食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 178 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026310

生产与科研应用

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 ,
  • 吴聪聪 ,
  • 叶沁 ,
  • 唐麒雯 ,
  • 孟祥河 ,
  • 聂小华
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  • 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)
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)

收稿日期: 2020-12-01

  修回日期: 2020-12-30

  网络出版日期: 2021-08-23

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)

收起

Effect of different treatments on structure and hypoglycemic properties of okara dietary fibers

  • LI Jing ,
  • WU Congcong ,
  • YE Qin ,
  • TANG Qiwen ,
  • MENG Xianghe ,
  • NIE Xiaohua
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  • 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)

Received date: 2020-12-01

  Revised date: 2020-12-30

  Online published: 2021-08-23

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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。

关键词： 豆渣; 膳食纤维; 超微粉碎; 胶体磨; 降血糖

本文引用格式

李菁 , 吴聪聪 , 叶沁 , 唐麒雯 , 孟祥河 , 聂小华 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.026310

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

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