029.
[23] MA M M,MU T H.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016,194:237-246.
[24] 林丽静, 黄晓兵,龚霄,等.超微粉碎对菠萝皮渣理化特性的影响[J].农产品加工,2016,22:19-21;24.LIN L J,HUANG X B,GONG X,et al.Influence of micronization on the physicochemical properties of pineapple peel[J].Farm Product Processing,2016,22:19-21;24.
[25] 陈致印, 刘伟鹏,王盈希,等.三种不同改性方法对甘薯渣不溶性膳食纤维改性效果的研究[J].食品与发酵工业,2021,47(2):57-62;69.CHEN Z Y,LIU W P,WANG Y X,et al.Study on modification effect of three different modification methods on insoluble dietary fiber in sweet potato residue[J].Food and Fermentation Industries,2021,47(2):57-62;69.
[26] HUANG J Y,LIAO J S,QI J R,et al.Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel[J].Food Hydrocolloids,2021,110:106 140.
[27] 叶秋萍, 曾新萍,郑晓倩.膳食纤维的制备技术及理化性能的研究进展[J].食品研究与开发,2019,49(17):212-217.YE Q P,ZENG X P,ZHENG X Q.Research progress on preparation technology and physicochemical properties of dietary fiber[J].Food Research and Development,2019,49(17):212-217.
[28] 何晓琴, 李苇舟,夏晓霞,等.蒸汽爆破预处理的苦荞麸皮不溶性膳食纤维理化特性及结构研究[J].食品与发酵工业,2020,46(18):47-53.HE X Q,LI W Z,XIA X X,et al.Study on physicochemical properties and structure of insoluble dietary fiber from Tartary buckwheat bran pretreated by steam explosion[J].Food and Fermentation Industries,2020,46(18):47-53.
[29] 马梦梅. 孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016.MA M M.Study on modification and anti-hypoglycemic activity of deoiled cumin dietary fiber[D].Beijing:Chinese Academy of Agricultural Sciences,2016.
[30] ZHENG Y J,LI Y.Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres:Effects of cellulase hydrolysis,acid treatment and particle size distribution[J].Food Chemistry,2018,257:135-142.
[1] 符群, 郐滨, 钟明旭, 吴小杰. 超声波辅助酶解法提取北虫草菌素及其降血糖活性研究[J]. 食品与发酵工业, 2021, 47(9): 120-127.
[2] 鲁朝凤, 黄佳琦, 黄勇桦, 杨士花, 陈壁, 杨明静, 李永强. 青稞膳食纤维和多酚对肠道微生物的协同调节作用[J]. 食品与发酵工业, 2021, 47(8): 6-13.
[3] 孟洋, 卢红梅, 杨双全, 章之柱, 陈莉, 刘兵, 王利萍. 铁皮石斛复配花茶制作工艺及其功能性研究[J]. 食品与发酵工业, 2021, 47(8): 170-179.
[4] 周雯, 庄蕾, 吴森. 植物多糖在Ⅱ型糖尿病降血糖作用方面的研究进展[J]. 食品与发酵工业, 2021, 47(8): 290-296.
[5] 刘梦琦, 朱媛媛, 倪慧, 王玉荣, 郭壮. 荆州地区霉豆渣真菌多样性研究[J]. 食品与发酵工业, 2021, 47(6): 241-246.
[6] 尚雪娇, 方三胜, 朱媛媛, 赵慧君, 郭壮. 霉豆渣细菌多样性解析及基因功能预测[J]. 食品与发酵工业, 2021, 47(3): 36-42.
[7] 郝竞霄, 石福磊, 惠靖茹, 程洋洋, 黄占旺. 普通粉碎与超微粉碎对茶树菇粉体加工物理特性的影响[J]. 食品与发酵工业, 2021, 47(3): 95-100.
[8] 李琦, 曾凡坤, 华蓉, 王继飞. 响应面法优化超声辅助提取韭菜根不溶性膳食纤维[J]. 食品与发酵工业, 2021, 47(3): 128-134.
[9] 陈致印, 刘伟鹏, 王盈希, 曾立, 向国红, 刘桃李, 龚意辉. 三种不同改性方法对甘薯渣不溶性膳食纤维改性效果的研究[J]. 食品与发酵工业, 2021, 47(2): 57-62.
[10] 吴亚楠, 邹辉, 刘玉茜, 陈义伦. 蒲公英根不同多糖组分的降血糖作用及调控途径研究[J]. 食品与发酵工业, 2021, 47(15): 90-97.
[11] 张翼麟, 谢勇, 易川虎, 刘雄. 青稞结构对淀粉体外消化的影响[J]. 食品与发酵工业, 2021, 47(15): 98-103.
[12] 高天宇, 曾茂茂, 何志勇, 王召君, 秦昉, 陈洁. 茯苓菌液态发酵改良豆渣风味研究[J]. 食品与发酵工业, 2021, 47(12): 189-195.
[13] 李晗, 马歆芳, 范方宇, 杨代勇, 王振兴, 刘云. 西番莲果皮可溶性膳食纤维对金属离子的吸附[J]. 食品与发酵工业, 2021, 47(11): 111-118.
[14] 杨波, 益莎, 施锴芸, 李琴, 杨光, 贺亮. 竹笋加工剩余物中笋篼黄酮提取、结构鉴定及生物活性研究[J]. 食品与发酵工业, 2021, 47(11): 208-215.
[15] 王子宇, 王智颖, 罗港, 雷爱玲, 陈厚荣, 张甫生. 高压均质处理对橙汁流变特性的影响[J]. 食品与发酵工业, 2021, 47(10): 22-29.
[1] LI Xiao-min et a. The influence of feruloyl esterase on filterability of wort[J]. Food and Fermentation Industries, 2017, 43(11): 30 -33 .
[2] BAN Jia et al . Use of molasses for DHA production by Schizochytrium sp.[J]. Food and Fermentation Industries, 2017, 43(11): 39 -43 .
[3] LIU Wen-ying et al. Protective effect of wheat oligopeptides and glutamine against gastrointestinal mucosa damage in rats[J]. Food and Fermentation Industries, 2017, 43(11): 51 -57 .
[4] NIU Yi-qing et al. Research on stress relaxation properties and shelf life prediction of ‘Hass’ Avocado[J]. Food and Fermentation Industries, 2017, 43(11): 75 .
[5] LI Sheng et al. Effects of three improvers on the quality of dried noodles with high content of purple sweet potato flour[J]. Food and Fermentation Industries, 2017, 43(11): 146 .
[6] TIAN Xue-zhi et al. Effect of high hydrostatic pressure treatment on the functional properties of konjac glucomannan / soybean protein composite sol[J]. Food and Fermentation Industries, 2017, 43(11): 153 .
[7] ZHANG Dong et al. Effect of different amounts of salt on quality of bacon[J]. Food and Fermentation Industries, 2017, 43(11): 159 .
[8] TANG Bin et al. Effects of intermittent microwave processing on fresh-keeping of marinated pork[J]. Food and Fermentation Industries, 2017, 43(11): 191 .
[9] NI De-rang et al. Analysisofcharacteristiccompoundsofsteamedsorghum aroma[J]. Food and Fermentation Industries, 2017, 43(11): 202 .
[10] ZOU Yu-feng et al. Review onresearchprogressanddevelopmentofgel-typemeat productsprocessing technology[J]. Food and Fermentation Industries, 2017, 43(11): 232 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn