摘要:
利用超声微波辅助酶法提取黑豆皮水溶性膳食纤维,并分析其理化特性。试验结果表明,在超声微波辅助下,以料液比1:25(g/mL),纤维素添加量20 mg/g、温度为60℃条件下提取23 min,黑豆皮水溶性膳食纤维得率可达19.12%±0.23%。黑豆皮水溶性膳食纤维理化性质研究表明,黑豆皮水溶性膳食纤维的膨胀力为585.71%,持水力为11.89 g/g,持油力为10.52 g/g,乳化稳定性的乳化能力(EC)为42.45%,乳化的稳定性(ES)为64.76%,葡萄糖吸附值为19.72 mmol/L,在30、60和120 min时,葡萄糖延迟指数分别为34.65、30.48和25.72 mmol/g。浓度为10%的黑豆皮水溶性膳食纤维溶液的粘度为0.0093 Pa·s。微观结构研究表明黑豆皮水溶性膳食纤具有表面具有大量的孔隙和褶皱,这有利于提高其吸附能力。红外光谱分析表明黑豆皮水溶性膳食纤维具有典型的多糖特征。
关键词:
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黑豆皮
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水溶性膳食纤维
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提取
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理化特性
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超声
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微波
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酶法
Abstract:
The water-soluble dietary fiber from black soybean hull was extracted by ultrasound-microwave-assisted enzymatic method,and its physicochemical properties were analyzed. The results showed that the yield of water-soluble dietary fiber from black soybean peel could reach 19.12%±0.23% when the ratio of material to liquid was 1:25 (g/mL),the amount of papain was 20 mg/g and the temperature was 60℃ for 23 min. The physicochemical properties of water-soluble dietary fiber from black soybean peel showed that the swelling power of the dietary fiber was 585.71%,water-holding capacity was 11.89 g/g,oil-holding capacity was 10.52 g/g,emulsifying stability(EC)was 42.45%,emulsifying stability(ES)was 64.76%,glucose adsorption value was 19.72 mmol/L,glucose delay index were 34.65,30.48,25.72 mmol/g at 30,60 and 120 min,respectively. The viscosity of 10% black soybean peel water-soluble dietary fiber solution was 0.0093 Pa·s.Microstructure study showed that black soybean peel water-soluble dietary fiber had a large number of pores and wrinkles on its surface,which was conducive to improving its adsorption capacity. Infrared spectrum analysis showed that water-soluble dietary fiber from black soybean peel had typical polysaccharide characteristics.
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